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Creamy, nutty, and lusciously layered, this Pistachio Tiramisu is a sophisticated twist on the traditional favorite. It’s perfect for special occasions or a dreamy Italian dessert night.
Try my Lemon Tirmaisu, Strawberry Tirmaisu, and Classic Tirmaisu next time!
Why You’ll Love This Recipe
This recipe uses the traditional Italian method I grew up with—separating egg yolks and whites to achieve a velvety, cloud-like texture. It’s the real deal, made with simple, quality ingredients and no shortcuts on flavor.
Whether serving it for a special dinner or indulging on a cozy night, this pistachio tiramisu is a guaranteed showstopper. Once you take that first bite, you’ll understand—this is not just a dessert. It’s an experience you’ll want to make again and again.
Table of Contents
Recipe Ingredients
- Eggs – You’ll separate the yolks and whites to create the signature light and airy tiramisu cream.
- Granulated sugar – Sweetens both the yolks and the whipped egg whites.
- Mascarpone cheese – The creamy, rich base of the classic tiramisu filling.
- Pistachio butter – Adds that dreamy pistachio flavor; make sure it’s smooth and pure, no added sugar. I recommended my homemade pistachio butter- you can also purchase pistachio paste.
- Almond extract – A touch to bring out the nutty notes and elevate the pistachio.
- Espresso or strong coffee – Used to dip the ladyfingers; it is bold and slightly bitter to contrast the sweet cream.
- Lady fingers (savoiardi) – Light, crisp cookies that soften into perfect layers when dipped in coffee. Make my homemade ladyfinger savoiardi cookies.
- Toasted pistachios – Chopped for garnish; they add texture and a nutty finish right before serving.
See the recipe card for quantities.
Substitutions and Variations
- Egg-free: Swap the eggs with 1½ cups cold heavy whipping cream, whipped to stiff peaks. Fold the whipped cream into the mascarpone–pistachio butter mixture for a rich, egg-free version that’s still light and delicious.
- Mascarpone swap: Use full-fat cream cheese in a pinch, though mascarpone is best for authentic flavor.
- No almond extract? Try vanilla extract, amaretto, or orange zest for a twist.
- Caffeine-free: Use decaf coffee or dip the ladyfingers in my homemade chocolate syrup (you will just make it into hot chocolate and use that to dip!).
- Gluten-free: Use gluten-free ladyfingers to make this dessert celiac-friendly.
- Extra fancy? Drizzle the top with pistachio cream or white chocolate before serving.
How To Make Pistachio Tiramisu
Easy to make, stunning to serve, and even better the next day. Pure Italian dessert bliss! Follow these step-by-step photos and see the printable recipe card at the bottom of the post for more.
Step #1: Whip the egg yolks and the sugar until well combined.
Step #2: Add the homemade pistachio paste and mascarpone cheese to the egg yolks.
Step #3: Whip the egg whites until soft peaks with a stand mixer or hand-held mixer.
Step #4: Combine the egg whites and the pistachio mascarpone cream mixture.
Step #5: Combine until smooth and creamy, carefully folding the filling to ensure it is well incorporated.
Step #6: Dip the ladyfingers in the coffee and lay them in a baking dish even layer.
Step #7: Repeat the same process with the second layer.
Step #8: Smooth the final layer on top and top with extra chopped pistachios.
Why is my Tiramisu Soggy? How to Fix It.
- Thin cream layer: A runny filling can seep into the ladyfingers, so make sure the mascarpone mixture is thick and stable.
- Don’t oversoak the ladyfingers: Just a second per side is all you need—a quick dip in the coffee. Oversoaking will lead to soggy, mushy layers.
- Room-temperature espresso is key: Hot coffee will make the ladyfingers fall apart too quickly. Let it cool completely before assembling.
- Not chilled long enough: It needs time (6–8 hours) to set properly—rushing it leads to a messy texture.
- Too much moisture in whipped cream (egg-free version): Over-whipping helps stabilize, but under-whipping can cause excess moisture.
- Using fresh homemade ladyfingers: These are softer—bake until crisp or dry them slightly before dipping.
My Pro Tip
Recipe Tips
- Use my homemade pistachio butter recipe if you can.
