Pistachio Tiramisu

If you love classic tiramisu, wait until you try this pistachio twist! This dreamy pistachio tiramisu recipe is everything you love—light, creamy layers of mascarpone and coffee-soaked ladyfingers—plus rich, nutty pistachios. 

Traditional tiramisu is irresistible as-is, but pistachio adds an irresistible flavor to the mascarpone cream and makes you realize that the soft texture is even better with some contrasting crunch. 

In this version, the fruity and nutty aroma of coffee pairs perfectly with buttery toasted pistachio in this layered dessert of coffee-soaked ladyfingers enveloped in pistachio mascarpone cream and topped with crunchy chopped roasted pistachios. It’s rich and luxurious but not at all heavy. Like the beloved classic, this pistachio tiramisu is not as sweet as other desserts. It’s all about rich flavors and dreamy textures. 

The best part is once you’ve made the pistachio butter, you won’t need to turn on your stove or oven. While its stunning presentation and fancy flavor can be deceiving, you won’t spend all day in the kitchen either. Pistachio tiramisu is a no-bake, make-ahead dessert that leaves you free to enjoy the special occasion you’re planning—which you’re sure to enjoy if you’re serving this.

Ingredients for Pistachio Tiramisu

The secret to a spectacular tiramisu is in the quality of the relatively few ingredients required to make it. You can buy pistachio butter, but it’s easier and often cheaper to make it yourself. Here’s what else you need:

• Pistachios: Pistachio butter enriches the mascarpone cream with its concentrated pistachio flavor. Then, the whole tiramisu is topped with chopped toasted pistachios.
• Eggs: As in a chocolate mousse, the egg yolks enrich the pistachio cream, while the whipped egg whites make it light and airy.
• Sugar: Sugar helps to stabilize the egg whites and yolks for better whipping. It sweetens the cream and balances the flavors of the pistachios and coffee.
• Mascarpone cheese: An Italian fresh cheese made with cream, mascarpone has a plush texture and a sweet, buttery flavor.
• Vanilla and almond extract: Almond extract intensifies the pistachio flavor, while vanilla extract enhances the other flavors in the tiramisu.
• Coffee: Use strong coffee or espresso from an espresso maker, moka pot, coffee pod machine, or a strong batch from an automatic drip machine. You can also use quality instant espresso powder.
• Amaretto: Instead of the more traditional Marsala or dark rum, I like to use amaretto, a sweet Italian liqueur made from almonds, to enhance the pistachio flavor of this tiramisu. If you’ve got it, you could also use a pistachio liqueur. 
• Ladyfinger cookies: Ladyfingers, or savoiardi in Italian, are crunchy sponge cake cookies. Their airy texture is ideal for soaking up coffee, making the cookies soft, fluffy, and infused with coffee flavor. Don’t soak them too long, or they’ll be soggy.

How to Make Pistachio Tiramisu

Pistachio tiramisu only requires about 30 minutes of hands-on prep. It needs to chill for at least 6 hours, so I prefer to make it the night before I plan to serve it. If you can’t find pistachio butter it’s easy to make at home. The recipe is linked below. The relaxed feeling that comes with knowing dessert is ready ahead of time is almost as rewarding as the pistachio tiramisu itself. Here’s how to make it:

• Beat the egg whites to stiff peaks. Separate 4 eggs, putting the egg whites into a large mixing bowl and the egg yolks into another. Use a hand mixer at medium-high speed to beat the egg whites and 1/4 cup (50g) of the sugar until stiff peaks form, for about 4 minutes. When you lift the beaters out of the mixture, the whites should form a peak with tips that stand straight up and don’t droop. Set aside.

• Whip the egg yolks and remaining sugar. Add the remaining 1/4 cup (50g) sugar to the bowl with the egg yolks. Whip at medium-high speed until tripled in volume and pale yellow, for about 4 minutes. You don’t need to wash the beaters before switching to the yolks. While yolks will prevent egg whites from whipping up, the egg whites stuck on the beaters won’t stop the yolks from whipping correctly.

• Add the mascarpone and pistachio butter. To the yolk mixture, add 2 cups (454 grams) of mascarpone cheese. Beat at medium to low speed until smooth, for 1 to 2 minutes. Add 1/3 cup (90 grams) pistachio butter, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract, and mix until thoroughly combined, about 1 minute.

• Fold in the egg whites. Add the whipped egg whites and gently fold with a rubber spatula until just combined, being careful not to deflate the air out of the mixture.

• Assemble the tiramisu. Add 1/2 cup strong brewed and cooled coffee or espresso to a wide, shallow bowl. Optionally, stir in 1 to 2 tablespoons of amaretto. Working with one cookie at a time, dip half of the ladyfingers into the coffee, about 1/2 second per side, and arrange in a single layer in a 9×9-inch pan. You may need to trim the ladyfingers to fit them snugly in a single layer. Spread half of the mascarpone mixture over the ladyfinger cookies.
• Layer. Dip the remaining ladyfingers in the coffee and arrange over the mascarpone cream in the pan. Spread the remaining mascarpone cream over the top.
• Chill. Cover the pan and refrigerate for at least 6 hours, preferably overnight.
• Serve. Top with 1/3 cup (40 grams) chopped toasted pistachios. Slice and serve.

The Difference Between Pistachio Butter and Pistachio Cream

I flavor this tiramisu with pistachio butter, sometimes called pistachio paste, and not to be confused with pistachio cream.

Pistachio cream is to pistachios as Nutella is to hazelnuts (but without the chocolate). It’s a sweetened pistachio spread made with pistachios, sugar, and oil.

Pistachio butter, on the other hand, is a nut butter made by grinding toasted pistachios into a paste. I prefer to skip the extra ingredients in pistachio cream and use pistachio butter for its more concentrated flavor. You can find our homemade version here.

Are Raw Eggs Safe to Eat?

Traditional tiramisu, like chocolate mousse, uses raw eggs. There is some risk, but it is generally not an issue for most healthy people.

However, those with compromised immune systems, pregnant women, young children, or older adults are often advised to avoid raw eggs due to the risk of salmonella.

If you prefer to avoid using raw eggs, you can use pasteurized eggs or replace the eggs with whipped cream.

How to Make This Recipe Your Own

As with many other no-bake recipes, this pistachio tiramisu is flexible. Add cocoa on top or try one of these other swaps: 

• Use a different nut butter: Swap the pistachio butter for hazelnut, peanut, or almond butter. You could even try pumpkin seed butter or tahini to make it nut-free.
• Use decaf coffee: If you’re avoiding caffeine, you can substitute decaf for the same coffee flavor without the jitters.
• Swap the eggs for whipped cream: If you want to avoid using raw eggs, you can replace the eggs with whipped cream. Reduce the mascarpone to 1 cup (227 grams). Beat the mascarpone, sugar, pistachio butter, vanilla extract, and almond extract until smooth. Pour in 1 1/2 cups heavy cream. Beat at low speed until combined, then increase the speed to medium-high and continue to beat until stiff peaks form. Continue the recipe, starting at “Assemble the tiramisu.”

What to Serve with Pistachio Tiramisu

For extra pistachio flavor, drizzle pistachio butter over each serving. You could add a handful of fresh berries—raspberries and strawberries work especially well with pistachio—or serve it with a side of fruit salad.

There’s no better pairing than coffee with any kind of tiramisu. In the summer, serve it with a refreshing freddo espresso, and in the winter, try a warming carajillo.

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