Tiramisu has always been one of my all-time favorite desserts, but the first time I tried adding pistachios, it completely changed the game. This pistachio tiramisu recipe takes all the rich, coffee-soaked layers we love and adds a subtle nuttiness that makes each bite feel luxurious and indulgent. It’s smooth, creamy, and just fancy enough to impress guests — but simple enough that I’ll happily make it just for a quiet night in.
Let me show you why this version of tiramisu is so special and how easy it is to make from scratch.
Why This Recipe Works
Pistachio tiramisu is everything I love about dessert — creamy, rich, and perfectly balanced. Here’s why I keep coming back to this recipe:
- Unique flavor twist: The nuttiness from pistachios adds complexity without overpowering the classic flavors.
- Creamy and light: Mascarpone, whipped cream, and pistachio paste create a smooth, fluffy filling.
- Espresso-soaked layers: Strong coffee-soaked ladyfingers keep it traditional and rich.
- Perfect make-ahead dessert: It actually tastes better after resting in the fridge overnight.
- Beautiful presentation: The green hue and pistachio garnish make it look as elegant as it tastes.
Ingredients You’ll Need
(Serves 8-10 | Prep Time: 25 minutes | Chill Time: 4 hours or overnight)
- 1 cup strong brewed espresso, cooled
- 2 tablespoons coffee liqueur (optional but delicious)
- 3 large egg yolks
- 1/2 cup granulated sugar
- 8 oz mascarpone cheese, softened
- 1/2 cup pistachio paste (store-bought or homemade)
- 1 cup heavy whipping cream
- 1 package ladyfinger biscuits (about 24 pieces)
- 1/2 cup finely chopped pistachios for garnish
- 1 tablespoon cocoa powder for dusting (optional)
How I Make Pistachio Tiramisu (Step-by-Step)
1. Brew and Cool Espresso
I start by brewing a cup of strong espresso and letting it cool. I like to add coffee liqueur for an extra kick, but it’s optional if you prefer to keep it alcohol-free.
2. Whip Egg Yolks and Sugar
In a heatproof bowl, I whisk together the egg yolks and sugar over a double boiler for about 5 minutes until thick and pale. This step gives the filling that rich, silky texture.
3. Add Mascarpone and Pistachio Paste
Once the egg mixture has cooled slightly, I fold in the mascarpone and pistachio paste until smooth and creamy. The mixture turns a gorgeous pale green color.
4. Whip the Cream
In a separate bowl, I whip the heavy cream until stiff peaks form and gently fold it into the mascarpone mixture.
5. Soak the Ladyfingers
I quickly dip each ladyfinger into the cooled espresso — just a second or two on each side — and layer them in the bottom of my serving dish.
6. Layer and Repeat
I spread half of the pistachio mascarpone mixture over the first layer of ladyfingers, then repeat with another layer of soaked biscuits and the remaining cream mixture.
7. Chill
I cover the dish and let it chill in the fridge for at least 4 hours (overnight is even better).
8. Garnish and Serve
Just before serving, I sprinkle the top with finely chopped pistachios and a light dusting of cocoa powder. It’s simple but makes the dessert look beautiful and festive.
My Favorite Tips for Perfect Pistachio Tiramisu
- Use good-quality pistachio paste: It makes all the difference in flavor.
- Don’t oversoak the ladyfingers: A quick dip is enough — too long and they’ll turn soggy.
- Whip the cream to stiff peaks: This helps keep the mascarpone mixture light and airy.
- Make it ahead: The flavors meld and intensify after a night in the fridge.
- Add texture: A sprinkle of chopped pistachios between layers gives a subtle crunch.
What I Serve with Pistachio Tiramisu
This dessert stands out all on its own, but if I’m serving it as part of a meal, here’s what I love to pair it with:
- A shot of espresso or a creamy cappuccino
- A glass of dessert wine or amaretto liqueur
- Fresh berries for a light, bright contrast
- Biscotti or almond cookies on the side
FAQs (From My Kitchen to Yours)
Q: Can I make this without raw eggs?
A: Yes! Just skip the double boiler step and use pasteurized eggs or egg substitute, or make an egg-free version by using whipped cream only.
Q: Can I use store-bought pistachio cream instead of paste?
A: Absolutely. Pistachio cream will work beautifully for a sweeter, richer filling.
Q: How long does it keep in the fridge?
A: It stays delicious for up to 3 days, tightly covered.
Q: Can I freeze pistachio tiramisu?
A: You can, but the texture is best fresh. If you do freeze, let it thaw in the fridge overnight before serving.
Why This Pistachio Tiramisu Deserves a Place in Your Recipe Collection
This dessert is everything I love about cooking — taking a classic, adding a simple twist, and ending up with something that feels both familiar and completely new. The creamy pistachio filling, espresso-soaked ladyfingers, and crunchy pistachio topping come together in a dessert that’s elegant enough for dinner parties but easy enough for any night of the week.
If you’re looking for a fresh take on tiramisu that’s guaranteed to impress, give this recipe a try. I promise it’ll become a favorite in your kitchen, just like it has in mine.
The Perfect Pistachio Tiramisu: A Nutty, Creamy Dessert You’ll Keep Craving
Ingredients
- 1 cup strong brewed espresso
- 2 cups granulated sugar
- 8 oz mascarpone cheese
- 2 cups pistachio paste (store-bought or homemade)
- 1 cup heavy whipping cream
- 2 cups finely chopped pistachios for garnish
- 1 tablespoon cocoa powder for dusting (optional)
Instructions
- Brew the espresso and let it cool.
- In a mixing bowl, combine the mascarpone cheese and pistachio paste until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone and pistachio mixture until well combined.
- Dip ladyfinger cookies in the cooled espresso and layer them in a serving dish.
- Spread a layer of the mascarpone-pistachio mixture over the ladyfingers.
- Repeat the layers until all ingredients are used, finishing with the mascarpone mixture on top.
- Cover and refrigerate for at least 4 hours or overnight for best results.
- Before serving, dust with cocoa powder and garnish with finely chopped pistachios.
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