No-Bake Pistachio Tiramisu Recipe
Let me tell you a little secret—I’m a sucker for desserts that look impressive but secretly take zero effort. That’s exactly how I fell head over heels for this No-Bake Pistachio Tiramisu. It’s got all the vibes of a classy Italian café dessert, but guess what? No oven. No stress. Just layers of creamy, nutty, coffee-soaked goodness that comes together in no time.
The first time I made this, I was hosting friends for a casual dinner. I wanted something a bit different from the usual chocolate cake (even though I love a good Molten Lava Cake). When I brought this beauty to the table, jaws literally dropped. And when they took a bite? Pure silence—the good kind where everyone’s too busy savoring to talk.
So, if you’re looking for a dessert that feels fancy but is secretly effortless, let me introduce you to your new favorite: No-Bake Pistachio Tiramisu.
Why This No-Bake Pistachio Tiramisu Is Always a Hit
I know, classic tiramisu is already a winner. But when you add pistachios into the mix? Game. Changer. The richness of pistachio butter mixed with creamy mascarpone, layered between coffee-soaked ladyfingers, and topped with crunchy toasted pistachios—it’s everything you didn’t know you needed.
Plus, since it’s a no bake summer dessert, it’s perfect when you’d rather not turn your kitchen into a sauna. Honestly, I love having a few of these easy, crowd-pleasing recipes up my sleeve—like these No-Bake Mini Banana Cream Pies for example!
Here’s What You’ll Need (Nothing Fancy, Promise)
One of the best parts about this Pistachio Tiramisu recipe is how simple the ingredient list is. It’s all about letting those flavors shine.
4 large eggs
1/2 cup granulated sugar (we’ll divide it)
2 cups mascarpone cheese (because life’s too short for low-fat)
1/3 cup pistachio butter (the star of the show)
A splash of vanilla & almond extract
1/2 cup strong coffee or espresso (cooled—don’t rush it)
A cheeky bit of amaretto (optional but highly encouraged)
24 ladyfinger cookies
A good sprinkle of chopped toasted pistachios for that crunch factor
And that’s it! Simple, right?
How I Like to Make My No-Bake Pistachio Tiramisu
Alright, roll up your sleeves—though honestly, you could make this in your PJs.
Start with the Creamy Goodness
First, I whip the egg whites until they’re standing tall, then beat the yolks with sugar until they look like sunshine in a bowl. After that, in goes the mascarpone, pistachio butter, and those lovely extracts. The smell at this point? Heavenly.
The Secret’s in the Dip
Dip those ladyfingers quickly in coffee (don’t let them get soggy—learned that the hard way). If you’re feeling fancy, splash in some amaretto. Trust me, it’s worth it.
Layer Like a Pro
Layer cookies, then cream. Repeat. Easy peasy. Pop it in the fridge and let time do its thing. I usually make it the night before—less stress, more flavor.
The Grand Finale
Before serving, I throw on a generous handful of toasted pistachios. It makes it look super gourmet with almost no effort (my favorite kind of cooking).
Little Tips to Make It Even Better
Pistachio Butter vs. Pistachio Cream
I’ve tried both, and pistachio butter wins every time. It’s pure pistachio goodness without extra sugar messing things up.
Not Into Raw Eggs?
No worries—swap in whipped cream if that’s more your style. I’ve done it both ways and it’s still delicious.
Feeling Creative?
Use hazelnut butter if you’re dreaming of Nutella vibes.
Decaf coffee works great if you’re serving this after dinner.
Dust a little cocoa on top for a classic tiramisu feel.
And if you’re into chocolate (who isn’t?), treat yourself to this Chocolate Lava Cake next time!
How to Serve No-Bake Pistachio Tiramisu Like a Dessert Pro
Here’s my go-to move: drizzle a little extra pistachio butter over each slice and toss on some fresh raspberries. It looks like something straight out of a bakery window.
And don’t forget the coffee! In summer, I love serving it with a chilled freddo espresso. Winter? A warm, boozy carajillo hits the spot.
If you’re building a dessert spread, add these Carrot Cake Bars with Cream Cheese Frosting or some German Chocolate Cookies—you’ll be the hero of the party.
Storing Leftovers (If You Have Any)
This No-Bake Pistachio Tiramisu keeps like a dream. Just cover it and stash it in the fridge—it’ll be perfect for 2-3 days. Honestly, it might taste even better on day two (if you can resist that long).
A Quick Peek at the Nutrition
Look, we’re indulging here, but for those curious:
Calories: 468
Carbs: 32.7g
Protein: 11.2g
Fat: 32g
Totally worth every bite, if you ask me.
Why You Need to Make This Recipe
If you love easy, elegant desserts that wow your guests (or just make your Tuesday night sweeter), this No-Bake Pistachio Tiramisu is calling your name. It’s become one of my absolute favorite best summer desserts, but honestly, I make it year-round.
So go ahead—grab those ingredients, whip it up, and enjoy the moment when everyone asks, “You made this?!”
And when you’re ready for your next no-bake adventure, don’t forget about these No-Bake Mini Banana Cream Pies—they’re just as easy and just as delicious.
No-Bake Pistachio Tiramisu Recipe
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar divided
- 2 cups 454 grams mascarpone cheese
- 1/3 cup 90 grams pistachio butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup 120 ml strong brewed coffee or espresso, cooled
- 1 to 2 tablespoons amaretto optional
- 24 200 grams ladyfinger cookies
- 1/3 cup 40 grams chopped toasted pistachios
Instructions
- Prepare Pistachio Butter: Use store-bought or homemade pistachio butter.
- Beat Egg Whites: In a bowl, beat egg whites with 1/4 cup sugar until stiff peaks form.
- Whip Egg Yolks: In another bowl, whip egg yolks with remaining 1/4 cup sugar until pale and fluffy.
- Mix Cream: Add mascarpone, pistachio butter, vanilla, and almond extracts to yolk mixture. Beat until smooth.
- Fold: Gently fold egg whites into mascarpone mixture to keep it light and airy.
- Dip Ladyfingers: Quickly dip ladyfingers in cooled coffee (with amaretto if using).
- Layer: Arrange half of the ladyfingers in a 9x9-inch pan. Spread half of the cream mixture on top. Repeat layers.
- Chill: Cover and refrigerate for at least 6 hours or overnight.
- Serve: Before serving, sprinkle with chopped toasted pistachios. Slice and enjoy!
Notes
- Pistachio Butter Tip: Use pure pistachio butter, not sweetened pistachio cream, for a richer flavor.
- Egg Alternative: If avoiding raw eggs, substitute with whipped cream.
- Make Ahead: Best when chilled overnight—perfect for prepping ahead.
- Storage: Keeps in the fridge for 2-3 days.
- Flavor Boost: Toast pistachios at 350°F for 8-10 minutes before chopping.
