Pistachio tiramisu
Experience a nutty take on a classic favourite with our pistachio tiramisu recipe. Smooth mascarpone, cream cheese, and pistachio cream come together in a rich yet airy filling with a mildly sweet nuttiness that replaces the usual bold intensity of coffee. The ladyfingers rest in milk, keeping the base soft and delicate. Each layer gets a swirl of pistachio cream and a scattering of chopped pistachios. Present the dessert in clear glasses, letting those dazzling layers and pale green colour take the spotlight.
Ingredients
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3
Fresh eggs
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2 tbsp
Sugar
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250 g
Mascarpone
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300 g
Cream cheese
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100 g
Ladyfingers
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150 g
Pistachio cream
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25 g
Pistachios, chopped
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Choose full-fat mascarpone and cream cheese to give the filling proper structure and a smooth, stable texture. Low-fat versions contain more water, which can make the mixture too loose and affect how well it sets. Full-fat ingredients help the cream hold its shape after chilling, keeping the layers neat and the texture firm without becoming dense.
Use about 1–2 teaspoons of milk per layer of ladyfingers, just enough to soften them slightly without making them soggy. The aim is a delicate texture that blends into the cream while still holding its shape. Depending on your preference, you can either dip the ladyfingers quickly or drizzle the milk over them. Just be careful not to overdo it, or the layers may turn mushy when served.
To keep the layers even, use the same amount of cream and pistachio cream for each round: 2 tablespoons of the mascarpone mixture and 1 teaspoon of pistachio cream. Use a spoon or small offset spatula to spread the cream evenly to the edges before adding the next layer. Narrow, rounded glasses work well and give a more delicate look, though it may be trickier to get sharply defined layers. If you want even more control over the presentation, choose straight-sided clear glasses or tumblers with a flat base.
FAQ: Questions about pistachio tiramisu
We have answered some of the most common questions below to make the preparation of the pistachio tiramisu as simple as possible. Continue on to learn more.
Can I prepare pistachio tiramisu ahead of time?
Absolutely! Pistachio tiramisu can be pre-made without any issue. It needs at least 2 hours in the fridge to set, but preparing it 12–24 hours ahead gives the best result. The cream has time to firm up, and the flavours settle nicely. Keep it covered in the fridge to stop the top from drying out.
How long does pistachio tiramisu keep in the fridge?
Pistachio tiramisu keeps well in the fridge for up to 2 days. After the first 24 hours, the cream may soften slightly, but it will still taste great. Cover the glasses with cling film to protect the top layer and stop it from drying out.
Why did my mascarpone mixture turn runny or split while mixing?
Your mascarpone mixture likely turned runny or split because it was overmixed or the ingredients were too cold. Overmixing can break down the structure of mascarpone, causing it to separate or become watery. To avoid this, mix gently and stop as soon as the mixture looks smooth. Make sure the mascarpone, cream cheese, and egg yolks are all at room temperature before mixing, as cold ingredients do not blend evenly and are more likely to split.
Can pistachio tiramisu be frozen?
No, pistachio tiramisu is not suitable for freezing. Freezing affects the texture of the mascarpone and cream cheese, often causing the mixture to separate or become grainy once thawed. The ladyfingers may also turn soggy after defrosting.
Nutritional values
Nutritional value, per
2255 Kcal
| Fibre | - | 2.8 gram fibers |
| Protein | 9.4 | 52.4 gram |
| Fat | 68.4 | 174.3 gram |
| Carbohydrates | 22.2 | 123.3 gram |
Recommended information
Serving suggestion
Dreamy pistachio tiramisu
This soft and creamy pistachio tiramisu is sinfully dreamy, with a texture that melts the moment it touches your tongue. Thanks to the milky ladyfingers and smooth mascarpone mixture, it tastes like you just got a little piece of heaven. And with the pistachio cream and chopped pistachios layered in, it becomes even more indulgent.
With creamy pistachio mascarpone cream
The true charm of any tiramisu lies in the cream. Ours is soft, creamy, and smooth all at once. Cream cheese and mascarpone provide a creamy base, and the egg yolks make it even richer. Once folded with whipped egg whites, the mixture turns light and airy, ready for the pistachio cream. It gives the cream a lovely pale green colour, along with a slightly sweet and nutty flavour.
Layered with milk-soaked ladyfingers
The ladyfingers form the base and middle layer, giving structure to the cream above and below. Soaking them in milk softens the texture and brings out their light vanilla flavour, which becomes more delicate after resting. They take on a subtle sweetness from the milk and gently sink into the cream, leaving a soft, sponge-cake-like taste.
A nutty take on an Italian favourite
Tiramisu has long been a favourite in Italian kitchens, thanks to the creamy layers, intense coffee flavour, and chilled texture. Our version replaces the usual coffee with pistachio cream, giving it a nutty richness and a gentler flavour. However, that change does not make it any less indulgent! Pistachios are used in all sorts of Italian treats, from gelato to cannoli, so the flavour still feels right at home. It keeps the same layered feel and soft texture, just with a new nutty twist on the original.
Perhaps we might tempt you with some of our other Italian desserts, like a sweet panna cotta, homemade stracciatella ice cream, or a chilled tartufo to continue the journey through Italian sweetness.
The best make-ahead dessert for special occasions
Our easy pistachio tiramisu recipe is one of those desserts that only gets better with time. A few hours in the fridge allows the layers to settle, and the flavour becomes deeper and even more delectable the longer it rests. That makes it a convenient choice when planning birthdays, dinner parties, or special occasions. It is easy to prepare in the morning or the evening before, so you can focus on everything else while it chills.
It also looks stunning served in clear glasses, with pastel green cream and defined layers that always catch the eye. This recipe is easy to scale up, whether you want individual portions or a large tray for sharing. Either way, it rarely needs an introduction once it hits the table.
Try these creative variations
There are many simple ways to adapt this pistachio tiramisu to your liking. Try layering in thinly sliced strawberries or raspberries for a pop of colour and a bit of tang. They cut through the creaminess with their fruity juiciness and bring a soft pink-red contrast that looks especially striking in clear glasses.
To bring it closer to the original, soak the ladyfingers in cooled espresso or strong-brewed coffee instead of milk. The intense, roasted flavour gives the tiramisu a deeper edge and works surprisingly well with the pistachio cream.
Chocolate lovers will definitely enjoy a scattering of dark chocolate shavings on top. The slight bitterness balances the cream’s softness and finishes the tiramisu with a more decadent touch. If you want to include even more chocolate, stir a spoonful of melted dark chocolate into the mascarpone mixture for a hint of those rich cocoa notes. For a sweeter effect, white chocolate also works; it melts easily into the cream with a taste that leans towards vanilla and soft caramel, almost like condensed milk.
Stir in a drop of almond extract into the mascarpone base for a deeper nutty note that plays well with the pistachio. And if you want to cut through the sweetness, a small pinch of flaked salt on top does the job perfectly.
