Fluffy and perfectly creamy, with a crunchy delight on top. This pistachio tiramisu is an easy no‑bake dessert that's perfect for beginners yet impressive enough for even the fussiest of eaters to handle. We've made it in a large baking dish this time, but it's equally stunning in portable jars.

🤫 Perfect for taking to work or school to share with colleagues and classmates!

Shop ingredients

100% Pistachio Butter – 500 g – natural texture of single origin pistachios from the USA, without sugar and other additives, rich source of healthy fats and fibre

£21.49

Grass‑Fed Whey Protein – 1 000 g – ethically sourced milk, naturally sweetened with stevia and with no artificial sweeteners

£39.99

Bourbon Vanilla Extract – 20 ml – fragrant Bourbon vanilla from Madagascar

£8.49

Nutrition (1 serving)

337,6 kcal
37,8 g carbohydrates
11,8 g fats
21,8 g protein

Per 5 portions

Base:

1,5 packet ladyfingers
600 g light curd cheese
40 g pistachio butter
30 g pistachio protein powder
60 g xylitol
2 tbsp amaretto
1 espresso
2 tsp vanilla extract

Topping:

20 g pistachio butter
25 g pistachios
white chocolate low sugar prebiotic topping

Instructions

First, mix the cottage cheese, pistachio butter, xylitol, protein powder and vanilla in a bowl.
Mix the coffee with the amaretto (liqueur is optional, you can leave it out). Soak the biscuits in the coffee mixture for a while and place in the bottom of the bowl.
Spread half of the cream on top, place the soaked biscuits again and top with a spoonful of pistachio butter.
Layer the remaining cream on top and flatten. Peel the pistachios, chop and sprinkle on top. Leave to chill in the fridge for a couple of hours.
Before serving, we can top with our white chocolate prebiotic topping in a low sugar version.
So good taste!

Products used in the recipe