Pistachio Tiramisu

This lush pistachio tiramisu layers espresso-soaked ladyfingers with fluffy pistachio mascarpone cream for a dessert that’s impossibly elegant yet easy. Try it tonight!

This showstopping pistachio tiramisu layers coffee-dipped Savoiardi ladyfingers with a cloud-light pistachio mascarpone cream made from whipped heavy cream, granulated sugar, vanilla, and rich pistachio paste, then chills overnight into a silky, spoonable Italian dessert dusted with bittersweet cocoa powder—no baking, no fuss, all flavor.

What’s the Story Behind This Pistachio Tiramisu?

I first tasted pistachio tiramisu at a tiny pasticceria tucked into a side street in Catania, Sicily—the kind of place with a handwritten menu and an espresso machine older than me. One bite of that pale green, impossibly creamy dessert and I was absolutely done for.

I spent months testing this recipe at home, tweaking the ratio of pistachio cream to mascarpone until I landed on something that made me close my eyes and feel like I was right back at that little counter.

The beauty of this Italian pistachio tiramisu is that it keeps all the soulful simplicity of the classic while adding this gorgeous, nutty richness that takes it somewhere entirely new. If you’re already a fan of pistachio desserts, you’ll want to bookmark our homemade pistachio cream recipe and guide too—it’s the base that makes this whole thing sing.

Why Will You Fall Head Over Heels for This Pistachio Tiramisu Recipe?

This pistachio tiramisu recipe hits every single note you want in a dessert: it’s creamy without being heavy, nutty without being overwhelming, and fancy-looking without requiring a culinary degree. Let me tell you why it’s earned a permanent spot in my entertaining rotation.

It’s genuinely easy. I know “easy” gets thrown around a lot, but hear me out—there’s no baking, no tempering, no tricky custard that might scramble on you. You whisk, you fold, you layer, you wait. That’s it. The fridge does all the real work while you go put your feet up.

The texture is otherworldly. When you nail that pistachio mascarpone cream—fluffy, mousse-like, barely holding its shape on the spoon—it’s one of the most luxurious things you’ll ever eat. The espresso-soaked ladyfingers underneath go soft and almost cake-like, creating this contrast between creamy and tender that just melts across your tongue.

It makes you look like an absolute star. Bring this to a dinner party and watch what happens. That pale green cream, the dusting of cocoa, maybe a few crushed pistachios scattered on top—people will assume you spent all day on it. I’ll never tell.

As Serious Eats’ tiramisu deep-dive explains, the magic of tiramisu is in its restraint: simple components, handled gently, that transform into something far greater than the sum of their parts.

Pistachio and coffee are a match made in flavor heaven. The roasty bitterness of espresso against the sweet, almost buttery warmth of pistachio cream is one of those combinations that just works on every level. If you love this pairing, our show-stopping pistachio cream layer cake explores it even further.

Nutritional Peek

Here’s a friendly snapshot per serving, based on 12 portions. Values are approximate and will vary depending on your specific brands and pistachio cream.

Nutrient	Per Serving (approx.)
Calories	~340 kcal
Protein	~6 g
Carbohydrates	~30 g
Fat	~22 g

It’s a celebration dessert, not a salad—so let’s enjoy every spoonful without guilt, shall we?

What Ingredients Do You Need for This Italian Pistachio Tiramisu?

Gathering ingredients for this easy pistachio tiramisu is refreshingly simple—no obscure specialty items, no last-minute grocery store panic. Everything here is straightforward, and most of it you can find at any well-stocked supermarket. Quality matters though, so let me walk you through what to look for.

Amount	Ingredient	Notes
12 oz (340 g)	Mascarpone cheese, chilled	Go for a good brand like Galbani or Vermont Creamery—it genuinely makes a difference in creaminess and tang.
½ cup (100 g)	Granulated sugar	Regular white sugar dissolves beautifully into the mascarpone.
½ cup	Pistachio cream	This is the star! You can go up to ⅔ cup if you want a more intense pistachio flavor. Our homemade pistachio cream tutorial walks you through making your own.
½ tsp	Vanilla extract	Pure vanilla, not imitation—you’ll taste the difference.
Pinch	Salt	Just a tiny pinch to sharpen all the flavors.
2 cups (480 g)	Heavy whipping cream, chilled	Cold cream whips better and holds its shape longer. Straight from the fridge!
30–36	Ladyfingers (Savoiardi)	The dry, crunchy Italian kind—not the soft sponge ones. They soak up espresso perfectly without falling apart.
1½ cups	Espresso or strong coffee, lukewarm	Brew it twice as strong as you normally would. Let it cool to lukewarm—hot coffee will melt your cream layers.
To taste	Cocoa powder for dusting	Unsweetened Dutch-process cocoa gives you that classic bittersweet finish.

