Name: Easy Pistachio Tiramisu
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: Italian
Ingredients: 250g mascarpone cheese; 300ml double cream; 100g pistachio cream (plus extra for drizzling); 3 tablespoons icing sugar; 1 teaspoon vanilla extract; 200ml strong coffee, cooled; 2 tablespoons coffee liqueur (optional); 200g ladyfinger biscuits (savoiardi); 50g chopped pistachios; Cocoa powder, for dusting

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This Easy Pistachio Tiramisu is a no-bake, elegant dessert that’s both creamy and nutty, offering a delightful twist on the traditional Italian favorite. With velvety pistachio mascarpone cream, layers of coffee-soaked ladyfingers, and a luxurious finish of cocoa powder and chopped pistachios, this dessert comes together effortlessly yet tastes like a masterpiece. It’s ideal for special gatherings, holidays, or simply when I want to treat myself to something indulgent with minimal fuss.

Easy Pistachio Tiramisu

Ingredients

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

250g mascarpone cheese

300ml double cream

100g pistachio cream (plus extra for drizzling)

3 tablespoons icing sugar

1 teaspoon vanilla extract

200ml strong coffee, cooled

2 tablespoons coffee liqueur (optional)

200g ladyfinger biscuits (savoiardi)

50g chopped pistachios

Cocoa powder, for dusting

Directions

I start by whisking the mascarpone, pistachio cream, icing sugar, and vanilla extract in a mixing bowl until smooth and creamy.

In a separate bowl, I whip the double cream until it forms soft peaks, then gently fold it into the pistachio mascarpone mixture.

I mix the cooled coffee with the coffee liqueur in a shallow dish.

Each ladyfinger gets a quick dip in the coffee mixture—just a fast dunk to keep them from getting soggy—then I lay them flat in my serving dish or dessert glasses.

I spread half the pistachio cream mixture over the ladyfingers, smoothing the surface evenly.

I repeat with another layer of dipped ladyfingers, followed by the rest of the pistachio cream.

I cover the dish and let it chill in the refrigerator for at least 6 hours or overnight.

Right before serving, I dust the top with cocoa powder, drizzle on some extra pistachio cream, and finish with a sprinkle of chopped pistachios.

Servings and timing

This recipe makes 6 servings.

Prep Time: 20 minutes

Chill Time: 6 hours

Total Time: 6 hours 20 minutes

Calories per serving: 420 kcal

Variations

I sometimes swap the coffee liqueur with amaretto for an almond twist.

For a kid-friendly version, I leave out the alcohol altogether and use sweetened coffee or even chocolate milk.

If I want a richer pistachio flavor, I add a spoonful of ground pistachios to the mascarpone mixture.

To change the presentation, I layer the dessert in individual jars or cups—it looks just as stunning and makes serving easier.

Storage/Reheating

I keep the pistachio tiramisu refrigerated, covered tightly with plastic wrap or in an airtight container. It stays fresh for up to 3 days. Since it’s a chilled dessert, I never reheat it. I just make sure to serve it straight from the fridge or let it sit out for 10–15 minutes if I prefer a slightly softer texture.

FAQs

What is pistachio cream, and where do I find it?

Pistachio cream is a sweet spread made from pistachios, similar to Nutella but with pistachios. I usually find it in the specialty section of supermarkets or online.

Can I make this recipe ahead of time?

Yes, I always make this at least 6 hours ahead, but overnight is best. The flavors intensify and the texture becomes even more luscious.

Do I have to use coffee liqueur?

Not at all. I often skip it if I’m serving kids or want a lighter version. The dessert still tastes amazing with just the coffee.

Can I freeze pistachio tiramisu?

I don’t recommend freezing it. The mascarpone and cream mixture can change texture when thawed, making it watery or grainy.

What can I use instead of ladyfingers?

If I don’t have ladyfingers, I use sponge cake cut into strips or a firm vanilla pound cake. I just make sure it’s not too soft so it can hold up to the coffee dip.

Conclusion

This Easy Pistachio Tiramisu is my go-to when I need a no-fuss dessert that delivers both flavor and elegance. With creamy pistachio layers, a hint of coffee, and a luxurious finish, it’s always a hit—whether I’m hosting a dinner party or treating myself. It’s easy to make, beautiful to serve, and even better the next day.

📖 Recipe:

Easy Pistachio Tiramisu

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Author: Cheryl
Total Time: 6 hours 20 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

This Easy Pistachio Tiramisu is a no-bake, creamy and nutty twist on the classic Italian dessert. Featuring pistachio mascarpone cream, coffee-soaked ladyfingers, and a topping of cocoa powder and chopped pistachios, it's both effortless and indulgent—perfect for gatherings or a personal treat.

Instructions

Whisk the mascarpone, pistachio cream, icing sugar, and vanilla extract in a mixing bowl until smooth and creamy.
In a separate bowl, whip the double cream until soft peaks form, then gently fold it into the pistachio mascarpone mixture.
Mix the cooled coffee with the coffee liqueur in a shallow dish.
Quickly dip each ladyfinger into the coffee mixture and lay them flat in a serving dish or dessert glasses.
Spread half of the pistachio cream mixture over the ladyfingers and smooth the surface evenly.
Repeat with another layer of dipped ladyfingers and the remaining pistachio cream mixture.
Cover the dish and chill in the refrigerator for at least 6 hours or overnight.
Before serving, dust the top with cocoa powder, drizzle with extra pistachio cream, and sprinkle with chopped pistachios.