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This Easy Pistachio Tiramisu is a dessert lover’s dream— light, creamy, and full of flavor with minimal effort. Made with just 8 ingredients, less than 20 minutes of work and no eggs, it is incredibly easy to make and tastes delicious with a subtle pistachio flavor which beautifully complements the coffee. If you are more of a chocolate lover, try my Easy Chocolate Tiramisu, or go classic with my Italian Tiramisu.
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
Why you’ll love this Pistachio Tiramisu
Wondering what makes this pistachio tiramisu worth trying? Here’s why it deserves a spot in your dessert lineup:
It’s incredibly easy. No eggs, no tempering, no tricky techniques—just 8 simple ingredients and less than 20 minutes of hands-on time before it goes in the fridge.
It’s eggless. Whether you avoid eggs altogether, don’t love the idea of raw eggs, or just want to skip the hassle of a double boiler, this recipe has you covered—no compromise on texture or flavor.
It actually tastes like tiramisu. Some pistachio versions can overpower the classic flavor, but not this one. The nutty pistachio adds a subtle sweetness that enhances—not hides—the bold coffee and cocoa notes you love in traditional tiramisu.
It’s lusciously soft and creamy. No crunchy bits here—just silky layers that melt in your mouth. To me, this dreamy texture is what makes tiramisu truly special.
It’s perfect for serving. Make it in a large dish and serve it by the spoonful like classic Tiramisu, or serve it in individual dessert cups – it is perfect for all ocassions and my pick for Eid!
Ingredient notes
There are 4 critical ingredients in this tiramisu that are important to get right:
- Mascarpone cheese. It is important to use high quality, full fat mascarpone, and my tests have shown that many brands end up being grainy when mixed with other ingredients. I recommend Galbani and Vermont Creamery for the best, creamiest results!
- Pistachio cream. This is not the same as pistachio butter, and has white chocolate and some sugar mixed in. I recommend this Pisti pistachio cream available on Amazon (and sometimes at Costco)!
- Ladyfingers. Ladyfingers or Savoiardi biscuits are the backbone of tiramisu, and surprisingly getting harder to find in grocery stores. I’ve had great luck with this pack on Amazon, but sometimes get lucky at Walmart or Whole Foods
- Coffee. I always get asked about the exact quantities for coffee, but it’s not easy to provide as different people make coffee differently and have different strength preferences (e.g., espresso vs brewed vs instant). Therefore, I recommend making coffee however you make it in just water but make it twice as strong as you’d drink it. For example, I make my coffee in a French press with 2 tbsp in 1 cup, and add 4 tbsp for 1 cup for tiramisu. If you are an espresso drinker, just use espresso without doubling its strength
Not a coffee drinker? Use hot cocoa powder in water instead! And if you love chocolate, you can add a layer of chocolate ganache like I do in my Chocolate Tiramisu.
Step by step photos
The detailed recipe is provided in the recipe card at the bottom of this post, but let’s go over the steps with photos to help you visualize everything.
Whisk the mascarpone cheese, sugar, vanilla and salt until it looks creamy:
Add the pistachio cream and whisk on low speed only until combined:
Separately whisk heavy cream until it reaches soft peaks. Gently fold into the pistachio mascarpone mixture:
Time to assemble! Dip the ladyfingers in the coffee and layer them in your serving pan. Then spread on half of the pistachio mascarpone cream:
Add another layer of ladyfingers, and then add the rest of the cream. I like to pipe it on to give the tiramisu a finished look:
Refrigerate for 6 hours (or overnight), then dust with cocoa powder and serve:
Tips to perfect your Pistachio Tiramisu
This recipe is simple, but a few key tips can make all the difference between good and amazing. Here’s how to avoid common pitfalls and get it just right:
Start with high-quality ingredients. This dessert relies on simple components, so splurge a little on good mascarpone cheese and pistachio cream. See my ingredient notes above for recommendations!
Add more or less pistachio cream based on your flavor preference. You can always start with less, taste, and add more. Just avoid overmixing, and don’t overdo it as it will affect the texture.
Avoid overmixing at all stages. Both mascarpone and pistachio cream can turn grainy or split if overworked. Mix just until combined. Likewise, whip heavy cream only to soft or medium peaks—any further, and it risks becoming grainy and split
Grainy cream? Don’t panic. If your pistachio mascarpone mixture looks slightly grainy, gently stir in 2–4 tablespoons of unwhipped heavy cream. This can help restore that silky-smooth texture.
Let your coffee cool. Dipping ladyfingers in hot coffee will make them fall apart. Allow the coffee to cool to lukewarm before assembling.
Dip quickly—no soaking! Ladyfingers only need about 1 second per side (~2 seconds total) in the coffee. They continue to soften as they sit, so less is more. Test one first: dip, set it aside for a minute or two, and see how it feels.
