Pistachio Tiramisu is a creamy, coffee-kissed, no-bake dessert that layers tender savoiardi with a silky pistachio–mascarpone cream for a showstopping finish. Each bite blends gentle coffee notes with a mellow nuttiness, while the biscuits soften into a cloud-like cake you can slice cleanly. It looks impressive, yet it’s wonderfully approachable—whip, fold, layer, chill.
Because there’s no oven involved, this is a calm, make-ahead treat for gatherings. The pistachio drizzle and a sprinkle of chopped nuts create an elegant café-style top that takes minutes. Use pantry-friendly ingredients, scale it up for a crowd, and let the fridge do the work while you get on with the rest of dinner.
Why You’ll Love This Pistachio Tiramisu
- No-bake and make-ahead friendly—perfect for stress-free entertaining
- Luxuriously creamy texture with a delicate nutty sweetness
- Fast prep (about 30 minutes), then the fridge does the rest
- Balanced coffee notes that never overpower the pistachio
- Elegant look with easy piping or feathered drizzle on top
- Scales up effortlessly for parties, potlucks, and holidays
- Simple ingredient list you’ll find in most supermarkets
What Is Pistachio Tiramisu?
Pistachio Tiramisu is a twist on the classic Italian dessert, swapping the usual cocoa finish for a lush pistachio cream. Crisp savoiardi (ladyfingers) soften as they rest between layers of whipped cream and mascarpone, creating a chilled, sliceable dessert with a delicate nutty flare.
Unlike baked cakes or custard pies, this dessert sets in the refrigerator. The result is a cool, cloud-like texture with ribbons of pistachio on top for color and crunch.
Pistachio Tiramisu
Ingredients
Cream & Base
- 200 g savoiardi (ladyfingers or boudoir biscuits)
- 100 ml strong brewed coffee cooled, decaf works
- 300 ml double (heavy) cream cold
- 75 g icing (powdered) sugar
- 250 g mascarpone cold
- 100 g sweetened pistachio cream or spread plus extra for decorating
- 2.5 Tbsp finely chopped pistachios for topping
Instructions
- Step 1 – Whip the Cream: In a mixing bowl, beat cold cream and icing sugar to soft peaks. Stop when the tips curl gently—do not overwhip.
- Step 2 – Make Pistachio–Mascarpone Cream: In a separate bowl, beat mascarpone with pistachio cream until smooth. Fold in whipped cream gently in two additions until fully combined.
- Step 3 – Prepare the Coffee Dip: Pour cooled coffee into a shallow dish. Quickly dip each ladyfinger for about 1 second per side—moisten without soaking.
- Step 4 – First Layer: Arrange dipped ladyfingers in a single snug layer in an 8×10 inch dish. Spread half of the pistachio cream evenly on top.
- Step 5 – Second Layer: Repeat with remaining ladyfingers and cream. Smooth the top layer with a spatula.
- Step 6 – Decorate: Place extra pistachio cream in a piping bag or zip-top bag. Pipe thin lines across the surface, then drag a toothpick perpendicularly to create a feathered pattern. Sprinkle with chopped pistachios.
- Step 7 – Chill: Cover and refrigerate for at least 4 hours (6+ for best results) before slicing and serving.
Notes
Ingredients for Pistachio Tiramisu
- 200 g savoiardi (ladyfingers or boudoir biscuits)
- 100 ml strong brewed coffee, cooled (decaf works)
- 300 ml double (heavy) cream, cold
- 75 g icing (powdered) sugar
- 250 g mascarpone, cold
- 100 g sweetened pistachio cream or spread, plus extra for decorating
- 2–3 tbsp finely chopped pistachios, for topping
Ingredient Notes
- Savoiardi: If you can’t find them, boudoir biscuits work. Choose crisp, dry biscuits so they soak quickly without falling apart.
- Coffee: Brew it strong, then cool completely before dipping. A chilled cup helps keep the cream firm while assembling.
- Mascarpone: Use it cold for a stable, silky cream. If it’s very stiff, beat briefly to loosen before folding in the whipped cream.
- Pistachio Cream/Spread: Look for a sweet pistachio spread with a smooth, spoonable consistency. If your spread is very thick, whisk in 1–2 tsp milk until it drizzles.
- Icing Sugar: It dissolves readily and helps keep the cream smooth. If using granulated or caster sugar, whisk longer until fully dissolved.
