Pistachio tiramisu is made with creamy mascarpone cheese, luxurious pistachio cream and crunchy roasted pistachios. Make-ahead, no-bake, easy to make, feeds a crowd and so good!
(Love making pistachio desserts? Try this creamy pistachio cheesecake and pistachio sans rival.)
Just like my classic tiramisu recipe and my ube tiramisu recipe, this pistachio tiramisu recipe has no eggs in the cream filling, making it that much easier to make without sacrificing flavor.
A delicious play on the classic Italian dessert, tiramisu with pistachio is perfect for all your celebrations.
Why you’ll love tiramisu pistachio
- Easy to make. All you have to do is mix the filling, dip the lady fingers and assemble. The hardest part is the waiting.
- Filling has no eggs. We also skip the eggs in the recipe making it that much easier to make.
- There’s no alcohol. Unlike classic tiramisu, we also don’t add alcohol in the savoiardi coffee dip, making this dessert kid-friendly. You can always add that back in though, if you like!
- Make ahead. Ideally, tiramisu with pistachio cream needs to chill in the fridge overnight, making it a wonderful make ahead dessert. Prep the day before, take out of the fridge when you’re ready to serve.
- Feeds a crowd. This recipe also feeds at least 12 people, perfect for all your get-togethers!
How to make
Pistachio cream tiramisu is one of the easiest dessert to make. All you need to do is combine the mascarpone mixture, dip the lady fingers in coffee, assemble and chill.
Ingredients
You can find the full ingredient list with measurements in the recipe card at the bottom of this page. A few things to note:
- Heavy cream — heavy cream is cream that has at least 36% milk fat. If not available, whipping cream will also work (30-35% milk fat), but your cream filling might be a tad softer.
- Mascarpone cheese — use full-fat mascarpone cheese for best results.
- Pistachio cream — I use Pisti spreadable pistachio cream, which is already sweetened. It’s available at our local Costco and on Amazon. You can use any brand you like or even make your own.
- Coffee — we prefer espresso or extra strong coffee however make the kind of coffee you enjoy drinking.
- Ladyfinger cookies — also called savoiardi. Usually found in the cookie aisle of your supermarket.
- Salted roasted pistachios — used for topping and added texture.
Got extra pistachios? Make homemade pistachio chocolate chip ice cream and pistachio white chocolate chip cookies!
Step-by-step photos
Combine heavy cream, sugar and vanilla extract in a mixing bowl.
Whip until combined.
Add mascarpone cheese and pistachio cream.
Continue whipping until smooth, stiff and incorporated. There should be no white specks remaining. Remember to scrape your bowl. Set aside.
Dip both sides of each ladyfinger cookie in coffee.
Place on the bottom of your baking dish. Cut the cookies if needed to fit your dish exactly.
Spread half of the pistachio mascarpone mixture on top of the cookies.
Repeat.
Finish with a layer of pistachio mascarpone cream.
Sprinkle chopped pistachios on top. Chill 6-8 hours, preferably overnight, before serving.
Expert tips
Easy, right? Here are more tips for the best pistachio tiramisu every time.
- Choosing pistachio cream — I use Pisti spreadable pistachio cream, which is already sweetened. You can use any brand you like or even make your own. If you’re using pure pistachio paste, add more sugar to the mascarpone cream mixture, to taste.
- Layering ladyfinger cookies — to ensure you’re getting into every nook and cranny of your baking dish, go ahead and slice your ladyfingers to fit. You want the base of your dish, as well as each layer, fully covered with cookies.
- Dipping ladyfingers — instead of dunking each cookie in coffee, just lightly dip each side. A quick second is really all it takes. Longer than that and your cookie will absorb too much liquid too quickly and fall apart. You can also choose to drizzle coffee on the assembled lady fingers; just ensure you don’t put too much while ensuring each cookie gets moistened.
- Allow time to chill — tiramisu cake needs time to chill and set. Chilling also allows the ladyfingers to absorb more of the pistachio mascarpone mixture.
