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Homemade pistachio tiramisu with coffee-soaked ladyfingers, pistachio mascarpone, and whipped topping, dusted with ground pistachios and garnished with whole pistachios on a white plate.

Pistachio Tiramisu

A luxurious and nutty twist on classic tiramisu, this Pistachio Tiramisu is made with creamy mascarpone, pistachios, and coffee-soaked ladyfingers. It's a no-bake, egg-free dessert that delivers an elegant flavor with minimal effort.
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Prep Time 15 minutes
Chilling Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8
Calories: 410kcal
Course: Dessert
Cuisine: Italian
Keyword: Italian tiramisu, Pistachio Tiramisu, Pistachio tiramisu recipe, Pistachio tiramisu recipe nigella, Pistachio tiramisu with ladyfingers, Pistachio tiramisu without eggs
Cost: $12

🍳 Equipment

  • 8×8-inch baking dish (For layering tiramisu)
  • Stand mixer or hand mixer (For whipping cream)
  • Food processor (To grind pistachios)
  • Rubber spatula (For folding ingredients gently)
  • Shallow dish (For dipping ladyfingers)
  • Offset spatula (For smooth layering)
  • Sieve (For dusting cocoa powder)

🛒 Ingredients

Pistachio Cream:

  • 2 cups Mascarpone cheese - Room temperature
  • 1 cup Heavy cream - Cold
  • ¾ cup Shelled pistachios - Plus extra for garnish
  • ⅓ cup Granulated sugar
  • 2 tablespoon Pistachio paste - Optional but recommended
  • 1 teaspoon Vanilla extract

Soaking Mixture:

  • 1½ cups Strong espresso or coffee - Cooled
  • 3 tablespoon Coffee liqueur Optional - Optional
  • 2 tablespoon Sugar

Assembly:

  • 24-30 Ladyfingers (Savoiardi biscuits)
  • ¼ cup Finely chopped pistachios - For garnish
  • 1 tablespoon Cocoa powder - Optional

📋 Instructions

  • Toast pistachios in a dry pan over medium heat for 3-5 minutes until fragrant. Cool completely.
  • Grind toasted pistachios in a food processor until finely ground but not a paste. Reserve ¼ cup for garnish.
  • Beat mascarpone cheese and sugar in a bowl until smooth.
  • Whip heavy cream separately until stiff peaks form.
  • Fold whipped cream into mascarpone mixture gently.
  • Add ground pistachios and pistachio paste, mixing until smooth.
  • Brew strong coffee or espresso and allow to cool.
  • Mix cooled coffee with coffee liqueur and sugar in a shallow dish.
  • Dip ladyfingers briefly in coffee mixture (1 second per side).
  • Arrange half of the soaked ladyfingers in an 8×8-inch dish.
  • Spread half of the pistachio cream over the ladyfingers.
  • Repeat with another layer of soaked ladyfingers and remaining cream.
  • Smooth the surface with an offset spatula.
  • Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
  • Dust with reserved ground pistachios before serving.
  • Sprinkle with cocoa powder if desired.
  • Slice using a sharp knife for clean portions.

📝 Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

🥗 Nutrition

Serving: 120g | Calories: 410kcal | Carbohydrates: 35g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 80mg | Sodium: 85mg | Potassium: 180mg | Fiber: 2g | Sugar: 20g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1.2mg