If you’re looking for a refined and unforgettable dessert that blends traditional Italian flavors with a nutty, aromatic upgrade, this Pistachio Tiramisu is your new go-to. This indulgent treat reimagines the beloved classic by replacing ladyfingers with a delicate pistachio sponge cake and layering it with velvety mascarpone cream, espresso, coffee liqueur, and crunchy pistachios.

Whether you’re entertaining guests, celebrating a special occasion, or just treating yourself, this pistachio tiramisu is the kind of dessert that invites compliments and second helpings.

Why This Recipe Works

This recipe is perfect for:

• Fans of traditional tiramisu who want a gourmet spin
• Pistachio lovers who crave the buttery, slightly sweet crunch in their desserts
• Home bakers looking for a make-ahead showstopper
• Dinner party hosts who want an elegant, no-fuss dessert

The layers of airy sponge cake soaked in espresso and coffee liqueur are perfectly balanced by the rich mascarpone filling, while the chopped pistachios on top add just the right crunch and visual appeal. The result? A tiramisu that’s as photogenic as it is delicious.

Ingredients You’ll Need

For the Pistachio Sponge Cake:

• 1 cup all-purpose flour
• 1/2 cup ground pistachios
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, separated
• 3/4 cup granulated sugar

For the Mascarpone Cream:

• 1 1/2 cups mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

For the Assembly:

• 1/2 cup brewed espresso, cooled
• 1/4 cup coffee liqueur
• 1/2 cup chopped pistachios, for garnish
• Cocoa powder, for dusting

Kitchen Tools You’ll Need

To make this pistachio tiramisu seamlessly, have the following tools ready:

• Mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Fine mesh sieve (for dusting cocoa)
• 9×13-inch baking dish
• Whisk
• Parchment paper
• Offset spatula (optional, for spreading cream)

Step-by-Step Instructions

Step 1: Prepare the Pistachio Sponge Cake

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
2. In a bowl, mix the flour, ground pistachios, baking powder, and salt.
3. Separate the eggs. Beat the egg yolks with half of the granulated sugar until the mixture is pale and fluffy.
4. In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
5. Gently fold the yolk mixture into the beaten egg whites.
6. Sift in the dry ingredients gradually, folding carefully to maintain airiness.
7. Pour the batter into your prepared dish and bake for 20–25 minutes, or until a toothpick comes out clean.
8. Let the sponge cool completely before assembly.

Step 2: Make the Mascarpone Cream

1. In a large bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract.
2. Beat until the cream is thick, smooth, and forms soft peaks. Set aside in the fridge to chill.

Step 3: Assemble the Tiramisu

1. Mix the cooled espresso with coffee liqueur in a small bowl.
2. Slice the cooled sponge cake horizontally to create 2–3 thin layers, depending on thickness.
3. Place the first sponge layer in a dish or trifle bowl. Brush generously with the espresso mixture.
4. Spread a thick layer of mascarpone cream over the soaked sponge.
5. Repeat the layers until you run out of sponge and cream, finishing with a layer of cream on top.
6. Dust the top generously with cocoa powder using a sieve.
7. Sprinkle the top with chopped pistachios for a pop of color and crunch.

Step 4: Chill and Serve

Refrigerate the tiramisu for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set beautifully.

Storage Instructions

• Refrigerator: Store tightly covered for up to 4 days. The flavor improves the longer it sits!
• Freezer: Not recommended, as freezing may affect the texture of the mascarpone cream.

Recipe Variations

Want to customize your pistachio tiramisu? Here are some creative spins:

• Almond Version: Replace ground pistachios with ground almonds for a nuttier, more delicate flavor.
• Berry Boost: Add a layer of raspberry or cherry preserves between the sponge and cream for a fruity surprise.
• Gluten-Free Option: Use a gluten-free flour blend in the sponge cake.
• Non-Alcoholic: Replace the coffee liqueur with extra espresso or a splash of vanilla syrup.

Drink Pairings

Elevate your dessert experience by serving this pistachio tiramisu with:

• Espresso or cappuccino: A classic Italian pairing.
• Vin Santo or Amaretto: Complements the nutty and creamy notes.
• Green tea: A subtle and refreshing contrast to the rich dessert.

FAQ – Pistachio Tiramisu

Can I use store-bought ladyfingers instead of baking the sponge?

Yes! If you’re short on time, layer store-bought ladyfingers instead and brush with the espresso mixture.

Can I use cream cheese instead of mascarpone?

Technically yes, but the flavor and texture will be tangier and denser. Stick with mascarpone for authenticity.

How do I grind pistachios for this recipe?

Use a food processor or blender and pulse unsalted pistachios until they reach a fine, flour-like texture. Avoid over-processing into a paste.

Can I make this in individual servings?

Absolutely! Use small ramekins or glasses for an elegant, portion-controlled presentation.

Final Thoughts + Call to Action

This Pistachio Tiramisu is the perfect blend of elegance, indulgence, and flavor. With its lush mascarpone cream, fragrant espresso, and crunchy pistachio topping, it’s a dessert that delights both the eyes and the taste buds.

If you loved this unique twist on tiramisu, please share the recipe with friends and family and subscribe to the blog for more elevated desserts, smart kitchen tips, and flavor-forward inspiration. And don’t forget to leave a comment below—I’d love to hear how your tiramisu turned out or what fun twist you added!