I didn’t set out to replace the original. That classic tiramisu? I still love it. But something about pistachio pulled me in – soft green, slightly sweet, creamy but earthy. It’s like your favorite dessert suddenly got a passport and came back a little more interesting.

This version holds onto the soul of the original: creamy layers, soft biscuits, that melt-on-your-tongue finish. But instead of the usual coffee bitterness, you get a kind of mellow nuttiness. It’s subtle, and that’s the trick. It’s not trying to outdo anything. Just offering you something a little different.

No baking. No whipping eggs into clouds. No stress.

Active Time: 25 minutes
Total Time: 5 hours (mostly waiting)
Servings: 8 slices

Ingredients

Here’s what I usually grab when I’m in the mood for tiramisu pistachio style:

• 250 g mascarpone
• 300 ml cold whipping cream
• 80 g pistachio cream (a little extra never hurts)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 200–250 g ladyfingers
• 200 ml chilled milk or sweetened espresso

Extras if you’ve got them:

• 1 tbsp pistachio or almond liqueur
• Crushed pistachios for topping
• Finely ground pistachios for dusting

Instructions

Preparation

Whip the cream, powdered sugar, and vanilla until soft peaks form. You want it light, not stiff – somewhere between pourable and pipeable.

In another bowl, stir the mascarpone with pistachio cream. No need to beat it into submission. Just blend it until it’s smooth and thick.

Fold the whipped cream into the pistachio mix in batches. Take your time here. The goal is fluffy, not deflated.

Set up your coffee or milk bath – with or without liqueur.

Cooking

There’s none. And that’s the beauty of it.

Dip the ladyfingers quickly – don’t soak. One second, in and out. They fall apart if you get too generous.

Layer the soaked biscuits on the bottom of your dish. Spoon half the cream mixture over them. Repeat.

If you’re feeling fancy, swirl in small blobs of extra pistachio cream between layers. No one will complain.

Wrap it up and leave it in the fridge for a good 4 hours. More is better.

Serving

Just before serving, top it with chopped pistachios and a fine dusting of ground ones. You could also shave a bit of white chocolate on top. Serve cold, with clean slices – if you can wait that long.

Nutritional Value Per One Serving

Nutrition Facts

Calories: 370
Total Fat: 28 g
Saturated Fat: 16 g
Cholesterol: 95 mg
Sodium: 60 mg
Total Carbohydrates: 21 g
Dietary Fiber: 1 g
Sugars: 14 g
Protein: 5 g

Tips and Variations

Here’s what I’ve played around with, and it worked:

• Make it lighter – Sub in half the mascarpone with Greek yogurt
• Make it a pistachio tiramisu cake – Use a springform tin for neat slices
• Make it vegan – Use coconut whipped cream and almond-based mascarpone

Also, try topping it with a bit of orange zest if you’re into that sweet-sour thing. It works surprisingly well.

Conclusion

This pistachio tiramisu cake sits somewhere between tradition and adventure. It’s gentle. No bold punches of espresso or cocoa. Just smooth, nutty richness that sneaks up on you. I keep thinking I’ll go back to regular tiramisu. And then I make this again. Which kind of says everything.

Take a peek at our dessert collection for more sweet favorites.