Name: Pistachio Tiramisu
Prep time: 25 min
Total time: 4 h 25 min
Cuisine: Italian
Ingredients: 1 cup mascarpone cheese; 1 cup heavy cream; ½ cup granulated sugar; 4 egg yolks (pasteurized); 1 package ladyfinger biscuits (Savoiardi); 1 cup espresso or strong brewed coffee, cooled; ¼ cup pistachio paste or finely ground pistachios; 2 tablespoons cocoa powder (for dusting); ¼ cup chopped pistachios (for garnish)

This Pistachio Tiramisu is a luscious and elegant twist on the classic Italian dessert. It blends the creamy richness of mascarpone with the nutty depth of pistachios, layered with espresso-soaked ladyfingers and finished with a dusting of cocoa powder. Every bite is creamy, slightly crunchy, and perfectly balanced between sweet and bitter. Pistachio Tiramisu

Why I Love This Recipe

I love how this recipe takes everything I enjoy about traditional tiramisu and adds a luxurious nutty flavor that makes it feel extra special. The pistachios bring a unique taste and texture, and they pair beautifully with the smooth mascarpone and bold coffee. It’s an excellent choice when I want to impress guests or just treat myself to something indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mascarpone cheese
Heavy cream
Sugar
Egg yolks
Ladyfinger biscuits (Savoiardi)
Espresso or strong brewed coffee
Pistachio paste or finely ground pistachios
Cocoa powder
Chopped pistachios (for garnish)

Directions

I start by whipping the heavy cream until stiff peaks form and set it aside.
In another bowl, I beat the egg yolks with sugar until the mixture is thick and pale.
I gently fold in the mascarpone and pistachio paste until smooth.
Then, I fold in the whipped cream to make the filling light and airy.
I dip each ladyfinger briefly into the espresso, then arrange a layer at the bottom of a dish.
I spread half of the pistachio mascarpone mixture on top, then repeat the layers.
Once assembled, I dust the top with cocoa powder and sprinkle with chopped pistachios.
I chill it for at least 4 hours, but overnight gives the best results.

Servings and Timing

This Pistachio Tiramisu serves 8 people generously. Prep time takes about 25 minutes, and chill time is at least 4 hours. For the best texture and flavor, I always let it rest overnight in the fridge.

Variations

I sometimes swap espresso for coffee liqueur for an extra adult kick. When I want a lighter version, I use part-skim mascarpone and reduce the sugar a little. For a fun twist, I’ve also layered in crushed amaretti cookies between the ladyfingers for extra crunch.

Storage/Reheating

I store leftovers tightly covered in the fridge for up to 4 days. I never freeze tiramisu because the texture changes too much once thawed. This dessert is best served cold, straight from the fridge—no reheating needed.

FAQs

How can I make this recipe without eggs?

I can skip the egg yolks and just beat the mascarpone with sugar and fold in whipped cream for a lighter, egg-free version.

Can I use store-bought pistachio paste?

Absolutely, I use good-quality store-bought pistachio paste to save time, just make sure it’s 100% pistachio without added sugar or oils.

What if I don’t have ladyfingers?

When I can’t find ladyfingers, I use sponge cake cut into strips or even soft biscotti as a substitute.

Is it safe to eat raw egg yolks?

I always use pasteurized eggs to reduce any risk, or I make an egg-free version if I’m serving guests who are sensitive to that.

Can I make this in advance?

Yes, and I actually prefer it that way. I make it a day ahead to let the flavors develop fully in the fridge.

Conclusion

Pistachio Tiramisu is a rich, creamy dessert that delivers a sophisticated spin on a classic favorite. It’s easy to assemble, full of flavor, and guaranteed to be a hit every time I serve it. Whether I’m entertaining or just treating myself, this recipe is always worth the wait.