Pistachio Cream Tiramisu brings a nutty, creamy twist to classic tiramisu. This easy dessert mixes pistachio cream with mascarpone and espresso for a rich, green-hinted treat that looks fancy but stays simple to make. Serve it after a dinner to wow guests or keep it ready in the fridge for a sweet finish any night. Pair it with a light main like 30-minute creamy chicken pasta for a full meal that feels special.
why make this recipe
- Quick & simple steps that any home cook can follow.
- Uses familiar pantry items plus a jar of pistachio cream for a bold flavor.
- Great for parties, holidays, or a cozy night in — it looks and tastes impressive.
- A fresh take on tiramisu: the pistachio adds a nutty sweetness that balances the coffee.
- This version stands out because it keeps the classic layered texture but adds pistachio cream for extra flavor and color. It comforts like a classic tiramisu but surprises guests with its green, nutty twist.
Ingredients Needed
For the pistachio mascarpone cream:
- 1 cup mascarpone cheese, room temperature (soft and scoopable)
- 1/2 to 3/4 cup pistachio cream (adjust to taste)
- 1/3 cup granulated sugar (you can add more if you like it sweeter)
- 2 large eggs, room temperature (separate and beaten slightly)
For the ladyfinger layer:
- 1 to 2 cups strong espresso or very strong coffee, cooled
- 1 package ladyfinger cookies (savoiardi)
For garnish:
- 2–3 tablespoons cocoa powder, for dusting
- 1/3 cup chopped pistachios, for topping
Note: Use pasteurized eggs if you worry about raw eggs. For a safer option, see the FAQ about egg-free swaps.
How to Make Pistachio Cream Tiramisu
- Chill time first: plan to refrigerate the tiramisu for at least 4 hours, or overnight for best texture. This helps the layers set and the flavors meld.
- Make the coffee: brew strong espresso or coffee and let it cool to room temperature. Hot coffee will make the ladyfingers soggy.
- Mix the pistachio mascarpone: in a medium bowl, stir mascarpone, pistachio cream, and sugar until smooth and even. Taste and add a little more pistachio cream if you want stronger nutty flavor. Smooth texture is key.
- Prepare the eggs: in a separate bowl, beat the eggs until they become frothy and pale. Lightly fold the beaten eggs into the mascarpone mix. This adds air and makes the cream lighter. (Tip: if you prefer a very safe method, see the pasteurized or whipped cream note below.)
- Dip the ladyfingers: quickly dunk each ladyfinger into the cooled espresso for 1–2 seconds. Do not soak them — they should be moist but hold their shape. Lay a single layer in your dish.
- First cream layer: spread half of the pistachio mascarpone mixture over the soaked ladyfingers. Smooth the top with a spatula to make an even layer.
- Repeat layers: add another layer of quickly dipped ladyfingers, then spread the remaining mascarpone mixture on top. Smooth the surface and cover.
- Chill and set: cover the dish and refrigerate for at least 4 hours, better if overnight. The chill firms the cream and lets the flavors blend.
- Finish before serving: just before serving, dust the top with cocoa powder and sprinkle chopped pistachios. The cocoa adds a classic contrast to the nutty pistachio.
Why each step matters: quick dipping keeps a good texture; folding eggs in gently keeps the cream airy; chilling lets the dessert hold shape and taste best.
how to serve Pistachio Cream Tiramisu
- Serve chilled on small dessert plates or in glass bowls to show the green layers.
- Add extra chopped pistachios and a light dust of cocoa or fine chocolate shavings.
- Pair with fresh berries or a small scoop of vanilla ice cream for contrast.
- For a party, portion into individual cups for easy serving and faster chilling.
(You can also serve alongside a light tart or bar, such as blueberry cream cheese bars, for a dessert spread.)
how to store Pistachio Cream Tiramisu
- Refrigerate covered for up to 3 days. Keep it tightly covered to avoid picking up fridge smells.
- Do not freeze assembled tiramisu; freezing can change the cream texture. If you must freeze, freeze only the ladyfingers separately or freeze portions without garnish, up to 1 month, then thaw in the fridge.
