Pistachio Tiramisu

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, green pistachio tiramisu is just a level above it. Imagine thick layers of pistachio mascarpone cream, coffee-soaked lady fingers, drizzled with pistachio cream. A few 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!

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.

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 biscuits soften when immersed in liquid, absorbing the delicious coffee flavour. Boudoir biscuits’ are fine to use too.

Double cream - this helps lighten the mascarpone and stops the layers from 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. 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! 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.

Chopped pistachios - not only do these look pretty, but they enhance the pistachio flavour and add a wonderfully crunchy texture.

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. 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. 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

Storage & Make Ahead Instructions

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 and pistachio croissants. 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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Pistachio Tiramisu

Margie

A perfect tiramisu with the flavours of pistachio layered through. It's quick to make, just needs time to set in the fridge.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Chilling Time 2 days d 6 hours hrs

Total Time 2 days d 6 hours hrs 30 minutes mins

Course Pudding

Cuisine Italian

Servings 6 servings

Ingredients

  

• 100 ml strong coffee
• 200 g savoiardi sponge fingers
• 300 ml double cream
• 75 g icing sugar
• 250 g mascarpone
• 100 g 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 - 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 6 hours, ideally overnight.
• Remove from the fridge 20 minutes before serving and sprinkle with chopped pistachios. Enjoy!

Notes

Scroll up for a step by step guide on how to make pistachio tiramisu.

To store: Cover the dish with clingfilm, or transfer to an airtight container, and place in the fridge. Keep for 3-4 days. 

Make ahead: 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).

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.

Keyword pistachio tiramisu