Pistachio Tiramisu Recipe

slice of pistachio tiramisu on a plate showing the layers.

Creamy, nutty, and lusciously layered—this Pistachio Tiramisu is a sophisticated twist on the traditional favorite. Perfect for special occasions or a dreamy Italian-inspired dessert night.

Prep Time30

Total Time8 30

Course: Dessert

Cuisine: Italian

Keyword: pistachio butter, pistachio tiramisu, tiramisu

Servings: servings

Author: Elena Davis

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 9x13-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 this brand if using store-bought pistachio cream.

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.

Top Tips:

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.

How to Store

Keep tightly covered in the fridge for up to 3 days.
Not ideal for freezing

Nutrition