Creamy, dreamy, and layered with bold pistachio flavor, this Pistachio Tiramisu is an elegant twist on the classic Italian dessert. Fluffy mascarpone filling meets espresso-soaked ladyfingers in a chilled, sliceable masterpiece that looks bakery-worthy but is surprisingly simple to make. Whether you're entertaining guests or making a special holiday dessert, this no-bake recipe always impresses.
Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: No bake with a minimum 6 hour chill
- 🍴 Servings: 12 slices
- 🧄 Flavor Profile: Creamy, nutty, lightly sweet with a hint of espresso
- 🍚 Best Served With: Fresh espresso or cappuccino
- 🧊 Make Ahead?: Yes. Best if allowed to chill overnight
Summarize and Save This Content On
If you love classic tiramisu but want something visually stunning and packed with pistachio flavor, this version delivers. The filling whips up luxuriously thick and fluffy and the layers set beautifully in the fridge. The espresso keeps everything beautifully balanced and the drizzle of pistachio cream adds the perfect finishing touch to this layered pistachio dessert.
This was inspired by my Oreo tiramisu on this site, and pairs well with these tiramisu cookies or pistachio pudding cookies.
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Why You Will Love This Recipe
- No-Bake Dessert: Perfect for warm weather or busy holidays when you don't want to turn on the oven.
- Beautiful Presentation: The soft green layers and crunchy pistachio topping look elegant and impressive.
- Make-Ahead Friendly: It ideally sets overnight, making entertaining less stressful.
- Crowd-pleaser: A full 9x13 pan for parties, holidays, or potlucks.
Ingredients
This Pistachio Tiramisu uses simple ingredients that work together to create the signature creamy texture, structure and flavor.
- Mascarpone Cheese: Provides the rich, velvety, creamy base of the filling.
- Heavy Whipping Cream: Whips into stiff peaks for volume, structure and stability.
- Powdered Sugar: Sweetens smoothly without graininess.
- Sweetened Smooth Pistachio Cream: Delivers bold pistachio flavor and beautiful color.
- Vanilla Extract: Enhances the overall sweetness and depth.
- Espresso or Coffee: Adds classic tiramisu flavor and balances richness.
- Coffee Liqueur or Rum: Optional but adds warmth and depth.
- Ladyfinger Biscuits: Create the signature layered texture.
- Chopped Pistachios: Add crunch and visual contrast.
See the recipe card below for the exact quantities of each ingredient.
Variations
- Add Caramel or Chocolate: Place a thin layer of thick caramel of chocolate ganache on top of each layer of ladyfingers.
- Forget The Vanilla: Use almond extract instead for subtle nutty flavor addition.
- Pistachio Tiramisu without Coffee: Dip ladyfingers in chocolate milk or strawberry milk instead.
- Use Decaf Espresso: Make a caffeine-free version.
- Family Friendly: Skip coffee liqueur or rum for a pistachio tiramisu without alcohol.
- Extra Crunch: Layer with crushed pistachios.
- Add Mini Chocolate Chips: Fold into the marscapone filling.
- Serve in a Trifle Bowl: A show-stopping presentation.
How to Make Pistachio Tiramisu
This dessert comes together in three simple stages: whip, layer, and chill.
Step1: For the Pistachio Filling.
In a large mixing bowl, combine the cold mascarpone, heavy cream, powdered sugar, pistachio cream, and vanilla.
Using an electric mixer, beat on medium-high speed until thick, smooth, and fluffy. The mixture should hold stiff peaks. Set aside.
Step 2: Assemble.
In a shallow bowl, stir together the cooled espresso and liqueur if using.
Quickly dip half of the ladyfingers into the espresso mixture (about 1 second per side) and arrange them in an even layer in a 9x13 inch dish.
Step 3: Add half of marscapone layer. Spread half of the pistachio mascarpone filling evenly over the ladyfingers.
Step 4: Second ladyfinger layer. Dip the remaining ladyfingers in espresso and arrange them over the cream layer.
Step 5: Add the top. Spread the remaining pistachio mascarpone filling evenly over the top. For a decorative finish, you can pipe the final layer using a large round or star tip.
Cover tightly and refrigerate for at least 6 hours, preferably overnight, until fully set.
Step 6: Decorate for serving.
Just before serving, drizzle the top with warmed pistachio cream and sprinkle evenly with chopped pistachios.
Slice and serve chilled.
If you love pistachio recipes like this, give my Dubai chocolate cheesecake a shot. It tastes amazing and it's all the rage right now.
Expert Tips
- Storage: Store tightly covered in refrigerator with plastic wrap, foil or lid, for up to 3 days or freeze for up to 1 month, thaw overnight in refrigerator.
