My Pistachio Tiramisu Obsession: find out!

So this one time, right? My sister-in-law Jen brought this amazing dessert to Christmas dinner and wouldn’t tell ANYONE what was in it until we all practically begged. Turns out it was this pistachio tiramisu thing she’d kinda made up after eating something similar at some restaurant in Chicago. I was like, obsessed immediately. Not even kidding.

I bugged her for the recipe for MONTHS (she’s one of those annoying people who’s like “oh I don’t measure anything” 🙄) until she finally came over and showed me how to make it. I’ve tweaked it a bunch since then (sorry Jen!) and now my version is… dare I say… even better than hers?? Don’t tell her I said that lol.

Anyway, I’m gonna try to explain how I make it. Fair warning – I’m terrible at writing recipes. My mom always says I should’ve been a chef but like, have you SEEN how stressed those people are?? No thanks!

What the heck even is Pistachio Tiramisu anyway??

Ok so before I went down this rabbit hole, I legit thought tiramisu was some super complicated fancy-pants dessert that only restaurants could make properly. WRONG! It’s basically just these cookies soaked in coffee, layered with this creamy cheese mixture, and topped with cocoa powder. That’s literally it.

The traditional version doesn’t have pistachios (duh) but the basic components are:

• Those long cookies called ladyfingers (which btw are NOT made of actual lady fingers despite what my husband tells our kids 🤦‍♀️)
• Mascarpone cheese (it’s in the fancy cheese section, usually near the ricotta)
• Strong coffee or espresso
• Cocoa powder
• Some people use eggs, some don’t (I go back and forth depending on my mood)

Why pistachios tho??

Fair question! So I’ve always been obsessed with pistachios. Like, I cannot be trusted with a bag of them or I’ll eat the ENTIRE THING and then complain about my stomach hurting. My husband literally hides them from me sometimes.

Adding them to tiramisu was honestly just me being weird one day when I was craving both tiramisu AND pistachios, and I was like “hmm what if…?” and then BOOM. Magic happened.

The pistachios add this amazing nutty flavor that goes SO well with the coffee and cream. Plus the pale green color mixed with the cream layer is just chef’s kiss gorgeous. Honestly it makes regular tiramisu seem boring now (sorry, Italy).

Getting your stuff together for Pistachio Tiramisu

First things first – gotta go shopping. Here’s what you’ll need:

• Mascarpone cheese: 16oz container. It’s kind of pricey but DO NOT substitute cream cheese. I tried that once and it was a whole disaster situation.
• Ladyfingers: They’re usually in the cookie aisle or sometimes by the bakery. Get the dry, crispy kind. NOT the soft ones! I made that mistake once and ended up with coffee soup. Don’t be like me.
• Coffee: Make it super strong. I use my Keurig and run the same pod twice for extra strength lol. Some fancy-pants people use espresso but whatever.
• Pistachios: Get the shelled ones unless you enjoy tedious, time-consuming tasks that make your fingers hurt.
• Pistachio paste (optional): This is the secret ingredient that took my tiramisu from “oh this is good” to “OMG WHAT IS IN THIS I NEED MORE.” I found it at this weird specialty food store, but you can order it online too. It’s expensive AF but worth it.
• Sugar: Just regular sugar. Nothing fancy.
• Cocoa powder: The unsweetened kind. Don’t use hot chocolate mix!! (Another embarrassing mistake from my past…)
• Eggs: 2-3 of ’em. Or don’t use them at all. I’ll explain later.

For an extra pistachio indulgence, you might want to explore Dubai Pistachio Chocolate Bars, which bring a unique twist to your pistachio cravings

The cookie-soaking situation for Pistachio Tiramisu

This is the part where everyone messes up (including me, like, the first five times I made this). You gotta get the ladyfingers soft enough to absorb the coffee flavor without turning them into mush.

Here’s my foolproof method that I figured out through extremely scientific trial and error (aka making this like 50 times):

1. Pour cold coffee into a shallow dish. I use a pie plate.
2. Grab a ladyfinger by the very ends with, like, just your fingertips.
3. Count “1-Mississippi” while dipping it in the coffee and IMMEDIATELY pull it out.
4. Seriously. That’s it. ONE second. They absorb way more than you think!
5. Place it in your dish and move on to the next one.

The cookies should be moist but still holding their shape. If they’re falling apart, you’re soaking them too long and everything’s gonna be soggy and gross.

I usually arrange them in a 9×9 glass dish because that’s what fits in my overstuffed fridge. Break some in half to fill in the gaps if needed. It doesn’t have to be perfect – no one’s gonna see this layer anyway.

The creamy stuff for the Pistachio Tiramisu

This is where the magic happens! The mascarpone mixture is seriously the heart and soul of the whole thing.

First tip: Take the mascarpone out of the fridge like 15-20 minutes before you start. If it’s too cold it gets all lumpy and weird.

In a big bowl, mix the mascarpone with a wooden spoon until it’s smooth. Don’t use an electric mixer!!! I learned this the hard way when I turned my beautiful mascarpone into a runny mess that never set up properly. My kids still ate it with spoons though lol.

Now for the pistachio part. You’ve got options:

1. The fancy way: Mix in 3-4 tablespoons of pistachio paste. This gives the BEST flavor and a gorgeous light green color.
2. The cheaper way: Grind up about 1/2 cup of pistachios super fine in a food processor and mix those in. It’ll be a bit grainier but still yummy.
3. The lazy way: Just chop up some pistachios and sprinkle them between the layers. Not as pistachio-y but still good!

