Pistachio tiramisu is a divine nutty twist on the classic Italian dessert. Pistachio partners with robust coffee flavour in this easy-to-make non-alcoholic tiramisu that can be enjoyed throughout the year. It is ideal for both casual gatherings and more formal dinner parties.
Pistachio lovers should try a pistachio latte alongside this dessert.
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This coffee and pistachio tiramisu is based on the traditional Italian tiramisu recipe that incorporates mascarpone, egg yolk and egg whites. From this starting point I’ve included pistachio creme to create a pistachio mascarpone cream, and ground pistachio nuts to further amplify this feature flavour.
Why you’ll love this recipe
- Easy: This pistachio tiramisu is quick and easy to make.
- Feeds plenty: This recipe serves approximately eight people.
- Flavour: The mild, creamy mascarpone blends perfectly with rich coffee and the sweet, nutty notes of pistachios, creating a sublime combination of flavours.
- Texture: Overall, this non-alcoholic tiramisu is soft and creamy, but you can add a little crunch by adjusting how finely you grind the pistachio nuts.
- It’s different: Pistachio tiramisu offers a delightful variation on the classic version of this ever-popular Italian dessert.
- Adaptable: Although this is a recipe for non-alcoholic tiramisu, it’s easy to add in a splash of your favourite liqueur if you prefer.
Fancy further dalliances with tiramisu? Try my Christmas tiramisu, Amaretto tiramisu or my Biscoff tiramisu. The latter is another non-alcoholic tiramisu recipe.
Ingredients notes
Pistachio creme: This is a sweet spread originating from Italy, made from a blend of pistachio nuts, sweeteners, and other ingredients such as milk powder, olive oil, or vegetable fats. It differs from pistachio butter, which is typically unsweetened, so the two are not interchangeable in this pistachio tiramisu recipe. For this recipe, I used Pisti spreadable pistachio crème.
Pistachio nuts: You will need unsalted pistachios, removed from their shells. I grind them in a Ninja Professional Chopper processor, retaining a little texture, but you can also use a food processor or chop them finely by hand.
Coffee: Ideally, use strong espresso for this recipe. If that’s not possible, you can make strong coffee using your favourite instant coffee granules. Decaffeinated coffee is suitable in both cases.
Mascarpone: Use high-quality full-fat mascarpone cream cheese that is well within its use-by date, as it is less likely to split than older cheese. Tiramisu should be rich, creamy, and indulgent, so low-fat mascarpone is not recommended.
This ingredient does have a tendency to split easily – see my tips on how to prevent mascarpone from splitting.
Savioardi biscuits: Also known as Ladyfinger biscuits. I usually cheat and use store-bought ones, but if you feel like making your own ladyfinger biscuits I can only imagine it would take this dessert to another level again.
Step by step instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
Step 1. Grind the pistachio nuts finely in a processor (or by hand with a knife).
Brew the coffee and let it cool.
Step 2. Use electric beaters to whisk the egg yolks, sugar and pistachio creme together for around 3 minutes until thick and creamy.
Step 3. Stir the mascarpone to loosen it, then, on a low speed, beat it into the egg and pistachio mixture.
Step 4. Whip the egg whites to firm peaks and fold them into the pistachio mascarpone cream mixture.
Spread a heaped tablespoon of the mixture into the base of the serving dish.
Step 5. Dip the ladyfinger biscuits into the cooled espresso for 3 seconds then lay over the top of the pistachio cream.
Step 6. Spoon half of the remaining pistachio cream over the ladyfingers. Use the back of a spoon to spread it evenly, then sprinkle half of the ground pistachio nuts on top.
Step 7. Repeat steps 5 and 6, using all the ladyfingers and pistachio mascarpone cream, but do not sprinkle pistachios on top.
Cover and chill for at least 6 hours.
Step 8. When you’re ready to serve, sprinkle half of the remaining ground pistachios over the tiramisu. Then dust with cocoa powder and scatter the rest of the pistachios on top.
How to serve tiramisu neatly
- Put your tiramisu in the freezer for 20 minutes before serving to help the sides firm up.
- Run a blunt knife around the edges of the tin to loosen the dessert.
- Use the knife to cut squares, cutting all the way to the bottom of the tin.
- Slide a fish slice or serving spatula down one side of the tin and then carefully under the first piece you want to remove. If needed, use the knife to re-cut the edges of this portion and gently lift it out. The first piece is usually the trickiest to remove neatly; the rest should come out more easily.
If you prefer a simpler presentation, you can prepare your pistachio tiramisu in a loose-bottomed baking tin lined with acetate around the sides. When ready to serve it, remove the sides of the pan and the acetate then cut into portions and transfer to plates carefully using a cake server or fish slice.
Expert Tips
- Sometimes the nut oil in pistachio creme separates from the creme during storage. Give the creme a good stir to mix it back in before adding it to the mascarpone filling.
- Mascarpone splits easily, so handle it gently and avoid over-mixing.
- I used a 6×9-inch oblong serving dish (about 3 inches deep) and the full pack of ladyfingers to create two layers in this non-alcoholic tiramisu. If your dish is smaller, you may not need all the biscuits. However, avoid using a larger dish, as it may be difficult to create two distinct layers.
