Pistachio Tiramisu
This unique Tiramisu is a simple twist featuring real pistachio flavor and a naturally beautiful green color. The egg yolks are properly tempered to a safe temperature, giving you that authentic, rich tiramisu texture you expect. It’s a perfect make-ahead and no-bake dessert that will take less than an hour to prep.
What Is Pistachio Tiramisu?
Pistachio tiramisu is a delicious twist on traditional Italian tiramisu recipe, replacing the classic cocoa-forward flavor with a rich, nutty pistachio mascarpone cream.
- Just like classic tiramisu, it’s made with layers of espresso-soaked ladyfingers and a light, airy mascarpone filling, but instead of cocoa powder, pistachio butter or pistachio cream gives it that beautiful green color and naturally sweet, buttery flavor.
- Traditional tiramisu (“pick me up” in Italian) is known for its bold coffee flavor, creamy texture, and delicate layers. Pistachio tiramisu keeps that signature structure but adds a nutty flavor that pairs beautifully with espresso.
- It’s elegant, slightly indulgent, and perfect for holidays, dinner parties, or anytime you want a dessert that looks as impressive as it tastes.
Ingredient Notes & Substitutions
- Pistachio Butter vs. Pistachio Cream: Pistachio cream is sweetened and often contains cream, while pistachio paste often only contains pistachios. Use whichever you can find at the store because there will not be a noticeable difference in the tiramisu cream.
- Mascarpone: Use full-fat mascarpone and let it warm up some at room temperature before mixing to prevent lumps. Avoid overmixing, as mascarpone can thin out if beaten too aggressively.
- Ladyfinger Cookies (Savoiardi) – Use dry, crisp ladyfingers cookies to layer. They are crisp sponge cookies that soften as they absorb coffee.
- Espresso: Strong brewed coffee or instant espresso powder works if you don’t have an espresso machine. Make sure it’s completely cooled before dipping the ladyfingers.
- Almond extract: this is a great addition to boost the nutty flavor of the overall dessert. Don’t skip but don’t use too much either. It’s potent.
- Egg Yolks: use yolks from large eggs and be careful separating the egg yolks. (Tip: use leftover egg whites to make omelets, baked egg bites, or meringue cookies.)
Note that the full ingredients list is in the recipe card.
How to Make Pistachio Tiramisu – A Visual Guide
1- Toast the Pistachios: spread the pistachios in a single layer on a baking sheet and toast at 350℉ for 7-10 minutes, shaking the pan halfway through. Let them cool completely, then chop into small pieces.
2 – Make the Whipped Cream Base: Using a whisk attachment, beat the cold heavy whipping cream and sugar in a cold bowl until stiff peaks form. This creates the light, airy texture that makes tiramisu so special. Place the whipped cream in the refrigerator while you prepare the other components.
3 – Temper the Eggs: This step is crucial for food safety and creates that signature rich texture. Heat water in a double boiler over medium heat, then lower to medium-low. Add the egg yolks and ½ cup of sugar, whisking gently. Cook the mixture slowly, stirring constantly, for 7-10 minutes until it reaches 160°-165°F. Take off heat!
4 – Beat egg yolks: Beat the tempered egg yolks with a hand mixer until they’re thick, light, and pale in color.
5 – Add pistachio paste: Spoon in the pistachio butter and beat until it’s evenly incorporated throughout.
6 – Mix in mascarpone: Add the softened mascarpone cheese and beat until the mixture is smooth and combined.
7 – Now comes the gentle part – carefully fold in the chilled whipped cream with a spatula. Take your time with this step and don’t rush. Folding (rather than stirring) keeps all those beautiful air bubbles intact, creating that cloud-like texture.
8 – Layering ladyfingers: Pour the cold espresso into a wide, shallow bowl. Working one cookie at a time, quickly dip each ladyfinger into the espresso. Don’t soak them – just a quick dip on each side is perfect. If you soak them too long, they’ll fall apart. Layer dipped cookies in the bottom of an 8×8 baking dish, placing them side by side until the bottom is covered.
9 – Layer of cream: Spread half of the pistachio mascarpone cream evenly over the cookies, then sprinkle half of the chopped pistachios on top.
