Hi, I’m Sophia Kim. If the kitchen is your quiet place, you will love making this Pistachio Tiramisu. It is gentle work that rewards you later with a silky, nutty dessert that feels like a hug. This recipe is not fussy. It asks for just a few steps and honest hands. If you want a fresh take on a classic, this pistachio version brings a soft green color, rich cream, and a gentle coffee note. If you ever made a regular tiramisu and wished it had a twist, this is for you.

Why You’ll Love This Recipe

This recipe is special because it blends the comfort of tiramisu with the warm, buttery taste of pistachio. It feels fancy but is easy enough for a weeknight treat or a weekend dessert project. The pistachio cream lifts the mascarpone and makes each bite feel luxurious without being heavy. The textures are gentle: soft coffee-soaked sponge fingers and a smooth, nutty filling. You will love how it looks when you pipe the pistachio paste on top and feather it with a toothpick. If you like desserts that are pretty and kind to the palate, this will make you smile. If you want a different pistachio dessert idea later, try this gluten-free pistachio cake for more nutty inspiration: Gluten Free Pistachio Cake.

How to Make Pistachio Tiramisu

This section walks you through the full method in simple steps. Read the ingredients and directions before you start so everything is ready. Keep cold tools for the cream and mascarpone so your filling stays smooth.

Ingredients

100 ml strong coffee
200 g savoiardi sponge fingers
300 ml double cream
75 g icing sugar
250 g mascarpone
100 g pistachio cream plus extra to decorate
Chopped pistachios to decorate

Directions

Chill a large mixing bowl and the whisk for a few minutes if you can. Pour the double cream into the bowl with the icing sugar. Whisk until soft peaks form. Soft peaks mean the cream holds a shape but the tip folds over.
In another bowl, beat the mascarpone with the pistachio cream until smooth and even. Do not overbeat. You want it silky, not runny.
Fold the mascarpone and pistachio mix into the whipped cream. Use a gentle folding motion until just combined. Keep the mix light.
Pour the strong coffee into a shallow dish. Dip each sponge finger for a couple of seconds on each side. Do not soak them for long. They should be coffee flavored but still hold shape.
Place a single even layer of soaked sponge fingers across the base of a medium dish. Our dish was around 9 x 13inch.
Spread some of the pistachio cream mix over the sponge layer. Smooth it gently.
Add another layer of coffee-soaked sponge fingers, then more pistachio cream. Repeat until you use all the sponge fingers. Finish with a top layer of pistachio cream.
Spoon some extra pistachio paste into a disposable piping bag or a sandwich bag. Snip a small corner and pipe lines across the top. With a toothpick, drag through the lines the other way to make a feathered pattern.
Cover and chill in the fridge for at least 4 hours, ideally overnight. This helps the flavors meld and the texture firm up.
Remove from the fridge 20 minutes before serving and sprinkle with chopped pistachios. Enjoy.

How to Serve Pistachio Tiramisu

Serve this tiramisu chilled but not icy. Take it from the fridge 15 to 20 minutes before you want to eat so it softens a little and the flavors open. Cut into squares or scoop with a wide spoon to keep layers intact. Pair it with a small cup of fresh coffee or a gentle tea. For a brunch or dessert board, place small portions on pretty plates and add a few fresh berries or mint leaves for color.

How to Store Pistachio Tiramisu

Store your tiramisu covered in the fridge. A tight lid or plastic wrap keeps the cream fresh and prevents the dessert from absorbing other fridge smells. It will stay best for up to 3 days. After that, the sponge can begin to soften too much and the texture will change. Do not leave tiramisu out at room temperature for more than two hours because of the dairy. If you need to freeze it, freeze single portions in sealed containers for up to one month. Thaw slowly in the fridge overnight before serving.

Tips to Make Pistachio Tiramisu

Use cold cream and a chilled bowl for better volume when you whip the cream.
Gentle folding keeps the cream light. If you overmix, the filling can become dense or runny.
Dip sponge fingers quickly. A few seconds on each side is all you need.
If your pistachio paste is thick, warm it slightly so it blends evenly with the mascarpone.
Taste the paste before you add it. Some pistachio creams are very sweet. If yours is sweet, you might reduce the icing sugar a little.
Make it a day ahead. It tastes better after resting in the fridge and frees you up on the day you serve.
Use a shallow dish for even layers. A deep dish can make more layers, but a shallow wide dish gives prettier slices.

Variations

There are many small ways to change this recipe to fit your mood or guests.

Chocolate pistachio: Add a thin layer of dark chocolate ganache between layers for a richer finish.
Citrus hint: Stir a little orange zest into the pistachio mascarpone for a bright note.
Alcohol touch: Add a splash of amaretto or coffee liqueur to the coffee if you want an adult dessert.
Nut swap: Try almond or hazelnut cream instead of pistachio if you want a different nutty taste.
Lighter version: Use single cream or lower fat mascarpone and fewer layers for a lighter treat.

FAQs

Q What if I do not have pistachio cream
A You can lightly chop roasted pistachios and blend them with a little neutral oil or cream to make a paste. Or use a store bought pistachio cream that you like.

Q How long should I dip the sponge fingers
A Two to three seconds per side is enough. They should soak some coffee but still hold their shape.

Q Can I make this ahead
A Yes. It is best made the day before. Chill for at least 4 hours, but overnight gives the best texture and flavor.

Q Can I use ladyfingers from a packet
A Yes. Packaged savoiardi are the usual choice and work well for this recipe.

Q How can I make it nut free
A This recipe relies on pistachio flavor. To make it nut free, swap pistachio cream for extra mascarpone and a touch of vanilla, and skip the chopped pistachios on top.

Enjoy the quiet, slow parts of making this. Let the fridge do some of the work while you sip tea or tidy the table. You made something lovely.