Pistachio tiramisu is a divine nutty twist on the classic Italian dessert. Pistachio partners with robust coffee flavour in this easy-to-make tiramisu without alcohol that is suitable for many occasions.
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Pistachio tiramisu is a modern transformation of the classic Italian dessert. If you are looking for a classic dessert with a twist, this alcohol-free tiramisu is a great choice.
This coffee and pistachio cream dessert is based on the traditional version of tiramisu that incorporates mascarpone, egg yolk and egg whites. From this starting point I’ve included (paid link) pistachio creme to create a pistachio mascarpone cream and ground pistachio nuts to amplify this additional flavour further.
Serve this pistachio tiramisu without alcohol any time of the year. It’s great for informal parties and for dinner parties too.
Why you’ll love this recipe
- Easy: this pistachio tiramisu is quick and easy to make.
- Feeds plenty: expect to serve 8 people from this recipe.
- Flavour: mild & creamy mascarpone, rich coffee and the sweet nutty profile of pistachios are a sublime combination of flavours.
- Texture: on the whole this alcohol-free tiramisu is soft and creamy, but there’s the ability to include a little bite from the pistachio nuts depending how finely you choose to grind them.
- It’s different: pistachio tiramisu is a lovely deviation away from the classic version of this ever-popular Italian dessert.
- Adaptable: although this is a recipe for tiramisu without alcohol, it’s easy to add in a splash of booze should you so desire.
Fancy further dalliances with tiramisu? Try my Christmas tiramisu, Amaretto tiramisu or my Biscoff tiramisu. The latter is another alcohol-free tiramisu recipe.
Ingredients notes
Pistachio creme: is a sweet spread from Italy. It’s a blend of pistachio nuts, sweeteners and other ingredients such as milk powder, olive oil or vegetable fats. It’s different to pistachio butter which isn’t typically sweetened, so the two ingredients are not interchangeable in this recipe. I used (paid link) Pisti spreadable pistachio cremewhen creating this recipe.
Pistachio nuts: you’ll need unsalted pistachios removed from their shells. I grind them in a (paid link) 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 coffee for this recipe. If that is not possible then make some strong coffee using your favourite instant coffee granules. Decaff is fine in both cases.
Mascarpone: Use 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 should not be used.
This ingredient does have a tenancy to split easily – see here for my tips on how to reduce this risk.
Eggs: these are a key ingredient in authentic Italian tiramisu. The yolks add richness and the whites add airy lightness to the pistachio mascarpone cream. They are uncooked, so ensure that you use pasteurised eggs (in the UK look for the British lion mark)
Savioardi biscuits: also known as Ladyfinger biscuits. I cheat and use store-bought biscuits but if you fancy making your own 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 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.
Step 6. Spoon half of the remaining pistachio cream over the ladyfingers. Spread it out using the back of a spoon then sprinkle half of the ground pistachio nuts over the top
Step 7. Repeat steps 5 & 6, using up the ladyfingers and pistachio mascarpone cream but do not scatter pistachios over the top.
Cover and chill for at least 6 hours.
Step 8. When ready to serve scatter half of the remaining ground pistachio nuts over the top of the tiramisu. Sieve the cocoa powder over the top then scatter with the remaining ground pistachio nuts.
How to serve tiramisu in slices
- Put your tiramisu in the freezer for 20 minutes before serving it to help the sides firm up.
- Run a blunt knife around the edge of the dessert to release it from the sides of the tin.
- Use the knife to cut squares, cutting right to the bottom of the tin.
- Now push a fish slicer or serving spatula down one side and then under the first piece you would like to remove from the tin. If necessary use a knife to recut the other edges of this portion and carefully lift it out. The first piece will be the hardest to remove neatly, the rest should be easier to remove from the tin.
If you are unsure about your ability to present neat portions using the above method, your pistachio tiramisu can be prepared in a (paid link) loose-bottomed baking tin lined around the edges with (paid link) acetate. 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 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.
- To make gluten-free pistachio tiramisu replace the ladyfingers with gluten-free ladyfingers.
Frequently asked questions
Yes, you can. Try replacing 60ml of the espresso coffee with your choice of marsala wine, coffee liqueur or rum.
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, you cannot serve tiramisu straight away. This dessert must be left to set in the fridge for at least 6 hours, but preferably overnight. This gives the creamy layer a chance to set, the liquid to soak evenly into the savoiardi biscuits and for 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 latte – give it a try.
Variations
- Omit the cocoa powder from the top.
- Add some raspberries between the layers.
- Assemble the ingredients in small dishes or glasses to make individual versions of this pistachio cream dessert.
- Add alcohol.
Have you made this recipe for 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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📖 Recipe
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!