This Pistachio Tiramisu takes everything you love about the classic and gives it a twist with homemade pistachio cream. No baking required. Just assemble, refrigerate, and serve. This is how I make pistachio tiramisu my way!

Why You’ll Love This Recipe

✅ No oven required (the summer dessert MVP)
✅ Flavorful, nutty pistachio magic in every bite
✅ Uses your own homemade pistachio cream

I also made it into a pie for pi day!

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Pistachio Tiramisu

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Ingredients

For the Lady Fingers:

1 cup strongly brewed coffee cooled
2 shots espresso cooled
1/4 tsp almond extract
1 tbsp kahlua
1 – 7oz package ladyfingers

For the Pistachio Cream

4 oz white chocolate
1 cup shelled + unsalted pistachios
2 tbsp butter
3/4 cup whole milk
1 tbsp powdered sugar

For the Mascarpone Cream

4 large eggs separated
2/3 cup sugar split in half
16 oz mascarpone cheese
1/2 of the pistachio cream
1 tsp vanilla extract
1/4 tsp almond extract

For the Topping:

1/3 cup pistachios finely chopped

Instructions

For the coffee-soaked ladyfingers:

Brew your coffee or espresso, pour into a wide shallow bowl, and stir in almond extract and rum (if using). Set aside to cool.

Make the Pistachio Cream:

Boil pistachios for 4 minutes, drain, and rub them in a clean towel to remove the skins.
In a saucepan, melt the milk, butter, and white chocolate over low heat until combined.
Add peeled pistachios to a food processor with the white chocolate mixture. Add powdered sugar and blend until completely combined, like a paste, scraping down sides until smooth. Set aside. You’ll use half in the filling, and reserve the other half for layering later.

Whip the Egg Whites:

In a stand mixer with a whisk attachment, beat egg whites while slowly streaming in 1/3 cup sugar. Whip until stiff peaks form (about 3 minutes). Transfer to a large bowl.

Mix the Yolks:

Add egg yolks and remaining 1/3 cup sugar to the mixer bowl. Beat until pale and fluffy (about 3 minutes).
Add mascarpone, vanilla, almond extract, and half of the prepared pistachio cream. Mix until smooth.

Combine the Mixtures:

Gently fold the mascarpone-pistachio mixture into the whipped egg whites in two additions. Don’t overmix—you want it airy!

Assemble:

Quickly dip ladyfingers into the coffee mixture (just a second per side—any longer and they’ll fall apart). In a 9×9 inch pan, layer dipped ladyfingers in a single layer.
Spread half of the mascarpone-pistachio mixture over the ladyfingers.
Drizzle with some of the reserved pistachio cream.
Repeat: layer ladyfingers, spread the remaining mascarpone-pistachio cream, and finish with a final drizzy of pistachio cream.
Top with finely chopped pistachios. (If you are making this to eat the next day, refrain from this step top with chopped pistachios before serving the day of).
Cover and refrigerate for at least 4 hours (or overnight).

This pistachio tiramisu is creamy, delicious, and a total showstopper. Whether you’re serving it at a party or making it for yourself (no shame), it’s a dessert that delivers big flavor with minimal effort.

Save this recipe, tag me when you make it (@whats.ivy.eating), and spoiler: the secret ingredient is always extra pistachio cream!

Happy Reading + Eating,

Ivy

Pistachio Tiramisu Recipe