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No-Fuss Pistachio Tiramisu

Name: No-Fuss Pistachio Tiramisu
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Cakes, Desserts
Ingredients: For the pistachio puree:; ¾ cup unsalted raw shelled pistachios; ¼ cup unsweetened almond milk; For the creamy whipped mixture:; 8 ounces mascarpone cheese; ½ cup Splenda® Monk Fruit Sweetener Pouch; 8 ounces zero-sugar whipped topping, thawed; For the soaked ladyfingers:; 7 ounces ladyfinger cookies (hard and crunchy); 2 cups strong coffee or espresso, cooled to room temperature; 3 tablespoons Splenda® Monk Fruit Sweetener Pouch; ½ teaspoon pure vanilla extract; Optional topping:; Chopped pistachios

Makes 12 servings Calories 240 Prep Time 20 minutes Total Time 4 hours, 20 minutes Made with Splenda® Monk Fruit Sweetener

Ingredients

For the pistachio puree:

¾ cup unsalted raw shelled pistachios

¼ cup unsweetened almond milk

For the creamy whipped mixture:

8 ounces mascarpone cheese

½ cup Splenda® Monk Fruit Sweetener Pouch

8 ounces zero-sugar whipped topping, thawed

For the soaked ladyfingers:

7 ounces ladyfinger cookies (hard and crunchy)

2 cups strong coffee or espresso, cooled to room temperature

3 tablespoons Splenda® Monk Fruit Sweetener Pouch

½ teaspoon pure vanilla extract

Optional topping:

Chopped pistachios

Nutrition Info Per Serving

Serving Size: 1 slice (1/12 one cake)

Calories	240
Total Fat	15g
Saturated Fat	7g
Cholesterol	45mg
Sodium	35mg
Total Carbs	24g
Dietary Fiber	1g
Sugars	9g
Added Sugars	0g
Protein	5g

Instructions

In a high-powered small blender, add the pistachios and blend on high until pistachios form a dust. Add almond milk and blend until it makes a pistachio paste. It will be thick and creamy (add more liquid and blend again if needed). Set aside.
In a large bowl, beat mascarpone on high until creamy. Add in pistachio paste and Splenda Monk Fruit and beat again until fully blended. Using a rubber scraper, fold in the whipped topping, scraping down the sides of the bowl as you go. Set aside.
In another medium bowl, add coffee, 3 tablespoons Splenda Monk Fruit, and vanilla. Whisk together.
Dip each ladyfinger in the coffee mixture – don’t soak them, just immerse them quickly, and lay each into the bottom of an 8×8 pan to make a singer layer. Smooth half of the pistachio whipped mixture on top. Add another layer of dipped ladyfingers. Scoop the rest of the pistachio whipped mixture on top and smooth out.
Refrigerate 3 – 4 hours or overnight before serving. If using, sprinkle chopped pistachios on top and serve!