- Chopped Pistachios: Choose unsalted, finely chopped nuts for a fresh, clean finish.
Step-by-Step Instructions
Step 1 – Whip the Cream
Add cold double cream and icing sugar to a mixing bowl. Beat to soft peaks—when you lift the beaters, the tips should gently curl. Don’t overwhip; you’ll fold again later.
Step 2 – Make Pistachio–Mascarpone Cream
In a separate bowl, beat mascarpone with the pistachio cream until smooth and uniform. The mixture should be silky, not stiff. Gently fold the whipped cream into the mascarpone mixture in two additions until no streaks remain.
Step 3 – Prepare the Coffee Dip
Pour the cooled coffee into a shallow dish. Working quickly, dip each savoiardi for about 1 second per side. They should be moistened but not soggy.
Step 4 – First Layer
Arrange a snug layer of dipped savoiardi in a medium dish (about 20×25 cm / 8×10 in works well). Spread about half of the pistachio–mascarpone cream evenly over the biscuits.
Step 5 – Second Layer
Repeat with another layer of dipped savoiardi. Spread the remaining cream to fully cover, smoothing the top with an offset spatula or the back of a spoon.
Step 6 – Decorate
Transfer a few spoonfuls of pistachio cream (the spread) to a small piping bag or zip-top bag and snip a tiny corner. Pipe thin parallel lines across the surface. Drag a toothpick perpendicularly through the lines in alternating directions to create a feathered pattern. Sprinkle with chopped pistachios.
Step 7 – Chill to Set
Cover and refrigerate for at least 4 hours—6 hours or overnight delivers the cleanest slices and the softest, cake-like texture.
Pro Tips for Success
- Keep it cold: Cold cream and mascarpone whip and set better. Chill your mixing bowl if your kitchen is warm.
- Dip, don’t soak: A quick dip prevents sogginess while allowing the biscuits to soften perfectly in the fridge.
- Smooth first, swirl later: Level the top before decorating so your feathering sits neatly.
- Sharp knife, hot water: For tidy slices, dip a sharp knife in hot water, wipe, then cut. Repeat between slices.
- Taste and tweak: Pistachio spreads vary. If yours is very sweet, reduce the icing sugar by 1–2 tbsp.
- Texture balance: Want extra crunch? Add a very light scatter of finely chopped pistachios between layers.
- Make-ahead magic: Assemble a day ahead; the flavor deepens and the structure sets beautifully.
Flavor Variations
- Vanilla–Pistachio: Add 1 tsp vanilla extract to the cream for a soft bakery-style aroma.
- Berry Ribbon: Swirl 2–3 tbsp seedless raspberry jam into the top layer before chilling.
- Chocolate Drizzle: Drizzle a thin thread of melted dark chocolate over the feathered pistachio design.
- Citrus Spark: Add 1 tsp finely grated lemon zest to the cream for a bright finish.
- Extra Nutty: Fold 2–3 tbsp finely ground pistachios into the cream for deeper nut flavor.
Serving Suggestions
Serve chilled, straight from the fridge, with a light dusting of extra chopped pistachios. For a café-style plate, add a few fresh berries on the side. Small espresso cups or demitasse-sized coffees pair nicely with each slice. For a party, portion into small squares and top each with a single pistachio for a polished look.
Storage and Freezing Instructions
- Refrigerate: Cover and chill for up to 3 days. The texture stays creamy and sliceable.
- Freeze: For longer storage, freeze tightly wrapped for up to 1 month. Thaw overnight in the refrigerator. The cream may soften slightly, but the dessert remains delicious.
- Make-ahead: Assemble up to 24 hours in advance. Decorate just before serving if you want the pistachios extra crisp.
Nutrition Facts (Per Serving)
Approximate values for 1 of 6 servings.
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~640 | ~8 g | ~47 g | ~44 g | ~1 g | ~120 mg |
Estimates based on typical values for mascarpone, double cream, sugar, pistachio spread, savoiardi, and pistachios; actual numbers vary by brand and portion size.
FAQ About Pistachio Tiramisu
Do I have to use savoiardi?
Savoiardi give the classic texture, but boudoir biscuits work well too. Choose a dry, crisp biscuit so it absorbs coffee quickly without crumbling. Avoid soft sponge fingers—they tend to turn mushy.
Can I make Pistachio Tiramisu without coffee?
