Creamy, nutty, and impossibly indulgent — this Pistachio Tiramisu is a twist on the classic Italian dessert that brings bright green pistachio flavor to every luscious spoonful. With a light, espresso-soaked sponge and a whipped mascarpone cream studded with ground and chopped pistachios, it’s a showstopper that’s surprisingly easy to make at home. Fun fact: pistachios were once known as “the smiling nut” and were prized in ancient courts for their color and flavor — fitting for a dessert that brings a grin to everyone around the table. If you already enjoy nut-forward desserts, take a peek at our pistachio tiramisu variation for another tasty take.
This recipe stands out because it’s simple to prepare, quick to assemble, and family-friendly — perfect for busy weeknights or relaxed weekend gatherings. Compared to a heavier layered cake, this tiramisu feels lighter while still delivering deep coffee and nutty notes. Read on and get excited — you’ll be ready to serve a gorgeous dessert in less time than you expect.
What is Pistachio Tiramisu?
What happens when classic tiramisu meets the green crunch of pistachios? You get Pistachio Tiramisu — a playful, nutty version of the beloved coffee-flavored dessert. Why call it that? Because it borrows the structure and creamy charm of tiramisu but swaps in pistachio flavor for the usual cocoa-forward finishing and sometimes even for part of the sponge. Who wouldn’t be curious to try a dessert that whispers, “the way to a man’s heart is through his stomach.”? Maybe someone once said that while sneaking an extra slice of this very tiramisu — and that’s the kind of recipe story I love. Give it a try and see whether it earns the same reputation at your table.
Why You’ll Love This:
Irresistible texture and flavor: The real highlight is the light, airy mascarpone cream paired with espresso-kissed sponge and a buttery pistachio crunch. Each bite mixes silky, slightly tangy cheese with nutty sweetness and a hint of coffee for a balanced finish.
Budget-friendly and satisfying: Making this at home saves money over bakery versions and lets you control portion size and ingredient quality. A jar of good coffee liqueur or a small bag of pistachios goes a long way and keeps costs down when entertaining.
Colorful toppings and aroma: The chopped pistachios on top add a fresh, toasty flavor and a festive green pop that looks stunning on a dessert table. If you love other nutty treats, it pairs nicely with snacks or cookies like our cranberry pistachio shortbread for a cohesive spread.
If you’re ready for something elegant yet approachable, this recipe invites you to make it tonight — your family and guests will thank you.
How to Make:
Quick Overview
This Pistachio Tiramisu is easy and satisfying. The sponge cake layers bake quickly and are cooled, sliced, then brushed with a strong espresso and coffee liqueur mix. A whipped mascarpone cream with powdered sugar and vanilla fills and tops the layers, and chopped pistachios plus a dusting of cocoa finish it off. Total prep time is about 30 minutes plus 4 hours to chill; baking is 20–25 minutes.
Ingredients
1 cup all-purpose flour, sifted
1/2 cup ground pistachios, finely ground
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated (yolks and whites separated into different bowls)
3/4 cup granulated sugar, divided (half for yolks, half for whites)
1 1/2 cups mascarpone cheese, room temperature
1 cup heavy cream, cold
1/2 cup powdered sugar, sifted
1 teaspoon vanilla extract
1/2 cup brewed espresso, cooled to room temperature
1/4 cup coffee liqueur (optional; use extra espresso if omitting)
1/2 cup chopped pistachios, for garnish, roughly chopped
Cocoa powder, for dusting
Directions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper so the cake can be lifted out easily after baking.
- In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup ground pistachios, 1 teaspoon baking powder, and 1/4 teaspoon salt until evenly combined. Set aside.
- In a large bowl, beat 4 egg yolks with 3/8 cup granulated sugar (half of the sugar) until the mixture is pale and slightly thickened — about 2–3 minutes with a hand mixer.
- In a separate clean bowl, whip 4 egg whites until soft peaks form. Gradually add the remaining 3/8 cup granulated sugar and continue whipping until stiff, glossy peaks hold their shape. This step gives the sponge a light texture, so don’t rush it.
- Gently fold the egg yolk mixture into the egg whites using a rubber spatula, taking care not to deflate the whites. Then fold in the dry ingredients in two additions, mixing just until no streaks remain. The batter should be airy.
- Pour the batter into the prepared 9×13-inch dish and smooth the top. Bake for 20–25 minutes, or until the cake is golden and springs back lightly when touched. A toothpick inserted should come out clean. Allow the sponge to cool completely in the pan.
- While the cake cools, make the mascarpone cream: in a bowl, whisk 1 1/2 cups mascarpone cheese, 1 cup heavy cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and thick, forming soft peaks. Chill briefly if it seems too soft.
- Combine 1/2 cup brewed espresso (cooled) with 1/4 cup coffee liqueur in a shallow dish. Slice the cooled sponge cake horizontally into layers — two or three layers depending on thickness — being careful to keep them even.
- Working quickly, brush each sponge layer lightly with the espresso mixture to soak but not saturate. Spread a generous layer of mascarpone cream between each layer, smoothing with a spatula.
- Finish with a top layer of mascarpone cream, dust the surface with cocoa powder using a fine sieve, and sprinkle 1/2 cup chopped pistachios evenly on top for color and crunch.
- Refrigerate for at least 4 hours or overnight to let flavors meld and the cream set. Slice with a warm knife and serve chilled.
What to Serve With
- Fresh berries (raspberries or sliced strawberries) for bright acidity that cuts the richness.
