Pistachio Tiramisu

Why You’ll Love This Recipe

I love this version of tiramisu because it’s rich without being too heavy and offers a unique flavor profile that sets it apart. The pistachios give it a subtle crunch and a natural nuttiness that blends beautifully with the espresso. It’s completely no-bake, so I don’t have to worry about turning on the oven, and it only gets better after chilling. This is the kind of dessert I like to make ahead and let sit while I enjoy the rest of my day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup shelled pistachios, finely ground (plus extra for garnish)

• 1 cup cold heavy cream

• 8 oz mascarpone cheese

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 1/2 cups brewed espresso or strong coffee, cooled

• 2 tablespoons coffee liqueur (optional)

• 24 ladyfinger cookies (savoiardi)

• Unsweetened cocoa powder, for dusting

• Crushed pistachios and white chocolate shavings for topping (optional)

directions

1. I start by whipping the cold heavy cream in a mixing bowl until stiff peaks form, then I set it aside.

2. In another bowl, I beat the mascarpone with powdered sugar, vanilla extract, and finely ground pistachios until it’s smooth and airy.

3. I gently fold the whipped cream into the mascarpone-pistachio mixture, being careful not to deflate it. I chill this mixture for about 15 minutes.

4. While that chills, I prepare the espresso mixture by combining it with the optional coffee liqueur in a shallow dish.

5. I dip each ladyfinger quickly into the espresso mixture — just enough to soak without getting soggy — and layer them on the bottom of my serving dish.

6. I spread half of the pistachio cream over the soaked ladyfingers in an even layer.

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

8. I smooth the top, dust it with unsweetened cocoa powder, and garnish with more crushed pistachios and white chocolate shavings if I’m feeling fancy.

9. I cover the dish and refrigerate it for at least 4 hours, or overnight for best results.

Servings and timing

This recipe makes 8 servings and takes about 25 minutes to prepare, with a recommended chilling time of at least 4 hours. It’s an ideal make-ahead dessert that allows me to prep in advance and serve with zero stress.

Variations

• I sometimes swap the coffee liqueur with amaretto or pistachio liqueur for a different twist.

• For extra richness, I mix some finely chopped white chocolate into the mascarpone layer.

• If I don’t have espresso, I use strong brewed coffee, chilled.

• For a crunchier texture, I top the tiramisu with caramelized pistachios instead of plain.

storage/reheating

I store leftovers in the refrigerator, tightly covered, for up to 3 days. The flavors actually develop more over time, making the second and third day even better. Since it’s a chilled dessert, there’s no reheating involved — I just slice and serve straight from the fridge.

FAQs

Can I make this pistachio tiramisu ahead of time?

Yes, I always make it at least a few hours in advance. Overnight is best, as it allows the flavors to meld and the ladyfingers to soften perfectly.

Can I use store-bought pistachio paste instead of ground pistachios?

I can, but I use it sparingly as it’s quite concentrated and sweet. About 2 tablespoons works well mixed into the mascarpone layer.

What kind of pistachios should I use?

I go with unsalted, raw pistachios and grind them finely in a food processor. Roasted ones can overpower the delicate mascarpone flavor.

Can I make this without coffee?

Absolutely. I substitute the espresso with warm milk or a pistachio-flavored milk for a kid-friendly version.

Is it necessary to use mascarpone?

Mascarpone gives the tiramisu its signature creamy texture and mild flavor. If I can’t find it, I sometimes substitute with full-fat cream cheese, though the taste will be a bit tangier.

Conclusion

Pistachio Tiramisu is one of those desserts that feels both refined and comforting. I love how the nutty pistachio cream plays against the bold espresso and delicate ladyfingers. It’s easy to assemble, doesn’t require baking, and always leaves a lasting impression. Whether I’m celebrating something special or just craving a little indulgence, this dessert always delivers.