Sheet Pan Pistachio Tiramisu Bars

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tiramisu-inspired dessert bars with layers of espresso-soaked ladyfingers, mascarpone cream, and a pistachio crunch topping baked on a sheet pan. This Italian-inspired recipe, ready in about 40 minutes, layers ladyfinger cookies, strong brewed espresso, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 12 Italian cuisine 280 cal/serving

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Ingredients

24 whole ladyfinger cookies
1 cup cooled strong brewed espresso
1/2 cup divided granulated sugar
8 oz softened mascarpone cheese
1 cup chilled heavy cream
1 tsp vanilla extract
1/2 cup chopped pistachios
2 tbsp for dusting unsweetened cocoa powder

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Instructions

Step 1: Preheat oven to 350°F. Lightly grease a 9x13 inch sheet pan.
Step 2: Dip each of the 24 ladyfinger cookies quickly into 1 cup cooled strong brewed espresso mixed with 1/4 cup granulated sugar, allowing them to soak just 1-2 seconds to avoid sogginess. Arrange soaked ladyfingers in an even layer on the bottom of the prepared sheet pan.
Step 3: In a large bowl, beat 8 oz softened mascarpone cheese with 1/4 cup granulated sugar and 1 tsp vanilla extract until smooth, about 2 minutes.
Step 4: In a separate bowl, whip 1 cup chilled heavy cream to stiff peaks, then gently fold the whipped cream into the mascarpone mixture until fully combined and airy.
Step 5: Spread the mascarpone cream evenly over the ladyfinger layer in the pan. Sprinkle 1/2 cup chopped pistachios generously over the top.
Step 6: Bake in the preheated oven for 15 minutes until the edges are slightly golden and the cream is set.
Step 7: Remove from oven, let cool completely, then dust 2 tbsp unsweetened cocoa powder over the bars using a fine sieve. Refrigerate for at least 2 hours before slicing into 12 bars.