Dust with cocoa just before serving. Cocoa powder tends to absorb moisture and lose its beautiful finish over time. For the best presentation, wait until after chilling to dust it on top.
Frequently asked questions
If you have a homemade pistachio cream recipe you like, feel free to use it. I cannot make this recommendation as I have only tested this recipe with store-bought pistachio cream.
Mascarpone cheese is important in achieving the classic tiramisu flavor. If you can’t find it, you may use cream cheese, but the flavor will be different (more like cheesecake).
This can happen as mascarpone, pistachio cream and heavy cream are all sensitive to overmixing. Be very gentle with mixing. If it looks slightly grainy, add a splash of heavy cream (liquid) and fold it in. Don’t worry if the mixture is still slightly grainy looking as long as it feels creamy in your mouth.
If you’re not a coffee lover, try using a hot cocoa mix in water instead!
You can make this tiramisu the day before serving, refrigerate overnight and serve the next day. I don’t recommend leaving it any longer in the fridge as it becomes soggier with time.
Tiramisu lovers are in the right place! Check out these recipes:
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Ingredients
- 12 oz good quality mascarpone cheese (like Galbani or Vermont Creamery), chilled (340g)
- 1/2 cup granulated sugar (100g)
- ½ cup pistachio cream; can add up to 2/3 cup if preferred
- ½ tsp vanilla
- Pinch of salt
- 2 cups heavy whipping cream, chilled (480g)
- 30–36 ladyfingers
- 1 ½ cups espresso or strong coffee (make it twice as strong as you normally do); lukewarm (not hot)
- Cocoa powder for dusting
Instructions
- Add the mascarpone cheese, sugar, salt and vanilla to a bowl. Whisk on low speed for just ~1-2 minutes until the mixture looks creamy (it’s ok it the sugar doesn’t feel fully dissolved yet) – don’t overmix. Scrape the bowl
- Add the pistachio cream and whisk for just a few seconds until combined. Don’t overmix and scrape the bowl again
- Separately, whisk the heavy cream until it thickens up and starts to form ripples (soft peak stage). Don’t whip to stiff peaks!
- Add the heavy cream to the rest of the mixture in 2 additions, and use a rubber spatula to very slowly and gently fold it in.
- You should have a fluffy and light pistachio mascarpone cream. If it looks slightly grainy, add 2-4 tbsp heavy cream (liquid, not whipped) and gently fold it in
- To assemble, first add a layer of ladyfingers in your serving pan (I use a 9×9″ square pan). Dip the ladyfingers in the coffee for just ~2 seconds each and arrange them tightly in the bottom of the pan
- Add half of the pistachio mascarpone cream and spread it out evenly
- Repeat with another layer of ladyfingers soaked in coffee
- Spread on the remaining pistachio mascarpone cream. If you’d like, you can also pipe it on with any piping tip of choice to give the tiramisu a finished look
- Cover with cling wrap and refrigerate for 6 hours or overnight
- Dust with cocoa powder before serving. Slice, serve and enjoy!
Video Tutorial
Notes
See detailed notes in blog post about ingredients and tips to perfect this recipe
Comments
Fatima Ahtisham
By far the best desert I tried
Asma @ Bake with Zoha
Thank you so much for trying and liking this recipe. Try other versions of tiramisu too, you sure will like them as well. 🙂
Zuha
This was not only easy but very delicious. I really appreciate all the details in Zoha’a instructions! It’s always helpful to read the notes. I can see how much effort she puts into every recipe. Loved everything I’ve tried so far!
Penny
I just made this and was so yummy! It was quick, simple and easy enough to have my little ones help! Thank you!
Zoha
Yay, thank you!
Vanessa
What a terrrific recipe, Zoha! Perfect for working people who want to entertain at home as it can be made far in advance and ideal for summer because there is no need for the oven. I mistakenly bought pistachio butter but simply added a lot of heavy cream…enough to make the consistency runny — and powdered sugar and vanilla. Worked to perfection and I could regulate the sugar, as I found the store bought a little too sweet. Thank you for a wonderful, easy to make, easy to transport dessert that is perfect for a crowd.
Zoha
Aw, thank you for your kind review, Vanessa. Means the world to me
Annette F
What size pan do I need?
Zoha
9×9 🙂
Asma Amer
Just the best version of the viral treat. Kudos for spot on guidance
Zoha
Thank you!
Khadeeja
hey, i tried pistachio tiramisu and it was best 👌🏻 all ur recipes are awesome ❣️thank you for sharing with us🥰
Zoha
Aw thank you Khadeeja!
Karen
Hi, is it okay if I put more of the pistachio cream? Will it affect the taste and consistency? I wanted it to look more green
Zoha
Aw thank you so much!