When it comes to classic Italian desserts, tiramisu is always at the top of the list. It’s elegant, indulgent, and irresistibly creamy. But sometimes it’s fun to give tradition a little twist, and that’s where this Pistachio Tiramisu comes in. Imagine the familiar layers of coffee-soaked sponge fingers and luscious mascarpone cream, but infused with the rich, nutty flavor of pistachio. The result? A dessert that feels both luxurious and refreshingly unique.
This version of tiramisu doesn’t stray too far from the original—it still has that perfect balance of bitterness from the coffee, creaminess from the mascarpone, and sweetness from the sugar. But the pistachio paste adds an earthy nuttiness that elevates the flavor and makes this dessert truly unforgettable. The chopped pistachios on top provide the perfect final touch, giving each bite a little crunch to contrast with the creamy filling.
Another reason to love this Pistachio Tiramisu is how simple it is to make. The hardest part is waiting for it to chill and set in the fridge. Once assembled, it transforms into a show-stopping dessert perfect for dinner parties, holidays, or special occasions. And while traditional tiramisu calls for raw eggs, this recipe skips them, relying instead on whipped cream and mascarpone for the luxurious texture—making it more approachable without sacrificing taste.
Whether you’re a tiramisu purist or someone who loves experimenting with flavors, this pistachio twist is bound to become a new favorite.
Why You’ll Love This Recipe
- A Unique Spin on a Classic – Pistachio paste adds depth and a gourmet touch.
- Make-Ahead Dessert – Needs chilling, so it’s perfect for preparing in advance.
- No Raw Eggs – Creamy texture without worrying about raw ingredients.
- Stunning Presentation – The feathered pistachio topping looks bakery-worthy.
- Perfect for Entertaining – Rich, elegant, and guaranteed to impress.
Ingredients
- 100 ml strong coffee
- 200 g savoiardi sponge fingers (ladyfingers)
- 300 ml double cream
- 75 g icing sugar
- 250 g mascarpone
- 100 g pistachio paste (plus extra to decorate)
- Chopped pistachios (for garnish)
Step-by-Step Instructions
Step 1: Whip the Cream
In a large mixing bowl, whisk the double cream with the icing sugar until soft peaks form. Be careful not to over-whip—you want the cream fluffy but not stiff.
Step 2: Make the Pistachio Cream
Fold in the mascarpone and pistachio paste until just combined. Don’t overmix; the goal is a smooth, creamy filling with the perfect pistachio flavor.
Step 3: Prepare the Sponge Layer
Pour the coffee into a shallow dish. Quickly dip each sponge finger into the coffee for a couple of seconds on each side—enough to soak up the flavor without making them soggy. Arrange them in an even layer across the base of your dish (about 9×13 inches works perfectly).
Step 4: Layer the Dessert
Spread a generous layer of pistachio cream over the soaked sponge fingers. Repeat with another layer of coffee-dipped fingers, then another layer of pistachio cream. Continue until all the sponge fingers are used, finishing with a final layer of pistachio cream.
Step 5: Create the Feathered Decoration
Spoon some pistachio paste into a piping or sandwich bag, snip off the tip, and pipe thin lines across the surface. Use a toothpick to drag through the lines in the opposite direction, creating a feathered pattern.
Step 6: Chill and Set
Cover the dish with cling film and refrigerate for at least 6 hours—ideally overnight. The longer it chills, the more the flavors meld together.
Step 7: Garnish and Serve
Remove from the fridge about 20 minutes before serving. Sprinkle chopped pistachios on top for texture and color. Slice into portions and enjoy!
Tips for Success
- Use Good Quality Pistachio Paste – This is the star ingredient, so choose one that’s 100% pistachio with no added oils.
- Don’t Oversoak the Ladyfingers – A quick dip is enough; too long and they’ll disintegrate.
- Chill Overnight – Six hours is the minimum, but two days in the fridge gives the absolute best flavor and texture.
- Presentation Trick – Serve in clear glasses or jars for individual portions that look extra fancy.
