Before we dive in, let me take a moment to say thank you. Truly—thank you for being here. Whether you’re a longtime reader or just stumbled upon this sweet corner of the internet, it means the world to me that you’re taking time to explore this recipe. And trust me, this one’s a gem. Today’s surprise is: Pistachio Tiramisu Recipe.
Today, I’m sharing something that has completely swept me off my feet: Pistachio Tiramisu. It’s soft, nutty, creamy, and has just the right kick of espresso. It’s the kind of dessert that stops you mid-bite with its unexpected elegance and comfort. A little Italian, a little Middle Eastern, and a whole lot of magic.
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Jump to the full printable recipe below!
What Makes This Pistachio Tiramisu So Special?
This isn’t your nonna’s tiramisu—but she’d be proud. Instead of the traditional ladyfingers, we’re making a light-as-air pistachio sponge cake from scratch. Then comes the dreamy mascarpone cream, rich and velvety with just enough sweetness to balance the coffee notes. We soak the sponge in a bold mix of espresso and coffee liqueur, then layer it high and finish with a generous dusting of cocoa and chopped pistachios.
Why You’ll Fall in Love With This Pistachio Tiramisu Recipe:
- It’s a fresh spin on a beloved classic.
- Perfect for special occasions or just an indulgent weekend bake.
- The pistachio flavor? Subtle, earthy, and irresistible.
- Pistachio Tiramisu Recipe looks so elegant—showstopper status without being overly complicated.
What Does Pistachio Tiramisu Taste Like?
Close your eyes. Imagine:
- Nutty undertones from the pistachio cake
- A creamy, luxurious mascarpone filling
- A whisper of espresso bitterness balancing the sweet
- And the crunch of toasted pistachios on top…
It’s like eating silk. With a kick.
Benefits of Making Pistachio Tiramisu
- Custom-made flavors: You get to control every layer, from the strength of the coffee to the sweetness of the cream in Pistachio Tiramisu.
- Nutritious(ish): Pistachios bring in healthy fats and a little protein.
- Make-ahead friendly: It’s even better after chilling overnight.
- Crowd-pleaser: Honestly, serve this once and you’ll be the dessert person from here on out!
Ingredients You’ll Need For Pistachio Tiramisu
For the Pistachio Sponge Cake:
- 1 cup all-purpose flour
- 1/2 cup ground pistachios
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 3/4 cup granulated sugar
Making the Mascarpone Cream:
- 1 1/2 cups mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Assembly:
- 1/2 cup brewed espresso, cooled
- 1/4 cup coffee liqueur
- 1/2 cup chopped pistachios (for garnish)
- Cocoa powder (for dusting)
Kitchen Tools You’ll Need
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- 9×13-inch baking dish
- Whisk
- Sifter (optional, but helpful for dusting cocoa)
- Knife or cake leveler
Ingredient Tips & Substitutions
- No coffee liqueur? Swap with a bit of dark rum or leave it out entirely.
- Can’t find mascarpone? Full-fat cream cheese works in a pinch—just let it soften.
- Gluten-free version? Use your favorite 1:1 GF flour blend and check baking time.
- Want extra pistachio punch? Add a spoonful of pistachio paste to your mascarpone cream!
How to Make Pistachio Tiramisu: Step-by-Step
1. Bake the Pistachio Sponge Cake
- Preheat your oven to 350°F (175°C).
- Line your 9×13-inch baking dish with parchment.
- In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
- In one bowl, beat egg yolks with half the sugar until thick and pale.
- In another, beat egg whites until soft peaks form, then slowly add the rest of the sugar and beat until glossy, stiff peaks appear.
- Gently fold yolk mixture into the whites.
- Sift in dry ingredients a little at a time, folding gently to avoid deflating the batter.
- Pour into your baking dish and bake for 20–25 minutes. Let cool fully before assembling.
