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Pistachio Tiramisù

Pistachio Tiramisu is a twist on the classic Italian dessert. It features layers of ladyfingers dipped in espresso, creamy mascarpone cheese, and a pistachio-infused custard. The top layer is a light dusting of cocoa powder and chopped pistachios.
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Pistachio Tiramisù
  • Difficulty Easy
  • Prep 30 minutes
  • Cook 30 minutes
  • Servings 8 people

The Pistachio Tiramisu is a mouthwatering and irresistible variation of the more Classic Tiramisu. In this case, instead of using the usual cream with eggs and mascarpone, we will use one based on Pistachio Cream.

If you need to impress with a jaw-dropping dessert, you must make this Pistachio Cream Tiramisu, you will not go wrong! After all, you know, the Tiramisu is one of the most beloved desserts (in Italy and around the world) in all its variations: the Tiramisu is a quick and easy dessert to make ideal as an end-of-meal dessert or as a hearty snack!

Today we’ll show you how to prepare this variant of Tiramisu with Pistachio Ganache, that is, a delicious pistachio cream for cakes which you can also use for many other preparations. We made this Pistachio Tiramisu the classic way, the way we like it, with ladyfingers soaked in coffee. If you prefer a dessert with a milder taste, we recommend making the Pistachio Tiramisu by dipping the ladyfingers in a mixture of Milk and Whiskey Cream. If you want to use Coffe we advise use to make or buy some Espresso or otherwise to use a moka pot and brew some yourself.

Indispensable for making the Pistachio Tiramisu is the Pistachio Cream, which you can easily make at home or buy ready-made (look online for “pistachio spread cream”).

Other Tiramisù to try:


Copy Ingredients


  1. Start by making the mascarpone and pistachio cream; to do this, separate the eggs and in a bowl beat (with an electric whisk or a planetary mixer) the yolks and the sugar until frothy and smooth. At this point integrate the mascarpone and the pistachio cream, continuing to stir. Melt the white chocolate in a bain-marie (or microwave) and integrate it into the mixture.

  2. Whip the egg whites to stiff peaks and incorporate them into the cream of eggs, pistachio, mascarpone and chocolate (taking care to do this with wide movements from the top to the bottom) until the ingredients are well blended.

  3. In a small bowl pour the coffee (which you can also flavor to taste) and dip into it one by one the ladyfingers that you are going to arrange in the baking pan to form the first layer of the cake. Then spread with a generous layer of cream, then sprinkle with pistachio granules and move on to the next layer, continuing in this way until you run out of ingredients.

  4. Let it rest in the refrigerator for 4-5 hours and serve.


The taste of coffee (used to soak the ladyfingers) is very strong and intense. If you prefer something sweeter and milder, we recommend dipping the ladyfingers in almond milk or in a mix of milk and whiskey cream.