- Fold egg whites gently: This keeps your mascarpone cream light and airy. Over-mixing can deflate the cream and make it dense.
- Use fresh, pasteurized eggs: Since this recipe uses raw eggs, use fresh, high-quality eggs or opt for pasteurized eggs for extra safety.
FAQ’s
YES! For food safety, use very fresh, high-quality eggs or pasteurized eggs. If unsure, you can make the egg-free variation with whipped cream. The traditional way is safe and delicious!
It’s a creamy spread made from ground pistachios—similar to almond or peanut butter. Look for it at specialty stores or online. You can also make it at home with shelled pistachios. I recommend making it homemade from my recipe!
Mascarpone is traditional and gives tiramisu its rich, creamy texture. If you don’t have it, you can substitute with full-fat cream cheese—softened and whipped until smooth. The flavor will be slightly tangier and less delicate, but it still works in a pinch. For a closer match, mix cream cheese with a little heavy cream to soften the texture.
Just a quick dip—1 to 2 seconds per side—in cooled coffee or espresso. Ladyfingers soak up liquid fast! Oversoaking will make them soggy and cause the layers to collapse. Dip and immediately transfer to your dish.
How To Store
Cover and refrigerate for up to 3 days. Keep chilled until ready to serve. Not recommended for freezing—texture may suffer.
More Pistachio Recipes
Looking for other recipes like this? Try these:
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Pistachio Tiramisu Recipe
Ingredients
- 5 large eggs, separated. (see notes for egg-free version)
- ½ cup granulated sugar, divided (¼ cup for yolks, ¼ cup for whites)
- 2 cups 500g mascarpone cheese
- ⅓ cup 90g pistachio butter , store-bought* or homemade pistachio butter recipe
- ½ teaspoon almond extract
- 1½ cups strong brewed coffee or espresso, cooled to room temp
- 24-30 ladyfinger cookies, savoiardi, store-bought or homemade
- ⅓ cup toasted pistachios, chopped, for garnish
Instructions
Prepare the Pistachio Mascarpone Cream
- In a medium bowl, whisk the egg yolks with ¼ cup sugar until pale and thick (about 2–3 minutes).
- Add the mascarpone cheese, pistachio butter, and almond extract. Mix until smooth and fully combined. Set aside.
Whip the Egg Whites
- In a separate clean bowl, beat the egg whites with the remaining ¼ cup sugar until stiff peaks form (glossy and fluffy).
Fold
- Gently fold the whipped egg whites into the pistachio mascarpone mixture, a little at a time, using a spatula. Take your time to keep the mixture light and airy.
Assemble the Tiramisu
- Quickly dip each ladyfinger into the cooled coffee or espresso—don’t soak them, just a fast dip on each side.
- Line the bottom of a 9×13-inch dish (or similar) with a layer of dipped ladyfingers.
- Spread half of the pistachio mascarpone cream over the ladyfingers and smooth it out.
- Add another layer of dipped ladyfingers.
- Finish with the remaining cream, spreading it evenly over the top.
Chill
- Cover and refrigerate the tiramisu for at least 8 hours (or preferably overnight) to let the flavors meld and the texture set.
Garnish and Serve
- Just before serving, sprinkle the top with chopped toasted pistachios for crunch and extra nutty flavor.
Notes
- Use homemade pistachio butter if you can.
- Don’t over-soak the ladyfingers: A quick dip in the coffee is all you need—just a second per side. Oversoaking will lead to soggy, mushy layers.
- Room-temperature espresso is key: Hot coffee will make the ladyfingers fall apart too quickly. Let it cool completely before assembling.
- Fold egg whites gently: This keeps your mascarpone cream light and airy. Over-mixing can deflate the cream and make it dense.
- Chill overnight if you can: Like traditional tiramisu, this version gets better as it sits. The flavors meld and the texture becomes luscious and cohesive.
- Use fresh, pasteurized eggs: Since this recipe uses raw eggs, be sure to use very fresh, high-quality eggs or opt for pasteurized eggs for extra safety.
- Keep tightly covered in the fridge for up to 3 days.
- Not ideal for freezing
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
