Creamy Pistachio Tiramisu with White Chocolate
This stunning pistachio tiramisu features espresso-soaked ladyfingers and a rich pistachio cream. A Dubai-inspired dessert topped with white chocolate and nuts.
This pistachio tiramisu is the nutty, sophisticated cousin of the classic Italian coffee dessert. While traditional cocoa is fine for a Tuesday, this version leans into the decadence of a pistachio cream tiramisu, using high-quality pistachio paste to achieve a vibrant green hue and a deep, toasted flavor that balances the bite of espresso.
Inspired by the viral flavors of a Dubai pistachio tiramisu, we’ve swapped the standard zabaglione for a more stable, whipped mascarpone base folded with real nut butter. The result is a lush, velvety texture that holds its shape beautifully while maintaining that signature melt-in-the-mouth quality.
The key to this recipe is patience; the ladyfingers need time to soften and the flavors need to marry. Topped with shaved white chocolate and crushed kernels, it is a show-stopping finish to any dinner party.
Ingredients
The Pistachio Cream
- 500g (17.6 oz) Mascarpone cheese, cold
- 240ml (1 cup) Heavy whipping cream, cold
- 150g (5.3 oz) Smooth pistachio paste (unsweetened 100% pistachio is best)
- 100g (3.5 oz) Powdered sugar
- 1 tsp Vanilla bean paste
The Soak and Assembly
- 300ml (1.25 cups) Strong espresso or very strong brewed coffee, cooled
- 2 tbsp Coffee liqueur (optional)
- 24-30 Savoiardi ladyfingers
- 50g (1.7 oz) Shelled pistachios, finely crushed
- 50g (1.7 oz) White chocolate, for shaving
Instructions
- 1
Whisk the cold heavy cream in a chilled bowl until stiff peaks form, then set aside in the refrigerator.
- 2
Beat the mascarpone, pistachio paste, powdered sugar, and vanilla in a separate large bowl until smooth and fully combined.
- 3
Gently fold the whipped cream into the pistachio mascarpone mixture using a spatula until no white streaks remain, being careful not to deflate the air.
- 4
Combine the cooled espresso and coffee liqueur in a shallow dish.
- 5
Dip each ladyfinger into the coffee for exactly 1-2 seconds per side; they should be moistened but not falling apart.
- 6
Arrange a single layer of soaked ladyfingers in the bottom of an 8x8 inch (20x20 cm) baking dish.
- 7
Spread half of the pistachio cream over the ladyfingers, smoothing the top with an offset spatula.
- 8
Repeat with a second layer of soaked ladyfingers and top with the remaining pistachio cream.
- 9
Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
- 10
Before serving, sprinkle the crushed pistachios over the top and use a vegetable peeler to create large shavings of white chocolate across the surface.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 645 kcal
- Protein
- 9 g
- Carbs
- 41 g
- Fat
- 50 g
- Fiber
- 3 g
- Sugar
- 26 g
- Sodium
- 85 mg
Tips
- → Use 100% pure pistachio paste (the kind that is just ground nuts) rather than 'pistachio cream' spread, which often contains palm oil and excess sugar.
- → Don't over-soak the ladyfingers. A quick plunge is all they need, as they will continue to absorb moisture from the mascarpone as the dessert rests.
- → For the cleanest slices, use a sharp knife dipped in hot water and wiped clean between every single cut.
FAQ
Can I make this pistachio tiramisu without eggs?
Yes, this specific recipe is egg-free. It relies on the combination of mascarpone and whipped heavy cream for structure, making it safer for those avoiding raw eggs.
How do I prevent my pistachio cream tiramisu from being runny?
Ensure your mascarpone and heavy cream are very cold before whipping. Also, avoid over-mixing once you fold the two together, as over-working mascarpone can cause it to break and lose its thickness.
Where can I find pistachio paste?
You can find it at specialty baking stores, Italian grocers, or online. Look for '100% Pistachio Paste.' If you can't find it, you can make your own by blending toasted, peeled pistachios in a high-powered food processor until completely liquid.
You might also like
DessertBiscoff Tiramisu with Cookie Butter Mascarpone Cream
This easy biscoff tiramisu swaps ladyfingers for speculoos cookies dipped in espresso. A no bake biscoff tiramisu that is creamy, spiced, and deeply addictive.
Dessert15-Minute Tiramisu Cups: An Easy No Bake Dessert
This 15-minute tiramisu cup recipe is the ultimate easy no bake dessert. Layers of espresso-soaked ladyfingers and whipped mascarpone cream make for an elegant, fast treat.
DessertBiscoff Tiramisu with Cookie Butter Mascarpone Cream
This biscoff tiramisu swaps ladyfingers for espresso-dipped speculoos cookies and mashes cookie butter into a silky mascarpone cream for the ultimate no-bake treat.
DessertMidnight Chocolate Olive Oil Cake
One bowl, one whisk, no mixer. A deeply fudgy chocolate cake that gets its silky crumb from good olive oil and stays moist for days.