Name: No-Bake Pistachio Tiramisu
Prep time: 30 min
Total time: 6 h 30 min
Cuisine: Italian
Ingredients: 1 cup hot water; 1/4 cup granulated sugar; 2 tablespoons pistachio liqueur (optional); 24 to 30 Savoiardi ladyfinger biscuits; 16 ounces mascarpone cheese; 1 cup pistachio cream or pistachio paste; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2 cups heavy whipping cream, cold; 1/4 cup finely chopped pistachios

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This no-bake pistachio tiramisu is a creamy, elegant dessert that I make when I want something rich, nutty, and beautifully layered without turning on the oven. I love how the coffee-soaked ladyfingers soften into the pistachio mascarpone filling, while the chopped pistachios on top add the perfect finish.

No-Bake Pistachio Tiramisu

Ingredients

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

1 cup hot water

¼ cup granulated sugar

2 tablespoons pistachio liqueur, optional

24 to 30 Savoiardi ladyfinger biscuits

16 ounces mascarpone cheese

1 cup pistachio cream or pistachio paste

1 teaspoon vanilla extract

1 cup powdered sugar

2 cups heavy whipping cream, cold

¼ cup finely chopped pistachios

Directions

I start by whisking together the hot water, granulated sugar, and pistachio liqueur in a shallow bowl until the sugar dissolves. Then I let the mixture cool slightly.

In a large mixing bowl, I beat the mascarpone cheese, pistachio cream, vanilla extract, and powdered sugar until the mixture looks smooth and creamy.

In a separate chilled bowl, I whip the heavy cream until stiff peaks form. After that, I gently fold the whipped cream into the pistachio mascarpone mixture until everything turns light and fluffy.

Next, I quickly dip each ladyfinger into the cooled soaking mixture one at a time, making sure not to let them soak too long.

I arrange a layer of dipped ladyfingers in the bottom of an 8-inch square dish or a similar serving dish. Then I spread half of the pistachio mascarpone filling evenly over the top.

I repeat the layers with another round of dipped ladyfingers, then finish with the remaining pistachio filling.

Once assembled, I cover the dish and refrigerate it for at least 6 hours, or overnight, until the tiramisu is fully set and nicely chilled.

Right before serving, I sprinkle the top with finely chopped pistachios, then slice and serve it cold.

Servings and timing

This recipe makes 10 servings.

Prep time: 30 minutes

Cooking time: 0 minutes

Total time: 6 hours 30 minutes

Calories: 480 kcal per serving

Variations

I like to switch this recipe up depending on the occasion. For a stronger coffee flavor, I can replace part of the hot water with brewed espresso. When I want a deeper pistachio taste, I add a little extra pistachio cream to the filling. If I prefer to skip alcohol, I simply leave out the pistachio liqueur and still get a delicious result. For a more decorative finish, I sometimes top it with white chocolate shavings or a dusting of powdered sugar along with the chopped pistachios.

Storage/Reheating

I store this tiramisu covered in the refrigerator for up to 3 days, and I find that the texture stays best when it stays cold the whole time. Since this is a chilled dessert with mascarpone and whipped cream, I do not leave it out for long at room temperature. I do not reheat it, because it is meant to be served cold straight from the fridge. For longer storage, I can freeze it in an airtight container for up to 1 month, then thaw it overnight in the refrigerator before serving.

FAQs

Can I make this pistachio tiramisu ahead of time?

Yes, I actually prefer making it ahead because the layers need time to chill and set. I find that the flavor and texture get even better after resting overnight in the refrigerator.

Can I make this recipe without pistachio liqueur?

Yes, I can leave out the pistachio liqueur with no problem. The dessert still has plenty of flavor from the pistachio cream, mascarpone, and topping.

What kind of pistachio cream works best?

I like using a smooth pistachio cream or pistachio paste that has a rich, roasted pistachio flavor. A sweet spread works well here because it blends easily into the mascarpone mixture.

How do I keep the ladyfingers from getting soggy?

I dip each ladyfinger very quickly into the soaking liquid instead of letting it sit. That quick dip gives them flavor while helping them hold their shape in the layers.

Can I use a different dish size?

Yes, I can use a similar-sized serving dish if I do not have an 8-inch square one. I just make sure the layers fit evenly and adjust the number of ladyfingers as needed.

Conclusion

This no-bake pistachio tiramisu is one of those desserts that feels both simple and special at the same time. I love the creamy pistachio filling, the soft coffee-soaked ladyfingers, and the crunchy pistachio topping that brings everything together. It is an easy make-ahead dessert that looks elegant and tastes even better after chilling, which makes it a great choice whenever I want a beautiful dessert with very little stress.

📖 Recipe:

No-Bake Pistachio Tiramisu

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Author: Cheryl
Total Time: 6 hours 30 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

A creamy, no-bake pistachio tiramisu layered with coffee-soaked ladyfingers and a light pistachio mascarpone filling, finished with crunchy pistachios.

Instructions

Whisk together hot water, granulated sugar, and pistachio liqueur in a shallow bowl until sugar dissolves. Let cool slightly.
In a large bowl, beat mascarpone cheese, pistachio cream, vanilla extract, and powdered sugar until smooth.
In a separate chilled bowl, whip heavy cream until stiff peaks form.
Gently fold the whipped cream into the pistachio mascarpone mixture until light and fluffy.
Quickly dip each ladyfinger into the cooled soaking mixture without over-soaking.
Arrange a layer of dipped ladyfingers in the bottom of an 8-inch square dish.
Spread half of the pistachio mascarpone filling over the ladyfingers.
Repeat with another layer of dipped ladyfingers and finish with remaining filling.
Cover and refrigerate for at least 6 hours or overnight until set.
Before serving, sprinkle with chopped pistachios, slice, and serve cold.