This Pistachio Tiramisu is an irresistible no-bake Italian dessert made with a rich and luscious pistachio and mascarpone cream, layers of coffee-soaked ladyfingers, and a touch of cocoa powder. Top it with crunchy chopped pistachios to create a stunning twist on a classic dessert that everybody loves.
Inspired by my Tiramisu Recipe without Alcohol, this pistachio tiramisu is a fantastic no-bake dessert that comes together quickly and easily with just a handful of ingredients.
You can buy a jar of pistachio cream or paste, or you can make your own, it's actually a lot easier to make it than you'd think, my 2-Ingredient Pistachio Cream is a recipe you definitely want to save.
It's incredibly creamy, rich and delicious, a lot tastier than any store-bought pistachio cream you'd find out there. Plus, you can use it for so many other desserts, I also used mine to make Pistachio Date Bark and Pistachio Truffles.
Honestly, you can't possibly beat a pistachio dessert, the pistachio cream adds so much flavour and indulgence, making any sweet treat taste and look restaurant worthy. If you love the classic tiramisu, this one will definitely be a winner too.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- ladyfingers - a classic ingredient used to make tiramisu, they come in packages of different sizes, I used 20 ladyfingers for this recipe
- mascarpone - another classic ingredient that makes the cream smooth and silky. Go for the full-fat mascarpone for the best results. The best substitution for it would be full-fat cream cheese
- cream - the most popular option in the UK is double cream, whipped cream or heavy cream can be used for the US readers
- sugar - I used icing sugar / powdered sugar, regular granulated sugar would be too gritty for the cream
- pistachio cream - homemade or store-bought
- cofffee - I added 2 teaspoons of instant coffee to 250 ml of boiling water, you can use any strong coffee you have around
- cocoa powder - for dusting on top
- chopped pistachios - for a good crunch and extra flavour
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Step-by-step photos and instructions
- to make the tiramisu cream, add the double cream to a large mixing bowl, and use a hand mixer to beat it until it holds stiff peaks
- add the pistachio cream and mascarpone, and beat again to incorporate
- sift in the icing sugar, and beat again
- line a square baking tray with non-stick paper
- dip each lady finger into cold coffee for 4-5 seconds, and arrange them in an even layer onto the tray - you might need to break some of the ladyfingers to have enough room
- top with half of the mascarpone cream, then repeat with another layer of ladyfingers, and another layer of cream
- dust the top with cocoa powder, and sprinkle chopped pistachios over
Why You'll Love it
- it's a quick and easy no-bake dessert with very little prep and fuss
- there is no need to use raw eggs for the mascarpone cream, like other traditional recipes call for
- you can make it ahead
- it's an elegant dessert perfect for any holiday or celebration
Expert tips
Chilling the pistachio tiramisu overnight is a crucial step - the longer you leave the flavours to blend together, the better. Plus, the ladyfingers have enough time to soak up the coffee flavour and become soft.
Do not use hot coffee to dip the ladyfingers in, or they will turn mushy straight away. They have to soak up enough coffee, but still keep their shape.
Lining the tray with non-stick paper helps massively to remove the tiramisu from the tray so much easily. Then you can slice it perfectly outside the tray.
Recipe FAQs
Coffee gives the tiramisu that distinctive Italian flavour that takes this dessert to the next level. But, if you are not a fan of it, and still want to enjoy this dessert, you can swap it for chilled hot chocolate or hot cocoa. You can also dip the ladyfinger in milk. Do not skip this step, it is important to soak the ladyfingers in the preferred liquid, so they can turn soft.
I highly recommend making the tiramisu ahead of time, so the flavours can have enough time to blend together and get the best texture. Plus, a chilled tiramisu tastes so much better than stored at room-temperature, where the cream can spoil quickly.
Absolutely! You can either refrigerate it for up to 3 days, or freeze it for up to a month. To defrost, just transfer it to the fridge until it's perfectly thawed.
Other tiramisu recipes
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The Best Pistachio Tiramisu Recipe
Ingredients
- 20 ladyfingers
- 250 g mascarpone ( 1 cup)
- 300 ml double cream ( whipped cream / heavy cream 1 ¼ cup)
- 250 ml cold coffee ( 1 cup)
- 150 g pistachio cream ( 1 cup)
- 25 g icing sugar (confectioners' sugar)
- 1 tablespoon cocoa powder
- 50 g chopped roasted pistachios ( â…• cup)
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Instructions
- Start by adding the double cream to a large mixing bowl and use a hand blender to beat it until it holds soft peaks.
- Add the pistachio cream and mascarpone, and beat again.
- Sift in the icing sugar, add beat to incorporate.
- Line a square baking tray with non-stick paper (mine tray is 20 cm / 8 inches in diameter).
- Dip each ladyfinger into the cold coffee for 4-5 seconds, then arrange them onto the tray.
- Spread half of the cream over, and repeat with another layer of ladyfingers, and a layer of cream.
- Dust the top with cocoa powder and add the chopped pistachios.
- Chill it in the fridge for at least 6 hours, ideally overnight.
Video
Notes
- Chilling the pistachio tiramisu overnight is a crucial step - the longer you leave the flavours to blend together, the better. Plus, the ladyfingers have enough time to soak up the coffee flavour and become soft.
- Do not use hot coffee to dip the ladyfingers in, or they will turn mushy straight away. They have to soak up enough coffee, but still keep their shape.
- Lining the tray with non-stick paper helps massively to remove the tiramisu from the tray so much easily. Then you can slice it perfectly outside the tray.
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