It is no secret that I love tiramisu (as you might have noticed by the number of tiramisu-inspired recipes on this site). I am also a huge fan of pistachios - so what could be better than combining two iconic Italian foods in one incredible dessert? I think tiramisu has a reputation for being a bit complicated, but my egg-free version couldn’t be simpler.
All the prep is done in advance, making it the perfect no-bake dessert for special occasions - although it is easy enough to make when you just want to treat yourself. I love to serve this at dinner parties or bring it along as dessert to a gathering since it also travels well as it sits snugly in the dish. It really is so delicious with the layers of lady fingers and the pistachio cream. The pistachios give it a nutty but delicate flavour throughout.
Why you'll love this Pistachio Tiramisu
- All the prep is done in advance so you can make it ahead of time and chill in the fridge until you are serving.
- It's so delicious and a twist on classic tiramisu which makes it just that bit more interesting.
- The green colour and marbled pistachio cream on top make it look beautiful, a real centrepiece for the table.
You will need the following ingredients
Strong coffee - it is important it is strong otherwise the coffee flavour won’t come through in the dessert.
Saviourdi lady fingers - these crisp, sweet vanilla-flavoured biscuits soften when immersed in liquid, absorbing the delicious coffee flavour (you may find the French version called ‘boudoir biscuits’ - these are fine to use too). They are also used to make ‘Charlotte’ cakes.
Double cream - this helps lighten the mascarpone and stops the layers feeling too heavy.
Icing sugar - adds sweetness to the mascarpone cream.
Mascarpone - a creamy, thick Italian cheese with a high fat content (around 40%) and similar consistency to cream cheese. It is a key ingredient in tiramisu but also found in cheesecakes, tarts, as a filling between cakes and as an accompaniment to a host of puddings. It is also delicious in savoury recipes like my Cheesy Tomato Baked Gnocchi and Tomato and Mascarpone Orzo.
Pistachio paste - this is one of my new favourite ingredients and adds the most delicious pistachio flavour to this tiramisu. I recommend using Pisti - be warned, it is addictive!
Chopped pistachios - not only do these look pretty, they enhance the pistachio flavour and add a wonderfully crunchy texture.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
Coffee: Add a splash of pistachio liqueur or Baileys to the coffee soak to make it a boozy tiramisu. Or Frangelico (hazelnut-flavoured liqueur), Amaretto (almond-flavour liqueur), Kahlua (coffee-flavoured liqueur) would be good. You could also use rum or brandy if that is what you have in your drinks cabinet.
Icing Sugar: Swap for caster sugar if it's all you have but I would recommend icing sugar as it is finer so it dissolves better into the cream.
For variations, try my Banana Tiramisu or Baileys Tiramisu. They are both a twist on a classic tiramisu with flavours that work perfectly with coffee and mascarpone cream.
Here's How To Make Pistachio Tiramisu
These are really simple to make, here is a step by step guide to show you the main steps a little bit better. The full recipe is also below.
ONE: In a large mixing bowl, whisk the cream and icing sugar until you have soft peaks. Mix in the mascarpone and pistachio paste until just combined.
TWO: Pour the coffee into a shallow dish and dip the sponge fingers in it for a couple of seconds on each side, allowing them just enough time to soak up the coffee flavour. Place in an even layer across the base of a medium-sized dish.
THREE: Carefully spread some of the pistachio-cream mix on top of the sponge layer. Top with a layer of coffee-soaked sponge fingers, before adding another layer of pistachio cream. Repeat until you have used all the sponge fingers, ensuring you end with the pistachio cream - the number of layers will depend on the size and shape of your dish.
FOUR: Finish by decorating with spooning the pistachio paste into a disposable piping bag, snipping a little off the end and piping lines on top. Using a toothpick, drag through the lines in the opposite direction to create a pretty feathered pattern. Cover and chill in the fridge for at least 6 hours, ideally overnight.
Cooking Tips
Using homemade pistachio paste: Whilst I love the Pisti spreadable pistachio paste, you can definitely make your own or try using my homemade Pistachio Cream recipe which is a little runnier but ideal for spreading on toast or adding to whipped cream or buttercream.
Serving tiramisu: Removing it from the fridge before serving means that the flavours will come through better. Just remove it 20 minutes beforehand but not too much longer (especially if it's a hot day) as you don't want it to impact the set.
