Pistachio Tiramisu Recipe With Creamy Mascarpone And Pistachio Cream Layers

If you’ve ever built a tiramisu from scratch, you already understand the power of its layers. This pistachio tiramisu keeps the structure but shifts the flavor. No cocoa dusting, no raw egg, and no long grocery list—just pistachio paste, mascarpone, and espresso-soaked ladyfingers with a cool, creamy finish.

You’ll walk away from this with a make-ahead dessert that feels composed, smooth, and rich without being heavy. I’ve tested this variation several times and keep returning to the same note: it tastes like Italian summer with a nutty backbone.

No oven. No complicated tools. Just a straightforward process that lets each element shine.

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Ingredients That Bring Structure and Flavor

I build the pistachio cream with unsweetened pistachio paste and sweetened condensed milk. The condensed milk sweetens just enough to round out the nuttiness, while a spoonful of regular milk helps loosen the texture when needed. A good pistachio paste should smell deeply nutty, with no bitterness.

For the creamy base, I always use cold whipping cream paired with mascarpone at room temperature. This prevents lumps and keeps the mixture stable without overbeating. If you’ve used mascarpone in Berry Tiramisu, you’ll find this ratio familiar and forgiving.

I prefer savoiardi-style ladyfingers for their crisp structure. Once dipped in strong espresso, they soften just enough to absorb without falling apart. A splash of pistachio liqueur or amaretto helps lift the nut flavor in the background.

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Comparison: Pistachio Paste vs. Pistachio Spread

I’ve worked with both unsweetened pistachio paste and sweetened pistachio spreads. Paste gives you control over sweetness and lets the pistachio flavor stay central. Spreads—especially those meant for toast—tend to be thicker, oilier, and much sweeter. In my notes, I’ve found the paste blends better with the condensed milk and gives a more balanced finish.

If you’re using a spread, cut back on the sweetened milk or the final dessert may lean too sugary.

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How to Assemble This Pistachio Cream Dessert

Start with the pistachio cream. Combine the paste and sweetened condensed milk until smooth. If it resists spreading, stir in a little milk until it softens. You want a consistency that’s spreadable but won’t run.

Next, prepare the mascarpone layer. Whip the cold cream first until soft peaks form, then fold it into the mascarpone, powdered sugar, and vanilla mixture. Room temperature mascarpone blends more easily. The result should feel airy but hold its shape.

Set up a dipping station for the ladyfingers. Use a shallow bowl to mix your espresso and optional liqueur. Quickly dip each biscuit for one to two seconds per side. Oversoaking creates a soggy layer that won’t hold the structure.

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Building the Layers in Your Tiramisu

Lay the dipped ladyfingers across the base of a 9×9-inch dish. Don’t press them in. Let them rest naturally. Cover this layer with half the mascarpone mixture, then spread half the pistachio cream on top.

Repeat the process with the remaining ingredients. Make sure the top layer finishes with pistachio cream to catch the ground pistachios. In this version, I skip the cocoa entirely—it distracts from the subtle nut flavor.

For the topping, pulse your pistachio shells in a food processor until fine. This gives a dusting that feels light but looks textured. I’ve also used this technique for other recipes like Pistachio Pudding Dessert, and it adds more than just visual appeal—it finishes the dish with a satisfying contrast.

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Chill Time and Serving Notes

Cover the dish tightly and let it rest in the fridge for at least six hours. Overnight works better. The biscuits soften just enough to slice cleanly, and the flavors settle into something cohesive.

When serving, use a sharp knife and wipe it between cuts. This avoids smearing the layers and gives cleaner presentation. Pistachio tiramisu holds well in the fridge for two to three days. After that, the texture begins to dull.

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Storage and Make-Ahead Options

This dessert thrives with advance prep. I usually assemble it the evening before a gathering and serve it directly from the fridge. If you’re portioning into individual cups, you can layer ahead and chill them covered for up to 48 hours.

Leftovers keep well, but I recommend storing them in a flat, airtight container. Avoid plastic wrap directly on the surface—it tends to drag up the top layer when removed.

If you’re looking for more no-bake inspiration, this Classic Tiramisu Recipe follows a similar build with a cocoa finish. Or you could try the citrus-forward Lemon Tiramisu for a brighter variation.

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Related Pistachio Dessert Recipes to Try

Interested in baking with more pistachio flavor? Explore Pistachio Dessert Recipes for everything from Pistachio Bars to soft Pistachio Loaf ideas that highlight that distinct, buttery nuttiness. You might even like combining chocolate with pistachio in a layered Chocolate Pistachio Cake.

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Save and Share Your Pistachio Tiramisu Experience

This pistachio tiramisu recipe brings comfort, ease, and flavor in every layered slice. It’s a dessert that feels considered without being complicated.

Save this recipe to your Pinterest board to keep it handy, and if you try it, I’d love to hear how it turned out. Did you use amaretto or skip it? Did you pulse your pistachio topping to a fine dust or leave it with crunch? Leave your tips and thoughts in the comments so we can all learn from each other.

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