Pistachio Tiramisu Recipe

This easy pistachio tiramisu is a creamy, no-bake dessert that’s perfect for making ahead. It’s layered with coffee-soaked ladyfingers, a rich pistachio mascarpone filling, and a crisp chocolate topping. You can use store-bought or homemade ladyfingers, and any good-quality pistachio cream works beautifully in this quick, crowd-pleasing treat.

Ingredients Needed:

Mascarpone Cream

• 4 egg yolks (60–62g each)
• ¾ cup (150g) granulated sugar
• 16 oz mascarpone (room temperature)
• 1 tsp vanilla extract
• ⅔ cup (200g) pistachio cream
• 2 cups (480g) cold heavy whipping cream

Coffee Dip

• 1 cup brewed coffee (cooled)
• 1 tsp vanilla extract
• 1 tbsp granulated sugar

For Assembly

• 18–20 homemade ladyfingers or store-bought savoiardi

Chocolate Topping

• 50g semi-sweet chocolate chips
• 1 tsp coconut oil

How to Make Pistachio Tiramisu

1. Make the Egg Base: Whisk the egg yolks and sugar in a heatproof bowl. Place it over a saucepan of gently simmering water (double boiler style). Stir constantly for 7–8 minutes, until the sugar fully dissolves. Remove from heat and let cool, stirring occasionally.
2. Make the Pistachio Cream: In a separate bowl, beat mascarpone, vanilla extract, and pistachio cream until smooth. Add the cooled egg mixture and mix until just combined.
3. Whip the Cream: In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold it into the pistachio mascarpone mix using a spatula. Set aside.
4. Assemble the Layers: Mix coffee, sugar, and vanilla in a shallow bowl. Dip each ladyfinger briefly into the coffee mixture (don’t soak). Line the bottom of your dish with a layer of dipped ladyfingers. Spread or pipe half of the pistachio cream over the top. Repeat with another layer of dipped ladyfingers, then the rest of the cream. Smooth the top. Cover and refrigerate for at least 4 hours or overnight.
5. Add the Chocolate Top: Melt the chocolate chips and coconut oil in short microwave bursts (or over a bain marie), stirring until smooth. Let cool slightly, then pour over the chilled tiramisu in a thin, even layer. Chill again for at least 2 hours, until the chocolate sets.

Recipe Tips

• Use room temperature mascarpone – Cold mascarpone can turn lumpy when mixing. Let it sit out for 20–30 minutes before using.
• Don’t soak the ladyfingers too long – A quick dip is enough. Too much coffee makes them soggy and messy.
• Chill overnight for best flavor – Letting the tiramisu sit for at least 8 hours helps the layers set and the flavors blend perfectly.
• Fold the whipped cream gently – Don’t stir hard or fast. Gentle folding keeps the cream light and fluffy.
• Cool the chocolate topping before pouring – Hot chocolate can melt the top layer. Let it cool a bit so it spreads without sinking in.

How To Store Pistachio Tiramisu

• Refrigerate: First, let the leftover pistachio tiramisu sit at room temperature for about 15–20 minutes. Then cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the fridge for up to 4 days.
• Freeze: Let the tiramisu cool to room temperature, then wrap the dish tightly in plastic and foil or place slices in airtight containers. Freeze for up to 1 month. To serve, thaw in the fridge overnight. Do not reheat, as this is a chilled dessert.

FAQ

Can I use regular pistachios instead of pistachio cream?
Not quite—pistachio cream is smooth, sweet, and spreadable, which gives the tiramisu its signature texture and flavor. Ground pistachios or paste won’t blend the same way, but you could fold in a little for texture if you’re still using the cream.

What size dish works best for this recipe?
A standard 9×9-inch (23×23 cm) square dish or similar-sized trifle bowl fits the layers well. You want something deep enough to build at least two layers of ladyfingers and cream.

How do I keep the chocolate topping from cracking when I slice it?
Let the tiramisu sit at room temp for about 10 minutes before slicing, or score the top gently with a warm knife. That softens the chocolate just enough to cut cleanly.

Can I make it without raw eggs?
This recipe actually cooks the yolks over simmering water, so they’re not raw. But if you’re still concerned, look for pasteurized eggs or use an egg-free mascarpone filling with whipped cream and extra pistachio cream.

Is there a substitute for ladyfingers?
If you can’t find ladyfingers, try sponge cake cut into strips or even shortbread-style cookies. Just make sure they’re not too soft, or they’ll fall apart in the coffee.

Nutrition Facts

• Serving Size: 1 slice (approx. 150g)
• Calories: 532
• Total Fat: 38.5g
• Saturated Fat: 18.1g
• Cholesterol: 149.9mg
• Sodium: 99.4mg
• Potassium: 125.9mg
• Total Carbohydrate: 46.6g
• Dietary Fiber: 1.1g
• Sugars: 34.6g
• Protein: 7.2g

Try More Turkuaz Kitchen Recipes:

• Cold Baklava Recipe
• Dubai Chocolate Cheesecake
• Dubai Chocolate Recipe
• Pistachio Baklava
• Pistachio Chocolate Cookies