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Side view of a Pistachio Tiramisu slice on a white plate showing distinct layers of coffee sponge and pale pistachio-green mascarpone cream.

Pistachio Tiramisu with Silky Mascarpone and Roasted Kernels

This Pistachio Tiramisu features espresso-soaked ladyfingers layered with a pale green pistachio mascarpone cream. Finished with crushed bright green pistachios and whole roasted kernels, it is a sophisticated, no-bake Italian dessert masterpiece.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 9 slices
Course: Desserts
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Tiramisu Ingredients
  • 200 g Savoiardi Ladyfingers Approximately 24-30 biscuits
  • 500 g Mascarpone Cheese Room temperature
  • 240 ml Heavy Whipping Cream Cold
  • 100 g Pure Pistachio Paste Dark green, unsweetened
  • 100 g Granulated Sugar
  • 300 ml Strong Espresso Room temperature
  • 50 g Roasted Pistachios Divided (crushed and whole)

Equipment

  • 1 Electric Hand Mixer Used for whipping cream and mascarpone.
  • 1 Offset Spatula Essential for creating the 'swooshed' top layer.
  • 1 Shallow Bowl For dipping ladyfingers into espresso.
  • 1 8x8 inch Glass Dish To showcase the beautiful layers.

Instructions
 

Assembly
  1. Beat mascarpone and 80g of pistachio paste until smooth and pale green. In a separate bowl, whip heavy cream and sugar to stiff peaks, then fold into the mascarpone mixture.
  2. Quickly dip ladyfingers into espresso (1 second per side) and line the bottom of an 8x8 dish. Spread half the pistachio cream over the top.
  3. Repeat with another layer of espresso-soaked ladyfingers. Top with the remaining cream, using a spatula to create decorative swooshes.
  4. Generously dust with crushed bright green pistachios and scatter whole kernels. Chill for at least 6 hours before serving with a dollop of pistachio paste on the side.

Notes

Ensure the heavy cream is very cold before whipping for maximum stability.
Use 100% pure pistachio paste for the most authentic color and flavor.
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