Comfort Food

Pistachio Tiramisu

Prep

20 minutes

Yield

12 pieces

This Pistachio Tiramisu is next level. The coffee soaked cookies, the creamy layers, the salty but sweet pistachios, it all works so perfectly together for the best dessert!

Holy moly, this Pistachio Tiramisu is going to knock your socks off! This twist on a classic Italian dessert has creamy layers of pistachio cream mixture that is so damn good I could eat the whole bowl. Soak the ladyfingers in coffee, and top this baby with white chocolate and crumbled pistachios. I am drooling just thinking about this dessert because it’s so good, and so impressive when serving it to a group.

❤️ Why You’ll Love Pistachio Tiramisu

Easy: Tiramisu is easy to make. It seems like it would be complicated because of how good it tastes and how impressive it looks, but it actually is so easy to prep, and then you just let it sit!
Delicious: There is no better combination than the coffee, the creamy layers, and the crunch and saltiness of the pistachios and pistachio cream.
Impressive: Serve this Tiramisu at your next dinner party or family dinner. Everyone will be impressed!

🍲 Ingredients

Ladyfingers – Ladyfingers are delicate, dry sponge cakes, shaped like fingers. They are key to a Tiramisu because the texture soaks up the liquids, making it a great base for the creamy layers.

Coffee – Freshly brew coffee, espresso, or use cold brew. You don’t need to use the best coffee ever, you just need coffee to soak into the cookies for the perfect coffee-filled dessert.

Pistachio Cream – Pistachio cream is exactly how it sounds. It’s creamy pistachio goodness. Think peanut butter, but with pistachios. It’s to die for!

A close-up of neatly arranged ladyfinger biscuits in rows, seen from above. The biscuits are golden brown and slightly textured. - 3

👩‍🍳 How to Make Pistachio Tiramisu

Using a hand mixer with a large bowl or stand mixer fitted with a whisk attachment, whip the whipping cream until stiff peaks form. Set aside in a different bowl.
In the stand mixer bowl or same bowl as the whipped cream was whipped in, whip on medium speed the mascarpone, sugar, pistachio cream and vanilla extract until fully combined – this could take 4-5 minutes.
Use a spatula to gently fold the whipped cream into the mascarpone-pistachio cream mixture – add the whipped cream in two additions, folding it in with a spatula so that the whipped cream doesn’t collapse. Set aside.
Add cooled brewed espresso to a low bowl and stir in the almond extract.
Dip the lady fingers into the cold espresso (a quick dip to get both sides – no more than 1 second per side) and lay them in a single layer on the bottom of a 9×13 inch pan.
Spread half of the mascarpone mixture over the layer of ladyfingers, then add another layer of dipped lady fingers. Spread the rest of the mascarpone mixture over the top.
Cover with plastic wrap and refrigerate at least 6 hours or overnight.
When ready to serve, shave white chocolate finely over top of the tiramisu and then sprinkle over the 1/2 cup chopped or whole pistachios. Cut 12 pieces for serving.

🗒 Tips and Tricks

Pistachio Cream: Use high-quality pistachio cream. This is key for a vibrant color and intense pistachio flavor. Look for 1one without added sugars or oils for the purest taste.
I nfuse the Soaking Liquid: Add pistachio liqueur (like Disaronno) to the coffee used to soak the ladyfingers.
Use Cold Mascarpone: Ensure your mascarpone cheese is cold before whipping for a smoother, firmer cream.
Chill Thoroughly: Allow the tiramisu to chill in the refrigerator for at least 4-6 hours, or preferably overnight. This allows the flavors to meld and the dessert to set properly.

A hand holds a gold fork, cutting into a layered dessert topped with chopped pistachios and coconut flakes, revealing creamy green filling between the sponge layers. - 4

🗒 Substitutions

Ladyfingers: If you can’t find ladyfingers, use sponge cake, biscotti, or another dry cookie.
Mascarpone Cheese: Mascarpone is the best option, but you can swap for cream cheese, ricotta, or heavy cream.
Coffee: Use coffee (decaf or regular), espresso, or you can get crazy and soak in a strong tea, liquor, or even hot chocolate.

