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Pistachio Tiramisu Recipe: Creamy Italian Dessert with Crunch

This Pistachio Tiramisu is a delightful twist on the classic Italian dessert. It features a light, creamy pistachio filling layered with Savoiardi (ladyfinger) biscuits and finished with a crunchy pistachio crumb. Perfect for pistachio lovers, this version keeps the coffee subtle by mixing espresso with milk so the pistachio flavour can shine.

A close up of a piece of pistachio tiramisu on a plate sitting on a wooden table.

I love Italian desserts, and two of my favourites are a classic tiramisu and pistachio gelato. Combining those flavours results in this silky Pistachio Tiramisu that’s both indulgent and surprisingly easy to make. It’s prepared like a traditional tiramisu but uses pistachio cream in the mascarpone filling, keeping the texture airy and the taste richly nutty.

Table of Contents

  • Ingredients Notes
  • Visual walk-through of the recipe
  • Recipe tips
  • More delicious ways to use pistachios
  • Full Recipe

Ingredients Notes

An overhead shot of all the ingredients needed to make Pistachio Tiramisu.
  • Pistachio cream – a sweet Italian spread (think pistachio version of Nutella). Buy it from specialty stores or make your own using an Italian pistachio cream recipe.
  • Pistachios – use raw, unsalted pistachios for the topping and pulse them in a food processor to a fine crumb.
  • Eggs – choose large, fresh free-range eggs for best results.
  • Espresso – use espresso or very strong brewed coffee. Dilute with milk so the coffee complements rather than overpowers the pistachio flavour.
  • Savoiardi – classic Italian ladyfingers used for tiramisu. If using a non-Italian brand, they may be drier and need a slightly longer, quick dip in the coffee.

Visual walk-through of the recipe

  1. Make the coffee mixture – brew espresso or strong coffee, combine it with milk in a wide dish for easy dipping of the Savoiardi, then set aside.
Four photos in a collage showing how to prepare a coffee mixture and whip egg whites for Tiramisu.
  1. Whip the egg whites – whip the egg whites first until they are stiff and glossy; this keeps them light and airy. Add sugar gradually once they start to foam.
  2. Whip the yolks – in a separate bowl, whisk the yolks with sugar until thick and pale. Add mascarpone and pistachio cream and whisk until smooth and combined.
Four photos in a collage showing how to whip egg whites and egg yolks separately.
  1. Fold in the whites – gently fold the whipped egg whites into the mascarpone mixture in two additions to retain air and keep the filling light.
Four photos in a collage showing how to make a pistachio cream filling for Pistachio Tiramisu.
  1. Assemble – quickly dip each Savoiardi into the coffee mixture and arrange a single layer in your baking dish. Spread half the pistachio cream over the biscuits, repeat with a second soaked layer and remaining cream, then chill overnight. Before serving, sprinkle the blitzed pistachio crumbs on top.
Four photos in a collage showing how to assemble Pistachio Tiramisu.
Two photos in a collage showing pistachios blitzed in a food processor.

Recipe tips

  • Dipping the Savoiardi – dip each side quickly for a couple of seconds to avoid soggy biscuits.
  • Add liqueur – optional: a splash of pistachio liqueur, amaretto or brandy can add depth.
  • Prep ahead – chill at least 8 hours, ideally overnight, so the Savoiardi soften properly and the flavours meld.
  • Storage – keep covered in the fridge for up to 3 days.
A side shot of a pistachio tiramisu in an oval dish with a slice removed. The background is wooden.

More delicious ways to use pistachios

A cake slice holding up a slice of pistachio crumb cake showing a layer of pistachio in the middle.

Italian Desserts

Sbrisolona al Pistacchio (Italian Pistachio Crumb Cake)

Pistachio pesto in a small round dish sitting on a blue patterned board.

Dips & Pestos

Pistachio Pesto (Pesto di Pistacchi)

Creamy pistachio pasta on a floral patterned plate topped with guanciale. The background is wooden.

Pasta

Creamy Pistachio Pasta with Crispy Guanciale

An overhead shot of cranberry and pistachio biscotti on a wooden background drizzled with white chocolate

Italian Cookies

Cranberry and Pistachio Biscotti

If you try this Pistachio Tiramisu or any recipe from the blog, please rate it and leave a comment to share how it went. I love hearing from readers!

Step By Step Photos Above

Most of our recipes include step-by-step photos and helpful tips to make them successfully the first time.

Pistachio Tiramisu

5 from 1 vote

By Emily

Prep: 20 mins
chilling time: 8 hrs
Total: 8 hrs 20 mins
Servings: 8 servings
A close up of a slice of pistachio tiramisu on a floral plate.
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This pistachio tiramisu combines a delicate pistachio mascarpone filling with soaked Savoiardi and a crunchy pistachio topping for a special, easy dessert.

Equipment

  • 11×9 inch baking dish or one of a similar size

Ingredients

  • 3 large egg yolks
  • 2 large egg whites
  • 5 tablespoons caster sugar
  • 2 cups (500g) mascarpone
  • 3/4 cup (200g) pistachio cream (store-bought or homemade)
  • 1/2 cup (120ml) whole milk
  • 2/3 cup (160ml) espresso or strong brewed coffee
  • 30-40 savoiardi biscuits (lady fingers), (220g)
  • 1/2 cup (70g) raw unsalted pistachios, blitzed for topping

Instructions

  • Brew the coffee and mix with milk. Pour into a wide dish for dipping the Savoiardi and set aside.
  • Separate the eggs: put the two egg whites in a medium bowl and the yolks in a large bowl.
  • Using an electric whisk, begin whisking the egg whites. When frothy, add 3 tablespoons of sugar gradually and whisk until stiff and glossy.
  • Whisk the egg yolks with the remaining 2 tablespoons of sugar until thick and pale. Add mascarpone and pistachio cream and whisk until smooth.
  • Fold the whipped egg whites into the mascarpone mixture in two additions, folding gently to keep it airy.
  • Quickly dip the Savoiardi in the coffee mixture and line the bottom of the dish. Spread half the pistachio cream over the biscuits, add another soaked layer of Savoiardi, then the remaining pistachio cream. Refrigerate for at least 8 hours, preferably overnight.
  • Pulse the whole pistachios to fine crumbs and sprinkle them evenly over the tiramisu before serving.

Notes

  • Baking dish size – an 11×9 inch dish about 2 inches deep works well; avoid dishes that are much shallower.
  • Dipping the Savoiardi – dip quickly on each side to prevent sogginess.
  • Add liqueur – optional: pistachio liqueur, amaretto or brandy can be added for extra flavour.
  • Prepping ahead – chilling overnight gives the best texture and flavour.
  • Leftovers – store covered in the fridge for up to 3 days.
  • Using raw eggs – this recipe uses raw eggs traditionally. If concerned, use pasteurized eggs or replace eggs with 2 cups of heavy cream whipped to stiff peaks.

Helpful Info for All Recipes

  • I use extra virgin olive oil unless stated otherwise.
  • When using canned or jarred tomatoes I prefer Cirio or Mutti brands for consistent flavour.
  • Vegetable sizes are medium unless noted.
  • All recipes are tested using a fan (convection) oven.
  • Nutrition information is automatically calculated and should be used as an approximation.

Nutrition

Calories: 562 kcal
| Carbohydrates: 24 g
| Protein: 10 g
| Fat: 46 g
| Saturated Fat: 22 g

Nutrition information is an approximation.



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