- Espresso or a small pour of coffee liqueur for adults to echo the dessert’s flavors.
- Light citrus salad (orange segments with mint) to refresh the palate between bites.
- Shortbread or biscotti on the side for extra crunch; toasted nuts complement the pistachios.
Top Tips for Perfecting
- Ingredient substitutions: If you prefer no alcohol, replace the coffee liqueur with extra brewed espresso or a nonalcoholic coffee extract. Use store-bought pistachio paste (small amount folded into cream) for extra pistachio intensity.
- Timing adjustments: Chill overnight if possible — the texture and flavor improve with time. If short on time, refrigerate at least 4 hours.
- Flavor enhancements: Toast the chopped pistachios briefly in a dry pan to amplify aroma; add a teaspoon of pistachio paste into the mascarpone for a deeper nutty note.
- Common mistakes to avoid: Do not over-saturate the sponge with espresso — it should be moist but not soggy. Also, do not overwhip mascarpone, which can become grainy; stop when soft peaks form.
- Equipment note: Use a warm knife wiped between slices for clean serving layers.
Storing and Reheating Tips
Refrigeration: Store covered in the refrigerator for up to 3 days. Keep in an airtight container or cover the dish tightly with plastic wrap to prevent the cake from absorbing other odors.
Freezing: This tiramisu is best fresh or chilled, but you can freeze individual slices wrapped tightly in plastic and foil for up to 1 month. Thaw overnight in the fridge before serving.
Shelf life: Best within 48–72 hours; flavor and texture are optimal on day two after chilling.
Reheating: Serve chilled — reheating is not recommended because it will affect the mascarpone cream texture. If you prefer a slightly less-cold dessert, let slices sit at room temperature for 10–15 minutes before serving.
FAQs
Can I make this without raw eggs?
Yes. Use a cooked custard base for the cream (tempered egg yolks cooked with sugar and a bit of milk) or substitute with a stabilized whipped cream and mascarpone blend using gelatin if you need to avoid raw eggs.
Can I use store-bought ladyfingers instead of baking a sponge?
Absolutely. Ladyfingers can be soaked briefly in the espresso-liqueur mix and layered with the mascarpone cream for a classic take that saves time.
How can I make it more pistachio-forward?
Fold 1–2 tablespoons of pistachio paste into the mascarpone cream and increase the chopped pistachio garnish. A few drops of natural pistachio extract can help, but use it sparingly.
Is it okay to skip the coffee liqueur?
Yes. Replace it with additional cooled espresso or a little vanilla syrup. The coffee flavor is still present from the brewed espresso.
Why did my cream get runny or grainy?
If mascarpone is overwhipped or too warm, it can break and become grainy. Use cold mascarpone, whip gently to soft peaks, and chill the cream briefly if needed before layering.
Conclusion
This Pistachio Tiramisu is a delightful, accessible dessert that delivers creamy texture, bold coffee notes, and a gorgeous pistachio finish that’s perfect for special occasions or simple weeknight treats. It’s easy enough for beginners yet impressive enough for guests, and making it at home saves money while letting you customize flavors. If you want another professional reference for inspiration, check out Broma Bakery’s Pistachio Tiramisu for a bakery-style perspective and presentation ideas. Give this recipe a try, share it with loved ones, and enjoy each decadent spoonful.
Pistachio Tiramisu
Equipment
- Mixing Bowl
- Baking Dish
- Hand Mixer
- Rubber Spatula
- Fine Sieve
Ingredients
Dry Ingredients
- 1 cup all-purpose flour sifted
- 1/2 cup ground pistachios finely ground
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 4 large eggs separated (yolks and whites separated into different bowls)
- 3/4 cup granulated sugar divided (half for yolks, half for whites)
- 1 1/2 cups mascarpone cheese room temperature
- 1 cup heavy cream cold
- 1/2 cup powdered sugar sifted
- 1 teaspoon vanilla extract
Coffee Mixture
- 1/2 cup brewed espresso cooled to room temperature
- 1/4 cup coffee liqueur optional; use extra espresso if omitting
Garnish
- 1/2 cup chopped pistachios for garnish, roughly chopped
- Cocoa powder for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper so the cake can be lifted out easily after baking.
- In a medium bowl, whisk together flour, ground pistachios, baking powder, and salt until evenly combined. Set aside.
- In a large bowl, beat egg yolks with 3/8 cup granulated sugar until the mixture is pale and slightly thickened — about 2–3 minutes with a hand mixer.
- In a separate clean bowl, whip egg whites until soft peaks form. Gradually add the remaining granulated sugar and continue whipping until stiff, glossy peaks hold their shape.
- Gently fold the egg yolk mixture into the egg whites using a rubber spatula, then fold in the dry ingredients in two additions, mixing just until no streaks remain.
- Pour the batter into the prepared dish and smooth the top. Bake for 20–25 minutes, or until the cake is golden and springs back lightly when touched. Allow the sponge to cool completely in the pan.
- While the cake cools, make the mascarpone cream: whisk mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and thick, forming soft peaks.
- Combine brewed espresso with coffee liqueur in a shallow dish. Slice the cooled sponge cake horizontally into layers.
- Brush each sponge layer lightly with the espresso mixture. Spread a generous layer of mascarpone cream between each layer.
- Finish with a top layer of mascarpone cream, dust the surface with cocoa powder, and sprinkle chopped pistachios on top.
- Refrigerate for at least 4 hours or overnight to let flavors meld and the cream set. Slice with a warm knife and serve chilled.