If you love traditional tiramisu but want something new and luxurious, this Pistachio Tiramisu is the dessert you didn’t know you needed. With layers of vanilla-soaked ladyfingers, creamy pistachio filling, and a light coconut twist, it’s a no-bake showstopper that feels as decadent as it looks. Whether you’re planning a holiday dinner or a weekend dessert that impresses with minimal effort, this recipe is guaranteed to steal the spotlight.

Why You’ll Love This Pistachio Tiramisu

Make-ahead friendly: Chill it overnight, and it’s ready to serve the next day — perfect for parties and holidays.
No-bake dessert: Perfect for warm weather or when you don’t want to turn on the oven.
Unique flavor twist: The combination of pistachio cream, coconut milk, and vanilla makes it lighter and more aromatic than classic tiramisu.
Elegant and easy: Just a few simple layers create a dessert that looks and tastes restaurant-worthy.

Ingredients To Make Pistachio Tiramisu

Pistachios
Pistachio Cream
Mascarpone or Cream Cheese
Coconut Milk
Nielsen-Massey Vanilla Extract

How to Make Pistachio Tiramisu

Soak the Ladyfingers: Combine coconut milk with vanilla extract, then quickly dip each ladyfinger before layering.
Make the Pistachio Cream Filling: Beat together cream cheese (or mascarpone), pistachio cream, sugar, and vanilla until smooth. Add heavy cream and crushed pistachios for texture.
Assemble the Layers: Start with soaked ladyfingers, then spread half the pistachio cream mixture. Repeat, ending with the cream layer on top.
Chill: Cover and refrigerate for at least six hours, or overnight, until set.
Garnish: Sprinkle chopped pistachios over the top before serving.

Tips for Success

Dip each ladyfinger for just one second — too long and they’ll fall apart.
Chill overnight for the best texture and flavor.
For extra indulgence, drizzle melted pistachio cream or white chocolate over the top before serving.

Serving Ideas

This dessert pairs beautifully with espresso, cappuccino, or even a glass of dessert wine. Serve it in slices for gatherings or layer it in individual cups for elegant single servings.

Storage

Keep covered and refrigerated for up to three days. The flavors only get better as it chills, making it a great make-ahead dessert for special occasions.

Raspberry Pistachio Tiramisu

This Pistachio Tiramisu is a creamy, no-bake dessert that layers delicate ladyfingers with rich pistachio cream, coconut milk, and a hint of vanilla.

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Prep Time 10

Cook Time 20

Chill time 6

Course Dessert

Servings

Equipment

7"x10" baking dish

Ingredients

4 tsp Nielsen-Massey alcohol-free vanilla extract
1 tbsp Pkg ladyfingers
24 oz Cream cheese or mascarpone, room temperature
1 cup Sugar
1 cup Heavy cream
1 cup Pistachio cream
1 cup Crushed pistachios
½ cup Pistachios, finely chopped (for topping)
1 cup Coconut milk

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Instructions

In a small bowl, combine the coconut milk and 1 tsp of vanilla extract. Stir well and set aside.
In a large mixing bowl, add the sugar, cream cheese (or mascarpone), pistachio cream, and remaining vanilla extract. Beat on high until smooth and creamy.
Add the heavy cream and mix again until fully incorporated. Stir in 1 cup of crushed pistachios.
Quickly dip each ladyfinger into the vanilla coconut milk and arrange in a single layer in the baking dish.
Spread half of the pistachio cream mixture evenly over the ladyfingers.
Repeat with another layer of dipped ladyfingers, then top with the remaining cream mixture. Spread smooth.
Cover and refrigerate for at least 6 hours, or overnight, until set.
Before serving, sprinkle finely chopped pistachios on top.