Pistachio Tiramisu
Published Jul 21, 2025
Pistachio tiramisu recipe made with espresso-soaked lady fingers, mascarpone pistachio cream, and topped with pistachios. No bake, just set in the fridge.
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Pistachio Tiramisu is soo Good!
Pistachios are one of my favorite nuts, and tiramisu is one of those desserts that, if made halal, I never say no to. So, it only made sense to mash the two together to make pistachio tiramisu! This pistachio tiramisu recipe does skip the cocoa and alcohol. That being said, it is still super amazing and by avoiding the other flavors, the pistachio is like Hiya, I am HERE!
To make it, I mix pistachio butter right into the mascarpone filling, soak the ladyfingers in espresso, and layer it all up like the classic but with a twist. It’s no-bake, easy to prep ahead, and honestly, it might be my favorite version yet.
I’m in my pistachio baking era right now with all kinds of pistachio desserts like Pistachio Muffins, Pistachio Cake, and Pistachio Bread, and now this absolutely delicious pistachio tiramisu! If you want more recipes that use pistachios, you’ve also gotta check out my top 25 pistachio recipes on the site!
Happy Cooking!
– Yumna
Pistachio Tiramisu Ingredients
- Espresso or strong brewed coffee: Make sure it’s cooled before dipping the ladyfingers so they don’t get soggy too fast.
- Granulated sugar: Split between the espresso mix and the mascarpone filling.
- Mascarpone cheese: Let it sit out for 10–15 minutes so it’s easier to mix.
- Pistachio butter: Use a smooth kind (store-bought or try my homemade pistachio butter). Stir it really well if it’s separated.
- Vanilla extract: Pure vanilla extract has the best flavor.
- Heavy cream: Needs to be cold to whip properly.
- Ladyfingers: The dry, crisp kind (Savoiardi), not the soft cake-style ones.
- Chopped pistachios: For garnish, optional, but adds texture. And I love them!
How to Make Pistachio Tiramisu
Cover and refrigerate.
Pistachio Tiramisu Recipe
Ingredients
- 1½ cups espresso or strong brewed coffee
- ½ cup granulated sugar divided
- 1 {8-ounce) tub mascarpone cheese
- 1 (7-ounce) jar pistachio butter about ⅔ cup
- 1 teaspoon vanilla extract
- 1¼ cups heavy cream cold
- 1 (7-ounce) package ladyfingers
- ½ cup chopped pistachios for garnish
Instructions
- In a shallow dish, whisk the warm espresso with 1 tablespoon of the pistachio butter and 2 tablespoons sugar until combined. Set aside and allow the mixture to cool to room temperature.
- In a large bowl, beat the mascarpone with the remaining pistachio butter, sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream to stiff peaks, then gently fold it into the mascarpone mixture until fully combined and fluffy.
- Stir the espresso mixture and then briefly dip each ladyfinger into it and arrange in a single layer in the bottom of a 8-inch square dish. Add half of the pistachio mascarpone cream and use a small offset spatula to smooth evenly over the top. Repeat with a second layer of dipped ladyfingers and the remaining cream.
- Cover and refrigerate for at least 6 hours or overnight. Before serving, top with chopped pistachios.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Don’t over-soak the ladyfingers. A quick dip, like 1 second per side, is enough. If they sit too long, they’ll fall apart.
- Use smaller ladyfingers if you can find. The good thing about them is you can pack them in tighter so it makes for a neater and thicker layer of the coffee-soaked cookie layer.
- Whip the cream until stiff peaks form. Otherwise, the filling won’t hold its shape and might get runny. Tip: if you have a metal bowl or a glass one, put it in the freezer to get extra cold first, it helps!
- Fold gently. When combining the whipped cream and mascarpone mixture, don’t overmix; just fold until combined so it stays fluffy.
- Chill at least 6 hours. Overnight is better. The longer it sits, the better the texture and flavor.
FAQs
Cover the dish tightly with plastic wrap or a lid and store it in the fridge. It keeps well for up to 4 days, but the texture is best within the first 2 to 3 days.
Yes, but a couple of things to keep in mind. You can freeze it in an airtight container for up to 2 months. Be sure to wrap it well to prevent freezer burn. Thaw it in the fridge overnight before serving. The texture will be slightly softer after thawing, especially from the whipped cream and soaked lady fingers, but the flavor holds up. It’s not something I do often, but it works if you’ve got leftovers you don’t want to waste.
Not really. Cream cheese is sometimes used in tiramisu, but it’s tangier and thicker. If you want that classic creamy texture, stick with mascarpone.
