If you’re searching for a fresh twist on a classic dessert, this Pistachio Tiramisu is pure velvet luxury! Creamy mascarpone, nutty pistachio cream, espresso-soaked ladyfingers and a delicate shower of crushed pistachios — it’s the kind of delightful fusion you’ll crave after just one bite.
Why You Should Make This Recipe
- Showstopping Flavor: Pistachio Tiramisu layers classic Italian creaminess with the irresistibly nutty, aromatic richness of pistachios for a treat that wows every palate.
- Minimal Effort, Major Impact: You’ll be amazed at how quickly this dessert comes together — just a bit of mixing and layering, no baking required!
- Elegant for Entertaining: With its striking green layers and crunchy pistachio topping, this tiramisu is guaranteed to turn heads at dinner parties, holidays, or family get-togethers.
- Customizable and Fun: It’s endlessly adaptable — with options for extra pistachio punch, a little boozy flair, or fun individual portions.
Ingredients & Substitutions
Each simple ingredient in this Pistachio Tiramisu works together to create that perfect balance of lush creaminess, nutty notes, and bold coffee flavor. Don’t skip the pistachio cream — it’s what makes this version truly memorable!
- Mascarpone Cheese: The essential heart of tiramisu, giving it that signature smooth and velvety texture. If needed, you can substitute full-fat cream cheese, but mascarpone truly makes it special.
- Granulated Sugar: Sweetens the mascarpone for a just-right contrast with the coffee; superfine sugar works in a pinch for extra silkiness.
- Pistachio Cream: The real flavor hero! You’ll find it in specialty stores or online, but homemade pistachio paste also works beautifully.
- Cold Heavy Cream: Whipped into the filling, it brings airy volume — make sure it’s straight from the fridge so it whips up fluffy.
- Vanilla Extract (or Pistachio Extract): A touch of vanilla adds warmth, but pistachio extract will dial up the nutty flavor even more if you have it.
- Chilled Espresso or Strong Coffee: Classic tiramisu flavor comes from soaking ladyfingers in robust coffee — let it cool fully so the cookies don’t get soggy.
- Ladyfingers: These delicate Italian cookies quickly soak up espresso and form a heavenly, spongy base; use savoiardi for the most authentic texture.
- Crushed Pistachios for Garnish: The crowning glory! Adds a bright pop of color and irresistible crunch to each bite.
How to Make Pistachio Tiramisu
Step 1: Whip the Creamy Pistachio Filling
Start by adding the mascarpone and granulated sugar to a large mixing bowl. Using an electric mixer, blend until smooth and fluffy. Next, pour in the pistachio cream, cold heavy cream, and vanilla. Begin mixing on low speed and gradually increase until you reach medium peaks — the cream should be thick but still soft and smooth. Set aside while you prep the coffee soak.
Step 2: Mix Up the Espresso Soak
In a shallow bowl, whisk together your cooled espresso (or very strong coffee) with another generous dollop of pistachio cream. This step gives those lovely ladyfingers an extra punch of flavor — just be sure to let the coffee cool first so your cookies don’t turn mushy.
Step 3: Layer the Ladyfingers and Cream
Quickly dip each ladyfinger into the espresso-pistachio mixture — no need to soak, just a fast flip on each side will do the trick! Line the soaked cookies to fill the base of your baking dish. Next, gently spread half of your whipped pistachio mascarpone filling over the ladyfingers. Repeat for a second layer of each to create a stunning tiered effect.
Step 4: Chill and Garnish
Cover your assembled tiramisu and let it chill in the refrigerator overnight — this step is essential for the flavors to mingle and the texture to set perfectly. When you’re ready to serve, give your Pistachio Tiramisu a generous sprinkle of chopped pistachios for that beautiful crunch and vibrant finish!
How to Serve Pistachio Tiramisu
Garnishes
Crushed pistachios are a must for both flavor and looks — their green hue pops against the creamy cake. For even more visual appeal, you can add a swirl of extra pistachio cream or a dusting of cocoa powder if you want to echo the original tiramisu vibe.
Side Dishes
Pistachio Tiramisu shines after a lighter meal or alongside simple Italian classics like fresh berries, zesty lemon sorbet, or an espresso. Its creamy richness can be balanced with crisp biscotti or a little prosecco on the side.
Creative Ways to Present
Make individual tiramisu jars for parties, or build the dessert in elegant glasses for a dramatic effect. A rectangular dish is great for a crowd, but you can even cut out circles with a ring mold for impressive plated servings at a dinner party.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pistachio Tiramisu tightly covered in the refrigerator. It keeps beautifully for up to three days — the longer it sits, the more the flavors seem to deepen!
Freezing
You can absolutely freeze Pistachio Tiramisu! Simply wrap the dish or individual slices tightly in plastic wrap and foil. Defrost overnight in the fridge for best texture — just know the cream may be a touch softer after thawing.
Reheating
Lucky for us, Pistachio Tiramisu is meant to be served cold, so no reheating required. Just slice and enjoy straight from the fridge for maximum freshness and that dreamy chilled texture!
FAQs
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Can I make Pistachio Tiramisu without coffee?
Absolutely! Swap the espresso for a dip in cooled pistachio milk or plain milk for a kid-friendly version that still bursts with pistachio flavor.
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Where can I find pistachio cream for this recipe?
You’ll find jars of pistachio cream in Italian or gourmet grocery stores, or you can order it online. In a pinch, blend shelled pistachios into a smooth paste with a little sweetener and mild oil.
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Do I have to use mascarpone cheese in Pistachio Tiramisu?
For true tiramisu texture, mascarpone is key, but if you can’t find it, a combination of cream cheese and a bit of heavy cream makes a good substitute.
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How far ahead can I make Pistachio Tiramisu?
This dessert is perfect for prepping in advance — it’s best made the day before, but you can make it up to two days ahead, allowing the flavors to blend even more.
Final Thoughts
If you love classic Italian desserts with a delightful twist, you simply have to try this Pistachio Tiramisu. It’s impossibly creamy, charmingly nutty, and guaranteed to steal the show at your next gathering. I can’t wait for you to savor every spoonful!
Print
Pistachio Tiramisu Recipe
- Prep Time: 15 minutes
- Total Time: 12 hours 15 minutes
- Yield: 8 servings
- Category: No-Cook
- Method: No-Cook
Description
Indulge in the rich, nutty flavors of this decadent Pistachio Tiramisu. Creamy mascarpone cheese, delicate ladyfingers soaked in espresso, and a pistachio-infused whipped cream come together to create a delightful dessert perfect for any occasion.
Ingredients
Mascarpone Cheese
Granulated Sugar
Pistachio Cream
Cold Heavy Cream
Vanilla Extract
Chilled Espresso or Strong Brewed Coffee
Ladyfingers
Crushed Pistachios for Garnish
Instructions
- Make the Cream Filling. Add the mascarpone and granulated sugar to a large bowl and mix with an electric mixer. Then, pour in the pistachio cream, heavy cream, and vanilla and mix briefly on low before increasing the speed in intervals until medium peaks form. Set aside.
- Whip Up the Espresso Mixture. Whisk together the chilled espresso and pistachio cream.
- Assemble. Form the bottom layer by first dipping the ladyfingers in the espresso mixture and then placing it in the baking dish. Then, use a rubber spatula to spread the whipped cream over the top. Do the same to create the second layer before covering and refrigerating overnight.
- Serve. When ready to serve, sprinkle the crushed pistachios evenly over the top of the tiramisu.