- After cutting, keep leftovers in an airtight container and eat within 2–3 days for best texture.
tips to make Pistachio Cream Tiramisu
- Use room-temperature mascarpone for a smooth cream. Cold mascarpone can be lumpy.
- Do not over-soak ladyfingers; a quick 1–2 second dip is enough.
- Taste the mascarpone mix before layering; add more pistachio cream or sugar if needed.
- For a safer egg option, use pasteurized eggs or fold in whipped cream instead of raw beaten eggs.
- Chill overnight if you can — the flavor gets better with time.
variation (if any)
- Egg-free version: swap the beaten eggs for 1 cup whipped heavy cream folded into the mascarpone mixture.
- Alcohol option: add 1–2 tablespoons of amaretto or Kahlúa to the coffee for a boozy note.
- Pistachio crunch: fold small chopped pistachios into the cream for texture.
- Lighter version: use Greek yogurt mixed with mascarpone (half-and-half) for a tangier, lighter cream.
Helpful Notes
- If you have store-bought pistachio cream, choose one with good pistachio flavor and not too much oil.
- If the mascarpone seems thin, chill it for 20 minutes and then stir; chilling firms it slightly.
- To make ahead: assemble a day ahead and garnish right before serving for the freshest look.
- If you want a deeper coffee flavor, use two shots of espresso in the soaking liquid.
Conclusion
This Pistachio Cream Tiramisu gives you the silkiness of classic tiramisu with a nutty, green twist that guests love. It’s simple to make, stores well in the fridge, and looks special without extra fuss. Try it for a dinner party or a cozy treat at home — the pistachio cream lifts the flavor and color. If you want another easy pistachio version for comparison, see this Easy Pistachio Tiramisu – BAKE WITH ZOHA. If you make this recipe, please leave a comment and a star rating — and share a photo on social media. What small change would you try next time?
FAQs
Can I use store-bought pistachio cream?
Yes. Store-bought pistachio cream works well and speeds the recipe. Choose one with good pistachio flavor and moderate sweetness. Adjust added sugar if your paste is very sweet.
Can I make this without raw eggs?
Yes. Replace the beaten eggs with 1 cup of whipped heavy cream folded into the mascarpone mixture. This keeps it light and avoids raw eggs.
How long should I chill the tiramisu before serving?
Chill at least 4 hours, but overnight is best. Longer chilling helps the layers set and the flavors to blend.
Is this recipe freezer-friendly?
Not ideal. Freezing changes the cream texture. If needed, freeze components separately (ladyfingers or cream) and assemble after thawing for best results.
How do I make it gluten-free?
Use gluten-free ladyfinger cookies or thin gluten-free sponge cake in place of regular ladyfingers. Make sure all other ingredients are labeled gluten-free.
Print
Pistachio Cream Tiramisu
- Total Time: 240 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A nutty twist on classic tiramisu that combines pistachio cream with mascarpone and espresso for a delicious dessert.
Ingredients
- 1 cup mascarpone cheese, room temperature
- 1/2 to 3/4 cup pistachio cream
- 1/3 cup granulated sugar
- 2 large eggs, room temperature
- 1 to 2 cups strong espresso or coffee, cooled
- 1 package ladyfinger cookies (savoiardi)
- 2–3 tablespoons cocoa powder, for dusting
- 1/3 cup chopped pistachios, for topping
Instructions
- Refrigerate the tiramisu for at least 4 hours, or overnight for best texture.
- Brew strong espresso or coffee and let cool.
- In a medium bowl, stir mascarpone, pistachio cream, and sugar until smooth.
- Beat the eggs in a separate bowl until frothy, then fold into the mascarpone mix.
- Quickly dip each ladyfinger into the cooled espresso for 1–2 seconds, then lay a single layer in your dish.
- Spread half of the pistachio mascarpone mixture over the soaked ladyfingers.
- Add another layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top.
- Cover and refrigerate for at least 4 hours.
- Dust with cocoa powder and sprinkle chopped pistachios before serving.
Notes
Use pasteurized eggs for safety. Serve chilled with extra toppings as desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 18g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 100mg