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Home » No Bake Desserts

Easy Pistachio Tiramisu

Published: Mar 24, 2025 · Modified: May 16, 2025 by Zoha · This post may contain affiliate links · 2 Comments

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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.

slice of pistachio tiramisu in a small plate with layers of ladyfingers and a pistachio mascarpone cream

Read the full blog post below for detailed notes, tips, tricks, photos and videos.

Jump to:
  • Why you'll love this Pistachio Tiramisu
  • Video tutorial
  • Ingredient notes
  • Step by step photos
  • Tips to perfect your Pistachio Tiramisu
  • Frequently asked questions
  • Related recipes
  • Easy Pistachio Tiramisu Recipe
pistachio tiramisu in a square pan with a dolloped design dusted with cocoa powder
close up from the side of a slice of pistachio tiramisu in a small plate with layers of ladyfingers and a pistachio mascarpone cream

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!

Video tutorial

Here is a short video tutorial for this recipe that I recommend watching:

Ingredient notes

There are 4 critical ingredients in this tiramisu that are important to get right:

  1. 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!
  2. 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)!
  3. 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
  4. 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 tablespoon in 1 cup, and add 4 tablespoon 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.

pistachio tiramisu in a pan with 2 slices taken out to show the layers of ladyfingers and pistachio mascarpone cream

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:

mascarpone cheese and sugar in a wooden bowl
whisked mascarpone and sugar in a wooden bowl

Add the pistachio cream and whisk on low speed only until combined:

pistachio cream added to bowl with whisked mascarpone
pistachio cream whisked into mascarpone in a wooden bowl

Separately whisk heavy cream until it reaches soft peaks. Gently fold into the pistachio mascarpone mixture:

whipped cream added to pistachio cream mixture in a wooden bowl
light and fluffy pistachio mascarpone cream in a wooden bowl

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:

first layer of soaked ladyfingers added to assemble pistachio tiramisu
pistachio mascarpone cream spread on top of ladyfingers when assembling pistachio tiramisu

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:

second layer of soaked ladyfingers added while assembling pistachio tiramisu
pistachio mascarpone cream dolloped on top of pistachio tiramisu in a square pan

Refrigerate for 6 hours (or overnight), then dust with cocoa powder and serve:

overhead picture of pistachio tiramisu with a dolloped design dusted with cocoa powder
slice of pistachio tiramisu in a small plate with layers of ladyfingers and a pistachio mascarpone cream. a fork is pulling out a slice

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

Can I use homemade pistachio cream?

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.

Can I use cream cheese instead of mascarpone cheese?

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).

Why is my pistachio mascarpone mixture grainy?

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.

Can I skip the coffee?

If you're not a coffee lover, try using a hot cocoa mix in water instead!

Can I prepare this tiramisu ahead of time?

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.

Related recipes

Tiramisu lovers are in the right place! Check out these recipes:

  • Chocolate tiramisu with layers of ladyfingers, ganache and mascarpone cream covered in cocoa powder
    Easy Chocolate Tiramisu
  • a square slice of hot chocolate tiramisu with hot chocolate poured top on a small plate, picture from the side showing layers of ladyfingers and hot chocolate mascarpone cream. hot chocolate is pouring off the side
    Hot Chocolate Tiramisu
  • slice of tiramisu on a small plate with a bite being taken out, another slice in the back ground
    BEST Classic Italian Tiramisu (Complete Guide)
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    Easy Biscoff Tiramisu
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close up from the side of a slice of pistachio tiramisu in a small plate with layers of ladyfingers and a pistachio mascarpone cream

Easy Pistachio Tiramisu Recipe


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5 from 1 review

  • Author: Zoha
  • Total Time: 20 min + cooling
  • Yield: 12 servings
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Description

A light, creamy and delicious pistachio tiramisu made with just 8 ingredients, no eggs, and 20 minutes of hands on work!


Ingredients

  • 12 oz good quality mascarpone cheese (like Galbani or Vermont Creamery), chilled (340g)
  • ½ cup granulated sugar (100g)
  • ½ cup pistachio cream; can add up to ⅔ 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

  1. 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
  2. Add the pistachio cream and whisk for just a few seconds until combined. Don't overmix and scrape the bowl again
  3. Separately, whisk the heavy cream until it thickens up and starts to form ripples (soft peak stage). Don't whip to stiff peaks!
  4. 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. 
  5. You should have a fluffy and light pistachio mascarpone cream. If it looks slightly grainy, add 2-4 tablespoon heavy cream (liquid, not whipped) and gently fold it in
  6. To assemble, first add a layer of ladyfingers in your serving pan (I use a 9x9" square pan). Dip the ladyfingers in the coffee for just ~2 seconds each and arrange them tightly in the bottom of the pan
  7. Add half of the pistachio mascarpone cream and spread it out evenly
  8. Repeat with another layer of ladyfingers soaked in coffee
  9. 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
  10. Cover with cling wrap and refrigerate for 6 hours or overnight
  11. 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

  • Prep Time: 20 minutes
  • Category: Dessert
  • Cuisine: Italian

Did you make this recipe?

Leave a review and tag @bakewithzoha on Instagram!

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Comments

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  1. Sanam says

    May 12, 2025 at 2:39 pm

    Wanted to make pistachio tiramisu and so glad I found this recipe. Very easy to make with clearly explained steps and the pictures were so helpful. Came out delicious and creamy!

    Reply
    • Zoha says

      May 13, 2025 at 12:23 pm

      Aw thank you so much!

      Reply
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Hi, I'm Zoha! Self taught home-baker, massive sweet tooth, lover of all things baked and content creator behind Bake With Zoha.

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