Pistachio Tiramisu

Today I want to share a fun twist on a classic Italian dessert – pistachio tiramisu. It has all the things you love about regular tiramisu, but with a nutty pistachio flavor added in.

The pistachio paste gives the cream a soft green color and a rich, slightly sweet taste. It pairs really well with the coffee soaked ladyfingers underneath.

This recipe is no-bake, which makes it perfect for warm days or when you don’t feel like turning on the oven. You just mix, layer, and chill.

The hardest part is honestly waiting for it to set in the fridge. I recommend making it the night before so the flavors have time to come together properly.

Top it off with chopped pistachios and a dusting of powdered sugar right before serving. It looks beautiful and tastes even better.

Why You’ll Love It

Nutty Twist on a Classic – The pistachio paste gives this tiramisu a rich nutty flavor that sets it apart from the original version.

Silky Smooth Cream – Folding whipped cream into the mascarpone mixture creates a light and airy texture that melts in your mouth.

Perfect Flavor Balance – The bold espresso and sweet pistachio cream work together to create a dessert that feels both rich and refreshing.

Make Ahead Friendly – This dessert actually tastes better after sitting overnight so you can prep it the day before guests arrive.

Recipe Ingredients

For the Pistachio Cream

• 3 large Egg Yolks
• 1/3 cup Granulated Sugar
• 1 lb Mascarpone Cheese (room temperature)
• 1 1/4 cups Heavy Cream (cold)
• 3 tbsp Pistachio Paste
• 1 tsp Vanilla Extract

For the Assembly

• 1 cup Strong Brewed Espresso (cooled)
• 2 tbsp Amaretto Liqueur (optional)
• 24 Ladyfinger Cookies
• 1/3 cup Roasted Pistachios (finely chopped)
• 1 tbsp Powdered Sugar

Directions

Step 1

Whisk the egg yolks and granulated sugar together in a heatproof bowl set over a pot of simmering water. Whisk constantly for about 4 minutes until the mixture is pale, thick, and reaches 160°F (71°C). Remove from heat and let cool for 5 minutes.

Step 2

Add the mascarpone cheese, pistachio paste, and vanilla extract to the egg yolk mixture. Whisk until completely smooth and no lumps remain.

Step 3

In a separate bowl, beat the cold heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the pistachio mascarpone mixture in two additions, being careful not to deflate it.

Step 4

Combine the cooled espresso and amaretto in a shallow dish. Quickly dip each ladyfinger into the espresso mixture, about 1 second per side. Do not soak them or they will fall apart.

Step 5

Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch dish or a 9-inch round dish. Spread half of the pistachio cream evenly over the top.

Step 6

Add a second layer of dipped ladyfingers, then spread the remaining pistachio cream over the top. Smooth it out with an offset spatula.

Step 7

Cover with plastic wrap and refrigerate for at least 6 hours, or overnight for the best flavor and texture. Before serving, sprinkle with chopped pistachios and dust lightly with powdered sugar.

My Tips

Watch the Egg Yolk Temperature Carefully

When you’re whisking the yolks and sugar over the simmering water, make sure the bowl doesn’t touch the water below. If it does, the yolks will cook too fast and turn into scrambled eggs instead of a smooth custard.

Use a thermometer if you have one and pull the bowl off the heat as soon as it hits 160°F. The mixture should look pale yellow and thick enough to coat the back of a spoon.

If you skip this step or rush it, the tiramisu won’t set properly and you’ll end up with a runny cream layer.

Use Real Pistachio Paste, Not Spread

There’s a big difference between pistachio paste and pistachio spread. Paste is pure ground pistachios with maybe a tiny bit of oil, while spread has tons of sugar and added flavors.

If you use the sweet spread, your cream will be overly sweet and won’t have that real pistachio flavor coming through. Look for paste that’s at least 90% pistachios on the label.

You can find good quality paste at Italian grocery stores or online. Sicilian pistachio paste from Bronte is the gold standard if you can get it.

Make Sure Your Mascarpone Is at Room Temperature

Cold mascarpone straight from the fridge will give you lumpy cream that’s nearly impossible to smooth out. Take it out at least 30 to 45 minutes before you start.

But don’t let it sit out for hours either, because it can get too soft and watery. You want it soft enough to mix easily but still holding its shape.

When you add it to the egg mixture, whisk gently in circles instead of beating it hard. Overworking mascarpone makes it grainy and can cause it to split.

More Recipes

• Classic Tiramisu
• Pistachio Cream Croissant Bake
• Pistachio Kunafa Cups
• Crispy Baklava Rolls
• Dubai Chocolate Bars

Frequently Asked Questions

Where can I find pistachio paste, and can I make it myself?

Pistachio paste is usually sold at specialty food stores, Italian markets, or online from baking suppliers. Look for one that is 100% pure pistachios with no added oils or sugar for the best flavor.

You can also make your own by blending 1 cup of shelled, unsalted roasted pistachios in a food processor for several minutes until it turns into a smooth, thick paste. Add a teaspoon of neutral oil if needed to help it along.