Pistachio Tiramisu (using King’s Hawaiian Rolls!)
This insanely delicious pistachio tiramisu is layered with whipped pistachio cream, coffee-soaked sweet rolls, and a dusting of cocoa for the ultimate shortcut dessert. It’s nostalgic, fancy-feeling, and ridiculously easy to whip up for a weeknight treat or a back-to-school potluck.
Equipment
Ingredients
- 1 12 pack King’s Hawaiian Original Sweet Rolls
- 1.5 cups Heavy Cream
- 1 8 oz block Cream Cheese slightly chilled
- ¼ cup White Sugar
- 1 teaspoon Vanilla Extract
- ½ cup Crunchy Pistachio Cream
- 1.5 cups Espresso
- 2 shots Coffee Liqueur
- Optional: Cocoa Powder or Shaved Chocolate for topping
Instructions
- Split Hawaiian Original Sweet Rolls in half and toast them under the broiler for 1–2 minutes or until golden brown. Watch closely so they don’t burn.
- Remove from oven and let cool.
- In a large bowl, add cream cheese, sugar, and vanilla extract. Beat with a hand mixer until smooth.
- Slowly whip in the heavy cream until the mixture is light and fluffy.
- Beat in the pistachio cream a little at a time until fully incorporated. Set aside.
- In another bowl, combine espresso and coffee liqueur.
- Quickly dip one half of each toasted roll into the coffee mixture and layer them in a 7x10 baking dish.
- Spread half of the pistachio cream mixture evenly over the soaked rolls.
- Repeat the process with the remaining toasted rolls and layer them on top.
- Spread the remaining pistachio cream on top and smooth it out.
- Dust the top with cocoa powder or shaved chocolate.
- Chill for 1 hour or up to 24 hours, or serve immediately. Enjoy!
Notes
Feel free to swap the kings hawaiian rolls for lady fingers! The recipe stays the same!
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