Troubleshooting guide
| Issue | Cause/s | Solution/s |
| Tiramisu too soggy | Ladyfingers or savoiardi soaked in coffee. | You want the savoiardi to be moist but still firm enough to hold up the cream and mascarpone that go on top of it. Too moist and the cake will turn to mush. See expert tips above. |
| Tiramisu is crumbly | The layers didn’t incorporate well because the savoiardi or Ladyfingers are too dry. | If the savoiardi does not absorb enough coffee, they end up too dry and won’t absorb the pistachio mascarpone mixture well. See expert tips above. |
| Mascarpone cream mixture curdled | Over beating | Stop beating once you reach stiff peaks. |
Recipe FAQs
Yes, you can use cream cheese if you can’t find mascarpone but you won’t get the same silky texture and distinct flavor from mascarpone cheese.
This article has great tips on how to substitute mascarpone cheese using a combination of cream cheese, whipped cream and sour cream.
If you can’t find ladyfingers, you can use sponge cake or angel food cake. You can use them as is or you can dry them in the oven (preheat to 250F and place slices of cake on a pan) so they don’t get too mushy once assembled.
You can also use Filipino broas.
I use a 9×13 inch baking pan but you can use whatever size pan or dish you want or have available. You can even make individual servings in ramekins! The assembly remains the same.
Yes, up to 2 days ahead of when you’re planning to serve it. Tiramisu needs to set so give the cake at least 6 hours (better overnight) in the fridge.
Pistachio tiramisu freezes well.
After you’ve placed the last layer of mascarpone cream (don’t put the chopped pistachio topping), place a piece of plastic wrap right on top of it.
Then tightly wrap your baking dish in plastic wrap and with aluminum foil. You can double up on the wraps if you like.
Frozen tiramisu should keep for at least a month.
To thaw, bring down to the fridge the night before and top with chopped pistachios before serving.
We never have leftovers! But the best way to store them is in an airtight container in the fridge. It should be good for another couple of days; after that it will start to get too soggy.
More no-bake dessert recipes
Love desserts but not in the mood to bake? Check these out.
I love making and serving pistachio tiramisu cake.
It’s one of the easiest desserts to make but doesn’t look it at all. It’s worthy of any celebration, from Easter to Mother’s Day, from Thanksgiving to Christmas, your guests won’t be able to get enough.
Enjoy!
Did you make this pistachio cream tiramisu recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest and YouTube.
Pistachio Tiramisu
Ingredients
Ube Mascarpone Cream
- 1½ cups heavy cream chilled
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 11 oz mascarpone cheese
- 14 oz pistachio cream room temperature
- 1½ cups coffee room temperature
Assembly
- ladyfinger or savoiardi cookies enough to fill your baking dish
- salted roasted pistachios roughly chopped, enough to cover the top of your tiramisu
Instructions
- Combine heavy cream, sugar and vanilla extract in a bowl. Whip until combined.1½ cups heavy cream, 3 tbsp granulated sugar, 1 tsp vanilla extract
- Add mascarpone cheese and pistachio cream. Continue whipping until smooth, stiff and incorporated. There should be no white specks remaining. Remember to scrape your bowl. Set aside.11 oz mascarpone cheese, 14 oz pistachio cream
- Dip both sides of each ladyfinger cookie in coffee.ladyfinger or savoiardi cookies, 1½ cups coffee
- Place on the bottom of your baking dish. Cut the cookies if needed to fit your dish exactly.
- Spread half of the pistachio mascarpone mixture on top of the cookies. Repeat with another layer of cookies and ube mascarpone cream.
- Sprinkle pistachios on top.salted roasted pistachios
- Chill 6-8 hours, preferably overnight, before serving.
Video
Notes
- Yield depends on how big or small you slice your cake. Estimated nutrition information is based on 12 servings.
- Instead of dunking the cookie in coffee, just lightly dip each side. A quick second is really all it takes. Longer than that and your cookie will absorb too much liquid too quickly and fall apart.
- Tiramisu needs time to chill and set. Chilling also allows the ladyfingers to absorb more of that delicious ube mixture.
- See post for more tips, FAQs, a troubleshooting guide and step-by-step photos.
Nutrition
Nutritional information are estimates only.
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