Pistachio Tiramisu

How to make Pistachio Tiramisu

This pistachio tiramisu is creamy, rich and beautifully layered for a dessert that feels both elegant and indulgent. With soft soaked biscuits, a smooth pistachio mascarpone filling and a generous pistachio topping, it is the kind of dessert that looks impressive and tastes even better after chilling. Perfect for special occasions or whenever you want a dessert that feels luxurious and comforting at the same time.

1. 1In a bowl, whisk together the mascarpone, Greek yogurt, pistachio cream, honey and vanilla extract until smooth.
2. 2In a separate bowl, whip the heavy cream until soft peaks form.
3. 3Gently fold the whipped cream into the pistachio mascarpone mixture until light and creamy.
4. 4Mix the espresso with a little milk and let it cool if needed.
5. 5Dip the ladyfingers quickly into the espresso mixture.
6. 6Arrange a first layer of soaked ladyfingers in your dish.
7. 7Spread part of the pistachio cream filling over the first layer.
8. 8Repeat with another layer of soaked ladyfingers and more filling.
9. 9Smooth the top evenly.
10. 10Chill in the refrigerator for at least 4 hours, or overnight, until fully set.
11. 11Before serving, top generously with chopped pistachios.
12. 12Slice and serve cold.

Tips for the best result

• Do not soak the ladyfingers for too long or the texture can become too wet
• Chill the tiramisu well before slicing for cleaner layers
• Use a generous pistachio topping for the best finish
• Overnight chilling gives the best texture and flavor

Recipe FAQ