Delish Pistachio Tiramisu Recipe

This is my pistachio tiramisu that tastes like a fancy bakery dessert but is absolutely a no-bake, bowl-licking, “oops I ate it right from the dish” situation. It’s the classic creamy, coffee-soaked thing you love, but with pistachio paste worked into the mascarpone so it’s nutty, buttery, and just sweet enough. It feels sophisticated without trying too hard—like that friend who looks put together even when they’re in sweatpants.

My little family is feral for this one. My husband claims “I don’t even like dessert” and then stands at the fridge at 10 p.m. carving “just a sliver” off the corner with a fork until the sliver is… well, gone. I made it for Sunday dinner once and now it’s a standing request for birthdays, book club, the random Tuesday when everyone had a day. It’s become our house flex: minimal effort, maximum applause, and the leftovers are elite with coffee the next morning. Don’t judge me.

How to Make It

Think of this like a layered soft cake. You’ll make: 1) a quick coffee dip, 2) a pistachio-mascarpone cloud, and 3) stack it up like edible Jenga.

Coffee dip: Brew 1 1/2 cups strong espresso or very bold coffee. Stir in 2–3 tablespoons sugar (or none if you like it bitter) and 2–3 tablespoons pistachio liqueur or amaretto. Let it cool—warm is fine, just not hot.

Pistachio cloud: In a bowl, whisk 16 ounces cold mascarpone with 1/2 cup pistachio paste (pistachio butter also works), 1/3 cup powdered sugar, 1 teaspoon vanilla, and a tiny pinch of salt. In another bowl, whip 1 cup cold heavy cream to medium-stiff peaks. Fold the whipped cream into the mascarpone mixture until it’s silky and you want to face-plant into it.

Assembly: Dunk each ladyfinger (about 30–36 savoiardi) super quickly—like a one-second dip. If you soak them, they’ll turn to mush and you’ll cry. Lay a tight layer in an 8×8 or 9×9 pan. Spread half the pistachio cream. Repeat with another dunk-and-layer and finish with the rest of the cream. Smooth the top and rain chopped pistachios over it. If you’re extra, grate a little white chocolate or dust matcha for a green glow.

Chill: Cover and refrigerate at least 6 hours, ideally overnight. This part is non-negotiable—the cookies soften, the cream sets, and everything becomes one big dreamy thing. Serves 9 (or 6 if you live with my husband). Active time: 20 minutes.

✔Ingredient Notes

– Mascarpone: Use it cold straight from the fridge. If it gets warm, it can break and turn grainy—been there, cried that. Don’t overbeat it.
– Pistachio paste: Real-deal pistachio paste (100% nuts) gives pure flavor. Pistachio “spread” (sweetened) works too—just pull back the sugar a smidge.
– Ladyfingers (savoiardi): The crunchy, dry kind is your friend. Soft cake-style ones get soggy fast and won’t hold layers.
– Espresso/coffee: Stronger is better. Instant espresso powder totally works—2–3 teaspoons whisked into hot water and boom.
– Pistachio liqueur or amaretto: Optional but delicious. Skip or swap with 1 teaspoon almond extract if keeping it kid-friendly.
– Heavy cream: Whip to medium-stiff peaks. If it’s too soft, the tiramisu won’t slice cleanly; too stiff and it gets firm and weird.
– Sugar: Powdered sugar blends smoother in the cream. Granulated goes in the coffee dip if you want it a touch sweet.
– Pistachios: Salted, roasted, chopped small. That tiny crunch against the creamy layers… chef’s kiss.

✔Recipe Steps

1. Brew 1 1/2 cups strong espresso or coffee; stir in 2–3 tbsp sugar and 2–3 tbsp pistachio liqueur or amaretto; cool.
2. Whisk 16 oz cold mascarpone with 1/2 cup pistachio paste, 1/3 cup powdered sugar, 1 tsp vanilla, and a pinch of salt.
3. Whip 1 cup heavy cream to medium-stiff peaks and fold into the mascarpone mixture until smooth.
4. Quickly dip each ladyfinger (30–36) in the coffee mixture and line an 8×8 or 9×9 pan with a snug layer.
5. Spread half the pistachio cream over the cookies; repeat with another dipped layer and the remaining cream.
6. Chill covered for at least 6 hours (overnight best); top with chopped pistachios (and optional white chocolate) and slice.

