This Pistachio Tiramisu is unapologetically untraditional, an inventive twist on the classic, and an absolutely showstopper. Creamy pistachio mascarpone cream layered with coffee-soaked ladyfingers, feathered with luscious pistachio cream, and crunchy pistachio topping to finish it off. Take this to any party or get-together and your friends will be ohh-ing and ahh-ing nonstop as they ask for a second slice.
After recreating Dubai's most sought-after Pistachio Chocolate Bar and getting my hands on a few jars of pistachio cream, making Pistachio Tiramisu was an obvious choice. As I'm typing this, I'm already planning which holiday week I'll be baking this again. It's absolutely worth the calories.
Obsessed with finding more pistachio desserts? You need to make the Viral Dubai Pistachio Chocolate Bars - yes, the ones everyone has been crazy about. And the latest Better-Than-Baskin Robbins Dubai Pistachio Ice Cream Bars - these are only sold at a few CA locations so you know we had to recreate them at home!
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What is Pistachio Tiramisu?
The classic tiramisu is made with ladyfingers soaked in espresso, layered with silky mascarpone cream, and topped with cocoa powder. This pistachio version adds delicious pistachio cream and swaps out the cocoa powder for crunchy chopped pistachios. If this disqualifies it from being part of the tiramisu famiglia, then perhaps we can all peacefully enjoy it as a layered dessert. I still love you, my Italian besties.
Key Notes About The Ingredients
- Ladyfingers: You can find pre-packaged ladyfingers usually in the store cookie aisle. If I ever make them from scratch, this gluten-free ladyfingers recipe from The Loopy Whisk is absolutely AMAZING and easy to make!
- Espresso or strong coffee: Only a small amount of coffee flavor stays in the dipped ladyfingers, so make sure it's strongly brewed.
- Eggs: People are actually shocked to find out eggs in many tiramisu are raw. Yes, that tiramisu you loved at that fancy restaurant was made with raw eggs. Many people will use pasteurized eggs or temper them to reduce the risk of salmonella. We will temper the eggs in this recipe but let's say you don't. Let's say you don't even use pasteurized eggs. People have been eating tiramisu this way for decades. You will be fine.
- Mascarpone Cheese: It's the milder cousin to cream cheese. It has great thickness, very creamy, with less cheesy flavor. You can usually find them in the specialty cheese section.
- Rum: Rum is the classic choice. You could also use Amaretto, Kahlua, Bailey's, bourbon, or brandy. If you're like me and have an unbelievably low alcohol tolerance or serving this pistachio tiramisu to children, use almond extract.
- Pistachio Cream: Brands seem to label pistachio cream, pistachio butter, and pistachio paste interchangeably, making it very confusing. Read the ingredients. We are looking for the version that has a spreadable consistency similar to Nutella, containing pistachios, a sweetener, milk powder, and oil. This Pisti Pistachio Cream is my favorite I grab on Amazon. And as always, you can use homemade if you prefer.
How To Make Pistachio Tiramisu
To flavor coffee soak, add pistachio cream and your choice of liquor. To keep it non-alcoholic, use almond extract.
To temper egg yolks, combine eggs & sugar in heat-proof bowl over a double boiler. If you're fine with tiramisu made with raw eggs, you can skip these steps and simply whisk until well combined.
When tempering, heat yolk/sugar mixture until sugar granules feel dissolved to the touch.
Combine yolk/sugar mixture to lightly whipped mascarpone filling.
Spoon and mix in pistachio cream on low speed.
I recommend adding heavy cream directly into bowl versus whipping cream separately. This gives you more control and prevents over-whipping.
Dunk ladyfingers quickly for only 1 sec to prevent them from getting soggy.
I like using a clear rectangular casserole dish to admire all the layers.
Layer on slightly less than half of pistachio filling for the first layer. Second top layer will always need a bit more than the first layer.
Generously sprinkle on chopped pistachios on top the filling.
Repeat with another layer of soaked ladyfingers and spread on the remaining pistachio filling.
Pipe pistachio cream in straight horizontal lines.
Create feathering pattern dragging vertical lines dragging with a chopstick or skewer.
Finish with chopped pistachios along the edge.
Suzy's Tips For Success
- Avoid over-mixing mascarpone cheese: Over-whipping your mascarpone can cause it to curdle and turn gritty - keep mixer on med-low speed.
- Pour heavy cream directly into pistachio mascarpone: Many recipes will have you whip your heavy cream in a separate bowl, then combine it into your mascarpone cheese. Heavy cream will easy to over-whip. To have better control, adding it directly to your pistachio mascarpone filling and whipping it together will create a more cohesive smooth consistency. It will give you better control to gauge when to stop whipping.
- Dunk ladyfingers quickly: Avoid soaking ladyfingers in coffee for too long. Submerge for one second, that's it. Any longer and you will have soggy spongey ladyfingers in your tiramisu and trust me - that is NOT the bite you want.
- Save more pistachio filling for top layer: Unless you're using a straight-edge pan, you will always need more pistachio filling (and more ladyfingers) for the second top layering than the first.
- Make tiramisu ahead of time: I always prefer allowing it to set overnight. Flavors have a chance to settle and ladyfingers become soft and cake-like, so I highly encourage any tiramisu to be prepared a day or two ahead.