What Equipment Do You Need?

Nothing exotic here—just a few kitchen staples:

• Large mixing bowl — for the mascarpone cream base
• Separate medium bowl — for whipping the heavy cream
• Electric hand mixer or stand mixer — a whisk works in a pinch, but your arm will regret it
• Rubber spatula — absolutely essential for gentle folding
• 9×9 inch square pan — a deep dish or baking pan works perfectly (glass is nice because you can see those gorgeous layers)
• Shallow dish or bowl — for dipping ladyfingers in espresso
• Fine-mesh sieve or small sifter — for that final cocoa powder dusting
• Piping bag with tip (optional) — if you want to pipe the top layer for a polished bakery look
• Plastic wrap — for covering during the overnight chill

How Do You Make Pistachio Tiramisu Step by Step?

Making this pistachio tiramisu is all about gentle hands and a little patience—treat the cream kindly and it’ll reward you with the most spectacular texture. Here’s exactly how I do it, step by step.

1. Whisk the mascarpone base until just creamy.
Add the chilled mascarpone cheese, granulated sugar, salt, and vanilla extract to a large bowl. Whisk on low speed for about 1–2 minutes until the mixture looks smooth and creamy—it’s perfectly fine if the sugar doesn’t feel fully dissolved yet, it’ll melt into the cream as it chills.

Whatever you do, don’t overmix here. Overworked mascarpone can turn grainy and loose, and we want silky. Scrape down the sides of the bowl.

2. Fold in the pistachio cream.
Add the pistachio cream to the mascarpone mixture and whisk for just a few seconds—literally just enough to combine. You should see a beautiful pale green color developing. Scrape the bowl again to make sure everything’s incorporated evenly.

3. Whip the heavy cream to soft peaks.
In a separate bowl, whisk the cold heavy whipping cream until it thickens and starts forming gentle ripples—soft peaks that droop when you lift the whisk. Stop right there. Stiff peaks will make the final cream dense and heavy instead of that dreamy, mousse-like cloud we’re after.

4. Gently fold the whipped cream into the pistachio mascarpone.
Add the whipped cream to the pistachio mascarpone in two additions, using a rubber spatula to very slowly and gently fold it in with wide, sweeping motions from the bottom of the bowl upward.

This is the step that determines your texture, so take your time—think of it as stirring in slow motion. You should end up with a fluffy, light pistachio mascarpone cream. If it looks slightly grainy, add 2–4 tablespoons of liquid heavy cream (unwhipped) and fold gently until smooth.

5. Dip and layer the ladyfingers.
Pour your lukewarm espresso into a shallow dish. Take each ladyfinger and dip it in the coffee for just about 2 seconds per side—a quick in-and-out. They should be moistened but not waterlogged. Arrange the soaked ladyfingers tightly in a single layer at the bottom of your 9×9 inch pan, breaking pieces to fill in gaps as needed.

6. Spread the first cream layer.
Dollop half of the pistachio mascarpone cream over the ladyfingers and spread it out evenly with your spatula, making sure it reaches all the edges. Smooth the top gently.

7. Build the second layer.
Repeat with another layer of espresso-dipped ladyfingers, arranged snugly over the cream. Top with the remaining pistachio mascarpone cream, spreading it smooth—or if you’re feeling fancy, pipe it on with a round or star tip for a beautiful finished look.

8. Chill overnight for the best results.
Cover the pan tightly with plastic wrap and slide it into the fridge for at least 6 hours, or ideally overnight. This resting time is when all the magic happens—the ladyfingers soften, the cream firms up, and every flavor melds together into something truly extraordinary.

9. Dust, slice, and enjoy.
Just before serving, sift a generous layer of unsweetened cocoa powder over the top. Slice into portions and serve cold. Watch everyone go quiet after the first bite—that’s how you know you nailed it.

What Are the Best Pro Tips for a Perfect Easy Pistachio Tiramisu?