Yes. You can dip the biscuits in warm milk with a touch of vanilla or use a lightly sweetened hot chocolate. Cool the liquid completely before dipping.
How long does it need to chill?
Give it at least 4 hours so the layers meld and set. For picture-perfect slices, chill 6 hours or overnight. The longer rest produces a smoother, sliceable texture.
My cream turned grainy—what happened?
Overwhipping can cause a grainy or stiff texture. Whip to soft peaks, then fold gently. Also ensure the coffee is fully cooled before assembling; warm coffee can soften the cream prematurely.
Can I reduce the sweetness?
Absolutely. Pistachio spreads vary in sweetness. Reduce the icing sugar by 1–2 tbsp or use slightly less pistachio spread. You can also add a pinch of salt to balance the sweetness.
What size dish should I use?
A medium rectangular dish around 20×25 cm (8×10 in) or similar works well for two layers. If your dish is larger and shallow, the layers will be thinner; if it’s smaller and deeper, the layers will be taller.
TastyInspo Notes
- Chill your gear: Pop the mixing bowl and beaters in the fridge for 10–15 minutes; colder tools whip faster and create a more stable cream.
- Soft-peak checkpoint: Stop the mixer when peaks gently curl. You’ll fold again, so slightly underwhipped is safer than overwhipped.
- Loosen mascarpone first: Beat mascarpone 10–20 seconds to make it creamy before adding pistachio spread—this prevents tiny lumps.
- Silky swirl trick: If the pistachio spread is thick, whisk in 1–2 teaspoons cold milk until it ribbons off the spoon.
- Balanced sweetness: Taste the cream before layering; adjust with a teaspoon of sugar at a time so the pistachio stays front and center.
- One-second dip: Submerge each savoiardi for about 1 second per side in cold coffee. If your biscuits are thinner, reduce to a quick single flip.
- Tile snugly: Press biscuits close with no gaps; tidy edges make cleaner slices and even soaking.
- Level every layer: Use an offset spatula to smooth cream edge-to-edge; consistent thickness sets more evenly.
- Textural contrast: Add a whisper-thin sprinkle of finely chopped pistachios between layers for gentle crunch without compromising sliceability.
- Feathered finish, no tools: Fill a zip-top bag with pistachio spread, snip a tiny corner, pipe stripes, then drag a toothpick to create café-style feathering.
- Ultra-clean slices: Chill at least 6 hours. For service, heat a knife under hot water, wipe dry, slice, and repeat the heat-wipe cycle.
- Portion smart: For buffets, build in a 20×20 cm (8×8 in) pan and cut 16 small squares; garnish each with a single pistachio.
- Make-ahead window: Assemble up to 24 hours before serving; add the chopped pistachios right before plating to keep them crisp.
- Flavor lift: A pinch of fine salt in the cream (⅛ tsp) brightens the pistachio flavor without adding noticeable saltiness.
- Temperature cue: Serve well-chilled for the neatest pieces; if you prefer a softer, mousse-like bite, rest slices 5 minutes at room temp.
- Scaling guide: For a 9×13 in pan, increase everything by about 1.5×; for a loaf pan, halve the recipe and build 3 thinner layers.
- Travel-ready: Assemble in a lidded, shallow container; place a paper towel under the lid to catch condensation during transport (remove before serving).
- Photo-worthy top: After feathering, tap the dish gently on the counter to settle lines, then sprinkle a fine “rain” of pistachios from 30 cm above for an even scatter.
- Leftover refresh: On day 2–3, add a tiny drizzle of thinned pistachio spread and a pinch of fresh nuts to revive the look and texture.
Final Thoughts
Pistachio Tiramisu proves you don’t need complicated steps to deliver a celebration-worthy dessert. Keep everything cold, dip the biscuits quickly, and give the layers time to meld—those three habits guarantee a lush, sliceable result. The flavor is balanced and soothing: gentle coffee, mellow pistachio, and an airy cream that never feels heavy.
It’s also endlessly adaptable. Adjust sweetness to taste, swirl in a hint of citrus zest, or finish with a few berries for color. Assemble the day before, then unveil it when guests arrive; you’ll get all the wow with none of the last-minute stress.
If this is your first tiramisu, relax—you’ve got this. Once you see how easily it comes together, Pistachio Tiramisu will become your reliable “bring-to-every-occasion” dessert: pretty on the table, loved by everyone, and happily made again and again.
