Pistachio Tiramisu

Hey y’all! If you love classic tiramisu but crave a nutty twist, this Pistachio Tiramisu is your new go-to. It’s silky, creamy, and layered with espresso-soaked ladyfingers, sweet pistachio-mascarpone cream, and a whisper of cocoa—perfect for date nights, holidays, potlucks, or anytime you want a show-stopping no-bake dessert. Let’s get cooking!

Why You’ll Love This

• Ultra-creamy pistachio-mascarpone filling meets delicately soaked ladyfingers for a dreamy bite every time.
• No-bake convenience means it’s oven-free and party-perfect—just mix, layer, chill, and serve.
• Balanced sweetness with aromatic espresso and a toasty pistachio finish that feels luxurious, not heavy.
• Make-ahead friendly, so your Pistachio Tiramisu actually tastes better the next day.
• Easy to customize with gluten-free ladyfingers, alcohol-free swaps, or citrusy brighten-ups.

Ingredients for Pistachio Tiramisu

• Ladyfingers (Savoiardi): 14 oz (400 g), about 40–48 pieces
• Espresso dip: 1 1/2 cups (360 ml) strong espresso, brewed at 195–205°F then cooled to room temp; 2 tbsp (25 g) granulated sugar; 1/4 cup (60 ml) coffee liqueur, Marsala, or Amaretto (optional); 1/4 tsp almond extract (optional)
• Pistachio-mascarpone cream: 16 oz (450 g) mascarpone, cold; 1 1/2 cups (360 ml) heavy cream, cold; 1/2 cup (130 g) pistachio paste; 2/3 cup (80 g) powdered sugar; 1 tsp vanilla extract; 1/8 tsp fine sea salt
• Toppings: 3/4 cup (90 g) unsalted shelled pistachios, finely ground; 2 tbsp (10 g) unsweetened cocoa powder; 1 oz (30 g) dark chocolate shavings (optional)
• Optional zabaglione enrichment (richer version): 4 large pasteurized egg yolks; 1/4 cup (50 g) granulated sugar; 2 tbsp (30 ml) Marsala (or water)

Step-by-Step: Make Pistachio Tiramisu

1) Set up and chill your tools

Place your mixing bowl and beaters in the fridge for 10 minutes. Cold tools help the cream whip faster and stay stable.

2) Prepare the espresso dip

Brew 1 1/2 cups (360 ml) strong espresso at 195–205°F, then cool to room temperature (68–72°F), about 15 minutes. Stir in sugar and optional liqueur/extract until dissolved. Pour into a shallow dish.

3) Whip the pistachio-mascarpone cream

In a chilled bowl, whip heavy cream to medium-stiff peaks, 2–3 minutes on medium-high. In a separate bowl, whisk mascarpone, pistachio paste, powdered sugar, vanilla, and salt until smooth and just combined (45–60 seconds). Gently fold the whipped cream into the pistachio-mascarpone in two additions until silky.

4) Optional: Make zabaglione (for richer Pistachio Tiramisu)

Set a heatproof bowl over a pot with 1 inch of simmering water (bain-marie). Whisk yolks, sugar, and Marsala continuously until thick, pale, and the mixture reaches 160°F on an instant-read thermometer, 5–7 minutes. Cool 5 minutes, then fold into the pistachio-mascarpone cream. If using zabaglione, reduce the powdered sugar in Step 3 to 1/4 cup (30 g).

5) Assemble the layers

One at a time, dip each ladyfinger into the espresso for 1–2 seconds per side (don’t soak). Arrange a tight single layer in a 9×13-inch pan. Spread half the pistachio-mascarpone cream over the ladyfingers. Dust with half the cocoa and sprinkle half the finely ground pistachios. Repeat with a second dipped-ladyfinger layer and the remaining cream.

6) Chill the Pistachio Tiramisu

Cover tightly and refrigerate at 37–40°F for at least 6 hours, preferably overnight (12 hours) for clean, bakery-style slices.

7) Finish and serve

Right before serving, dust with remaining cocoa and pistachios and add chocolate shavings. Slice with a warm, dry knife for sharp edges.

Notes & Resources for Tiramisu Success

• Use pasteurized eggs and heat yolks to 160°F if making the zabaglione. Learn more about safe egg handling here: FDA Egg Safety.
• For balanced coffee flavor, brew within the recommended range: Specialty Coffee Association standards.
• Grind pistachios to a sandy crumb; avoid over-processing into paste or they’ll release oil and turn greasy.

Variations on This Tiramisu

• Alcohol-free: Skip liqueur; add 1 tsp vanilla plus 1/4 tsp almond extract to the espresso for aroma.
• Gluten-free: Use certified GF ladyfingers and ensure all add-ins are gluten-free.
• Lemon-pistachio: Add 1–2 tsp finely grated lemon zest to the cream and finish with a light dusting of lemon sugar.

Essential Equipment

• 9×13-inch (23×33 cm) baking dish
• Electric hand mixer or stand mixer
• Two mixing bowls (one chilled)
• Rubber spatula and offset spatula
• Shallow dish for espresso
• Instant-read thermometer (if making zabaglione)
• Fine-mesh sieve for dusting cocoa
• Food processor (to grind pistachios)

Storage & Shelf Life for Pistachio Tiramisu

• Refrigerator: Cover tightly and refrigerate up to 4 days. Flavor improves on day 2.
• Freezer: Wrap the dish well or portion and freeze up to 1 month. Thaw overnight in the fridge. Dust with cocoa and add pistachios after thawing for best texture.

Serving & Pairings

• Beverages: Espresso, affogato, pistachio milk latte, Vin Santo, or Moscato d’Asti.
• Plates & garnishes: Extra chopped pistachios, dark chocolate curls, or a drizzle of warm chocolate sauce.
• For a crowd: Portion into glasses for individual parfaits—same layers, effortless elegance.

Pro Tips for Perfect Pistachio Tiramisu

• Dip, don’t soak: 1–2 seconds per side keeps ladyfingers tender but not soggy—more on technique from Serious Eats.
• Keep it cold: Cold mascarpone and cream whip and fold cleanly, giving you a thick, mousse-like filling that slices beautifully.
• Level each layer: Use an offset spatula to spread the cream edge-to-edge; neat, even layers set more uniformly during the chill.

Pistachio Tiramisu FAQ

Can I make Pistachio Tiramisu without alcohol?

Absolutely—just omit the liqueur and boost the espresso with vanilla and a touch of almond extract.

What if I can’t find pistachio paste?

Process 1 cup (120 g) unsalted pistachios with 2–3 tbsp neutral oil until very smooth; measure 1/2 cup (130 g) for the recipe.

How far ahead can I make it?

Make the day before serving if you can; 12–24 hours in the fridge yields the cleanest slices and best flavor.