10 – Second Layer: Repeat with another layer of espresso-dipped cookies, then the remaining mascarpone cream. Don’t add the final pistachios yet – save those for serving!
11 – Cover and chill: Cover the dish tightly with plastic wrap and refrigerate overnight, or for at least 6 hours. This chilling time allows the cookies to soften properly and all the flavors to meld together beautifully.
12 – Finishing Touch: Just before serving, spread the remaining toasted pistachios over the top. If you want them extra fresh and crunchy, you can even give them a quick toast in the oven for 2-3 minutes before sprinkling them on.
Tips for Perfect Tiramisu
- Use warmed mascarpone so it blends smoothly without lumps. Cold mascarpone can create a grainy texture.
- Make sure your heavy cream is cold before whipping, that will ensure the whipped cream whips into stiff peaks.
- Don’t over-soak the ladyfingers – A quick dip is all you need. They’ll continue to absorb moisture as the tiramisu sits.
- Chill overnight – Tiramisu should be made ahead to set! Plus, it tastes better the next day as all the flavors have time to develop and meld.
- Use fresh, high-quality eggs since they’re only heated to 160-165°F. Look for pasteurized eggs if you’re concerned about food safety.
- Toast pistachios just before using for the best flavor and crunch, or toast them ahead and store in an airtight container.
- Serve chilled – Tiramisu should be served cold, straight from the refrigerator, for the best texture.
Variations You Can Try
- Extra Chocolate – Dust the pistachio cream layers with a bit of cocoa powder for a chocolate-pistachio combination. (You can mix a little powdered sugar with cocoa powder to make it slightly sweeter.)
- White Chocolate – Drizzle melted white chocolate over the top layer before adding the chopped pistachios for extra sweetness and elegance. White chocolate goes well with coffee and pistachios.
- Individual Servings – Make this in individual glass parfait cups for perfectly portioned individual desserts that are great for parties.
Make-Ahead & Storage Instructions
- Storing: Pistachio tiramisu should be stored tightly covered in the refrigerator. It will stay fresh for up to 4 days. The texture is best within the first 1-2 days, when the layers are fully set but not overly soft. After that, the ladyfingers will continue to soften, but the flavor will still be delicious.
- Freezing: pistachio tiramisu freezes well. Assemble the dessert in freezer friendly dish but do not add the final pistachio topping. Wrap the dish tightly in plastic wrap (2 layers will be best), then again in aluminum foil, and freeze for up to 3 months.
- Thaw it overnight in the refrigerator. Once fully thawed, add fresh toasted pistachios on top and serve chilled.
- Texture note: Freezing may slightly soften the texture, but the flavor remains excellent.
Frequently Asked Questions
Yes! Pistachio cream, pistachio butter, or pistachio paste will all work. Although, note that some pistachio butters can be thinner texture. Watch that texture!
I highly recommend it! Tempering the eggs brings them to a safe temperature and creates the authentic texture of traditional tiramisu. If you prefer not to use eggs at all, check out recipes that use only whipped cream and mascarpone, though the texture and flavor will be different.
Yes, pistachio tiramisu can be made without eggs. Increase amount of heavy whipping cream to about 1 1/4 cup. Blend mascarpone, sugar, and pistachio paste, and then fold in whipped cream. However, using tempered egg yolks creates a richer, more traditional tiramisu texture. If skipping eggs, the filling will be lighter and less custard-like.
This can happen if the ladyfingers were soaked too long or if the whipped cream wasn’t beaten to stiff peaks. Make sure to only briefly dip the cookies and whip the cream until it holds its shape.
I do NOT recommend it! Mascarpone has a milder, creamier, light and airy flavor that’s traditional for tiramisu. Cream cheese will work in a pinch, but it will taste nothing like a tiramisu but more like cheesecake and have a tangier flavor.
More Italian Desserts
If you loved this pistachio tiramisu, be sure to try creative twists, my Nutella Tiramisu is a chocolate lover’s dream, and the Tiramisu Poke Cake brings those same beloved flavors to an easy sheet cake format. For more no-bake dessert ideas, try my layered espresso cheesecake dessert and banana split layered no bake cheesecake.
