Tiramisu purists, step aside- this pistachio tiramisu is a rich, creamy, and nutty delight!! We have espresso soaked homemade eggless ladyfingers (no mold needed!), layered with the silkiest pistachio creme mascarpone cream filling, whipped cream, and a hefty dusting of crushed pistachios for good measure. And it’s all dairy free and eggless, yet you’d never know!

slice of pistachio tiramisu on a plate

Calling all tiramisu lovers- this pistachio tiramisu is for YOU!

Believe me, I’m as tiramisù obsessed as you are- my classic tiramisù (inspired by my great grandfather’s recipe) made vegan has become a staple in our household, as well as the vegan community.

And seeing as my family comes from Sicily, we’re also a bit pistachio obsessed. Which is why I needed to make this pistachio tiramisù (or tiramisù al pistacchio in Italian!). Trust me, you’re going to love it.

It’s the perfect twist on classic tiramisù (though I do love my banana pudding tiramisu and strawberry tiramisu!), but instead of a simple mascarpone cream filling, we’re jazzing it up with the addition of pistachio cream along with the mascarpone.

sliced pistachio tiramisu

Plus, loads of crushed pistachios on top certainly doesn’t hurt 😉

And the amazing part is that this recipe is entirely made without eggs nor dairy, yet you’d never know. I hesitate to even mention that it’s vegan because if you were to take a bite without knowing so, you’d never believe me. That’s how good it is!

Pistachio Tiramisu components:

So what on earth is a pistachio tiramisu? Well, it’s basically tiramisu meets LOADS of pistachio butter. We have:

  • Espresso-soaked ladyfingers: We can’t have tiramisu without ladyfingers! Because vegan and eggless ladyfingers don’t exist yet on the market as store bought, we’re making homemade ladyfingers ourselves. But don’t worry- you don’t need any fancy equipment nor molds to make them. They’re super simple and can easily be made gluten free. Just bake and soak with espresso before layering with our pistachio mascarpone!
  • Pistachio butter mascarpone cream: What makes this THE pistachio tiramisu. Instead of using just our amazing dairy free mascarpone cream, which can be found in my jaw dropping vegan tiramisu, we’re adding in a pistachio cream. And let me tell you, it’s an absolute dream. Perfectly nutty, sweet, and irresistible with every bite.
  • Whipped cream: To finish the pistachio tiramisu, we’ll top it with some homemade 2 ingredient dairy free whipped cream. Truly a delight!
  • Crushed pistachios: In lieu of cocoa powder, we’re dusting our finished pistachio tiramisu with a few generous spoonfuls of crushed pistachios. I personally like salted pistachios here, but you can do lightly salted or unsalted.
bitten pistachio tiramisu

Overview: how to make and assemble pistachio tiramisu:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

bowl of pistachio mscarpone
The pistachio mascarpone is similar to that of our vegan tiramisu (using vegan mascarpone plus vegan heavy cream to achieve the mascarpone cream). However, this time we’re adding in a pistachio cream, which consists of just pistachio paste (pistachio butter), vegan butter, and powdered sugar.
layers of ladyfingers
Next we assemble with espresso soaked ladyfingers.
pistachio cream on top of ladyfingers
Half of the pistachio mascarpone cream.
assembling the pistachio tiramisu
More ladyfingers.
chilled pistachio tiramisu
The remaining pistachio cream, then chill for several hours or overnight.
assembled pistachio tiramisu before serving
Top with whipped cream and pistachios, then serve!

Can I make this gluten free?

Absolutely! The only gluten portion of this recipe is the ladyfingers- and you’re in luck, because my homemade ladyfingers recipe can easily be made gluten free. And it is DELICIOUS.

eaten slice of vegan pistachio tiramisu

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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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slice of pistachio tiramisu on a plate

Ridiculously Creamy Pistachio Tiramisu – No Eggs, No Dairy!