Best Way To Store Pistachio Tiramisu
Store in the fridge for up to 4 days or freeze for up to 3 months. Wrap tiramisu pan tightly with cling wrap AND aluminum foil, but without the chopped pistachio nut topping. When ready to enjoy, defrost in fridge overnight, sprinkle with chopped pistachios, and serve.
FAQ
I found it very difficult to find a jar of pistachio cream locally. I finally ended up purchasing it on Amazon. Like most nut spreads, this stuff isn't cheap but it's SO delicious. I tried a couple different brands, and my favorite is Pisti. I think it's everyone's favorite because I rarely see other creators use a different brand.
I did find a jar of pistachio butter at Walmart a few weeks ago. I bought it, excited but highly suspicious at the same time. The price was nearly 5 times cheaper! After trying it, I'll have to admit it's tasty. However, the texture and consistency is much more gritty. I don't see that being an issue for certain pistachio recipes, but I would definitely prefer the creamier Pisti pistachio cream for this tiramisu.
I usually find pre-packaged ladyfingers in most store cookie aisles. You can also bake your own, which I highly recommend.
Yes! You'll need to find some gluten-free ladyfingers, or the better more delicious alternative is to make your own. I've used Loopy Whisk's gluten-free ladyfinger recipe numerous times and they are 1000 times tastier than any store-bought brands I've bought.
Yes, you definitely should!An overnight rest gives the ladyfingers time to soften and soak up all the flavor.
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Equipment
- handheld mixer
- 9x13 casserole dish (22x33cm)
- knife or food processor
Ingredients
Ladyfingers & Coffee Soak
- 1½ cup strong brewed coffee using 2-3 teaspoon instant coffee/espresso
- 1 tbsp pistachio cream
- 1 tablespoon rum or liquor of choice optional
- ⅛ teaspoon almond extract optional
- 10½ oz ladyfingers approx 40-45
Pistachio Mascarpone Filling
- 4 egg yolks
- ½ cup granulated sugar
- 16 oz mascarpone cheese
- pinch kosher salt
- 1 teaspoon vanilla extract
- ⅓ cup pistachio cream + more for decoration
- 1¼ cup heavy whipping cream
- ½ cup pistachios chopped and divided
Instructions
- In a shallow bowl, combine boiled water with instant coffee or espresso. Stir in pistachio cream, liquor of choice (optional), and almond extract. Mix and set aside to cool.1½ cup strong brewed coffee , 1 tablespoon pistachio cream, 1 tablespoon rum or liquor of choice, ⅛ teaspoon almond extract
- In a heat-safe bowl, whisk egg yolks and sugar. In a medium saucepan, simmer 1-inch water over medium heat and place bowl on top to use as a double boiler. Stir consistently until color becomes pale, sugar granules feel dissolved to the touch, or it reaches 145°F (62°C). Turn off heat and set aside to cool.4 egg yolks, ½ cup granulated sugar
- Roughly chop roasted pistachios with a knife or small food processor.½ cup pistachios
- Combine mascarpone cheese, salt, and vanilla in a large bowl on low speed. Do not over-mix. Pour in cooled yolk/sugar and pistachio cream. Drizzle in heavy whipping cream gradually, making sure to scrape down the sides of the bowl. Once combined, whip on med-high until thickened to desired consistency.16 oz mascarpone cheese, pinch kosher salt, 1 teaspoon vanilla extract, ⅓ cup pistachio cream, 1¼ cup heavy whipping cream
- Quickly dip ladyfingers into the coffee soak (1 sec at the most), and arrange in the bottom of a 9x13inch pan (22x33cm). Pour slightly less than half of the pistachio mascarpone filling, then sprinkle in half of the chopped pistachios. Repeat another layer of soaked ladyfingers and spread on remaining filling.10½ oz ladyfingers
- Pour pistachio cream into a small piping or ziplock bag, then pipe straight lines horizontally. Using a wooden skewer or chopstick, drag straight lines vertical in both directions to create a feather pattern. Add remaining chopped pistachios along the edges.
- Cover and chill in fridge for 4 hours min or overnight before slicing.
Nutrition
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Nat says
This tiramisu was amazing!!! It was easy to make as the instructions were detailed and easy to follow. It was delicious!! I made it for my kids birthday party and it was a huge hit! Will be making it again. Thanks Suzy for the awesome recipe!
Suzy says
Thank you, Nat! I bet your tiramisu was amazing, and I'm so glad everyone loved it. Thank you for supporting my blog!
Elviana says
Today on new year eve, its my fifth time making it!!!!! Its hard to find pistachio paste here in New zealand, and it so expensive too. So i just bought pistachio and peeled off the shell and blend it into paste accordingly.
Followed your recipe and voila, its a hit amongst my friends and relatives!
Suzy says
Fifth time?! That makes me so happy. I bet your homemade pistachio paste is delicious. Thank you and feel free to send me a photo on IG!
Linda says
My cream doesnt look smooth I feel like it keeps breaking but I dont know why even when I hand mix it
Suzy says
Sorry to hear that, Linda. The most common issue the cream may break or curdle is from over-whipping - either the mascarpone, the heavy cream, or both. Be gentle combining them together on low speed and at similar temperatures!