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Pistachio Tiramisu Recipe
Equipment
- Double boiler or heat-proof glass bowl and sauce pot
- Hand mixer with whisk attachment
- Spatula for mixing/folding
- 8×8 baking dish preferrable at least 3 inches deep
Ingredients
- 16 oz mascarpone cheese softened
- 3/4 cup heavy whipping cream cold
- 2 Tbsp white granulated sugar
- 6 egg yolks large eggs
- 1/2 cup white granulated sugar
- 5 oz pistachio paste room temperature
- 10 oz ladyfingers cookies
- 1.5-2 cups cold espresso*
- 1 tsp almond extract
- 5 oz unsalted pistachios
Instructions
To Toast Pistachios:
- Preheat the oven to 350℉ and spread the 5 oz of unsalted pistachios in a baking sheet, in one even layer.
- Toast the nuts in the oven for 7-10 minutes, you will start smelling the toasted nut aroma around the oven. I recommend shaking the baking sheet with the nuts half way through baking.
- Let the pistachios cool completely while preparing the tiramisu. Once cooled, chop them into small pieces.Tip: if you want to take off some of the skins, spread the warm toasted pistachios on the clean towel and rub it gently. The skins will fall off pretty easy.
Start with Whipped Cream:
- Use whisk attachment to beat the 3/4 cup of cold heavy whipping cream and 2 tbsp of sugar in the cold bowl, until stiff peaks form. Put whipped cream in the refrigerator until ready to use.
Temper Eggs:
- Heat up water in a double boiler over medium heat and lower heat to medium-low. Add the 6 egg yolks and 1/2 cup of sugar and gently whisk to mix. Cook yolks and sugar in the double boiler over medium-low heat, slowly stirring the whole time, for 7-10 minutes. (Until eggs are 160°-165° F.) Take off heat.
Mascarpone Cream Filling:
- Use a whisk attachment on the immersion blender or a hand held mixer (make sure it's clean after whipped cream). Beat egg yolks until thickened and light in color.
- Spoon in the pistachio paste into the egg mixture and beat it until evenly incorporated.
- Add in mascarpone cheese and beat until combined and smooth.
- Carefully fold in whipped cream with a spatula until all smooth. Take your time, don't rush.
Assembling Pistachio Tiramisu:
- Use an 8×8 baking dish to put together tiramisu.
- Pour cold espresso into a bowl that will fit the ladyfingers cookies and whisk in 1 tsp. of almond extract. Slowly dip each cookie in cold espresso but don't soak them. Lay dipped cookie in the corner of the dish. Repeat with each cookie, laying dipped cookies side by side until the bottom of the dish is covered.
- Cover cookie layer with half of pistachio mascarpone cream mixture, making sure it's even all over.
- Spread half of the chopped pistachios over the cream.
- Layer remaining espresso dipped cookies over the cream, then cover with remaining mascarpone cream, but don't add remaining pistachios yet. (You can store the toasted pistachios on the counter until ready to use. If you wish, you can toast them a couple more minutes before adding to the tiramisu later.)
- Cover the dish with plastic wrap and refrigerate overnight or for at least 6 hours.
- Spread the remaining pistachios on top when ready to serve.
Notes
- *Espresso: you can brew your own espresso if available. If not, get instant espresso powder, it works great. You can also use strong brewed coffee.
- Pistachio Butter vs Pistachio Cream: you can use either pure pistachio butter or pistachio cream for this recipe. The difference won’t be noticeable.
- Egg Safety: Egg yolks are gently cooked to 160-165°F in a double boiler, which makes them safe to consume while keeping the texture smooth and custard-like.
- Mascarpone Tip: Let mascarpone cheese warm up at room temperature before mixing to prevent lumps. Do not overbeat, as it can cause the mixture to separate.
- Ladyfinger Dipping: Dip quickly, about 1 second per side. Over-soaking will cause a watery tiramisu.
- Make Ahead: This dessert HAS TO BE made ahead and chilled. Minimum chill time is 6 hours.
- Freezing: Freeze without the final pistachio topping for up to 3 months. Thaw overnight in the refrigerator and add pistachios before serving.
- Serving Tip: For clean slices, use a sharp knife and wipe it clean between cuts.
Nutrition
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