- The coffee should be strong. Use either 80g of espresso powder to brew 300ml of coffee, or dissolve 10 teaspoons of instant coffee in 300ml of freshly boiled water.
- Dip the ladyfingers into the coffee once it has cooled otherwise they will fall apart in your hands.
- To make gluten-free pistachio tiramisu simply replace the ladyfingers with gluten-free ladyfingers.
Frequently asked questions
Yes, you can. Try replacing 75ml of the espresso coffee with your choice of alcohol.
I do not recommend replacing the mascarpone with regular cream cheese. The latter has a much stronger flavour profile that would upset the balance of flavour in this coffee and pistachio cream dessert.
No, pistachio tiramisu cannot be served immediately. This dessert needs to be refrigerated for at least six hours, preferably overnight. This allows the creamy layer to set, the liquid to soak evenly into the savoiardi biscuits, and the flavours to meld together.
Once assembled, your pistachio tiramisu should be covered and stored in the fridge. It will stay fresh for around 3 days.
This ingredient is lovely in a pistachio latte – give it a try.
Variations
- Fruity twist: Add some raspberries between the layers.
- Chocolate version: Grate some chocolate and scatter over the layers as you assemble your pistachio tiramisu.
- Add alcohol: Amaretto, coffee liqueur or even Irish cream pair well with the pistachio flavour. Replace 75ml of the coffee with the alcohol of your choice.
- Tropical twist: Scatter desiccated coconut between the layers for subtle notes of coconut and a little extra texture.
- Individual servings: Assemble the ingredients in small dishes or glasses to make individual versions of this pistachio cream dessert.
More pistachio recipes to try
Have you made this recipe for non-alcoholic pistachio tiramisu? Please give the recipe a rating or leave a comment – I love to hear how you get along with my creations.
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Pistachio Tiramisu
Equipment
- 1 Serving dish approx 9×6 inches with a depth of around 3 inches I bought mine from Dunelm
Ingredients
- 30 g Pistachio nuts unsalted and out of their shells
- 300 ml Espresso coffee made using 15g espresso powder per 60ml
- 100 g Pistachio creme I used (paid link) Pisti
- 3 Eggs large, free-range
- 1 Egg yolk large, free-range
- 30 g Caster sugar
- 250 g Mascarpone cheese Full fat
- 200 g Ladyfingers (Savioardi biscuits) or trifle spinges
- 1½ tablespoons Cocoa powder
Instructions
- Brew the coffee and let it cool.300 ml Espresso coffee
- Grind the pistachio nuts finely in a processor (or by hand with a knife). Gind them as finely as you like or leave them a little chunky for a bite of texture. It's best to 'pulse' them in short bursts to avoid over-processing them which would make them clumpy as oil is released.30 g Pistachio nuts
- Seperate the eggs and put all of the yolks into a bowl with the pistachio creme and caster sugar. Use electric beaters to whisk them until thick and creamy (about 3 minutes)100 g Pistachio creme, 3 Eggs, 1 Egg yolk, 30 g Caster sugar
- Stir the mascarpone to loosen it then, on the lowest speed setting on your beaters, beat it into the pistachio mixture until just combined. Be careful not to overbeat it as the mascarpone may split.250 g Mascarpone cheese
- Whisk the egg whites to firm peaks, add to the pistachio mascarpone cream and fold them in using a large metal spoon.
- Take a heaped spoonful of the pistachio cream and spread it over the base of your serving dish.
- Dip a ladyfinger into the cooled coffee for 3 seconds and lay it neatly into the serving dish. Continue until the layer is complete.200 g Ladyfingers (Savioardi biscuits), 300 ml Espresso coffee
- Spoon half of the remaining pistachio mascarpone cream over the ladyfingers and spread it out.
- Scatter half of the ground pistachio nuts over the top.30 g Pistachio nuts
- Make a second layer of coffee-soaked ladyfingers and top with the remaining pistachio cream.
- Cover and chill in the fridge for at least 6 hours but, preferably, overnight.
- When ready to serve scatter half of the remaining pistachios over the top then sieve the cocoa powder over the number to completely cover the nuts. Finally, scatter the remaining nuts over the top.1½ tablespoons Cocoa powder, 30 g Pistachio nuts
Notes
- Sometimes the nut oil in pistachio creme separates from the creme during storage. Give the creme a good stir to mix it back in prior to adding it to the mascarpone filling.
- Mascarpone splits easily so treat it gently and don’t over-mix it.
- The dish I used is a 6×9-inch oblong serving dish (around 3 inches deep). I used the full pack of ladyfingers to create 2 layers in this tin. If your tin is smaller than this you might find that you do not need all of your biscuits. However, avoid using a larger tin as you may struggle to create 2 layers.
- The coffee needs to be strong. Use either 80g espresso powder to brew 300ml coffee or use 10 teaspoons instant coffee dissolved in 300ml freshly boiled water.
- Dip the ladyfingers into the coffee once it has cooled otherwise they will fall apart in your hands.
- Assemble the ingredients in small dishes or glasses to make individual pistachio tiramisu desserts.
Jane Coupland
My family don’t generally love tiramisu as it often contains alcohol but they were delighted with this alcohol-free version. I hope that you enjoy it as much as my taste-testers do!