- Make it Boozy – Add a splash of amaretto or pistachio liqueur to the coffee for an adult twist.
Variations
- Chocolate Pistachio Tiramisu – Add a layer of grated dark chocolate between the cream and sponge layers.
- Pistachio & Raspberry Tiramisu – Add fresh raspberries for a fruity contrast.
- Vegan Version – Use plant-based cream, mascarpone alternatives, and vegan sponge fingers.
- Espresso Lovers – Use espresso instead of regular coffee for a more intense flavor.
- Holiday Twist – Top with crushed amaretti biscuits and red berries for a festive look.
Make Ahead & Storage
- Make Ahead – Best made a day or two in advance for deeper flavor.
- Storage – Keep covered in the fridge for up to 3 days.
- Freezing – Not recommended, as the texture suffers when thawed.
Frequently Asked Questions
Do I need to use pistachio paste?
Yes, it’s key for flavor. You can make your own by blending roasted pistachios into a smooth paste if you can’t find it in stores.
Can I use instant coffee?
Absolutely—just make it strong. A bold coffee flavor balances the richness of the cream.
What’s the difference between mascarpone and cream cheese?
Mascarpone is richer, creamier, and less tangy than cream cheese, which is why it’s essential for tiramisu.
Can I make this without alcohol?
Yes! This recipe is completely alcohol-free as written. If you’d like, you can add amaretto or Kahlúa to the coffee.
Why does it need so long to chill?
Tiramisu sets as the coffee soaks into the ladyfingers and the cream firms up. Without enough chilling time, the layers won’t hold together.
Final Thoughts
This Pistachio Tiramisu is a dreamy dessert that combines the best of Italian tradition with a nutty twist. Creamy, coffee-kissed, and topped with crunchy pistachios, it’s the perfect showstopper for special occasions. The pistachio paste takes the familiar tiramisu flavors in a whole new direction, making it both comforting and exciting at the same time.
The best part? It’s just as easy to make as classic tiramisu, but the pistachio flavor makes it feel extra special. If you’re looking for a dessert that impresses without requiring complicated steps, this is it.
Next time you’re hosting a dinner party or celebrating with family, make this Pistachio Tiramisu and watch as it disappears from the table. Everyone will ask for seconds—and the recipe.
Pistachio Tiramisu
Ingredients
- 100 ml strong coffee
- 200 g savoiardi sponge fingers ladyfingers
- 300 ml double cream
- 75 g icing sugar
- 250 g mascarpone
- 100 g pistachio paste plus extra to decorate
- Chopped pistachios for garnish
Instructions
Step 1: Whip the Cream
- In a large mixing bowl, whisk the double cream with the icing sugar until soft peaks form. Be careful not to over-whip—you want the cream fluffy but not stiff.
Step 2: Make the Pistachio Cream
- Fold in the mascarpone and pistachio paste until just combined. Don’t overmix; the goal is a smooth, creamy filling with the perfect pistachio flavor.
Step 3: Prepare the Sponge Layer
- Pour the coffee into a shallow dish. Quickly dip each sponge finger into the coffee for a couple of seconds on each side—enough to soak up the flavor without making them soggy. Arrange them in an even layer across the base of your dish (about 9×13 inches works perfectly).
Step 4: Layer the Dessert
- Spread a generous layer of pistachio cream over the soaked sponge fingers. Repeat with another layer of coffee-dipped fingers, then another layer of pistachio cream. Continue until all the sponge fingers are used, finishing with a final layer of pistachio cream.
Step 5: Create the Feathered Decoration
- Spoon some pistachio paste into a piping or sandwich bag, snip off the tip, and pipe thin lines across the surface. Use a toothpick to drag through the lines in the opposite direction, creating a feathered pattern.
Step 6: Chill and Set
- Cover the dish with cling film and refrigerate for at least 6 hours—ideally overnight. The longer it chills, the more the flavors meld together.
Step 7: Garnish and Serve
- Remove from the fridge about 20 minutes before serving. Sprinkle chopped pistachios on top for texture and color. Slice into portions and enjoy!
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