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dessert table scene featuring plated portions of pistachio tiramisu with gold forks, espresso cups, and scattered pistachio nuts.

Pistachio Tiramisu

This Pistachio Tiramisu brings together creamy mascarpone, smooth pistachio cream, and strong espresso in soft, dreamy layers. It’s rich, balanced, and gets even better after an overnight rest for the perfect sliceable, make-ahead dessert.
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Prep Time 25 minutes
Chill Time 8 hours
Total Time 8 hours 25 minutes
Servings: 12 people
Course: Dessert
Cuisine: Italian (modern twist)
Calories: 380
Ingredients Method Notes

Ingredients
  

Mascarpone Layer:
  • 1 cup 240g full-fat mascarpone (Galbani, BelGioioso, or Vermont Creamery)
  • ½ cup 120ml heavy cream, whipped to soft peaks
  • ½ cup 120g sweet pistachio cream (like Pisti)
  • ¼ cup 30g powdered sugar (adjust to taste)
  • ½ tsp vanilla extract optional
  • 1 –2 drops pistachio or almond extract optional, very light
Coffee Dip:
  • 1 cup 240ml strong brewed espresso or coffee, cooled
  • 1 tbsp sugar optional
  • 1 tbsp Amaretto Marsala, or rum (optional)
Base and Layers:
  • 20 –24 ladyfingers Savoiardi
  • 2 tbsp finely chopped pistachios for topping
  • Cocoa powder for dusting before serving
Optional (for egg version):
  • 2 large eggs separated
  • ¼ cup 50g sugar

Method
 

Step 1 – Prepare the Coffee
  1. Brew strong coffee or espresso and let it cool to room temperature.
  2. Add optional sugar or a splash of Amaretto if using. Keep it shallow in a bowl for easy dipping.
Step 2 – Make the Mascarpone Cream
  1. In a large bowl, whisk mascarpone, pistachio cream, powdered sugar, and vanilla until smooth.
  2. If you’re making the egg version, whisk yolks with sugar until pale, fold in mascarpone, then gently fold in whipped whites for volume.
Step 3 – Whip and Fold
  1. Whip heavy cream to soft peaks. Fold gently into the mascarpone-pistachio mix using a spatula.
  2. Stop once the mixture is silky and airy—don’t overmix.
Step 4 – Dip the Ladyfingers
  1. Quickly dip each ladyfinger in the cooled coffee—about one second per side.
  2. Don’t soak them; they should stay firm enough to hold shape.
Step 5 – Assemble the Layers
  1. Spread a thin layer of pistachio mascarpone cream on the bottom of a 9x9-inch dish.
  2. Add a layer of dipped ladyfingers, then spread another layer of cream.
  3. Repeat until you reach the top, finishing with a smooth cream layer.
Step 6 – Chill and Set
  1. Cover the dish tightly with plastic wrap.
  2. Refrigerate at least 4–6 hours, but overnight (8–12 hours) gives the best flavor and clean slices.
Step 7 – Finish and Serve
  1. Before serving, dust the top with cocoa powder or spread a thin layer of pistachio cream and sprinkle chopped pistachios.
  2. Slice with a warm knife for neat edges and serve chilled.

Notes

  • Use cooled coffee, never hot—it keeps the base from turning soggy.
  • Chill overnight for the best flavor and sliceable texture.
  • Always add cocoa or chopped pistachios before serving, not before chilling.
  • For a nutty twist, drizzle a little melted pistachio cream on top for presentation.
  • This dessert travels well in a lidded glass dish—perfect for potlucks or holidays.
  • Keeps fresh in the fridge for up to 4 days; freeze untopped portions for up to 3 months.