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This Pistachio Tiramisu is a no-bake pistachio dessert, made with coffee-soaked ladyfingers, layered with nutty pistachio mascarpone cream, and topped with chopped pistachios. This dessert is perfect for all pistachio lovers!

If you are a fan of the classic tiramisu but want to take your dessert game to the next level, you must try this Pistachio Tiramisu! It has all the creamy, delicious flavor of tiramisu with a nutty pistachio twist.

This Pistachio Tiramisu is layered with coffee-soaked ladyfingers with nutty pistachio mascarpone cream. On top is finished with sprinkles of crunchy chopped roasted pistachios. The nutty pistachio flavor beautifully complements the bold bitterness of the coffee. It is one of the most delicious pistachio desserts that you can make or eat.

Best of all, it is simple, quick, and a no-bake recipe. It even tastes better when made in advance, allowing the flavors to blend! It is great for entertaining on special occasions or for just enjoying at home.

Why You Will Love This Pistachio Tiramisu

Easy and quick to make. No eggs, no tempering, no baking, no tricky techniques.
Eggless. If you don’t love the idea of raw eggs or just want to skip the hassle of a double boiler, this recipe is perfect for you.
Strong pistachio flavor. Some pistachio-flavored desserts can taste barely like pistachios, but not this one.
Make ahead. One of my favorite things about tiramisu is that you should make it ahead of time.
Perfect for occasions. You can double, or triple the recipe and make tiramisu in a large dish and serve it by spoonful, or serve tiramisu in individual cups.

Ingredients You Need

In its traditional form, tiramisu often involves making a custard that incorporates eggs to enrich the filling. However, our spin on this beloved dessert is entirely egg-free, eliminating the need for a custard base. This makes it not only simpler to prepare but also a great option for those who prefer to avoid eggs.

Ladyfingers. Also called Savoiardi, ladyfingers are Italian sponge biscuits that are a tiramisu classic. They’re easily found in most supermarkets, or you can make a small batch of homemade ladyfingers. Most store-bought supermarkets are made with eggs, so if you want to make the tiramisu completely eggless, you will want to check the ingredients in your ladyfingers or make the eggless ladyfingers at home.
Coffee. Use espresso or strong coffee.
Granulated sugar. To sweeten the coffee.
Liqueur. While optional, a splash liqueur adds an extra layer of flavor. Traditional recipes use Marsala wine in tiramisu. If you are looking for a substitution, then dark rum is my favorite. You can also use brandy, coffee liqueur like Kahlua, or almond liqueur like Amaretto. If you want to make a non-alcoholic tiramisu, just leave the liqueur out.
Pistachio paste. The star of this dessert is the pistachio flavor, so using a high-quality pistachio paste will make all the difference.
Heavy whipping cream. It is essential for achieving a thick, velvety texture in the filling.
Mascarpone cheese. This is an Italian cream cheese that adds richness to your tiramisu.
Confectioners’ sugar. To sweeten the cream.
Vanilla extract. To enhance the vanilla flavor.
Roasted pistachios. For decoration on top.

Variations

Gluten-free tiramisu. To make gluten-free tiramisu, simply use gluten-free brand ladyfingers or make your own.
Flavor variations. Swap out the coffee with milk or matcha like in Matcha Pistachio Tiramisu for a change of flavor.
Liqueur options. If you like boozy tiramisu, you can add liqueur like rum, brandy, or coffee liqueur to the coffee. If you want to make a non-alcoholic tiramisu, just leave the liqueur out.

Troubleshooting

Lumpy Mascarpone Cream. Make sure to soften the mascarpone cream before mixing it with whipped cream. Mascarpone does not need to be at room temperature, you can just leave it out of the fridge for a couple of minutes to soften slightly as it softens very quickly. Make sure not to overwhip mascarpone because it has a high fat content and can curdle easily.
Soggy Tiramisu. If your tiramisu is wet and mushy, you may have soaked your ladyfingers in the coffee soak for too long. Quickly dip the cookies into your match syrup. Try not to leave them in the liquid too long.
Pan alternatives. I made this recipe in 2 3.5-inch/9 cm square clear containers. You can also make this recipe in individual cups if preferred. If you plan to make this recipe in an 8-inch/20 cm square pan, just double the recipe.

Storage

Pistachio Tiramisu can be stored covered in the fridge for up to 3-4 days. Chill your tiramisu for at least 6 hours before serving. This is really what transforms tiramisu into the soft and creamy dessert you know and love. It allows the cream to firm up and the ladyfinger biscuits to soften into a soft sponge cake texture.

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