Fluffy and perfectly creamy, with a crunchy bits 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. 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

£41.99

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 low‑sugar prebiotic topping.
Enjoy!

Products used in the recipe