2. Make the Mascarpone Cream
- In a clean bowl, whisk mascarpone, heavy cream, powdered sugar, and vanilla extract.
- Beat until smooth, thick, and billowy.
3. Assemble the Tiramisu
- Stir together the cooled espresso and coffee liqueur.
- Slice the cooled sponge cake horizontally or into layers (as preferred).
- Brush each layer generously with espresso mixture.
- Spread a layer of mascarpone cream over the soaked sponge.
- Repeat until all layers are used up, finishing with a layer of cream on top.
- Dust with cocoa powder and sprinkle with chopped pistachios.
4. Chill
Let your masterpiece rest in the fridge for at least 4 hours, preferably overnight. This lets everything soak, settle, and become even more divine.
What to Serve With Pistachio Tiramisu
This beauty is perfect on its own, but if you’re going all out:
- A shot of espresso or Turkish coffee
- A scoop of vanilla bean gelato
- A flute of Prosecco for contrast!
Tips for Perfect Tiramisu Every Time
- Fold gently! Overmixing the sponge batter will deflate it.
- Cold cream = thick whip. Make sure your heavy cream is chilled.
- Don’t skimp on chill time. It’s what brings all the flavors together.
- Use good espresso—this isn’t the time for instant granules.
- Want it neater? Chill before slicing so it holds its shape better.
How to Store It
- Fridge: Keep covered for up to 4–5 days. It just keeps getting better!
- Freezer: Freeze in slices (without garnish) and thaw in the fridge overnight.
FAQ: Pistachio Tiramisu
Can I make this without eggs?
Yes! Use an eggless sponge cake base, and ensure your mascarpone cream has stabilizers like gelatin or whipped cream for structure.
Can I toast the pistachios?
Absolutely—and you should! A quick toast enhances their aroma and adds crunch.
Is this overly sweet?
Not at all. The bitterness from the espresso and the earthiness from the pistachios keep the sweetness balanced.
Can I make this in a trifle bowl or glasses?
Yes! It’s stunning when layered into individual portions or a clear trifle dish.
In Summary…
This Pistachio Tiramisu Recipe is everything a dessert should be: lush, balanced, unexpected, and unforgettable. It’s a recipe that invites you to slow down, savor, and maybe even show off a little.
If you’re craving a twist on tradition—something that feels new, yet familiar—this is your next baking adventure.
💬 Made this recipe? I’d LOVE to see your photos—tag me on Pinterest or leave a review below!
You Might Also Love…
- Peach and Cream Tiramisu
- No-Bake Pistachio Cheesecake
- Roasted Peach Galette with Almond Crust
Nutritional Info (per serving, approx. 10 servings)
- Calories: ~380
- Fat: 27g
- Carbohydrates: 28g
- Protein: 7g
- Sugar: 17g
Ready to whisk, layer, and fall in love? You’ve got this. 💚
Pistachio Tiramisu Recipe
Ingredients
For the Pistachio Sponge Cake:
- 1 cup all-purpose flour
- 1/2 cup ground pistachios
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 Large eggs separated
- 3/4 cup granulated sugar
For the Mascarpone Cream:
- 1 1/2 cups mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Assembly:
- 1/2 cup brewed espresso, cooled1/4 cup coffee liqueur1/2 cup chopped pistachiosCocoa powder for dusting
Instructions
Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
Mix flour, ground pistachios, baking powder, and salt.
Beat egg yolks with half the sugar until fluffy.
Beat egg whites with remaining sugar until stiff peaks form.
Fold yolks into whites, then gently sift in dry ingredients.
Pour into dish and bake 20–25 minutes. Cool completely.
Whip mascarpone, heavy cream, powdered sugar, and vanilla until thick.
Mix espresso and coffee liqueur. Slice sponge into layers.
Brush each layer with espresso mixture.
Layer with mascarpone cream.
Top with final layer of cream, dust with cocoa, and sprinkle chopped pistachios.
Refrigerate 4+ hours or overnight.
Notes
