Pistachio Tiramisu
Classic tiramisu where pistachio cream is folded into the mascarpone filling, and the espresso is replaced with a sweetened condensed milk and pistachio mixture. No cocoa on top — crushed pistachios instead. Pale green, nutty, and easier to make than it looks.
Ingredients
- 200 gladyfinger cookies
- 250 gmascarpone cheese
- 300 mlheavy cream
- 150 gpistachio cream
- 3 tbspsugar
- 1 tspvanilla extract
- 200 mlbrewed espresso
- 3 tbspsweetened condensed milk
- 50 gcrushed pistachios
Method
- Make the soaking liquid. Mix the cooled espresso with the sweetened condensed milk. Stir until combined. This replaces the plain espresso — the condensed milk adds sweetness and a slight creaminess that works well with the pistachio.
- Beat the heavy cream, sugar and vanilla to stiff peaks. Add the mascarpone and fold until smooth. Add the pistachio cream and fold it in gently until the mixture is an even pale green. Don't overmix — you want the cream light and airy, not dense.
- Dip each ladyfinger into the espresso-condensed milk mixture for 1–2 seconds per side. Arrange in a single layer in a 20x30cm dish or serving container.
- Spread half the pistachio cream mixture over the ladyfingers. Add a second layer of dipped ladyfingers, then the remaining cream. Smooth the top.
- Scatter crushed pistachios generously over the top. Refrigerate for at least 4 hours, ideally overnight.
- Serve cold. The tiramisu firms up as it chills — it should be set enough to hold a clean cut when served.
FAQ
The espresso-bitter contrast in classic tiramisu is replaced by a sweeter, nuttier profile. The pistachio cream in the mascarpone layer gives every bite a rich, slightly sweet, grassy flavor that's quite different from the sharp coffee punch of the original. People who find classic tiramisu too bitter often prefer this. People who love the coffee bitterness may find this version too mild. The texture is the same — creamy, set, with soft soaked ladyfingers.
Good pistachio cream is smooth, pale green, sweet but not cloying, with a clear pistachio flavor that's nutty and slightly grassy. Italian delis, Middle Eastern grocery stores and some specialty food shops carry it. Costco has carried it seasonally. Online it's widely available from Italian brands like Pisti or Fiasconaro. Avoid anything labelled 'pistachio flavoured' — these are usually synthetic. The ingredient list should start with pistachios, not sugar or vegetable oil.
Yes. You can replace the espresso entirely with the condensed milk mixture diluted with warm water, or use brewed chamomile tea for a completely coffee-free version with a more floral, gentle base. Pistachio and chamomile work reasonably well together. If you want to keep some coffee flavor but reduce the bitterness, use half espresso and half warm milk sweetened with condensed milk. The soaking liquid just needs enough flavor and slight sweetness to complement the pistachio cream.
3 days in the fridge, covered. The flavor actually improves on day two as the pistachio cream melts into the mascarpone and the ladyfingers become more integrated with the cream. Don't freeze it — mascarpone splits when thawed and the texture becomes grainy. The crushed pistachio topping stays crunchy for a day, then softens. If you care about the crunch, keep a small amount of pistachios separate and scatter them on just before serving.
This recipe doesn't use eggs at all. Classic tiramisu uses egg yolks beaten with sugar to emulsify the mascarpone, but this version uses whipped cream instead, which gives a lighter, more stable result. You get no raw egg, no risk of curdling and a slightly airier texture than the traditional yolk-based version. The tradeoff is that the cream doesn't have quite the same richness — but with pistachio cream folded in, there's no shortage of flavor.
Rate this
Recipes by email
One letter a week: a recipe picked for your taste, plus whatever is new on the site. Unsubscribe in one click.
Welcome gift: Sergei's cookbook (e-book).
By subscribing you agree to the privacy policy.
Tell us what you like to cook (30 seconds) →Keep browsing
More dishes from the Italian archive — picked by overlap with what you're cooking now.
Join the conversation
Comments (1)
Grinding the pistachios to a fine powder is essential for this pistachio tiramisu — chunky bits disrupt the silky mascarpone layers. I pulse them in a food processor with a tablespoon of sugar to prevent them from turning into butter. The sugar absorbs the oils and keeps the texture dry.