Dipping the lady finger: The key to ensuring the fingers don't disintegrate is to keep the dunking very short. You need to dip the lady fingers into the coffee and baileys mixture for just a few seconds. Even if they feel hard still to the touch, once the liquid continues to soak in and once they sit in the dish with the cream layers, they will soften. You want them to have long enough to absorb the flavour but not too long that they turn soggy immediately.
Frequently Asked Questions
Tiramisu (which literally translates as ‘pick me up’) is one of Italy’s most famous desserts. Traditional tiramisu recipes include alternate layers of savoiardi lady fingers soaked in coffee and liqueur, and a sweet egg, sugar and mascarpone cream, finished with a dusting of cocoa. More modern recipes lighten the mascarpone layer by adding whipped cream and/or whisked egg whites, with some also adding a grating of dark chocolate in between the layers and on top.
Not at all… although it is inspired by one. Unsurprisingly, my pistachio tiramisu focuses on celebrating pistachios - and it doesn’t have any alcohol (more on that below) or eggs. Leaving out the latter makes this much more accessible as you don’t have to worry about vulnerable groups (young children, pregnant women or the elderly) consuming raw or partially cooked eggs, which can be a problem with some recipes if you are hosting friends and family.
Personally, I prefer to make my tiramisu the day before, then cover and chill it overnight in the fridge. This allows time for the layers to set and flavours to infuse, giving it a better texture and enhanced flavour (basically making it even more delicious). However, if you are pushed for time, it can be ready in 6 hours (the leftovers will be even better the next day though).
I wouldn’t recommend it. Whilst I mentioned that mascarpone is similar to cream cheese, I would advise against using it as a substitute in this recipe (although it is a good alternative in savoury dishes). Some people suggest combining cream cheese with cream as a mascarpone alternative but, for the best results, I would suggest holding out until you find the real deal.
Other recipes you might like
If you love pistachios, try my Pistachio Cream recipe. It'll save you buying a jar for this recipe and it is so good. I use it so many things and eat it all the time (the jar doesn't last long!) For example, in this recipe for pistachio cream French toast and pistachio croissants. They are both so good for an impressive brunch. If you love pistachio in a savoury way, try my Pistachio Pesto. When stirred into spaghetti, the Italians call it Spaghetti Al Pesto Pistacchio. It's a level up from regular basil pesto and I'd highly recommend it.
Made this recipe and loved it?
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PrintPistachio Tiramisu
A perfect tiramisu with the flavours of pistachio layered through. It's quick to make, just needs time to set in the fridge.
- Prep Time: 30 minutes
- Chill Time: 6 hours to overnight
- Cook Time: 0 minutes
- Total Time: 30 minutes + 6 hours chill
- Yield: Serves 6
- Category: Pudding
- Method: No Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 100ml strong coffee
- 200g savoiardi sponge fingers
- 300ml double cream
- 75g icing sugar
- 250g mascarpone
- 100g pistachio paste, plus extra to decorate
- Chopped pistachios, to decorate
Instructions
- In a large mixing bowl, whisk the cream and icing sugar until you have soft peaks. Mix in the mascarpone and pistachio paste until just combined.
- Pour the coffee into a shallow dish and dip the sponge fingers in it for a couple of seconds on each side, allowing them just enough time to soak up the coffee flavour. Place in an even layer across the base of a medium-sized dish.
- Carefully spread some of the pistachio-cream mix on top of the sponge layer. Top with a layer of coffee-soaked sponge fingers, before adding another layer of pistachio cream. Repeat until you have used all the sponge fingers, ensuring you end with the pistachio cream - the number of layers will depend on the size and shape of your dish.
- Finish by decorating. Spoon the pistachio paste into a disposable piping bag or sandwich bag, snipping a little off the end and piping lines on top. Using a toothpick, drag through the lines in the opposite direction to create a pretty feathered pattern. Cover and chill in the fridge for at least 6 hours, ideally overnight.
- Remove from the fridge 20 minutes before serving and sprinkle with chopped pistachios. Enjoy!
Notes
Dipping the lady finger: The key to ensuring the fingers don't disintegrate is to keep the dunking very short. You need to dip the lady fingers into the coffee and baileys mixture for just a few seconds. Even if they feel hard still to the touch, once the liquid continues to soak in and once they sit in the dish with the cream layers, they will soften. You want them to have long enough to absorb the flavour but not too long that they turn soggy immediately.
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