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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


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!



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
  • 23 tbsp powdered sugar
  • 1/2 cup crushed pistachios


  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. 


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