I layer coffee-soaked ladyfingers between creamy mascarpone mixed with pistachio paste, then chill it until firm. The result is a luscious, nutty no-bake dessert topped with crunchy crushed pistachios and white chocolate—a festive twist on classic tiramisu.
Why You’ll Love This Recipe
I love that this tiramisu skips raw eggs yet delivers the same decadent texture. It’s easy to assemble, make ahead, and full of vibrant pistachio flavor balanced with smooth mascarpone. Plus, the crunch from the nuts and the aromatic coffee-soaked biscuits always gets me rave reviews.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ladyfingers (Savoiardi style)
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Strong coffee or espresso (cooled)
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Mascarpone cheese
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Heavy cream
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Pistachio paste or pistachio cream
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Granulated or powdered sugar
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Vanilla extract
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Crushed pistachios (for garnish)
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Optional: white chocolate shavings or drizzle
directions
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I whip the heavy cream with sugar and vanilla until it holds soft peaks.
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I fold in mascarpone and pistachio paste until smooth and fully combined.
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I quickly dip each ladyfinger into cool coffee and arrange a layer at the bottom of my dish.
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I spread half the pistachio-mascarpone cream over the soaked biscuits.
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I repeat the layering: dipped ladyfingers, then spread the remaining cream.
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I top it with crushed pistachios and white chocolate shavings (if I have them).
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I cover the dish and chill for at least 4 hours (or overnight)—this helps the flavors meld and the layers set.
Servings and timing
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Serves: about 10–12
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Prep time: ~20 minutes
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Chill time: minimum 4 hours, ideally overnight
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Total time: ~4 hours 20 minutes (hands-on time ~20 minutes)
Variations
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Make it dairy-free by using vegan mascarpone and whipping cream.
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Sweeten the espresso dip with pistachio butter or amaretto for added depth.
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Add a chocolate layer—white chocolate ganache or drizzle complements the pistachio beautifully.
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Swap coffee for milk or almond milk for a non-coffee version.
storage/reheating
I keep leftovers tightly covered in the fridge for up to 3 days. Since it’s a chilled dessert, no reheating is needed—just serve straight from the fridge.
FAQs
What if I can’t find pistachio paste?
I make my own by blending roasted pistachios until smooth or use store-bought pistachio cream—either works beautifully.
Can I make individual servings?
Absolutely—I layer the ingredients in glasses or jars for lovely single-serve presentations.
Is it possible to freeze this tiramisu?
Yes, you can freeze it in individual portions for up to 1–2 months—just thaw overnight in the fridge.
Can I skip the coffee?
Yes! For a coffee-free version, I dip ladyfingers in milk or a flavored syrup like pistachio-amaretto.
How do I prevent soggy ladyfingers?
I dip each finger briefly—just enough to coat—so it absorbs flavor without going mushy.
Conclusion
I love this Eggless Pistachio Tiramisu because it’s easy, elegant, and egg-free—yet delivers all the richness and texture of traditional tiramisu. The bright pistachio flavor makes it perfect for holidays or any time I want a show-stopping dessert without baking.
Print
Eggless Pistachio Tiramisu
A luscious, no‑bake twist on classic tiramisu—layers of creamy mascarpone and nutty pistachio cream on delicate ladyfingers for a light yet indulgent dessert.
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
Ingredients
Pistachio Cream:
1 cup shelled pistachios (unsalted)
2 Tbsp sugar
2 Tbsp milk
Mascarpone Layer:
1 cup mascarpone cheese, room temperature
½ cup heavy cream
¼ cup powdered sugar
1 tsp vanilla extract
Assembly:
24–30 ladyfingers
½ cup strong brewed coffee or espresso, cooled
2 Tbsp pistachio liqueur (optional)
Chopped pistachios, for garnish
Unsweetened cocoa powder or matcha powder (optional, for dusting)
Instructions
In a small food processor, pulse pistachios and sugar until finely ground. With the motor running, stream in milk until a smooth pistachio paste forms.
In a mixing bowl, whip heavy cream with powdered sugar and vanilla to stiff peaks. Gently fold in mascarpone until fully incorporated.
Reserve ¼ cup of pistachio paste for topping. Swirl the remaining into the mascarpone mixture until pale green and marbled.
In a shallow dish, combine cooled coffee and pistachio liqueur (if using). Quickly dip each ladyfinger just to moisten (do not soak).
Arrange half the soaked ladyfingers in an even layer in a 9×9‑inch dish. Spread half the creamy mixture over them.
Repeat layering with remaining ladyfingers and cream. Smooth the top.
Drizzle reserved pistachio paste over the surface. Chill for at least 4 hours (or overnight) to set.
Just before serving, dust with cocoa or matcha powder and sprinkle with chopped pistachios.
- Prep Time: 20 minutes
- Chill Time:4 hours:
- Category: Dessert
