Pistachio Tiramisu is a simple and delicious take on classic tiramisu and is perfect for pistachio lovers! This easy dessert recipe comes together fast and is made with just a few ingredients!
If you love pistachios and tiramisu, then you have to try my pistachio tiramisu recipe! This delicious and simple recipe is great for special occasions or whenever you are craving a sweet treat!
Love all things tiramisu? Be sure to try my Tiramisu Pancakes or Tiramisu Cookies. For more pistachios treats, don’t miss these Pistachio Ricotta Cookies or Italian Pistachio Cake.
The BEST Pistachio Tiramisu!
I have made a lot of different tiramisu recipes in my life and this pistachio version is one of my favorites! It’s got all of the flavors of traditional tiramisu you love with a crunchy pistachio topping and creamy pistachio cream throughout.
This recipe is a simplified version of tiramisu made without the egg yolks. Here, you’ll still have the classic flavors of tiramisu with mascarpone and lady fingers, but the creamy pistachio flavor really shines through.
The key to this recipe is using a good pistachio cream for the mascarpone filling. You can use store-bought pistachio cream or make your own with my simple recipe.
I love to make this recipe because it’s simple to put together and you can make it up to two days in advance. Plus, I like that it doesn’t include any raw eggs and is made with just simple ingredients.
This is truly the best pistachio tiramisu recipe out there. Tested and perfected, this is one Italian dessert recipe you don’t want to miss!
Ingredients
- Heavy Cream: use chilled heavy cream to make a whipped cream for the tiramisu.
- Mascarpone: mascarpone cheese is the classic tiramisu ingredient. Use room temperature cheese so it combines easily with the other ingredients.
- Pistachio Cream: pistachio cream is easy to make at home using my Italian Pistachio Cream recipe. You can also buy it in most specialty grocery stores.
- Vanilla: a bit of vanilla extract to add flavor.
- Powdered Sugar: use confectioners sugar to flavor the mascarpone mixture.
- Espresso: either espresso or strong coffee works to dip the lady fingers.
- Amaretto: I like to add a bit of Amaretto Liqueur to the dipping liquid for extra nutty flavor. You can omit this and use extra coffee instead. Or, you can substitute Marsala wine or dark rum.
- Pistachios: a layer of crushed pistachios is a great way to finish off the pistachio tiramisu in place of traditional cocoa powder.
Pistachio Cream
If you’ve never had it before, Italian Pistachio Cream, also known as Crema al Pistacchio, is a thick and delicious spread that’s made with pistachios and white chocolate.
My recipe for Italian Pistachio Cream comes together in just a few minutes and is the perfect addition to this pistachio tiramisu. The sweetness and creaminess work perfectly with the mascarpone cream.
You could also use a homemade pistachio paste, but you may need to sweeten up the dish with extra powdered sugar.
How to Make Pistachio Tiramisu
Pistachio Tiramisu is a delicious and fun version of classic tiramisu. This delicious dessert is great to make ahead and can be made in a 9×9 inch baking dish or any smaller-sized casserole dish.
Make the Mascarpone Filling
In a large bowl, combine the heavy cream, powdered sugar, and vanilla. Use an electric mixture to beat the ingredients until stiff peaks form.
To the mixture, add in the room temperature mascarpone and pistachio cream. Mix with hand mixer just until the ingredients are combined.
Espresso Mixture
In a separate bowl, preferably shallow, combine the cooled coffee and liqueur (if using). This will be the soak for the ladyfingers.
Assembling the Tiramisu
Bring together all of your ingredients before assembling. You will use half of the ladyfingers (12 total) for the bottom and the other half for the top.
Start by quickly dipping the ladyfingers in the coffee soak then placing them in the bottom of the baking dish. Be careful not to let the cookie soak too long or they will fall apart.
Continue dipping and adding the ladyfingers until the bottom of the pan is covered. You may need to trim the cookies to get them to fit snug.
Then, dollop on half of the pistachio mascarpone mixture and use an offset spatula or rubber spatula to spread into an even layer. Repeat layers, ending with the mascarpone mixture on top.
Cover the tiramisu with plastic wrap, being careful to not let the wrap touch the top of the cream mixture. Refrigerate for at least 4 hours.
When ready to serve, sprinkle the entire tiramisu with chopped pistachios, cut into squares, and serve. You’re going to love this classic recipe with a pistachio twist!
Recipe Tips
- Use chilled heavy cream and room temperature mascarpone for best results.
- Make homemade pistachio cream using my Pistachio Cream recipe. You can also buy pistachio cream in specialty grocery stores or online.
- Be sure to not soak the ladyfingers too long in the coffee mixture or you risk them falling apart. Just a quick dip will do!
- If you don’t want to include alcohol in your tiramisu, feel free to use extra coffee instead.
- Add the crushed pistachios on top right before serving so they stay crunchy.
- Be sure to refrigerate your tiramisu for at least 4 hours before serving. Leftover tiramisu keeps up to five days in the refrigerator in an airtight container.
More Tiramisu Recipes
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Pistachio Tiramisu
Equipment
- 9 x 9 inch baking dish or casserole dish
Ingredients
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 8 ounces mascarpone cheese, softened
- ¾ cup Pistachio Cream
- 1 cup espresso or strong coffee (room temperature)
- ¼ cup Amaretto Liqueur
- 1 package ladyfinger cookies (24 count)
- ½ cup crushed pistachios (for topping)
Instructions
- In a large bowl, use an electric mixer to beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Mix in the mascarpone and pistachio cream until just combined; set aside.
- In a separate shallow bowl, combine the espresso and Amaretto. Quickly dip half of the ladyfingers in the mixture and arrange them in a single layer in the bottom of a 9×9 inch baking dish, cutting them to fit if needed.
- Spoon half of the mascarpone mixture over the ladyfingers, spreading it evenly.
- Repeat the layering process with another layer of dipped ladyfingers and finish with the remaining mascarpone mixture. Cover dish with plastic wrap and refrigerate for at least 4 hours or up to 48 hours.
- Before serving, sprinkle the crushed pistachios over the top of the tiramisu. Cut into 9 square pieces and enjoy!
Notes
- Use chilled heavy cream and room temperature mascarpone for best results.
- Make homemade pistachio cream using my Pistachio Cream recipe. You can also buy pistachio cream in specialty grocery stores or online.
- Be sure to not soak the ladyfingers too long in the coffee mixture or you risk them falling apart. Just a quick dip will do!
- If you don’t want to include alcohol in your tiramisu, feel free to use extra coffee instead.
- Add the crushed pistachios on top right before serving so they stay crunchy.
- Be sure to refrigerate your tiramisu for at least 4 hours before serving. Leftover tiramisu keeps up to five days in the refrigerator in an airtight container.
