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This pistachio tiramisu might just be the best twist on a tiramisu you can make. Of course, a classic tiramisu is really a delicious dessert but this nutty, light pistachio tiramisu is arguably a level above it. Imagine layers of silky smooth, lightly nutty pistachio mascarpone cream, pillowy coffee-soaked lady fingers, drizzled with sweet pistachio cream. A sprinkling of roasted and crushed pistachios on top for some texture, it is so good.
One of my favourite things about this pistachio tiramisu is all the prep is done in advance, making it the perfect no-bake dessert for special occasions. 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. This is definitely one to try!
Table of Contents
Why you’ll love this recipe
- 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.
Ingredients
See recipe card at the bottom of the page for a full list of ingredients and measurements.
Saviourdi lady fingers – these crisp, sweet biscuits soften when immersed in liquid, absorbing the delicious coffee flavour. Boudoir biscuits are fine to use, too.
Double cream – also known as heavy cream.
Icing sugar – also known as powdered sugar.
Pistachio cream – I recommend using Pisti – be warned, it is addictive! Otherwise making your own homemade pistachio cream is so delicious and worth the extra washing-up as you get such great pistachio flavour from fresh ones. This pistachio cream is sweetened, like Nutella would be, rather than pure blended unsweetened pistachios.
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. I also have a Panettone Tiramisu which is a great way to use up panettone you may have left over.
Here’s How To Make Pistachio Tiramisu
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: In a large mixing bowl, whisk the cream and icing sugar until you have soft peaks. Beat together the mascarpone and pistachio paste then fold into the whipped cream 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. 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.
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 fingers: 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.
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. Mascarpone is the best.
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).
Cover the dish with clingfilm, or transfer to an airtight container, and place in the fridge. Keep for 3-4 days.
Other recipes you might like
If you have made my Pistachio Cream recipe or bought a large jar, you can use it in pistachio cream French toast, pistachio croissants and of course, my Dubai chocolate & strawberry dessert. 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.
If you tried this Pistachio Tiramisu or any other recipe on the site, please do leave a comment and let us know how it went!
Pistachio Tiramisu
Ingredients
- 100 ml strong coffee
- 200 g savoiardi sponge fingers
- 300 ml double cream
- 75 g icing sugar
- 250 g mascarpone
- 100 g pistachio cream, 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. Beat together the mascarpone and pistachio cream then fold into the whipped cream 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 – ours was 9 x 13inch roughly.
- 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 4 hours, ideally overnight.
- Remove from the fridge 20 minutes before serving and sprinkle with chopped pistachios. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this stunning dessert for one of our Christmas Day puddings as I had a large tub of pistachio paste to use up! So many rave reviews from family, even those who either don’t usually like tiramisu or don’t like coffee! Tweaked slightly with homemade gluten free sponge fingers so coeliac family members could enjoy too. Made in advance on Christmas Eve which was great too and the feather decoration looked lovely. Thank you so much for this recipe and I’m sure I will be making it again