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A square slice of dessert topped with chopped pistachios and cocoa powder sits on a beige plate, with a card featuring pistachio images partially visible in the corner.

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
Chill 14 hours
Total Time 14 hours 40 minutes
Servings: 8
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Cream
  • 1 ½ cups Raw pistachios
  • 1 cup Heavy cream Cold, to infuse the pistachios overnight
  • 1 cup Heavy cream Cold, to whip into the pistachio cream
  • 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 the remaining 1 cup cold heavy cream and ¼ cup cane sugar until soft peaks form. Stop while it still has its shine and holds a peak that curls at the tip. When the shine goes it is about to turn grainy. If it does, whisk in a splash of cold cream by hand.
  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.

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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