Bright, nutty, and impossibly creamy, this Pistachio Tiramisu gives the classic Italian dessert a verdant twist.
It’s elegant enough for dinner parties and simple enough for an indulgent weeknight treat.
You can make it ahead, and the flavors deepen overnight.
Short ingredient list. Minimal fuss. Maximum payoff.
Why You’ll Love This Pistachio Tiramisu
– Bright, nutty pistachios lift the traditional coffee-cream profile.
– Silky mascarpone and whipped cream create a featherlight mousse.
– Ladyfingers soak quickly for perfect layers without getting soggy.
– Make-ahead friendly — flavors meld and improve after chilling.
– No baking required, so it’s fast to assemble and ideal for hot weather.
– Customizable: swap liqueurs, nuts, or flavorings for new variations.
This Pistachio Tiramisu balances the bittersweet coffee-soaked ladyfingers with a lush, lightly sweetened mascarpone cream studded with crushed pistachios. The texture is a contrast of soft, coffee-soaked sponge and airy, dense cream; the pistachios add an intermittent crunch and a rich, slightly floral nuttiness that keeps each bite interesting.
“Absolutely divine—silky mascarpone, bold coffee, and the pistachios are a revelation. I made this for a dinner party and got so many compliments!” — 5★ reader review
Key Ingredients for Pistachio Tiramisu
Mascarpone (1 cup)
Mascarpone is the backbone of the tiramisu cream; its high fat content gives a smooth, rich mouthfeel that whipped cream alone can’t match. When buying, look for fresh tubs with few additives and a sell-by date well in the future; full-fat varieties whip more stably. Substituting cream cheese or ricotta will change the flavor and texture—expect tangier and firmer results—so only swap if you adjust sugar and whipping technique.
Ladyfingers (24)
Ladyfingers are sponge-like cookies that absorb coffee without collapsing, creating the classic tiramisu structure. Choose dry, store-bought savoiardi for consistent results; homemade can work but often absorbs liquid faster. If you substitute sponge cake, slice thinly and avoid over-soaking, as cake will become mushy more quickly.
Strong brewed coffee (1 cup), cooled
A concentrated coffee provides the bitter backbone to balance the sweet cream. Use freshly brewed espresso or very strong drip coffee and let it cool completely to avoid breaking the cream. If you swap for decaf, flavor remains similar but with less bite; omit coffee entirely and the dessert becomes a purely pistachio cream trifle.
Crushed pistachios (1/2 cup)
Pistachios deliver the signature nutty flavor, color, and crunch. Buy unsalted, shelled pistachios and finely crush or pulse them for even distribution; lightly toasting them brings out oils and deepens aroma. Substituting almonds or hazelnuts will change the character—still tasty, but no longer the bright, floral pistachio profile.
Full Ingredient List for Pistachio Tiramisu
– 1 cup strong brewed coffee, cooled
– 3 tablespoons coffee liqueur (optional)
– 1 cup mascarpone cheese
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 24 ladyfingers
– 1/2 cup crushed pistachios
– Cocoa powder for dusting (optional)
Step-by-Step Instructions for Pistachio Tiramisu
Step 1: Combine the brewed coffee and coffee liqueur
Pour the cooled strong coffee into a shallow bowl and stir in the optional coffee liqueur until blended. This creates the soaking liquid for the ladyfingers and adds a subtle boozy warmth if used.
Pro Tip: The coffee should be cool to the touch and dark in color; it should smell strongly of coffee, not steam.
Step 2: Whisk mascarpone, heavy cream, sugar, and vanilla
Chill a mixing bowl and beat the mascarpone with heavy cream, granulated sugar, and vanilla until soft peaks form and the mixture holds shape while remaining silky. Doing this in a chilled bowl helps the cream whip more easily and keeps the mascarpone smooth.
Pro Tip: The texture should be glossy and hold soft peaks—when you lift the whisk, peaks curl over slightly.
