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If you love pistachios and have a soft spot for classic tiramisu, this one’s going to steal your heart! It’s a creamy, cardamom-scented pistachio tiramisu inspired by the beloved Italian dessert.
Think ladyfinger cookies soaked in nutty pistachio milk, layered with a light & fluffy mascarpone cream infused with freshly ground cardamom and a generous dose of pistachio magic. It’s luxurious, flavorful, and unapologetically comforting. And guess what? You only need 8 ingredients (yes, that includes sugar and cardamom!) to make it happen.
After the incredible response to my rose tiramisu (so many of you made it and loved it, thank you!), I couldn’t resist dreaming up a new version, and here it is. This pistachio tiramisu is inspired by the classic Italian dessert, but make no mistake, it has an identity of its own.
This isn’t my invention. I’ve been seeing pistachio tiramisu pop up on social media for the past few years and couldn’t stop gawking at it. I finally decided to try my own spin on it and this is the version I came up with.
Just like the rose one, where ladyfingers are soaked in rose milk, this one uses pistachio cream milk to drench the cookies. No raw eggs, no coffee, no cocoa.It’s delicate,fragrantly spiced, and absolutely spoon-licking good!
You can totally add a shot of espresso to the pistachio milk if you’re into coffee flavors. I usually skip it though becasue my kids aren’t fans of coffee desserts, and honestly, the recipe still works beautifully for everyone.
Just 8 Ingredients Between You and Dessert Bliss
- Ladyfinger Cookies – They’re pretty easy to find in the cookie aisle at most grocery stores (I purchase mine on amazon). Ladyfingers are essential for the structure. They soak up all that pistachio goodness and help hold the dessert together, just like they do in classic tiramisu.
- Pistachio Cream — I get mine from Amazon. I’ve seen it at Costco too, but that’s a deliciously dangerous zone, so I avoid buying the whole tub. One spoon turns into ten before you know it.You get it, right?
- Green Cardamom Powder – I grind my green cardamom at home, always. The scent is unmatched & I feel even the best store-bought brands don’t come close. Plus, I’ve noticed that in light-colored desserts like this one, the color stays beautifully pale when you use freshly ground cardamom. No weird specks or muddy tones, just that soft, dreamy look and the a balmy flavor.
- Milk – I use whole milk for its rich flavor. Skim milk will work finr too!
Instructions
- Step 1: Add pistachio cream, whole milk and green cardamom powder.
- Step 2: Using a whisk, mix to combine. Your pistachio cream milk is ready.
- Step 3: In a large bowl, add pistachio cream, softened mascarpone cheese, cardamom powder, sugar and super cold heavy cream.
- Step 4: Using a hand mixer, beat for 2-3 minutes until the mixture is smooth and creamy. Don’t overheat.
5. Step 5: Dip the ladyfingers on both sides in pistachio milk for 2-3 seconds (don’t soak long else they get soggy and break).
6. Step 6: Layer the soaked ladyfingers in a single layer in the setting dish.
7. Step 7: Using a spatula, spread about half of the mascarpone mixture evenly over the soaked ladyfingers. Add crushed pistachios(optional).
8. Step 8: Add another layer of milk-dipped ladyfingers right on top, then finish with the remaining mascarpone mixture, smoothing it out gently to cover the entire surface.
9. Step 9 : Finish with the remaining mascarpone cream mixture and smoothen it out gently to cover the entire surface.
10. Step 10 : Spread a thin layer of pistachio cream over the top, just lightly warmed so it’s easier to drizzle and spread. Let chill for atleast 6 hours. Decorate as you like(I add pistachios for crunch). Slice & serve!
Recipe Tips
- Pistachio butter is quite heavy, and adding too much can make the tiramisu feel dense and overly rich instead of soft and light like it’s meant to be. Use the propotions mentioned in the recipe.
- Secondly, pistachio cream is quite sweet, so feel free to adjust the quantity of granulated sugar as per taste.
- For the best flavor, make the tiramisu a day ahead. The flavors mingle and soak beautifully and its softer.
Pistachio Tiramisu (Raw Eggfree, No Coffee)
This pistachio tiramisu is a dreamy twist on the Italian classic, made with pistachio milk-soaked ladyfingers, cardamom-kissed mascarpone, and no raw eggs or coffee.
Ingredients
For Creamy Pistachio Milk
- 1 cup whole milk
- ¼ cup heavy cream
- ¼ teaspoon green cardamom powder
- 3 tablespoon pistachio cream sweetened (We love this one)
For The Pistachio Mascarpone Cream
- 227 g (8oz) mascarpone cream
- ⅓ cup granulated sugar or as needed
- 100 g pistachio butter sweetened
- ¼ teaspoon green cardamom powder
- 1 cup heavy cream ice cold
For Layering & Garnish
- 20-22 Italian lady finger cookies
- ⅓ cup crushed pistachios divided
- 2 tablespoon pistachio butter sweetened, lightly warmed
Instructions
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In a wide & small bowl, whisk together 4 tablespoon pistachio cream, ¼ teaspoon green cardamom powder, ¼ cup heavy cream and 1 cup whole milk until fully combined. Your pistachio cream milk is now ready.
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In a seperate large mixing bowl, combine ⅓ pistachio cream, softened mascarpone cheese, green cardamom powder, sugar, and ice-cold heavy cream.
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Using a hand mixer, beat for 2-3 minutes until the mixture is smooth and creamy. Don’t overheat else the mixture could seperate or become overly thick and wont be spreadable.
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Working one at a time, dip each ladyfinger into the pistachio milk for 2–3 seconds, flipping to coat both sides. Be careful not to soak them too long, or they may become soggy and fall apart.
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Arrange the milk dipped ladyfingers in a single layer in your serving dish(8by8 pan works fine). Then use a spatula to gently spread half of the mascarpone-pistachio mixture evenly over them.
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Sprinkle 1 tablespoon crushed pistachios over the layer, if desired, for added texture and flavor.
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Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream mixture. Smoothen it out to fully cover the top.
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Lightly warm a small amount of pistachio cream(makes it easier to spread and drizzle). Pour it over the surface. Spread it thinly to cover the top and add a glossy finish.
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Refrigerate for at least 6 hours, preferably overnight, to allow the dessert to fully set.
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Just before serving, decorate as you like. I like to add extra chopped pistachios for they add a delightful crunch and contrast of texture.Slice carefully and serve chilled!
Notes
- You can totally add a shot of espresso to the pistachio milk if you’re into coffee flavors.
- Pistachio butter can be pretty heavy, so if you go overboard, the tiramisu might end up tasting dense instead of soft and light like it should. Stick to the proportions in the recipe they really do matter.
- Also, pistachio cream is on the sweeter side, so feel free to tweak the amount of sugar to suit your taste.
- And if you can, make this a day in advance. The flavors get a chance to really come together, and the texture turns extra soft and dreamy.