An easy pistachio tiramisu becomes an unforgettable one when you pay attention to a few small details. These are the lessons I’ve learned from making this more times than I can count.

Keep everything cold. Your mascarpone, heavy cream, and even your mixing bowl should be well-chilled before you start. Cold fats whip more efficiently and create a more stable foam structure.

As King Arthur Baking explains in their whipped cream guide, cream at 40°F (4°C) or below traps and holds air bubbles far better than cream at room temperature—meaning fluffier results that stay fluffy.

Quick-dip those ladyfingers. Two seconds. I mean it. Savoiardi cookies are designed to absorb liquid fast, and a soggy ladyfinger layer will make your entire tiramisu weep and slump. A fast dip gives you that perfect balance—moist and coffee-flavored on the outside, with just a whisper of structure remaining at the center.

Fold, don’t stir. When you’re combining the whipped cream with the pistachio mascarpone, resist every urge to stir or whisk. Use a rubber spatula with slow, sweeping folds—scoop from the bottom, bring it up and over. You’re preserving all those tiny air bubbles that give the cream its cloud-like lift. Stirring will deflate them and leave you with something flat and dense.

Let it rest the full time. I know waiting is the hardest part, but overnight is where this pistachio tiramisu truly comes alive. The espresso permeates the ladyfingers evenly, the cream firms into a sliceable consistency, and the pistachio flavor deepens and rounds out. A 6-hour minimum is workable, but 12–24 hours is the sweet spot.

Dust the cocoa at the very last moment. Cocoa powder absorbs moisture from the cream below, so if you dust it too early, it’ll darken, clump, and lose that beautiful powdery contrast. Sift it on right before you bring the pan to the table for maximum visual impact and that gorgeous bittersweet first hit.

What If Something Goes Wrong?

Don’t stress—every single one of these hiccups has a simple fix. You’ve got this.

Why is my pistachio tiramisu cream grainy or lumpy?
This usually means the mascarpone was overmixed, which can cause it to break and turn grainy. The fix is easy: fold in 2–4 tablespoons of liquid (unwhipped) heavy cream and gently stir until it smooths out. Next time, keep mixing to the absolute minimum—1 to 2 minutes on low speed, no more.

Why is my tiramisu too soggy or watery?
You likely soaked the ladyfingers too long. They’re little sponges and will absorb way more liquid than you’d expect. Stick to that 2-second dip, and make sure your coffee is lukewarm, not hot—hot liquid breaks down the cookies faster. If the damage is done, don’t panic. An extra-long chill time (24 hours) can help the cream absorb some of that excess moisture.

What if my whipped cream won’t thicken?
Your cream probably isn’t cold enough, or your bowl and whisk are warm. Pop everything into the freezer for 10 minutes and try again. Also double-check that you’re using heavy whipping cream (at least 35% fat)—anything lighter won’t hold peaks properly.

Why doesn’t my tiramisu taste very pistachio-y?
Go ahead and bump the pistachio cream up to the full ⅔ cup next time. The intensity varies between brands, so taste your cream before assembling—if it’s mildly flavored, you’ll want more. You can also fold in a tablespoon of finely ground unsalted pistachios for extra depth.

Can I fix tiramisu that won’t set firm enough to slice?
Give it more time in the fridge—sometimes 6 hours just isn’t quite enough, especially if your kitchen was warm during assembly. A full overnight rest usually does the trick. If it’s still too soft, your cream may have been under-whipped. It should hold soft peaks that gently droop, not barely-thickened liquid.

What Delicious Variations Can You Try With Pistachio Tiramisu?

Pistachio tiramisu is a gorgeous canvas for seasonal twists and creative flavor pairings. Here are some of my favorite ways to shake things up.

• Pistachio and raspberry tiramisu: Layer fresh raspberries or a swirl of raspberry compote between the cream layers. The tartness plays beautifully against the sweet, nutty pistachio. For more gorgeous pistachio-berry combinations, explore our guide to pistachio and raspberry dessert pairings.
• White chocolate pistachio tiramisu: Melt 3 oz of good white chocolate, let it cool, and fold it into the mascarpone base before adding the whipped cream. It adds a silky, vanilla-forward sweetness that makes the pistachio flavor pop.
• Lemon pistachio tiramisu for spring: Add the zest of one lemon and a tablespoon of fresh lemon juice to the mascarpone mixture. Skip the cocoa dusting and top with crushed pistachios and a few tiny edible flowers. It tastes like sunshine.
• Gluten-free swap: Replace the traditional Savoiardi ladyfingers with gluten-free ladyfingers or a thin layer of gluten-free almond sponge cake. The rest of the recipe stays exactly the same.
• Alcohol-infused version: Add 2–3 tablespoons of Amaretto, Frangelico, or pistachio liqueur to the espresso before dipping. This gives the whole dessert a warm, boozy depth that’s absolutely perfect for a holiday table or grown-up dinner party.