I usually add about 2-3 tablespoons of sugar too. Taste it as you go – some people like it sweeter.

Now about those eggs. Some people use them, some don’t. If you’re worried about raw eggs, skip ’em. But if you want a richer, custardy cream, separate 2 eggs and:

• Beat the yolks with the sugar until pale and mix into the mascarpone
• Whip the whites separately until fluffy and fold those in too

Honestly though? Half the time I skip the eggs because I’m lazy and it’s still delicious. Plus then I can let my pregnant friend eat it without freaking her out.

While pistachio tiramisu is a comforting treat, if you’re in the mood for a hearty breakfast, try making Cracker Barrel style pancakes at home for a cozy, delicious start to your day.

Putting it all together for amazing Pistachio Tiramisu

OK so now you’ve got your coffee-soaked ladyfingers in the dish. Spread half the mascarpone mixture on top. I use the back of a spoon because I can never find the right spatula when I need it. My kitchen is a disaster zone, don’t judge.

If you went with chopped pistachios, sprinkle some on this layer. Then do another layer of soaked ladyfingers, then the rest of the mascarpone on top.

Cover it with plastic wrap and stick it in the fridge for AT LEAST 4 hours. Overnight is better. I know it’s hard to wait – I’ve definitely snuck spoonfuls before it was ready (who’s gonna know, right?).

Making it look fancy

Before serving, dust the top with cocoa powder. I use a little tea strainer thingy. Try not to sneeze during this part (learned that one the hard way when I covered half my kitchen in cocoa powder).

Sprinkle some chopped pistachios on top to make it look all professional and stuff. Sometimes if I’m feeling extra, I’ll arrange them in a pattern or whatever, but usually I just toss ’em on there because who has time for that?

When things go sideways

Listen, I’ve messed this up in pretty much every way possible, so I speak from experience:

• If it’s too soupy: You either soaked the cookies too long or overmixed the mascarpone. Next time, quicker dips and gentler mixing! For now, throw it in the freezer for a bit to firm up (don’t tell the Italians I said that).
• If it’s too dry: Your ladyfingers weren’t soaked enough. Sprinkle a little more coffee over the top layer before serving – it’ll soak down.
• If the mascarpone is lumpy: You didn’t let it warm up enough before mixing. Nothing to do now except tell everyone it’s “rustic style” and own it.
• If it’s not sweet enough: Drizzle some honey on top when serving. Fixes everything!

How long does it last?

In theory, it keeps in the fridge for 3-4 days.

In reality, good luck having leftovers! My husband literally ate half a pan of this by himself once. I was simultaneously impressed and disgusted.

Don’t even think about freezing it. Just… no. The texture gets all weird and separated. Trust me on this one.

If you’re looking for a gluten-free dessert option, check out our ultimate guide to gluten-free sugar cookies for more delicious ideas.

Final thoughts from a tired mom who stress-bakes

Making pistachio tiramisu might seem like a lot of work (and I guess it kinda is?), but it’s one of those desserts that makes people think you’re way fancier and more talented than you actually are. Which is basically my entire cooking philosophy.

The best part is you can totally make it ahead of time. Like, it actually gets BETTER after sitting in the fridge overnight, which makes it perfect for dinner parties or when your mother-in-law is coming over and you need to impress her (not that I’m speaking from experience or anything 😬).

So give it a try! And when everyone’s like “omg this is amazing where did you get this recipe?” you can be all mysterious and cool like my sister-in-law Jen, or you can tell them you got it from some random person’s rambling blog post. Your call!

Just remember – quick dips, gentle mixing, and don’t be stingy with the pistachios! Life’s too short for bland desserts.

My Pistachio Tiramisu Obsession: find out!

Print Recipe

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Indulge in this decadent Pistachio Tiramisu, where creamy pistachio filling meets coffee-soaked ladyfingers for a rich and flavorful twist on the classic Italian dessert. Perfect for any special occasion or when you’re craving something truly delicious.

• Total Time: 2 hours (including chilling time)
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 1 cup pistachio paste or finely ground pistachios
• 1 ½ cups mascarpone cheese
• 1 cup heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 24 ladyfingers
• 1 ½ cups brewed coffee (cooled)
• ¼ cup coffee liqueur (optional)
• 2 tablespoons cocoa powder (for dusting)
• 1/4 cup crushed pistachios (for garnish)

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Instructions

1. Prepare the Cream:
   In a large mixing bowl, whisk together mascarpone cheese, pistachio paste (or ground pistachios), powdered sugar, and vanilla extract. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.

2. Soak the Ladyfingers:
   Pour the cooled brewed coffee into a shallow dish. If using, add the coffee liqueur. Dip each ladyfinger into the coffee mixture for about 2-3 seconds (do not soak them too long as they can become soggy).

3. Assemble the Tiramisu:
   Layer the soaked ladyfingers in the bottom of a 9×9-inch dish or similar-sized serving pan. Spread half of the pistachio cream mixture on top of the ladyfingers. Repeat the layering with the remaining ladyfingers and cream mixture.

4. Chill:
   Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

5. Garnish and Serve:
   Before serving, dust the top with cocoa powder and garnish with crushed pistachios.

Notes

• If you prefer a non-alcoholic version, simply omit the coffee liqueur and use only brewed coffee.
• You can substitute the pistachio paste with finely ground pistachios if needed, but using paste creates a smoother texture.
• For a gluten-free version, use gluten-free ladyfingers or an alternative such as sponge cake.

• Author: Nesrin Chef
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 22g
• Sodium: 80mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 70mg