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 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 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 Raw pistachios
• 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 Raw pistachios 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 the 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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