Go Back
–+ servings
A glass trifle bowl filled with pistachio tiramisu on a table with a spoon and kitchen napkins.

Easy Pistachio Tiramisu Recipe (video)

45 minutes prep + 0 minutes cook
12 cups
Easy, no-bake Pistachio Tiramisu with homemade pistachio paste, whipped cream filling, and lady finger cookies dipped in espresso.

Ingredients 
US Customary - Metric

For Pistachio Paste:

  • 1 1/2 cups shelled, roasted pistachios, salted or unsalted
  • 1/3 cup heavy cream

For Filling:

  • 16 oz cream cheese, softened at room temp; or mascapone
  • 2 tsp vanilla extract
  • 3 cups powdered sugar
  • 3 cups heavy cream, divided
  • 48 to 60 lady finger cookies, (crispy and hard)
  • 2 cups espresso, or strong brewed coffee
  • 2 oz Irish Cream, Coffee Liqueur, or Pistachio Liqueur

Instructions

Preparing Pistachio Paste:

  • Prepare the pistachio paste: Place the shelled pistachios into a food processor and pulse until the nuts are finely ground. Remove about ½ cup of ground pistachios and set them aside for later.
  • To the ground pistachios, add 1/3 cup of heavy cream and continue to pulse until a thick, smooth paste forms. Transfer the paste into a bowl and set aside.

Making the Filling:

  • Place the softened cream cheese or mascarpone cheese into a large mixing bowl. Beat the cheese for a few minutes until it’s creamy and smooth.
  • Next, add in the pistachio paste and vanilla extract. Beat for about a minute until the paste and cheese are combined.
  • Add the powdered sugar and 1 cup heavy cream next. Mix for a few minutes until the mixture is creamy and smooth.
  • In a separate bowl, whisk the remaining 2 cups of chilled heavy cream until stiff peaks form, about 4 to 5 minutes.
  • Add approximately 1 ½ cups of the whipped cream to the pistachio mixture and use a spatula to gently fold in the cream.
  • Add the remaining whipped cream and fold gently until the whipped cream and pistachio mixture are well combined. The mixture should be fluffy and creamy.

Assembling the Tiramisu:

  • Prepare approximately 2 cups of espresso or strong brewed coffee and pour into a shallow casserole tray to cool. Stir in the liqueur, if using.
  • Assemble the dessert into a trifle bowl, casserole dish, or individual serving cups/bowls.
  • Work with 2 to 3 cookies at a time; soak them lightly in the espresso, then layer into the trifle bowl. Create a single layer of cookies, then add approximately 3 cups of the prepared pistachio filling. Spread the filling evenly to the edges and sprinkle with 2 to 3 tablespoons of finely ground pistachios.
  • Repeat this process of layering the cookies and pistachio filling; I usually do three layers of cookies. Add the remaining pistachio filling on top and level the cream with an off-set spatula.
  • Sprinkle the remaining finely ground pistachios on top.
  • Refrigerate the tiramisu for at least 1 hour prior to serving, or overnight for best results.

Nutrition

Calories: 877kcal | Carbohydrates: 95g | Protein: 17g | Fat: 49g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 210mg | Sodium: 217mg | Potassium: 1717mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1788IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 4mg