Pistachio Tiramisu

A fresh take on a classic, this Pistachio Tiramisu swaps out cocoa-heavy richness for something lighter and nutty. Cold cream gets steeped overnight with Setton Farms raw pistachios, then whipped into a silky mousse layered between espresso-soaked ladyfingers and a cloud of mascarpone. No artificial flavors, no pistachio paste-just pure, floral nuttiness in every spoonful.

Why You'll Love Pistachio Tiramisu

This is tiramisu, reimagined. You get the nostalgic comfort of the original, but with a bright, nutty twist. Infusing the cream overnight brings out real pistachio flavor, no fake extracts or shortcuts, while mascarpone keeps things plush. It works served family-style or portioned into little jars, and it's make-ahead and freezer friendly.

Tips and Tricks

• Chill mixing bowls and beaters for better whipped cream consistency.
• Don't oversoak ladyfingers-a quick dip is enough.
• Use high-quality pistachios for the best flavor.
  

Variations

• Add a layer of raspberry preserves between cream layers for fruity contrast.
• Use almond extract instead of vanilla for deeper nuttiness.

Substitutions

• Use coconut cream in place of heavy cream for a dairy-free variation.
• Skip the coffee liqueur or swap with almond liqueur for a nutty twist.

Best served with

• Espresso or pistachio milk
• Fresh berries or citrus segments
• A chilled glass of Moscato or dessert wine

How to Store Leftovers

• Store tightly covered in the refrigerator for up to 4 days.
• Freeze individual portions for up to 1 month; thaw overnight in the fridge.

Common Questions

Pistachio Tiramisu

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A creamy, dreamy pistachio tiramisu made without shortcuts. Just pure pistachio flavor from Setton Farms raw kernels, steeped overnight in cream. This version skips the paste and goes straight to the source for a dessert that's plush, nutty, and surprisingly light.

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Prep Time 40 minutes mins

Chill 14 hours hrs

Total Time 14 hours hrs 40 minutes mins

Servings: 8

Course: Dessert

Cuisine: Italian

Calories: 5833

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Pistachio Cream

• 1 ½ cups Setton Farms Raw Pistachio Kernels
• 2 cups Heavy cream cold, divided
• 8 oz Mascarpone cheese cold
• ¼ cup Cane sugar
• 1 teaspoon Vanilla extract

Mascarpone Layer

• 16 oz Mascarpone cheese cold
• 1 cup Heavy cream cold
• ½ cup Powdered sugar
• 1 teaspoon Vanilla extract

Dipping Mixture

• 1 cup Espresso chilled
• 2 tablespoon Coffee liqueur
• 1-2 packs Ladyfingers (savoiardi)

Toppings

• 2 tablespoon Setton Farms Raw Pistachio Kernels finely chopped or crushed
• 1 tablespoon Cocoa powder for dusting

Equipment

• No-bake pistachio dessert
• Fine mesh strainer or chinois
• Mixing Bowls
• Electric hand mixer or stand mixer
• Spatula
• Shallow dish for dipping ladyfingers
• Serving dish or individual jars

Method

 

Infuse the Cream:

1. Combine Setton Farms pistachios and 1 cup cold heavy cream in a sealed container. Refrigerate overnight.

Blend & Strain:

1. The next day, blend the pistachio-cream mixture on high until very smooth.
2. Pass through a fine mesh strainer or chinois, pressing firmly to extract as much liquid as possible. Discard solids.

Make Pistachio Cream:

1. In a bowl, whip the strained pistachio cream with ¼ cup cane sugar until soft peaks form.
2. In a separate bowl, mix 8 oz mascarpone with 1 teaspoon vanilla until smooth.
3. Fold the whipped pistachio cream into the mascarpone until fully combined. Set aside.

Make Mascarpone Layer:

1. In a new bowl, whip 16 oz mascarpone, 1 cup heavy cream, ½ cup powdered sugar, and 1 teaspoon vanilla until soft peaks form.

Assemble:

1. In a shallow bowl, combine chilled espresso and coffee liqueur.
2. Quickly dip ladyfingers (1-2 seconds per side), then layer in serving dish.
3. Spread half the pistachio cream over ladyfingers.
4. Add a second layer of dipped ladyfingers.
5. Spread the remaining pistachio cream, then the whipped mascarpone layer over the top.

Chill:

1. Cover and refrigerate for at least 6 hours or overnight.

Finish & Serve:

1. Dust with cocoa powder and garnish with crushed pistachios before serving.

Nutrition

Calories: 5833kcalCarbohydrates: 166gProtein: 68gFat: 565gSaturated Fat: 355gPolyunsaturated Fat: 11gMonounsaturated Fat: 65gCholesterol: 1489mgSodium: 605mgPotassium: 964mgFiber: 0.01gSugar: 86gVitamin A: 20027IUVitamin C: 5mgCalcium: 1430mgIron: 1mg

Notes

Storage: Cover and keep in the fridge for up to 3 days. The ladyfingers keep softening as it sits, which is part of the appeal. It doesn't freeze well, the texture suffers, so plan to enjoy it within a few days.

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