How Should You Serve, Store, and Keep Pistachio Tiramisu Fresh?

Serving
Serve this pistachio tiramisu cold, straight from the fridge. Pull it out, sift that cocoa powder on top, and slice right at the table so everyone can admire those layered cross-sections. A sharp knife dipped in hot water between slices gives you the cleanest cuts.

I love garnishing each plate with a few whole pistachios and a light drizzle of extra pistachio cream—it’s not necessary, but it’s stunning.

Storage
Cover the pan tightly with plastic wrap or transfer individual portions to airtight containers. It keeps beautifully in the fridge for 3–4 days, and honestly, days two and three are when the flavors are at their absolute peak—deeper, more melded, with that perfect espresso-soaked softness in every layer.

Can you freeze pistachio tiramisu?
You can, and it freezes surprisingly well. Wrap the entire pan in plastic wrap and then aluminum foil, or freeze individual portions in airtight containers for up to one month. Thaw overnight in the fridge—never at room temperature—and add fresh cocoa powder before serving. The texture will be slightly softer than the original but still absolutely delicious.

No-Waste Kitchen Magic

Even with a dessert this straightforward, there are always little bits and pieces worth saving.

• Leftover espresso? Let it cool completely and pour it into ice cube trays. Frozen espresso cubes are incredible in iced coffee, smoothies, or even your next batch of chocolate brownies.
• Broken ladyfingers that didn’t make the cut? Crumble them over yogurt, ice cream, or a breakfast parfait. They add a lovely light crunch that’s like a biscotti topping.
• Extra pistachio mascarpone cream? Lucky you. Spoon it into small jars or ramekins, chill for an hour, and you’ve got an instant pistachio mousse. Dust with cocoa or top with berries. It also works as a ridiculously good spread on toast or crêpes the next morning.
• Pistachio cream left in the jar? Swirl it into warm oatmeal, spread it on pancakes, or stir a spoonful into your morning latte for the coziest pistachio latte you’ve ever had.

Frequently Asked Questions

Can I make pistachio tiramisu ahead of time for a party?
Absolutely—in fact, it’s better when you do. Make it a full day in advance and let it chill overnight. The flavors develop and the texture reaches peak creaminess after 12–24 hours. Just wait to dust the cocoa powder until right before serving so it stays dry and vibrant.

Why is my pistachio tiramisu not setting properly?
The most common culprits are under-whipped cream, too-warm ingredients, or over-soaked ladyfingers releasing excess moisture. Make sure your cream reaches true soft peaks, your mascarpone is cold, and your ladyfinger dips are lightning-fast. Give it a full overnight rest before giving up—patience solves most setting issues.

How many servings does this pistachio tiramisu recipe make?
This recipe makes 12 generous portions in a 9×9 inch pan. You can easily scale it up for a larger crowd using a 9×13 inch pan—just increase all ingredients by about half. It also works beautifully portioned into individual glasses or jars for a more elegant presentation.

Can I make pistachio tiramisu without coffee or espresso?
Yes! Replace the espresso with an equal amount of whole milk mixed with 1–2 tablespoons of Amaretto or vanilla extract for dipping the ladyfingers. You’ll lose the classic coffee flavor but gain a sweeter, purely pistachio-forward dessert that kids especially love.

Go Ahead—Make This Your New Signature Dessert

This pistachio tiramisu has become one of those recipes I reach for whenever I want to make something that feels genuinely special without spending all day in the kitchen. It’s creamy, nutty, a little bit dramatic with those layers, and it disappears faster than anything else I’ve ever brought to a gathering.

I’d love to hear how yours turns out—drop a comment, share a photo, tag us, tell me which variation you tried. And if you’re already dreaming about your next pistachio creation, our beautiful pistachio cream layer cake is waiting for you.

Now go make something wonderful.