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If you’re a pistachio lover like me, this pistachio tiramisu is about to become your favorite no-bake dessert! This Sicilian-inspired twist on the classic Italian treat combines coffee-soaked ladyfingers with layers of rich pistachio mascarpone cream for a flavor that’s utterly indulgent. The nutty, creamy filling pairs beautifully with the hint of coffee, making every bite a perfect harmony of flavors. Best of all, this elegant dessert is simple to prepare and tastes even better after a night in the fridge. Whether it’s for a special occasion or a weeknight treat, this pistachio tiramisu is guaranteed to impress!
Pistachio tiramisu is a rich and creamy delight that’s sure to thrill fans of classic tiramisu and pistachios. It’s surprisingly easy to make and tastes like a dream.
Love Italian desserts? Also try this classic and authentic Italian tiramisu, a zesty limoncello tiramisu recipe or this fresh and fruity strawberry tiramisu.
Why You’ll Love It
So delicious: Just when you thought a classic tiramisu recipe couldn’t possibly be improved upon, along comes a brand new variation – pistachio tiramisu! And the flavor is out of this world.
Not hard to make: Don’t worry about tiramisu being hard to make because it’s actually pretty straightforward to whip up this iconic dessert.
An impressive choice: Serve up this make ahead tiramisu recipe at your next dinner party and just wait for all those compliments to come rolling in (and they will!)
Creamy Pistachio Tiramisu Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Heavy cream: For a creamy texture.
Egg yolks: For richness and to get the texture light and airy.
Sugar: For sweetness. You can adjust the amount if you like.
Mascarpone cheese: For the heavenly mascarpone mixture.
Pistachio paste: Pistachio cream works too.
Brewed coffee: Instant, drip, French press – anything works!
Ladyfingers: A key ingredient in tiramisu. (I recommend this brand!)
Pistachios: Buy shelled pistachios or shell your own. Use unsalted not salted pistachios for this recipe.
How to Make Pistachio Tiramisu Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Whip the heavy cream: Whip it until you achieve soft peaks.
Make the egg yolk cream: Combine the egg yolks with sugar and water and microwave. Beat the mixture until you have a soft cream.
Combine both mixtures: Fold the whipped cream, egg yolk cream, mascarpone, and pistachio paste together.
Assemble pistachio tiramisu: Soak the ladyfingers in the sweetened coffee mixture and add a layer of them in a baking dish. Top with half the cream mixture and then another layer of ladyfingers. Add the rest of the cream mixture and then sprinkle pistachios on top. Keep refrigerated until serving.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free ladyfingers or cookies of choice.
Pistachio paste: Pistachio paste and pistachio cream are very similar and either one would work. Another option is using homemade pistachio paste as long as it’s smooth in consistency.
Mascarpone cheese: At a pinch you could use softened cream cheese but it won’t be as rich or creamy. If you make this sub, ensure it’s full-fat cream cheese.
Pistachios: Feel free to make this recipe with a different nut variety, such as hazelnuts or almonds.
A contrasting flavor: Add a few drops of vanilla extract or almond extract to the creamy mixture.
Add some chocolate: Sprinkle cocoa powder over the top along with the chopped or ground pistachios if you like.
Serving Suggestions
Appetizers: Begin your Italian inspired meal with an antipasto farro salad or homemade farinata with freshly made pesto.
Main dishes: Next up, bring out marry me salmon with crack green beans, or an Italian steak with salsa verde and mashed potatoes.
Desserts: And now the pièce de résistance – this gorgeous pistachio tiramisu!
How to Store Tiramisu With Pistachios
Store: Keep leftovers in an airtight container in the refrigerator and eat within 2 to 3 days.
Freeze: Freezing wouldn’t do the texture of this dessert any favors so I’d recommend not trying it.
Top Tips
Don’t overmix: When combining the cream mixtures, mascarpone cheese and pistachio paste together, use a large flat metal spoon to fold the ingredients together. This ensures a light and airy finish.
Roasted pistachios: Dry roast the pistachios in a dry skillet or an ungreased baking sheet in the oven to bring out their wonderful flavor.
Be patient: Be patient when beating the egg yolks; they take a while to double in volume and become creamy and smooth.
Chill it overnight: Although you can serve this dessert as soon as it’s made, I recommend refrigerating it overnight for a richer, smoother flavor and to help set the layers so you can serve it without it falling apart.
Chopping the nuts: The easiest way to do this is put them in a Ziploc bag and bash them with a rolling pin! Another idea is using a food processor.
Pistachio Tiramisu FAQs
Yes, decaffeinated coffee can be used as a substitute for those looking to reduce caffeine content in the dessert.
Yes, adding a layer of chopped pistachios between the ladyfingers can provide a nice texture contrast to the creamy layers.
Best Pistachio Tiramisu Recipe
Pistachio Tiramisu
Equipment
- Baking Dish 13 x 9-Inch
Ingredients
- 1 ¾ Cups heavy cream
- 7 egg yolks
- 3 Tablespoons cold water
- 2 Tablespoons white sugar
- 21 Ounces mascarpone cheese
- 4 Tablespoons pistachio paste, or pistachio cream
- 1 Cup brewed coffee mixed with 1 Tablespoon sugar
- 2 Packages ladyfingers, 24 to 30 ladyfingers in total
- 1 ½ Cups pistachios, shell before measuring out, then chop finely
Instructions
- Whip the heavy cream in a bowl until soft peaks form, about 4 minutes, on a medium speed.
- In another bowl, mix the egg yolks with the water and sugar, then microwave for 30 seconds.
- Beat the egg mixture on a high speed for about 6 minutes or until the yolks double in size and a white soft cream forms.
- Gently fold the whipped cream, egg yolk cream, mascarpone cheese, and pistachio paste in a large bowl without overmixing.
- Briefly soak the ladyfingers in the coffee and layer them in a 13 x 9-inch dish.
- Pour half the cream mixture over the ladyfingers.
- Add another layer of ladyfingers and top with the remaining cream, smoothing the layer evenly.
- Sprinkle the chopped pistachios on top.
- Refrigerate overnight for the best flavor.
Notes
Roasted pistachios: Dry roast the pistachios in a dry skillet or an ungreased baking sheet in the oven to bring out their wonderful flavor.
Be patient: Be patient when beating the egg yolks; they take a while to double in volume and become creamy and smooth.
Chill it overnight: Although you can serve this dessert as soon as it’s made, I recommend refrigerating it overnight for a richer, smoother flavor and to help set the layers so you can serve it without it falling apart.
Chopping the nuts: The easiest way to do this is put them in a Ziploc bag and bash them with a rolling pin! Another idea is using a food processor.
Nutrition
This pistachio tiramisu recipe is simple to whip up and offers exquisite flavors in every spoonful. It’s a rich combination of pistachio mascarpone cream and pistachio nuts, eggs, sugar, and coffee-soaked lady fingers. This dessert is perfect whether you want to wow the family with your culinary prowess or impress everyone at your next dinner party or meal with friends.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Heavenly mascarpone cream with pistachio flavors made this dessert unforgettable. Truly a special treat!