What to Serve It With

– A hot espresso or cappuccino—classic and perfect.
– Fresh raspberries or macerated strawberries for a tart little pop.
– A tiny nip of amaretto or a pistachio latte if you’re going all in.
– After pasta night. Honestly, it just fits.

✔Tips & Mistakes

– Don’t soak the ladyfingers. Dip, flip, out. If they feel soggy in your hand, you went too long.
– Chill long enough. Six hours minimum or it’ll eat like wet cookies and regret.
– Too sweet? Dial back the powdered sugar to 1/4 cup and skip sugar in the coffee dip.
– Use cold ingredients. Warm mascarpone gets grainy; warm cream won’t whip.
– No pistachio paste? Blend shelled pistachios with a splash of neutral oil until smooth. It’s rustic but good.

✔Storage Tips

Explain where/how to store leftovers in a casual, friendly tone. Mention what happens if you eat it cold. Or for breakfast. No shame.
– Fridge: Keep it covered and chilled up to 4 days. It slices cleaner on day 2 and tastes even pistachio-ier.
– Freezer: Freeze slices on a tray, then wrap and stash up to 1 month. Thaw in the fridge. Texture stays surprisingly dreamy.
– Cold straight from the fridge is peak. And yes, it’s fantastic for breakfast with coffee. We’re all adults here.

✔Variations and Substitutions

– Gluten-free: Use GF ladyfingers. Everything else is naturally GF (double-check your pistachio paste).
– Booze-free: Skip the liqueur and add 1 tsp almond extract to the coffee dip or the cream.
– Dairy-free: Vegan mascarpone + coconut cream whipped up can work. It won’t be the same, but it’s still dessert and still good.
– Chocolate swirl: Drizzle melted dark chocolate between layers. Not traditional, but zero regrets.
– Rose vibe: A tiny drop of rosewater in the cream + crushed pistachios on top = fancy.
– Sweetness swaps: Honey or maple in the coffee dip instead of sugar. Just dissolve it warm.

Frequently Asked Questions

Delish Pistachio Tiramisu Recipe

Creamy, no-bake pistachio tiramisu with espresso-soaked ladyfingers and a lush mascarpone–pistachio cream. Egg-free, make-ahead, and topped with cocoa, chopped pistachios, and chocolate shavings for an elegant finish.

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Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 40 pieces ladyfingers (Savoiardi), crisp
• ▢ 2 cup strong brewed espresso or coffee cooled
• ▢ 0.25 cup pistachio liqueur or amaretto optional but recommended
• ▢ 16 ounce mascarpone cheese softened
• ▢ 2 cup heavy cream cold
• ▢ 0.5 cup granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 0.5 cup pistachio paste unsweetened if possible
• ▢ 0.75 cup shelled pistachios, finely chopped divided
• ▢ 0.25 cup unsweetened cocoa powder for dusting
• ▢ 0.33 cup dark chocolate shavings optional garnish
• ▢ 0.125 teaspoon fine sea salt

Instructions

Preparation Steps

• Make the soak: In a shallow dish, stir cooled espresso with pistachio liqueur. Set aside.
• Whip the cream: In a chilled bowl, beat heavy cream, sugar, vanilla, and salt to soft-medium peaks.
• Make pistachio mascarpone: In a separate bowl, whisk mascarpone until smooth. Mix in pistachio paste, then gently fold in the whipped cream until no streaks remain. Fold in 0.5 cup of the chopped pistachios.
• First layer: Quickly dip each ladyfinger in the espresso mixture for about 1 second per side, then line the bottom of a 9x13 inch dish in a snug single layer.
• Spread half of the pistachio mascarpone cream over the ladyfingers, smoothing to the edges.
• Second layer: Repeat with another dipped ladyfinger layer and the remaining pistachio cream. Smooth the top.
• Finish: Sift cocoa powder evenly over the top. Sprinkle with remaining chopped pistachios and chocolate shavings.
• Chill: Cover and refrigerate at least 4 hours (overnight best) to set before slicing and serving.

Notes

For a kid-friendly version, replace the liqueur with an equal amount of milk or pistachio syrup. Use very quick dips to keep ladyfingers from getting soggy. Tiramisu keeps well, covered and refrigerated, for up to 3 days. For cleaner slices, freeze for 20 minutes before cutting.