Name: Pistachio Tiramisu
Prep time: 2 h 20 min
Cook time: 15 min
Total time: 2 h 35 min
Cuisine: Vietnamese
Ingredients: 200g rice flour; 50g tapioca starch; 200ml coconut milk; 120g sugar; 1 tsp instant dry yeast; 60ml warm water (about 100°F or 38°C); 1/2 tsp vanilla extract (optional); 1/2 tsp pandan extract (optional, for flavor and color)

Why You’ll Love Pistachio Tiramisu Recipe

You can prepare most of it in advance — it’s a no‑bake dessert that only needs chilling.
The pistachio flavour elevates traditional tiramisu with a subtle nutty sweetness and a lovely colour.
It looks striking on the table — the marbled pistachio cream and chopped pistachios on top make it a true centrepiece.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Strong coffee
Savoiardi sponge fingers (ladyfingers)
Double cream (heavy cream)
Icing sugar (powdered sugar)
Mascarpone cheese
Pistachio cream (sweet pistachio spread)
Chopped pistachios (for decoration)

Directions

Whip the double cream with the icing sugar until soft peaks form. Meanwhile, beat together mascarpone and pistachio cream until smooth, then fold this mixture gently into the whipped cream.
Pour the coffee into a shallow dish. Quickly dip each ladyfinger on both sides (just a couple of seconds) so they absorb some coffee but don’t get soggy, then lay them in a single layer at the bottom of your dish.
Spread a layer of the pistachio‑mascarpone cream over the soaked ladyfingers. Add another layer of coffee‑dipped ladyfingers, then another layer of cream. Continue layering until you’ve used all ladyfingers, finishing with a top layer of the pistachio cream.
For decoration: place a bit of pistachio paste into a piping bag (or sandwich bag with the tip cut off) and pipe lines on top of the tiramisu. Drag a toothpick through the lines in the opposite direction to create a feathered pattern. Sprinkle chopped pistachios over the top.
Cover and refrigerate for at least 4–6 hours, ideally overnight. Remove from fridge about 20 minutes before serving so the flavours soften and come through.

Servings and timing

Serves 6.
Prep time: ~ 30 minutes.
Chilling time: ~ 6 hours (best overnight).
Total time: ~ 6 hours 30 minutes.

Variations

For a boozy version, you can add a splash of pistachio liqueur, amaretto, rum, or another liquor to the coffee before dipping the ladyfingers.
If you like stronger pistachio flavour, use slightly more pistachio cream.
Instead of a large dish, you can make individual servings in small glasses or ramekins for a more elegant presentation.

Storage/Reheating

Cover the tiramisu with clingfilm or transfer portions into an airtight container and store in the fridge. It will keep for 3–4 days. Serve chilled — there is no reheating for this dessert.

FAQs

How long should I chill the tiramisu before serving?

It should chill at least 4 hours, but ideally overnight. Chilling allows the cream to set and the flavours to meld, giving a better texture and taste.

Can I make pistachio cream from scratch if I don’t have store‑bought pistachio spread?

Yes — using ground pistachios blended with a bit of sugar and neutral oil or butter works, but the texture and sweetness may vary slightly from store‑bought pistachio cream.

What can I use if I don’t have savoiardi (ladyfingers)?

You could try another firm sponge biscuit or light sponge cake. However, savoiardi are preferred because they absorb the coffee well while keeping structure.

Do I have to use mascarpone cheese?

Mascarpone gives tiramisu its classic creamy texture. Substitutes may alter the flavour and consistency significantly, so it’s not recommended.

Can I skip the icing sugar and use granulated sugar instead?

You could, but powdered (icing) sugar dissolves more quickly and uniformly, giving a smoother cream. Granulated sugar may feel slightly grainy unless fully dissolved.

Can I add alcohol to the cream instead of the coffee soak?

Yes — some versions do add liqueur (e.g. amaretto, rum) to the cream mixture instead of (or in addition to) the coffee soak for extra depth of flavour.

What if my ladyfingers get too soggy when dipped?

Make sure you dip them only for a couple of seconds, just enough to absorb some coffee. Over-soaking will make them collapse and give the tiramisu a soggy texture.

Can I make this tiramisu eggless?

Yes — this particular pistachio tiramisu uses cream, mascarpone, and pistachio cream — no eggs, making it simpler and lighter.

How far in advance can I prepare the tiramisu?

It’s ideal to prepare it the day before serving (chilled overnight). The flavours meld better and the layers set nicely.

Can I freeze leftover tiramisu?

Freezing is not recommended — freezing can change the texture of the cream and the soaked biscuits, making the dessert watery or grainy once thawed.

Conclusion

This pistachio tiramisu is a delicious and elegant take on the classic dessert — nutty, creamy, and visually striking. With minimal hands‑on time and no baking required, it’s ideal for dinner parties or special occasions. Whip it up ahead of time, let it chill, and serve it chilled for a crowd‑pleasing dessert that blends the richness of mascarpone with the unique flavor of pistachios.