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This Pistachio Tiramisu is a fun twist on that iconic Italian dessert. It’s made with the lightest creamy pistachio filling, Savoiardi biscuits and topped with a pistachio crumb. A dreamy, easy dessert for those pistachio lovers out there!
When it comes to Italian desserts there are two things that are at the top of my list; a classic Tiramisu and Pistachio gelato.
So naturally, I had to combine my favourite flavours in one to create the most incredible, creamy and delicious Pistachio Tiramisu!
This dessert is SO, so good and really easy to make. It’s made in the same way as a traditional Tiramisu but uses pistachio cream in the filling. The coffee is mixed with milk so it’s not too overpowering allowing all the gorgeous pistachio flavour to shine!
See the recipe below including notes on ingredients, step by step photos, tips and variations. For the full printable recipe scroll to the bottom or click the recipe link below.
Ingredients
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Pin ItIngredient notes and substitutions
- Pistachio cream – this is an incredible Italian sweet spread (think Nutella but made with pistachios). You can either buy this online or in Italian food stores or you can make it at home using our Italian Pistachio cream recipe.
- Pistachios – raw, unsalted pistachios are used for topping the tiramisu so you don’t need many. I like to blitz them in a food processor to fine crumbs.
- Eggs – use large free-range, organic eggs that are as fresh as possible.
- Espresso – use either espresso or strong brewed coffee. The coffee is diluted with milk in this recipe for a subtle flavour that doesn’t overpower the pistachios so make sure it’s brewed strong before diluting it.
- Savoiardi – the classic Italian biscuits/cookies for making Tiramisu. If you use a non-Italian brand (lady fingers) it’s likey they’ll be drier and a little dense so will need a few more seconds soaking.
Visual walk-through of the recipe
- Make your coffee mixture – brew your espresso or strong coffee and add it to a wide dish or bowl with the milk then set aside. You want to use a dish that you’ll be able to dip the Savoiardi biscuits into easily (photos 1 and 2).
- Whip the egg whites – I like to whip the eggs whites first until stiff and glossy. That way you can move on to the egg yolk mixture without cleaning your beaters first. NOTE: you can’t do this the other way around because if any egg yolk (fat) touches the whites they won’t whip properly (photos 3-5).
- Whip your yolks – whip the egg yolks and sugar until thick and pale (this only takes about 5 minutes with an electric whisk). Then add your mascarpone and pistachio cream and whisk until thoroughly combined (photos 6-9).
- Fold in the white – since we only use 2 egg whites you can fold them into the mascarpone one half at a time making sure everything is thoroughly combined. Make sure to fold it gently to keep all the air in! (photos 10 and 11).
- Assemble – dip your Savoiardi into the coffee mix then lay them in your baking dish in 1 even layer. Top with half of the pistachio cream then repeat for a second time. Chill overnight then top with blitz pistachio nuts (photos 12-18).
Recipe tips
- Dipping the Savoiardi – I like to dip the Savoiardi (lady fingers) in the coffee mixture on each side twice. I do this very quickly (just a couple of seconds) otherwise they will be too wet/soggy.
- Add liqueur – we haven’t added any liqueur to our recipe but if you’d like to give it a little kick, why not? You could go for pistachio liqueur, amaretto or brandy to name a few.
- Prepping ahead – I recommend letting the tiramisu chill overnight (or a minimum of 8 hours) this allows the Savoiardi/lady fingers to soften properly. Ideally, you want to make this the day before serving.
- Leftovers – once made the tiramisu will keep well in the fridge for up to 3 days.
More delicious ways to use pistachios
Italian Desserts
Pistachio Ice Cream (Gelato al Pistacchio)
Italian Cookies
Cranberry and Pistachio Biscotti
Dips & Pestos
Pistachio Pesto (Pesto di Pistacchi)
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Step By Step Photos Above
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Pistachio Tiramisu
This Pistachio Tiramisu is a fun twist on that iconic Italian dessert. It's made with the lightest creamy pistachio filling, Savoiardi biscuits and topped with a pistachio crumb. A dreamy, easy dessert for those pistachio lovers out there!
Equipment
- 11×9 inch Baking dish or one of a similar size
Ingredients
- 3 large egg yolks
- 2 large egg whites
- 5 tablespoons caster sugar
- 2 cups (500g) mascarpone
- 3/4 cup (200g) pistachio cream, (store-bought or homemade)
- ½ cup (120ml) whole milk
- 2/3 cup (160ml) espresso or strong brewed coffee
- 30-40 savoiardi biscuits (lady fingers), (220g)
- ½ cup (70g) raw unsalted pistachios, blitzed for topping
Instructions
- Brew your coffee and mix with milk. Pour it into a wide dish for dipping the savoiradi in later, set aside.
- Add your two eggs white to a medium sized mixing bowl and add the yolks to a large mixing bowl.
- Using an electric whisk, start whisking your egg whites. Once they start to become frothy add 3 tablespoons of sugar one at a time. Whisk the eggs until stiff and glossy. You should be able to hold the bowl upside down.
- Next, using your electric whisk (no need to clean the beaters first), whisk the egg yolks with 2 tablespoons of sugar until thick and pale. Add mascarpone and pistachio cream and whisk until thick and combined.
- Fold the whipped egg whites into the mascarpone mixture one half at a time until combined.
- Dip the savoiardi in the coffee and milk mixture and line the bottom of your dish. Spread over half pistachio mixture then top with more soaked Savoiardi bsicuits. Top with more pistachio mixture and refrigerate for at least 8 hours but preferably overnight.
- Blitz the whole pistachios in a food processor to fine crumbs and sprinkle them evenly over the top of the tiramisu just before serving.
Notes
- Baking dish size – we used an oval 11×9 inch (2 inches deep) baking dish to make our tiramisu but you could use a rectangular dish of a similar size but don’t go any shallower than 2 inches deep.
- Dipping the Savoiardi – I like to dip the Savoiardi (lady fingers) in the coffee mixture on each side twice. I do this very quickly (just a couple of seconds) otherwise they will be too wet/soggy.
- Add liqueur – we haven’t added any liqueur to our recipe but if you’d like to give it a little kick, why not? You could go for pistachio liqueur, amaretto or brandy to name a few.
- Prepping ahead – I recommend letting the tiramisu chill overnight (or a minimum of 8 hours) this allows the Savoiardi/lady fingers to soften properly. Ideally, you want to make this the day before serving.
- Leftovers – once made the tiramisu will keep well in the fridge for up to 3 days.
- Using raw eggs – Tiramisu is traditionally made with raw eggs. I’ve made it countless times and never once had an issue but if you are concerned about using raw eggs you can either use pasteurized eggs or replace the eggs with 2 cups of heavy cream (double cream UK) whipped to stiff peaks.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Calories: 562kcal | Carbohydrates: 24g | Protein: 10g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 134mg | Sodium: 58mg | Potassium: 214mg | Fiber: 2g | Sugar: 17g | Vitamin A: 988IU | Vitamin C: 0.5mg | Calcium: 127mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you try this recipe?Leave a comment below!
Amazing! Can’t wait to try this.
Thanks so much Mimi, hope you enjoy it!