Name: Pistachio Tiramisu
Prep time: 25 min
Total time: 4 h 25 min
Cuisine: Italian
Ingredients: 250g mascarpone cheese; 3 tbsp pistachio paste (unsweetened or lightly sweetened); 200ml double cream; 3 tbsp icing sugar; 1 tsp vanilla extract; 200g ladyfinger biscuits (savoiardi); 150ml espresso or very strong coffee, cooled; 1 tbsp coffee liqueur (optional); 50g white chocolate, finely grated or shaved; 2 tbsp chopped roasted pistachios

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Pistachio Tiramisu a dreamy, no-bake dessert that takes everything I love about traditional tiramisu and gives it a luxurious pistachio twist. This version layers a luscious pistachio mascarpone cream with espresso-soaked ladyfingers and finishes with a shower of grated white chocolate and roasted pistachios. It’s elegant, creamy, and perfect for making ahead.

Pistachio Tiramisu

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Pistachio Cream:

250g mascarpone cheese

3 tablespoon pistachio paste (unsweetened or lightly sweetened)

200ml double cream

3 tablespoon icing sugar

1 teaspoon vanilla extract

For the Layers:

200g ladyfinger biscuits (savoiardi)

150ml espresso or very strong coffee, cooled

1 tablespoon coffee liqueur (optional)

50g white chocolate, finely grated or shaved

2 tablespoon chopped roasted pistachios

Directions

I start by mixing mascarpone, pistachio paste, icing sugar, and vanilla in a bowl until smooth.

Then I whip the double cream separately until soft peaks form.

I gently fold the whipped cream into the pistachio mascarpone mixture, being careful not to deflate the cream.

In a shallow dish, I mix the cooled espresso with coffee liqueur (if I’m using it).

I dip each ladyfinger briefly into the coffee—just enough to soak the outer layer without making them soggy.

I layer the bottom of my serving dish with these dipped biscuits.

Then I spoon over half of the pistachio cream and spread it evenly.

I repeat with another layer of dipped ladyfingers and the remaining pistachio cream.

To finish, I smooth the top and scatter over grated white chocolate and chopped pistachios.

I let it chill for at least 4 hours, but overnight gives the best texture and flavor.

Servings and timing

Servings: 6 servings

Prep Time: 25 minutes

Chill Time: 4 hours

Total Time: 4 hours 25 minutes

Calories: 385 kcal per serving

Variations

I sometimes swap the white chocolate topping for dark chocolate if I want a deeper contrast in flavor.

For a nut-free version, I leave out the pistachios and just use a plain mascarpone cream with a hint of almond extract.

When I want a boozier dessert, I increase the coffee liqueur or use pistachio liqueur instead.

I’ve also layered this in individual glasses for a more elegant presentation.

Storage/Reheating

I store this pistachio tiramisu in the fridge, tightly covered, for up to 3 days. It actually tastes even better the next day. I don’t recommend freezing it, as the texture may change once thawed. Since it’s a no-bake dessert, reheating isn’t necessary.

FAQs

What kind of pistachio paste should I use?

I use an unsweetened or lightly sweetened pistachio paste to control the overall sweetness of the dessert. Look for one with just pistachios and maybe a bit of oil or sugar.

Can I make this ahead of time?

Yes, I always make it the day before. It needs at least 4 hours to chill, but overnight helps the layers meld perfectly.

What can I use instead of ladyfingers?

If I can’t find ladyfingers, I’ve used sponge cake cut into strips or even vanilla wafers. Just be careful with soaking times to avoid sogginess.

Is this recipe gluten-free?

It can be! I just make sure to use gluten-free ladyfingers or another suitable gluten-free biscuit.

Can I skip the coffee liqueur?

Absolutely. I’ve made this without any alcohol and it’s still delicious. The espresso gives it plenty of flavor on its own.

Conclusion

This Pistachio Tiramisu is a show-stopping dessert that’s surprisingly easy to make. I love how it blends creamy, nutty, and bold coffee flavors in every bite. Whether for the holidays or just a special treat, it’s always a hit—and the best part is I can make it ahead of time. If I want something elegant, rich, and a little different, this is the dessert I reach for.

📖 Recipe:

Pistachio Tiramisu

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Author: Cheryl
Total Time: 4 hours 25 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A no-bake, elegant twist on classic tiramisu, this Pistachio Tiramisu layers espresso-soaked ladyfingers with a creamy pistachio mascarpone filling and is topped with white chocolate and roasted pistachios. Perfect for holidays or dinner parties.

Instructions

In a bowl, mix mascarpone, pistachio paste, icing sugar, and vanilla extract until smooth.
In a separate bowl, whip the double cream until soft peaks form.
Gently fold the whipped cream into the pistachio mascarpone mixture until well combined.
In a shallow dish, combine the cooled espresso with the coffee liqueur (if using).
Dip each ladyfinger briefly into the espresso mixture, ensuring they soak only the outer layer.
Layer the bottom of a serving dish with the dipped ladyfingers.
Spread half of the pistachio cream evenly over the biscuits.
Repeat with another layer of dipped ladyfingers and top with the remaining pistachio cream.
Smooth the top and sprinkle with grated white chocolate and chopped roasted pistachios.
Cover and refrigerate for at least 4 hours, preferably overnight, before serving.