Easy Pistachio Tiramisu Recipe to Impress Guests
This pistachio tiramisu is a creamy, no-bake dessert that layers espresso-soaked ladyfingers with a pistachio-infused mascarpone filling and a sprinkle of crushed pistachios. It’s elegant, comforting, and surprisingly easy to make—perfect for gatherings, holidays, or simply treating your loved ones to something a little special.
Equipment
- Hand or stand mixer
- Rubber spatula
- Two mixing bowls
- Shallow dish for dipping
- 9-inch square dish or trifle bowl
- Offset spatula (optional for spreading)
Ingredients
- 24 ladyfingers
- 1 cup brewed espresso cooled
- ¼ cup pistachio milk
- 16 oz mascarpone cheese
- 1 cup cold heavy cream
- 3 large pasteurized egg yolks
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 Tbsp pistachio cream or spread
- ¾ cup shelled pistachios finely chopped
Optional Ingredients:
- Dark chocolate curls for garnish
- Pinch of ground cardamom or cinnamon for added warmth
Instructions
- Chill a mixing bowl and beaters for 10 minutes.
- In the chilled bowl, beat heavy cream to soft peaks; set aside.
- In another bowl, whisk yolks and sugar until pale; mix in mascarpone, vanilla, and pistachio cream.
- Gently fold in the whipped cream until smooth.
- Stir espresso and pistachio milk in a shallow bowl.
- Quickly dip ladyfingers and layer half in the bottom of your dish.
- Spread half the cream mixture over the ladyfingers; smooth evenly.
- Sprinkle with one-third of chopped pistachios.
- Repeat layers with remaining ladyfingers, cream, and pistachios.
- Cover and chill for at least 4 hours (overnight preferred). Slice and serve cold.
Notes
Use pasteurized egg yolks for safety. The dessert is best made a few hours ahead or overnight for ideal texture and flavor.