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Homemade pistachio tiramisu with coffee-soaked ladyfingers, pistachio mascarpone, and whipped topping, dusted with ground pistachios and garnished with whole pistachios on a white plate.

Pistachio Tiramisu

A luxurious and nutty twist on classic tiramisu, this Pistachio Tiramisu is made with creamy mascarpone, pistachios, and coffee-soaked ladyfingers. It's a no-bake, egg-free dessert that delivers an elegant flavor with minimal effort.
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Course: Dessert
Cuisine: Italian
Keyword: Italian tiramisu, Pistachio Tiramisu, Pistachio tiramisu recipe, Pistachio tiramisu recipe nigella, Pistachio tiramisu with ladyfingers, Pistachio tiramisu without eggs
Prep Time: 15 minutes
Chilling Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 8
Calories: 410kcal
Cost: $12

Equipment

  • 8×8-inch baking dish (For layering tiramisu)
  • Stand mixer or hand mixer (For whipping cream)
  • Food processor (To grind pistachios)
  • Rubber spatula (For folding ingredients gently)
  • Shallow dish (For dipping ladyfingers)
  • Offset spatula (For smooth layering)
  • Sieve (For dusting cocoa powder)

Ingredients

Pistachio Cream:

  • 2 cups Mascarpone cheese - Room temperature
  • 1 cup Heavy cream - Cold
  • ¾ cup Shelled pistachios - Plus extra for garnish
  • ⅓ cup Granulated sugar
  • 2 tablespoon Pistachio paste - Optional but recommended
  • 1 teaspoon Vanilla extract

Soaking Mixture:

  • 1½ cups Strong espresso or coffee - Cooled
  • 3 tablespoon Coffee liqueur Optional - Optional
  • 2 tablespoon Sugar

Assembly:

  • 24-30 Ladyfingers (Savoiardi biscuits)
  • ¼ cup Finely chopped pistachios - For garnish
  • 1 tablespoon Cocoa powder - Optional

Instructions

  • Toast pistachios in a dry pan over medium heat for 3-5 minutes until fragrant. Cool completely.
  • Grind toasted pistachios in a food processor until finely ground but not a paste. Reserve ¼ cup for garnish.
  • Beat mascarpone cheese and sugar in a bowl until smooth.
  • Whip heavy cream separately until stiff peaks form.
  • Fold whipped cream into mascarpone mixture gently.
  • Add ground pistachios and pistachio paste, mixing until smooth.
  • Brew strong coffee or espresso and allow to cool.
  • Mix cooled coffee with coffee liqueur and sugar in a shallow dish.
  • Dip ladyfingers briefly in coffee mixture (1 second per side).
  • Arrange half of the soaked ladyfingers in an 8×8-inch dish.
  • Spread half of the pistachio cream over the ladyfingers.
  • Repeat with another layer of soaked ladyfingers and remaining cream.
  • Smooth the surface with an offset spatula.
  • Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
  • Dust with reserved ground pistachios before serving.
  • Sprinkle with cocoa powder if desired.
  • Slice using a sharp knife for clean portions.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 120g | Calories: 410kcal | Carbohydrates: 35g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 80mg | Sodium: 85mg | Potassium: 180mg | Fiber: 2g | Sugar: 20g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1.2mg