Step 3: Dip ladyfingers into the coffee mixture
Quickly dip each ladyfinger into the coffee mixture for 1–2 seconds—do not soak them. They should be evenly moistened on the surface while remaining slightly firm in the center to avoid a soggy dessert. Work quickly to keep them from collapsing.
Pro Tip: A properly dipped ladyfinger will feel slightly pliable, darkened but not falling apart.
Step 4: Layer half of the soaked ladyfingers in a serving dish
Place the dipped ladyfingers in a single layer in your dish, trimming to fit if necessary to create an even base. Arrange them snugly so the structure is solid and the top is level for spreading cream.
Pro Tip: The row of ladyfingers should look uniformly coffee-colored with no dry pale spots.
Step 5: Spread half of the mascarpone mixture over the ladyfingers
Spoon and gently spread half of the mascarpone cream over the base layer, ensuring it fills gaps and covers the cookies evenly without compressing them. Use a spatula held flat to avoid tearing the ladyfingers.
Pro Tip: The cream layer should be smooth and about the same thickness across the pan with no air pockets.
Step 6: Sprinkle half the crushed pistachios on top
Evenly scatter half of the crushed pistachios over the cream layer, pressing lightly so they adhere. This adds texture and flavor contrast between layers.
Pro Tip: The nuts should sit on the cream without sinking; they should be visibly green flecks across the surface.
Step 7: Repeat the layers with the remaining ingredients
Repeat the dipped ladyfingers, remaining mascarpone cream, and the last of the crushed pistachios to form two even layers. Finish with a smooth top layer of cream and a light sprinkle of pistachios if desired.
Pro Tip: The assembled tiramisu should look layered and even, not lopsided.
Step 8: Refrigerate for at least 4 hours or overnight
Cover the dish and chill for a minimum of 4 hours, though overnight is best to allow flavors to meld and the cream to set. Proper chilling also helps the ladyfingers soften to the ideal texture.
Pro Tip: The dessert should feel firm at the edges and slightly yielding in the center after chilling.
Step 9: Dust with cocoa powder before serving
Just before serving, dust the top lightly with cocoa powder for a classic finish and a hint of bitter contrast. Alternatively, add extra crushed pistachios for color and crunch.
Pro Tip: The cocoa should be a fine, even dusting that contrasts with the green pistachios and doesn’t clump.
Expert Tips for Pistachio Tiramisu
– Temperature tips: Always use cooled coffee and chilled bowls; warm ingredients break curdled cream and wet ladyfingers too quickly.
– Texture troubleshooting: If your cream is runny, whip a little longer in a chilled bowl and fold gently; over-whipping will grain the mascarpone.
– Equipment tips: Use a wide, shallow dish for even layers and a hand mixer for stable peaks; a silicone spatula gives smooth spreading without deflating the cream.
– Coffee strength: Use very strong coffee or espresso for balance; weak coffee will make the dessert cloying and overly sweet.
– Nut handling: Lightly toasting pistachios brings out oils and aroma but cool them before mixing to avoid melting fats in the cream.
– Avoid soggy layers: Dip ladyfingers 1–2 seconds only; if they look saturated, they were soaked too long—replace or pat dry slightly before layering.
– Make-ahead timing: Assemble up to 24 hours in advance; flavors improve with time, but after 48 hours the ladyfingers can become too soft for best presentation.
– Presentation tip: For neat slices, chill thoroughly and use a sharp serrated knife wiped between cuts to keep layers defined.
Storage & Freezing for Pistachio Tiramisu
Refrigerator storage: Cover tightly with plastic wrap or an airtight lid and store up to 3 days for best texture and flavor. Use a glass dish with a lid or press a layer of plastic wrap directly on the cream to prevent skinning.
Freezer storage: For longer storage, freeze uncovered for 1–2 hours until firm, then wrap tightly in plastic and foil; freeze up to 1 month. Texture will degrade slightly after thawing.
Thawing: Thaw in the refrigerator overnight; avoid microwaving or room-temperature thawing which can make the cream weep.
Reheating: Do not reheat tiramisu; serve chilled. If you prefer a slightly softer mouthfeel, let a portion sit at room temperature for 10–15 minutes before serving.
