The pistachio tiramisu is a creamy, indulgent dessert that gives a fresh twist to the traditional Italian tiramisu. Instead of coffee, I use milk to soak the ladyfingers and layer them with a rich mascarpone and pistachio cream. The crushed pistachios on top add both crunch and elegance, making it the perfect treat for dinner parties or whenever I want to impress without spending too much time in the kitchen.

Why You’ll Love This Recipe

I love this recipe because it’s quick to prepare, requires no baking, and looks stunning when served in individual cups. The combination of mascarpone and pistachio cream creates a luscious texture that pairs beautifully with the softness of the ladyfingers. I can prepare it ahead of time, let it chill in the refrigerator, and have a ready-to-serve dessert that always gets compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• unsalted pistachios, shelled and crushed – 40 g

• egg – 1

• granulated sugar – 80 g

• mascarpone cheese – 500 g

• ladyfingers biscuits – 200 g

• milk – 200 ml

• pistachio cream – 400 g

Directions

1. In a large bowl, I place the mascarpone cheese and pistachio cream.

2. I add the sugar and mix well.

3. I add the egg, then whisk until the cream is smooth and thick.

4. I pour milk into a small bowl and quickly dip the ladyfingers, making sure they don’t fall apart.

5. I arrange a layer of ladyfingers on the bottom of glass cups.

6. I spread a layer of pistachio cream over the ladyfingers.

7. I repeat with another layer of milk-soaked ladyfingers, followed by more pistachio cream.

8. I refrigerate for at least 2–3 hours to allow the dessert to set.

9. Just before serving, I garnish with crushed pistachios.

Servings and Timing

This pistachio tiramisu serves 6 people. It takes about 20 minutes to prepare, plus at least 2–3 hours of chilling time in the refrigerator before serving.

Variations

I sometimes like to dip the ladyfingers in coffee instead of milk to give it a closer taste to the original tiramisu. For an egg-free version, I use powdered sugar instead of granulated sugar, then mix half the mascarpone with an equal amount of heavy cream. If my pistachio cream feels too thick, I loosen it up with a few tablespoons of milk. I also enjoy garnishing with a dusting of cocoa powder for a slightly bitter contrast.

Storage/Reheating

I keep this pistachio tiramisu covered in the refrigerator, where it stays fresh for up to 2 days. Since it’s a chilled dessert, I don’t reheat it—I simply let it sit at room temperature for a few minutes before serving if I want it slightly softer.

FAQs

Can I make pistachio tiramisu ahead of time?

Yes, I actually prefer making it the night before so it has plenty of time to set in the refrigerator.

Can I use store-bought pistachio paste instead of pistachio cream?

Yes, but I like to thin it with a little milk so it mixes more smoothly with the mascarpone.

Can I make it without eggs?

Absolutely. I skip the egg and use powdered sugar instead of granulated, then balance the mascarpone with whipped heavy cream for texture.

Can I serve this in a large dish instead of cups?

Yes, I often use a rectangular dish when I want to serve family-style. The layering process is the same.

How can I make this dessert less sweet?

I reduce the sugar slightly and choose a pistachio cream with a lower sugar content to balance the flavors.

Conclusion

This pistachio tiramisu is my go-to no-bake dessert when I want something elegant, creamy, and delicious without much effort. I love how versatile it is—I can play with flavors, adjust the sweetness, or change the presentation depending on the occasion. Once chilled and topped with pistachios, it’s always a crowd-pleaser that disappears quickly from the table.