No-Fuss Pistachio Tiramisu

Instructions

1. 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.
2. 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.
3. In another medium bowl, add coffee, 3 tablespoons Splenda Monk Fruit, and vanilla. Whisk together.
4. 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.
5. Refrigerate 3 – 4 hours or overnight before serving.  If using, sprinkle chopped pistachios on top and serve!