Rich and indulgent Pistachio Tiramisu Recipe

July 7, 2025

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Pistachio Tiramisu

Say hello to Pistachio Tiramisu—a delightful, coffee-free twist on the classic Italian dessert. This version skips the espresso and instead uses a luscious pistachio milk mixture to soak the sponge fingers, adding a rich, nutty depth in every bite. The layers are made up of fluffy pistachio mascarpone cream, pillowy sponge fingers, and a generous topping of pistachio paste and chopped pistachios.

It’s a no-bake, egg-free dessert that’s surprisingly easy to assemble and perfect for make-ahead entertaining. Light, creamy, and full of pistachio flavor, this tiramisu is ideal for anyone who doesn’t love coffee—or just wants to try something a little different. A guaranteed crowd-pleaser for pistachio lovers!

Pistachio has been everywhere lately—and as someone who absolutely loves eating it in any form, I knew I had to create a dessert with it. Tiramisu was one of the first desserts I ever made as a child, and it’s always held a special place in my heart. So I thought, why not combine the two?

This pistachio tiramisu is a creamy, nutty twist on the classic—without the coffee and without the eggs, making it super simple and family-friendly. It’s one of those recipes you can easily whip up with your kids on a weekend or for a cozy gathering. Every bite is light, rich, and full of pistachio goodness. If you’re a fan of no-fuss desserts that still feel indulgent, you’re going to love this!

Servings: 8

Prep Time: 2 hours 0 mins
Cook Time: 30 mins
Total Time: 2 hours 30 mins

Ingredients

Instructions

Ingredients

250 gram of Mascarpone
350 ml of Whipping Cream
100 g of Icing Sugar
150 gram of Pistachio Paste
50 gram of Chopped Pistachios
1 Packet of Sponge Fingers
250 ml of Whole Milk

Instructions

Prepare the pistachio milk: Warm the milk slightly and stir in 1 teaspoon of pistachio paste until fully combined.

Dip and layer the sponge fingers: Quickly dip the sponge fingers into the pistachio milk and arrange them in a single layer at the bottom of your serving dish.

Make the pistachio cream: In a mixing bowl, beat the double cream, mascarpone, 100g pistachio paste, and icing sugar together until the mixture thickens and holds soft peaks.

Assemble the layers: Spread half of the pistachio mascarpone cream over the sponge layer. Sprinkle with chopped pistachios (reserve some for the final topping).

Repeat layering: Add another layer of soaked sponge fingers, followed by the remaining pistachio cream.

Decorate: Spoon or drizzle the remaining pistachio paste on top and sprinkle with the reserved chopped pistachios.
Chill: Refrigerate for at least 2 hours or ideally overnight to set before serving.

Notes

Pistachio Paste: Use high-quality 100% pistachio paste for the best flavor. If your paste is sweetened, you may want to reduce the icing sugar slightly.

Sweetness Level: Taste the cream mixture before assembling and adjust sugar to your preference.

Make-Ahead Friendly: This dessert actually tastes better the next day! You can make it up to 24 hours in advance and keep it refrigerated.

No Coffee, No Problem: This recipe is perfect for those who prefer a tiramisu without coffee or alcohol.

Serving Tip: For clean slices, chill the tiramisu overnight and use a sharp knife dipped in warm water to slice.

Texture Tip: Dip the sponge fingers quickly—don’t soak—so they don’t become too soggy.

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Pistachio Tiramisu

Ingredients

Instructions

Ingredients

Instructions

Notes