🗒 Best served with

Fresh Fruit Salad
No Churn Vanilla Ice Cream
Pistachio Ice Cream

👝 How to Store Leftovers

Store leftovers in your fridge for up to 3 days. You can also freeze any leftovers for an easy dessert you can pull out of the freezer and thaw.

🤔 Common Questions

Pistachio Tiramisu incorporates the nutty and slightly sweet flavor of pistachios alongside the coffee-soaked cookies.

You can use milk infused with pistachio paste or extract, a pistachio liqueur diluted with milk, or even a simple syrup flavored with almond extract to complement the pistachio.

Yes, Tiramisu is an excellent make-ahead dessert. Chilling it in the refrigerator for at least 4-6 hours or overnight allows the flavors to meld and the dessert to set properly.

Pistachio Tiramisu

Video

Ingredients1x2x3x

For the pistachio cream mixture

1 ⅓ cups cold Shamrock Farms heavy whipping cream
2 cups mascarpone cheese
½ cup sugar
¾ cup pistachio cream
1 tsp vanilla extract

For the lady fingers

40-45 ladyfingers
2 cups brewed Instant coffee or espresso, cooled
¼ tsp almond extract

Toppings

½ white chocolate bar
½ cup whole or chopped pistachios

Instructions

Using a hand mixer with a large bowl or stand mixer fitted with a whisk attachment, whip the whipping cream until stiff peaks form. Set aside in a different bowl. https://www.foodbymaria.com/wp-content/uploads/2025/05/whip-cream.mp4
In the stand mixer bowl or same bowl as the whipped cream was whipped in, whip on medium speed the mascarpone, sugar, pistachio cream and vanilla extract until fully combined – this could take 4-5 minutes. https://www.foodbymaria.com/wp-content/uploads/2025/05/pistachio-.mp4
Use a spatula to gently fold the whipped cream into the mascarpone-pistachio cream mixture – add the whipped cream in two additions, folding it in with a spatula so that the whipped cream doesn’t collapse. Set aside. https://www.foodbymaria.com/wp-content/uploads/2025/05/spatula.mp4
Add cooled brewed espresso to a low bowl and stir in the almond extract.
Dip the lady fingers into the cold espresso (a quick dip to get both sides – no more than 1 second per side). https://www.foodbymaria.com/wp-content/uploads/2025/05/soak-biscuit.mp4
Lay the soaked lady fingers in a single layer on the bottom of a 9×13 inch pan and spread half of the mascarpone mixture over the layer of lady fingers. https://www.foodbymaria.com/wp-content/uploads/2025/05/first-layer.mp4
Then add another layer of dipped lady fingers. Spread the rest of the mascarpone mixture over the top. https://www.foodbymaria.com/wp-content/uploads/2025/05/second-layer.mp4
Cover with plastic wrap and refrigerate at least 6 hours or overnight.
When ready to serve, shave white chocolate finely over top of the tiramisu and then sprinkle over the 1/2 cup chopped or whole pistachios. Cut 12 pieces for serving. https://www.foodbymaria.com/wp-content/uploads/2025/05/topping.mp4

Notes

Store leftovers, covered, in the refrigerator for up to 3 days.
Pistachio cream can be found at most Italian markets, large grocery stores or online shops.

Nutrition

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Pistachio Tiramisu

Ingredients

For the pistachio cream mixture

1 ⅓ cups cold Shamrock Farms heavy whipping cream
2 cups mascarpone cheese
½ cup sugar
¾ cup pistachio cream
1 tsp vanilla extract

For the lady fingers

40-45 ladyfingers
2 cups brewed Instant coffee or espresso, cooled
¼ tsp almond extract

Toppings

½ white chocolate bar
½ cup whole or chopped pistachios