Variations & Substitutions for Pistachio Tiramisu
– Chocolate-Pistachio Tiramisu: Fold 2–3 tablespoons of cocoa powder into half the mascarpone cream and add a layer of chocolate shavings between layers. This deepens the chocolate notes and pairs beautifully with pistachio’s nuttiness.
– Citrus-Pistachio Tiramisu: Add 1 tablespoon of finely grated lemon zest to the cream and soak ladyfingers in a 50/50 mix of coffee and lemon liqueur. The citrus brightens flavors and gives a refreshing lift.
– Nut-Free Version: Replace crushed pistachios with toasted oats or crisped quinoa for crunch and omit nuts for those with allergies; the texture shifts but the cream remains the focus.
– Alcohol-Free Tiramisu: Omit the coffee liqueur and add 1 teaspoon of instant espresso powder to the coffee for extra depth. This keeps the bold coffee flavor without alcohol.
Frequently Asked Questions About Pistachio Tiramisu
Q: Can I make Pistachio Tiramisu without eggs?
A: Yes. This recipe uses no eggs—mascarpone and whipped cream create the stable, silky filling that traditionally might include raw yolks. For extra stability without eggs, chill the mascarpone and cream thoroughly and whip to soft peaks; if needed, fold in 1 tablespoon of powdered gelatin dissolved in warm water for a firmer set.
Q: How long should I soak the ladyfingers for Pistachio Tiramisu?
A: Dip each ladyfinger for only 1–2 seconds. The goal is surface moisture and flavor absorption without saturating the interior. If your ladyfingers are very soft, reduce dip time to a single second. If using homemade or very dry savoiardi, you can tentatively go to 2 seconds.
Q: Why did my mascarpone cream separate or become grainy?
A: Separation often happens when ingredients are too warm or the cream is overworked. Use chilled mascarpone and chilled heavy cream, whip in a cold bowl, and stop as soon as soft peaks form. If it separates, chill the bowl and briefly rewhip gently to bring it back together.
Q: Can I assemble Pistachio Tiramisu in individual glasses?
A: Absolutely. Individual servings set faster and look elegant. Use the same layering technique—soak ladyfinger pieces briefly, layer cream and pistachios, then chill. Portions chill in less time, often 2–4 hours, because of increased surface area.
Q:How do I get vibrant green pistachio color without food coloring?
A: Use high-quality raw pistachios and pulse them just enough to release oils and color. Lightly toasting intensifies aroma but can dull the green; if color is essential, use a small amount of pistachio paste (natural, not colored) folded into the cream for both flavor and hue.
Final Thoughts on Pistachio Tiramisu
This Pistachio Tiramisu is a simple, elegant twist on a classic that rewards a little patience with deep, layered flavor. Please leave a star rating in the recipe card below and pin it to Pinterest so others can enjoy it too.
Easy Pistachio Tiramisu Recipe with Amaretto & Mascarpone is a great comparison if you want an alternative liquor profile.
For another approach to pistachio layering, see Pistachio Tiramisu – Giadzy.
If you prefer a no-fuss, streamlined version, try Easy Pistachio Tiramisu – BAKE WITH ZOHA.
A bakery-style presentation idea appears at Pistachio Tiramisu – Broma Bakery.
And for an egg-free recipe variation, consult Easy Pistachio Tiramisu No Eggs Recipe – youthsweets.
Pistachio Tiramisu
Ingredients
Method
- Combine the brewed coffee and coffee liqueur in a shallow bowl.
- Whisk mascarpone, heavy cream, sugar, and vanilla in a chilled mixing bowl until soft peaks form.
- Dip ladyfingers into the coffee mixture for 1–2 seconds and arrange them in a serving dish for the first layer.
- Spread half of the mascarpone mixture over the ladyfingers.
- Sprinkle half the crushed pistachios over the cream layer.
- Repeat the layers with remaining ingredients.
- Cover and refrigerate for at least 4 hours or overnight.
- Dust with cocoa powder before serving.