- Chill overnight: For best results prepare this make ahead pistachio dessert so it can chill overnight before serving.
- Avoid soggy, mushy layers: Dip ladyfingers for only one second per side, no longer, in a shallow, wide bowl.
- Use a hand mixer: Once stiff peaks form stop mixing. Don't overmix for best volume.
- Make Sure It's Cold: Only use cold mascarpone and cold cream for whipping for a stable filling.
- Chill your bowl/beaters: Place in freezer for 10 minutes for faster, sturdier whipping.
- Thick pistachio cream: If it's very thick, warm it gently and thin with a few drops of neutral oil (or coconut oil) for a smoother drizzle right before serving.
- Spread filling to the edges: Ensures slices hold their shape and look neat.
- For clean cuts: Slice and serve well chilled tiramisu straight from fridge with a hot, sharp, dry knife, wiping between cuts.
- Add chopped pistachios: Top with pistachios right before serving for best crunch.
If you love creamy, layered desserts, try our cherry icebox cake.
Serving Suggestions
- Serve with coffee, espresso or cappuccino.
- On a pistachio themed dessert table with pistachio shortbread cookies, chocolate pistachio honeycomb and pistachio chocolate chip cookies.
- When serving, top with a swirl of whipped cream, chocolate drizzle, white chocolate curls or white chocolate shavings.
- Serve in elegant dessert glasses, mini dessert cups or jars for parties for portable, party-ready individual desserts like our chocolate raspberry cheesecake parfait or our no-bake banana pudding cups.
- Add a side of fresh berries (raspberries or strawberries) .
- Plate with a few whole pistachios and a mint leaf or for a restaurant look.
Recipe FAQs
Yes, simply omit the liqueur and use only espresso.
Ensure your mascarpone and cream are cold and beat only until stiff peaks form.
Absolutely, as long as it's smooth and sweetened.
Yes. Your filling is whipped mascarpone and cream, so there are no eggs.
More Pistachio Dessert Recipes
If you love pistachio desserts, here are more treats to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Pistachio Tiramisu
Ingredients
Pistachio Mascarpone Filling
- 16 oz mascarpone cheese cold
- 3 cups heavy whipping cream cold
- 1 cup powdered sugar
- 1 cup sweetened pistachio cream
- 1 teaspoon vanilla extract
Coffee Soak
- 1 cup strong brewed espresso or coffee cooled
- 2 tablespoons coffee liqueur or dark rum optional
For Assembly
- 2 pkgs. ladyfinger biscuits about 40
Topping
- ¼ cup pistachio cream gently warmed
- ½ cup chopped pistachios
Instructions
For the Pistachio Filling
- In a large mixing bowl, combine the cold mascarpone, heavy cream, powdered sugar, pistachio cream, and vanilla.
- Using an electric mixer, beat on medium-high speed until thick, smooth, and fluffy. The mixture should hold stiff peaks. Set aside.
Assemble
- In a shallow bowl, stir together the cooled espresso and liqueur if using.
- Quickly dip half of the ladyfingers into the espresso mixture (about 1 second per side) and arrange them in an even layer in a 9x13 inch dish.
- Spread half of the pistachio mascarpone filling evenly over the ladyfingers.
- Dip the remaining ladyfingers in espresso and arrange them over the cream layer.
- Spread the remaining pistachio mascarpone filling evenly over the top. For a decorative finish, you can pipe the final layer using a large round or star tip.
- Cover tightly and refrigerate for at least 6 hours, preferably overnight, until fully set.
- Just before serving, drizzle the top with warmed pistachio cream and sprinkle evenly with chopped pistachios.
- Slice and serve chilled.
Video
Notes
- Storage: Store tightly covered in refrigerator with plastic wrap, foil or lid, for up to 3 days or freeze for up to 1 month, thaw overnight in refrigerator.
- Chill overnight: For best results prepare dessert ahead of time so it can chill overnight before serving.
- Avoid soggy, mushy layers: Dip ladyfingers for only one second per side, no longer, in a shallow, wide bowl.
- Use a hand mixer: Once stiff peaks form stop mixing. Don't overmix for best volume.
- Make Sure It's Cold: Only use cold mascarpone and cold cream for whipping for a stable filling.
- Chill your bowl/beaters: Place in freezer for 10 minutes for faster, sturdier whipping.
- Thick pistachio cream: If it's very thick, warm it gently and thin with a few drops of neutral oil (or coconut oil) for a smoother drizzle right before serving.
- Spread filling to the edges: Ensures slices hold their shape and look neat.
- For clean cuts: Slice and serve well chilled tiramisu straight from fridge with a hot, sharp, dry knife, wiping between cuts.
- Add chopped pistachios: Top with pistachios right before serving for best crunch.
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