Pistachio Tiramisu Recipe

A square slice of creamy layered dessert topped with crushed pistachios sits on a beige plate, with the remaining dessert visible in the background.

5 from 1 vote

This creamy pistachio tiramisu recipe is a no-coffee, eggless twist on the Italian classic with green tea soaked ladyfingers and pistachio mascarpone cream.

Prep Time20

Total Time20

Course: Dessert

Cuisine: World

Keyword: pistachio

Servings: yields

Calories: 410kcal

Equipment

Ingredients

For the ladyfingers:

1 cup Milk hot
2 bags Green tea read recipe notes
30-40 Ladyfingers (savoyardi)

For the cream:

1¾ cups Mascarpone
1 cup Powdered sugar
1 teaspoon Vanilla bean paste
100 g Pistachio paste
1½ cups Heavy cream, cold

For topping:

Crushed pistachios

US Customary - Metric

Instructions

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 8x12-inch (20x30 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