Last updated on September 26th, 2025.
Delicate layers of coffee-soaked ladyfingers paired with a rich mascarpone filling infused with pistachio praline (caramel paste) cream create the ultimate Pistachio Tiramisu. This dessert stands out for its perfect balance of bold coffee bitterness and the sweet, caramelized flavor of pistachio praline paste.
There’s a good reason pistachio is the star in so many Italian desserts and pastry like these Homemade Pistachio Cornetto (Italian croissants) ; it’s incredibly delicious and pairs perfectly with coffee, making it the ultimate ingredient with a deep, and distinguish flavor profile for tiramisu (and also Pistachio Pound Cake). It is creamy, soft, and a refreshing twist to the most iconic dessert with a beautiful natural green hue.
Ingredients
For the Ladyfingers Base:
- Italian ladyfingers (Savoiardi). Some brands are more cakey than others, and I recommend getting the ones that are more on the dry side. They soak the coffee best.
- Brewed espresso or coffee, cooled. You can skip this part since this is a twist to the classic dessert, but I do not recommend. The coffee is what gives the Tiramisu its signature taste.
- Optional: add 2-4 Tablespoons of Pistachio Liquor for the grown up version (do not serve kids).
For the Pistachio Mascarpone Filling and Topping
- My Two Ingredients Pistachio Praline. Praline is a paste made of caramel processed with a nut, pistachio in our case. This is what gives the dessert the deep, rich and amazing pistachio flavor. Of course you can replace it with this Homemade Pistachio cream. It is ok to use store-bough cream, but please do not use pudding, it is not the same.
- Egg yolks. This is a no-bake dessert, and since we are using raw egg yolks, we will “cook” them over a double-boiler. If you have any concerns, use egg yolks from pasteurized eggs.
- Sugar. Only half of the amount we would normally use, to balance the sweetness coming from the pistachio praline.
- Mascarpone cheese (cold). Do not replace it with cream cheese, we are making tiramisu not a cheesecake.
- Heavy cream.
- Finely chopped pistachios, for the topping.
A note about the pistachio flavor: Pistachio, while has a distinguished flavor, it is on the mild side and I recommend you to try the cream before you assemble the tiramisu. Personally I tasted the unique flavor of the nut right away, but if you feel you need a bit more, you can either add more paste, or fold in Finley chopped pistachios.
Make the Filling
- Place the egg yolks, and sugar in a medium bowl and set the bowl over a deep sauce pan filled with 1-inch simmering water over medium-low heat.
- Whisk the yolks with the sugar until the sugar has mostly melted and you have a pale yellow mixture.
- Transfer the mixture into a clean large bowl and mix in the praline. (use a hand mixer).
- Mix in the mascarpone cheese.
- Pour in the heavy cream and whip (use a hand mixer, or a stand mixer) until the mixture is thick, same consistency as sour cream.
Assemble
- Quickly dip each ladyfinger into the cooled espresso (don’t over-soak, just a second or two).
- Line the bottom of an 8×8-inch dish or similar-sized serving dish at least 2.5-inch height.
- Spread half of the pistachio mascarpone filling over the ladyfingers.
- Repeat with a second layer of dipped ladyfingers and the remaining filling.
- Smooth the top and garnish with crushed pistachios and shaved white chocolate, if desired. (I recommend garnishing right before serving)
Yields
This recipe makes one 8×8 dish which is approximately 10-12 servings, or more if cut into smaller squares.
Store and Make Ahead
Pistachio tiramisu should be made ahead and chilled for at least 6 hours, ideally overnight. This allows the cream to set, and the flavors to meld.
Cover tightly with plastic wrap or a lid and refrigerate for up to 3 days. Not recommended for freezing, as the texture of the mascarpone may change.
Pistachio Tiramisu | Made with Pistachio Praline
Ingredients
For The Cookies Base
- 1 1/2 Cups (360) Cold strong coffee
- 24 Ladyfingers
For The Cream
- 6 Large Egg yolks
- 1/2 Cup (100g) Granulated sugar
- 1 Cup (300g) Pistachio Praline
- 2 Cups (225G) Mascarpone cream, cold
- 1 Cup Heavy cream
Instructions
Make The Cream
- To set up a double boiler, place a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.
- Place a bowl over the pan, it should be bigger and not touch the water. Place the egg yolks and sugar in the bowl and whisk until you have a pale yellow mixture and the sugar is mostly dissolved.
- Pour the mixture into a large bowl, and mix in the pistachio praline.
- Mix in the mascarpone cheese.
- Pour the heavy cream and mix until you have a thick, soft mixture (like sour cream).
Assemble
- Pour the coffee into a wide deep bowl, then dip the bottom of the cookies in the coffee. (only for 2 seconds)
- Arrange the cookies at the bottom of your serving dish in an even layer.
- Evenly spread half of the cream over the cookies layers.
- Arrange another layer of coffee sokaed cookies over the cream layer, then top it with the rest of the mascapone cream.
- Top with plastic wrap and refrigerate for at least 6 hours, preferably over night.
- Right before serving, sprinkle Finley crushed pistachios, or dust with cocoa powder.
Tiramisu with pistachios YES 💚 do we let the yolks and sugar cool before adding the pistachio cream and heavy cream? Or do we just add it while hot? Thank you
You can if you want, but you don’t really need to. The Praline will balance the temperature.