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  • Author: Britt Berlin
  • Prep Time: 30
  • Chilling time: 240
  • Cook Time: 12
  • Total Time: 4 hours 42 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: No bake
  • Cuisine: Italian
  • Diet: Vegan
Print Recipe

Description

Tiramisu purists, step aside- this pistachio tiramisu is a rich, creamy, and nutty delight!! We have espresso soaked homemade eggless ladyfingers (no mold needed!), layered with the silkiest pistachio creme mascarpone cream filling, whipped cream, and a hefty dusting of crushed pistachios for good measure. And it’s all dairy free and eggless, yet you’d never know!

Ingredients

Scale

Pistachio Cream:

  • 1/2 cup (120 g) pistachio butter
  • 1/2 cup (60 g) powdered sugar
  • 1/4 cup (57 g) vegan butter, melted

Pistachio tiramisu

  • 1 batch vegan ladyfingers (gluten free option as necessary)
  • 1 1/2 batches vegan mascarpone, plus 1/2 tbsp cornstarch or arrowroot starch
  • 1 1/2 cups (360 mL) vegan heavy cream, cold
  • 1/2 cup (60 g) powdered sugar
  • 1 tbsp vanilla bean paste
  • 1/2 tbsp cornstarch or arrowroot starch

Vegan whipped cream:

  • 1 1/2 cups (360 mL) vegan heavy cream, cold
  • 2–3 tbsp powdered sugar
  • 1/2 cup crushed pistachios

Instructions

  1. Please read through all instructions before beginning. I recommend making this pistachio tiramisu over 2 days. You’ll need to prep the mascarpone cheese (not the finished mascarpone cream) and ladyfingers Day 1, followed by making the mascarpone cream and assemble, then serve Day 2.
  2. Make the mascarpone cheese: For the mascarpone with the addition of the cornstarch, add the 1/2 tbsp of cornstarch when you blend the mascarpone in Step 4 in the mascarpone recipe. Make sure you chill the mascarpone cheese before using in your mascarpone cream. This is why I recommend making it the day before. 
  3. Make the ladyfingers next. : Preheat the oven to 390F and line two baking sheets with parchment paper. Measure out the ingredients for the ladyfingers first. Follow the instructions for making the vegan ladyfingers according to the recipe card. Once baked, let them cool completely before assembling the tiramisu.
  4. Mascarpone cream prep: Chill a large bowl in the freezer for 20 minutes prior to making the mascarpone cream. 
  5. Make the pistachio cream: In a medium bowl, whisk together the pistachio butter (paste), powdered sugar and vegan butter. Set aside.
  6. Prepare the mascarpone cream: In the large chilled bowl, cream the vegan heavy cream until you reach stiff peaks, about 4-5 minutes. Then add in the powdered sugar, additional cornstarch, vanilla extract, and vanilla bean paste, and cream again until creamy and combined. Finally, spoon in the chilled mascarpone cheese and pistachio cream, and cream again until fluffy and combined. Set aside covered and in the fridge for when you’re ready to assemble. 
  7. Assembly: Brew the espresso and make sure you have a 6×9″ or 8×8″ baking pan. Remove the mascarpone from the fridge. Dip one ladyfinger into the espresso, and be careful not to soak it too much. Just make sure it’s entirely covered in the espresso. Remove the ladyfinger from the espresso and place in the dish. Repeat with the half of the ladyfingers until the first layer is complete. You’ll have half for the second layer. Spoon half of the pistachio mascarpone on top of the first layer of lady fingers.  Repeat for the second layer, dipping the ladyfingers into the espresso, topping with pistachio mascarpone.
  8. Chill: Cover the pistachio tiramisu and place in the fridge to chill for 3 hours or overnight.
  9. When ready to serve, make the vegan whipped cream: In a chilled bowl, cream the vegan heavy cream and powdered sugar until stiff peaks are achieved.
  10. Finish the pistachio tiramisu: Remove the pistachio tiramisu from the fridge, and spoon the whipped cream on top. Finish with crushed pistachios. 
  11. Serve and enjoy! Store any leftovers in an airtight container and in the fridge for up to 4 days. 

Notes

Gluten free: Swap in a gluten free flour blend, like King Arthur measure for measure gluten free!