Pistachio Tiramisu

A pistachio tiramisu made without eggs or custard, layered with espresso-soaked ladyfingers, mascarpone cream, and homemade pistachio cream in every layer. Finished with a soft whipped topping and chopped pistachios, it’s a no-bake dessert that's rich and sliceable.

Course Dessert

Cuisine Italian-American

Keyword egg-free tiramisu, mascarpone dessert, no bake layered dessert, no custard tiramisu, pistachio dessert, pistachio tiramisu

Prep Time 25

Chilling 6

Total Time 6 25

Servings

Calories 610kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33 cm). Allows for even layering and neat slices.
food processor Needed to fully smooth the pistachio cream.
hand mixer or stand mixer. For whipping cream to peaks.
2 mixing bowls Large and medium.
rubber spatula For folding without deflating.

Ingredients

Pistachio Cream:

1½ cups (180 g) unsalted, shelled pistachios
3 oz (85 g) white chocolate finely chopped, melted (use a bar, or chips)
1½ tbsps (22 ml) neutral oil
1½-3 tbsps (12-24 g) confectioners' sugar (optional)

Coffee Soak:

2¼ cups (540 ml) strongly brewed coffee or espresso cooled
3-4 tbsps (38-50 g) granulated sugar
1½ tsps (7 ml) vanilla extract

Mascarpone Filling:

24 oz (680 g) mascarpone cheese cold
1⅛ cups (140 g) confectioners' sugar
1½ tsps (7 ml) vanilla extract
3 cups (720 ml) heavy whipping cream

Assembly:

1½ packages (~300-350 g) ladyfingers cookies
1⅛ to 1½ cups (270-360 g) pistachio cream

Topping:

3 cups (720 ml) heavy whipping cream
6 tbsps (45 g) confectioners' sugar
1½ tsps (7 ml) vanilla extract
1½ tsps (4 g) cornstarch
6 tbsps (45 g) unsalted, shelled pistachios finely chopped
extra pistachio cream for drizzling (optional)

Instructions

Prepare the pistachio cream by blending the pistachios in a food processor until very smooth, stopping to scrape down the sides as needed. Add the melted white chocolate and neutral oil, then continue blending until the mixture becomes creamy and spreadable. Taste and add confectioners' sugar if you want it sweeter. Set aside.
1½ cups (180 g) unsalted, shelled pistachios, 3 oz (85 g) white chocolate, 1½ tbsps (22 ml) neutral oil, 1½-3 tbsps (12-24 g) confectioners' sugar
In a shallow bowl, combine the cooled coffee, sugar, and vanilla extract, stirring until the sugar is dissolved. Set aside.
2¼ cups (540 ml) strongly brewed coffee or espresso, 3-4 tbsps (38-50 g) granulated sugar, 1½ tsps (7 ml) vanilla extract
In a large bowl, mix the cold mascarpone, confectioners' sugar, and vanilla extract until smooth and fully combined. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture until light and uniform, being careful not to deflate the mixture.
24 oz (680 g) mascarpone cheese, 1⅛ cups (140 g) confectioners' sugar, 1½ tsps (7 ml) vanilla extract, 3 cups (720 ml) heavy whipping cream
Working in a 9x13-inch (23x33 cm) dish, quickly dip each ladyfinger into the coffee mixture and arrange in a single layer, covering the bottom of the dish. Spread half of the mascarpone filling evenly over the ladyfingers, reaching all the way to the edges. Spoon a thin, even layer of pistachio cream over the mascarpone.
1½ packages (~300-350 g) ladyfingers cookies, 1⅛ to 1½ cups (270-360 g) pistachio cream
Add a second layer of dipped ladyfingers, arranging them tightly to fully cover the surface. Spread the remaining mascarpone filling evenly over the top. Finish with another thin layer of pistachio cream, smoothing gently or lightly swirling for a marbled effect.
Cover the dish and refrigerate for at least 6 hours or overnight to allow the layers to set and the flavors to develop.
For the topping, whip the heavy cream, confectioners' sugar, vanilla extract, and cornstarch to stiff peaks. Use a piping bag with a large round tip and hold it straight up and down to pipe the whipped cream in soft, rounded mounds across the top, working in rows so the surface is fully covered without flattening it. You can also just spread the whipped cream over the top if you don't want to pipe it. Drizzle lightly with additional pistachio cream and finish with finely chopped pistachios before serving.
3 cups (720 ml) heavy whipping cream, 6 tbsps (45 g) confectioners' sugar, 1½ tsps (7 ml) vanilla extract, 1½ tsps (4 g) cornstarch, 6 tbsps (45 g) unsalted, shelled pistachios, extra pistachio cream

Notes

Keep the mascarpone cold to prevent the filling from loosening.
Melt the white chocolate in short bursts in the microwave, stirring in between so it doesn’t seize. If using white chocolate chips, melt gently and blend a little longer to smooth it out.
Ladyfingers should be dipped quickly to avoid oversaturation. Don’t stress exact count used, just do full layers edge to edge.
Pistachio cream should be spread in thin, even layers for the best flavor distribution. Start on the lower volume end and add more if you want stronger pistachio presence.
You can use store-bought pistachio cream, but you will need to thin it out to be able to drizzle it.
Overnight chilling gives the best slices, texture and flavor.
Add the whipped topping just before serving for the best finish.

If you’re making this Pistachio Tiramisu, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition