This easy, no-bake Pistachio Tiramisu is made with mascarpone, real pistachio paste, and green tea–soaked ladyfingers. Eggless, alcohol-free, and perfect for any occasion!
If you love classic tiramisu but want something more refreshing and unique, this Pistachio Tiramisu is the answer. It’s a light, creamy dessert made with layers of green tea–soaked ladyfingers and a whipped pistachio mascarpone cream that melts in your mouth. Think of it as a fusion between my beloved Classic Tiramisu and my reader-favorite Homemade Pistachio Paste, and yes, it’s just as dreamy as it sounds.
How to Make Pistachio Tiramisu
Watch the full video recipe to learn how to make the best pistachio tiramisu. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
No coffee, no alcohol, no eggs – kid-friendly & allergy-friendly
No baking required, just mix, layer, and chill.
Perfect make-ahead dessert for holidays, dinner parties, or meal prep.
Ingredients & Substitutions
Ladyfingers (Savoiardi): Traditional and perfect for soaking. You can also use sponge cake slices or homemade ladyfingers.
Milk + Green Tea Bags: Instead of espresso, I soak the ladyfingers in warm green tea-infused milk. Choose mild varieties like jasmine or sencha. Alternatively, you can use chamomile for a floral twist. To keep it classic, use espresso or brewed coffee.
Mascarpone Cheese: The base of most tiramisu recipes. Make sure it’s full-fat and at room temperature for easy mixing. This step, in particular, ensures a smooth texture.
Powdered Sugar: Blends smoothly into the mascarpone. You can adjust the amount based on your sweetness preference.
Vanilla Bean Paste: Adds depth and complexity. Vanilla extract works too, but the paste gives a more intense flavor. Furthermore, it adds lovely vanilla specks to the cream.
Pistachio Paste: The star ingredient in this mascarpone pistachio dessert. See the section below for more details on what to use.
Cold Heavy Cream: Helps give the cream structure and fluff. Always start with cold cream for best whipping results.
Crushed Pistachios: For garnish and crunch. Optional, but highly recommended!
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
All About Pistachio Paste (Pistachio Cream)
Pistachio paste is what gives this pistachio mascarpone cake its signature flavor and creamy green color. I always recommend making your own pistachio paste at home—it’s easy, affordable, and lets you skip unnecessary sugars or oils.
Good-quality pistachio paste (also called pistachio butter or pistachio cream) should have just one ingredient: pistachios. No added oils, no sugar, no preservatives.
If you’re short on time, store-bought paste works too. Just check the ingredients label. Avoid sweetened pistachio spreads meant for toast, they’ll alter the flavor and consistency of this dessert. Moreover, they often include added oils or thickeners. Instead, opt for pure nut butters when in doubt.
What to Do With Leftover Pistachio Paste
Got some extra pistachio paste? Good news—it won’t go to waste. Here are some delicious ways to use it:
Looking to make this eggless tiramisu recipe work for different diets or occasions? Here are a few tested swaps:
Dairy-free: Use dairy-free mascarpone alternatives and coconut whipped cream.
Gluten-free: Choose gluten-free ladyfingers or thin slices of almond flour cake.
Low-sugar: For a lower sugar version, use a sugar substitute like powdered erythritol or monk fruit.
Vegan version: Combine vegan cream cheese and whipped coconut cream for the filling.
Matcha twist: Replace green tea with matcha powder for a stronger tea flavor
Chocolate pistachio tiramisu: Add a layer of chopped dark chocolate between the layers.
Expert Tips to Make the Best Pistachio Tiramisu
Trust me, I’ve made tiramisu with pistachio cream so many times—and shared the process with millions of viewers across YouTube, Facebook, and Instagram. Therefore, you can follow these tips with confidence. Here are the pro tips you need:
Don’t oversoak the ladyfingers – Just a quick dip is enough or they’ll fall apart. Otherwise, the layers may turn soggy.
Use cold heavy cream – It whips up faster and holds better.
Room temp mascarpone – Makes mixing smooth and lump-free.
Chill overnight – The flavors deepen and texture sets better with time.
Use quality pistachio paste – More on this in the section below!
How to Store Pistachio Tiramisu
This Italian pistachio dessert is best made ahead of time. In other words, it’s the perfect no-fuss treat.
Fridge: Store covered in the refrigerator for up to 3 days. Use a tight-fitting lid or wrap the dish well.
Freezer: I don’t recommend freezing. The texture of the whipped cream may change once thawed.
Leftovers: Eat as-is or layer into dessert cups for a fancy twist.
This creamy pistachio tiramisu recipe is a no-coffee, eggless twist on the Italian classic with green tea soaked ladyfingers and pistachio mascarpone cream.
Infuse the milk: In a small saucepan, heat the milk until just simmering. Remove from heat, add the green tea bags, and let steep for 10 minutes. Remove the tea bags and allow the milk to cool to room temperature.
Make the pistachio cream: In a large mixing bowl, beat mascarpone until creamy and smooth. Add powdered sugar, vanilla bean paste, and pistachio paste. Mix until fully combined. Pour in the cold heavy cream and whip everything together until stiff peaks form. Do not overbeat.
Assemble: Quickly dip each ladyfinger into the cooled green tea milk (1–2 seconds max) and arrange a single layer in an 8×12-inch (20×30 cm) dish. Spread half the pistachio cream over the ladyfingers. Repeat with a second layer of dipped ladyfingers, followed by the remaining cream.
Chill: Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the tiramisu to set.
Serve: Just before serving, top with crushed pistachios for added crunch and visual appeal.
Video
Notes
Don’t oversoak the ladyfingers: A quick dip in the tea-infused milk (or coffee, if you prefer) prevents sogginess while still absorbing flavor.
Chill overnight: Let the tiramisu sit in the fridge for at least 4 hours, or overnight, to allow the flavors to develop and the layers to set.
Pistachio paste: Use 100% pistachio paste with no added sugar or oils. If using store-bought, check the label. You can also make homemade pistachio paste.
Top just before serving: Sprinkle the crushed pistachios right before serving to maintain their crunch.
Use coffee instead of tea: If you prefer a classic flavor, you can substitute green tea with coffee for a more traditional tiramisu twist.
Storage: Store in the fridge, tightly covered, for up to 3-4 days. Best enjoyed within 24–48 hours.
FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations read the whole article.
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.
Keyword pistachio
FAQs
Can I use coffee instead of tea for dipping the ladyfingers?
Yes, you can substitute the green tea with coffee if you prefer a more classic tiramisu flavor. Simply brew strong coffee, let it cool, and dip the ladyfingers just as you would with the tea-infused milk. This gives the tiramisu a deeper, more traditional taste while still incorporating the pistachio flavor.
What kind of pistachio paste should I use?
For the best results, use high-quality pistachio paste made from 100% pistachios. You can find it in specialty stores or make it yourself. Avoid pistachio pastes with added sugars or oils, as they can affect the flavor and texture of the tiramisu.
Can I freeze Pistachio Tiramisu?
While tiramisu can be frozen, it’s not recommended for this version, as freezing may affect the texture of the mascarpone and whipped cream layers. If you must freeze it, do so before adding the crushed pistachios and thaw in the fridge overnight before serving.
Can I make pistachio tiramisu without green tea?
Yes! You can use plain milk, pistachio milk, or almond milk instead. For example, chamomile tea is a great option for a floral variation. For a floral twist, try steeping with chamomile.
Best dessert I’ve ever tried! thanks for the recipe.