This Easy Pistachio Tiramisu No Eggs Recipe has pistachio coffee-soaked ladyfingers nestled in a whipped, pistachio cream filling made from pistachio paste, cream and mascarpone. This nutty take on a classic Italian favorite is an easy pistachio dessert that is perfect for special occasions or for just enjoying at home.
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In researching what to make for St. Patrick’s Day I was mulling over the usual “green flavors”. Pistachio stuck out to me as a flavor I had yet to fully explore. Tiramisu seems to be really having a moment in the food world right now, especially non-traditionally flavored tiramisu. Thus, this pistachio tiramisu was born. I adapted Serious Eats’ pistachio paste recipe for what I had on hand. I did not have pistachio oil, so I subbed a light olive oil, which worked pretty well. I did the same in my pistachio macarons.
This is my first foray into a nutty tiramisu, but I have experience with alternative tiramisu flavors, as I am a big time tiramisu lover. The first of which is my Blood Orange Tiramisu, which makes an excellent ode to the pinky-hued citrus. More recently, I developed a Cherry Tiramisu in response to an abundance of cherries in my fridge and was not disappointed. You can find all of my tiramisu variations in my desserts.
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Why you'll love this recipe
- This recipe can be made with homemade or store-bought pistachio paste.
- There are no raw eggs in this tiramisu, in case you do not like raw eggs in desserts.
- This is a no-bake dessert!
- You don't need a food processor, and a stand mixer is optional. This recipe can be achieved with just high speed hand beaters.
Ingredients
- Pistachio paste flavors the filling and makes a beautiful garnish.
- Granulated sugar sweetens the filling.
- Heavy whipping cream adds a whipped texture to the filling.
- Coffee and pistachio flavoring flavor the ladyfingers. You can use storebought lady fingers or make my homemade sponge fingers. Strong coffee is recommended.
- Kosher salt, vanilla extract and almond extract balance the overall flavor profile.
- The base of the creamy layer is mascarpone, which is traditional for tiramisu.
Although traditional tiramisu is made with raw eggs, I opted to make this a no eggs recipe, foregoing egg yolks and egg whites. Instead I use more whipped cream to add volume and richness.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize this easy pistachio tiramisu no eggs recipe to your liking:
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- No raw pistachios — use roasted pistachios for garnish.
- No mascarpone — if you can’t find mascarpone swap for the same amount of softened cream cheese.
- Homemade ladyfingers — make my homemade ladyfingers recipe.
- No granulated sugar — swap for powdered or brown sugar.
- Other garnish ideas — plain whipped cream, whole pistachios, cherries or chocolate.
- Cocoa powder — cocoa powder is a traditional garnish for tiramisu, and you can still use it for this pistachio version if you like. If you are going the chocolate route, you could include a chocolate ganache from my cherry tiramisu recipe between the layers, or even a white chocolate ganache.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to assemble pistachio tiramisu
Step 1: Beat the pistachio paste and ¼ cup of the heavy cream with a hand mixer or whisk until smooth in a large bowl. Add the mascarpone, vanilla, almond extract and salt. Beat until completely smooth. In the bowl of a stand mixer fitted with a whisk attachment, or in a separate bowl with beaters, combine the remaining 1 cup of heavy cream with the granulated sugar. Beat until stiff peaks. Add the whipped cream to the mascarpone mixture and fold with a rubber spatula until combined. Set aside.
Step 2: Whisk together the coffee, alcohol (if using) and pistachio flavoring in a shallow bowl or dish. Working with half of the ladyfingers, quickly dip each one, one at a time, into the coffee mixture and place them in a single layer covering the bottom of a 9x9-inch square pan.
Step 3: Top with half of the cream mixture, smoothing it out to the edges in an even layer.
Step 4: Dip the rest of the ladyfingers into the coffee mixture and create another layer. Top with the remaining cream mixture and smooth the top. Garnish with pistachio paste (loosened with water if needed) and chopped or ground pistachios*. Chill in the refrigerator until ready to serve, or for at least 4 hours and up to overnight.
Hot tips
- If you are making the pistachio paste from scratch, I highly recommend following Serious Eats’ instructions on how to blanch pistachios. Taking off the skins really helps the pistachio flavor shine. I made my pistachio paste from scratch and you can really taste the difference.
- I warmed up and added a bit of water to some pistachio paste to loosen it before transferring it to a piping bag for garnishing.
- This tiramisu can be made in any shape of baking dish of a similar size. In my other tiramisu recipes I use a 9-inch springform pan.
Recipe FAQs
Store leftover tiramisu in the refrigerator in an airtight container for 2-3 days.
I made my own, so I have not tried any store-bought varieties. However, I suggest this one as the ingredients are similar to the homemade version.
Yes, absolutely. Swap without issue.
Yes, double the recipe to fit in a 9x13 pan.
More recipes you'll love
Lastly, if you make this Pistachio Tiramisu recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Easy Pistachio Tiramisu No Eggs Recipe
Equipment
Ingredients
Tiramisu
- ⅔ cup pistachio paste (173g, 6 oz) store bought or homemade
- 1 cup mascarpone (8 oz) softened
- 1 ¼ cup heavy whipping cream (290g) chilled
- ⅓ cup granulated sugar (73g)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon kosher salt
- 1 tablespoon amaretto or other liquor (optional)
- 2 cups coffee strong brew
- ¼ teaspoon pistachio flavoring
- 40-50 ladyfingers (two 3.5 oz boxes)
Instructions
Make the filling
- Beat the pistachio paste and ¼ cup of the heavy cream with a hand mixer or whisk until smooth in a large bowl. Add the mascarpone, vanilla, almond extract and salt. Beat until completely smooth.
- In the bowl of a stand mixer fitted with a whisk attachment, or in a separate bowl with beaters, combine the remaining 1 cup of heavy cream with the granulated sugar. Beat until stiff peaks.
- Add the whipped cream to the mascarpone mixture and fold with a rubber spatula until combined. Set aside.
Assemble the tiramisu
- Whisk together the coffee, alcohol (if using) and pistachio flavoring in a shallow bowl or dish. Working with half of the ladyfingers, quickly dip each one, one at a time, into the coffee mixture and place them in a single layer covering the bottom of a 9x9-inch square pan. Top with half of the cream mixture, smoothing it out to the edges in an even layer.
- Dip the rest of the ladyfingers into the coffee mixture and create another layer. Top with the remaining cream mixture and smooth the top.
- Garnish with pistachio paste (loosened with water if needed) and chopped or ground pistachios*. Chill in the refrigerator until ready to serve, or for at least 4 hours and up to overnight.
Notes
Nutrition
Originally published 03/08/2024. Updated 01/09/2025.
