Welcome to a world of flavor and indulgence where the classic tiramisu gets a delightful twist with the rich flavor of pistachios! This Pistachio Tiramisu recipe is a perfect blend of creamy mascarpone, delicious homemade pistachio cream spread, crunchy pistachios, and delicate ladyfinger biscuits soaked in coffee.
Whether you’re hosting family, a fancy dinner party, or simply treating yourself to a luxurious dessert, this recipe is sure to impress. If, for some unfortunate reason, you cannot enjoy pistachios, then you need to try my various different tiramisu flavors, like this creamy and luscious Mango Tiramisu, decadent Chocolate Tiramisu, Strawberry Tiramisu, or the classic.
Show-Stopping Tiramisu
Why Make This Creamy and Luscious No Bake Dessert?
If you’re getting flavor fatigue from boring desserts then you need to absolutely make this pistachio tiramisu recipe. It’s creamy, luscious, made with a delicious pistachio cream (or you could opt for pistachio butter instead).
The lady fingers are soaked in a delicious strong coffee, the creamy mascarpone filling is mixed with pistachio flavor too. This entire dessert contains loads and loads of pistachios!
To make this dessert even MORE delicious, pair it with my homemade creamy pistachio spread. Forget the store bought jars!
What I love about this Pistachio Tiramisu Recipe:
- Super easy to make. No baking. No stove top needed.
- Easy to customize. If you don’t like pistachios, sub with another cream. Chocolate and hazelnuts, or cookie spread and cookie chunks.
- Egg free: Most tiramisu recipes use egg yolks. That is part of the classic tiramisu touch. This recipe is egg-free while still giving you the best creaminess and flavor.
- Tiramisu: Duh. Whats not to love about tiramisu?! Im also in love with anything coffee related, hence my obsession with this coffee dessert.
Ingredients to make Eggless Pistachio Tiramisu:
Packages of Lady Fingers: These are a must for tiramisu.
Mascarpone Cheese: The main ingredient in tiramisu!
Heavy cream: To make the filling extra creamy, and filled with airiness.
Powdered sugar: To add sweetness without the grainy-ness of granulated sugar.
Pistachio cream: To add slight sweetness and that Italian touch!
Chopped pistachios: To add more pistachio flavor throughout the dessert.
Strong brewed coffee or espresso: This is the touch of classic tiramisu and it pairs so well with the pistachio cream.
Vanilla extract: For some extra flavor! You could use pistachio extract too.
Frequently Asked Questions (FAQs)
Absolutely! Pistachio butter is usually unsweetened, so you’d have to add more sugar to your liking.
You’re in luck! I have just the recipe of how to make it at home! If you still want to buy it, online giant retailers (A-zon) has it. Multiple grocery stores carry it too.
You can use the equal amount of cream cheese. However, cream cheese has a little more tang, and a slightly different flavor profile. It might give off “no bake cheesecake” rather than the traditional tiramisu flavor.
Creamy and Delicious Pistachio Tiramisu
Steps for Prep
Prepare the creamy Mascarpone mixture:
To start, in a large mixing bowl, combine the mascarpone cheese, powdered sugar, heavy cream, extract and pistachio spread.
Now, using an electric hand mixer or stand mixer, beat the mixture until smooth and creamy. The cream should be fluffy. Don’t over-mix or you’ll separate the cream.
To Assemble the Tiramisu:
First, dip each ladyfinger biscuit into the brewed coffee for a few seconds, ensuring they are soaked but not soggy.
Then, drizzle a generous amount of pistachio cream on top.
After that, spread half of the pistachio mascarpone mixture on top of the pistachio cream and spread it around evenly.
Now, add a generous layer of chopped pistachios.
After that, repeat the layers once again.
Finally, top with more chopped pistachios and more pistachio cream. Cover and refrigerate for a minimum of 6 hours, preferably overnight.
How to Serve Pistachio Tiramisu?
This dessert is wonderful and can be served a few different ways!
Pistachio Tiramisu Cups: Enjoy the tiramisu in the form of cups at friend gatherings, girls’ nights, and graduation parties. Guests will feel more comfortable with this cute and practical way of serving. It’s single serve, and easy to make too.
Pistachio Tiramisu Trifle: Serve this pistachio tiramisu in a trifle dish at engagement parties and birthday parties. It will be a classy twist to the bar version! This pistachio no-bake tiramisu trifle will be the star among all the party desserts. Just scoop and serve.
Fancy trying other desserts? Try these!
No Bake Biscoff and Pumpkin Cheesecake
No Bake Mango Cake (Mango Float)
Strawberry Cheesecake Croissants
Sahlab (Middle Eastern Milk Pudding Drink)
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Pistachio Tiramisu
Ingredients
- 16 ounces mascarpone cheese
- 2 cups heavy cream
- ½ cup powdered sugar or more, to taste
- 1½ cups pistachio cream spread divided
- 1 cup finely chopped pistachios
- 2 cups strong brewed coffee
- 15 ounces lady finger biscuits about 50-55 biscuits
- 1 tsp vanilla extract or pistachio extract
Instructions
- To start, in a large mixing bowl or in the bowl of a stand mixer, add the heavy cream, extract, powdered sugar, mascarpone cheese and 1 cup pistachio cream.
- Using the whisk attachment, beat on medium speed until everything is well incorporated and the cream is stiff peaks. Careful not to over mix, or the cream will separate.
To Assemble The Tiramisu
- First, dip each ladyfinger into the coffee, being careful not to over-dip. This can make them soggy. Layer them in a 9×13 pan to make one flat layer.
- Then, drizzle about 1/4 cup of the remaining pistachio cream on top. If its too thick, mix it with 1-2 tbsp of milk to thin it out.
- Now, add half of the mascarpone cream on top and spread it around evenly.
- Then add a generous layer of finely chopped pistachios.
- Repeat with the soaked lady fingers.
- Top with the remaining 1/4 cup pistachio cream.
- Finally, top with the remaining half of the mascarpone cream.
- Garnish with more chopped pistachios and more pistachio cream. Refrigerate for a minimum of 6 hours, preferably overnight.
Notes
- Use homemade pistachio cream for ultimate flavor.
- You can use pistachio butter, but you’ll need to add more sugar as it is unsweetened.
- Refrigerate for a minimum of 6 hours, best overnight!
- Careful not to over-dip the lady fingers so they don’t get watery and soggy.
