My Orange Pistachio Tiramisu is a must-try if you love classic tiramisu but want something a little more unique. It combines the rich, nutty flavor of pistachio cream with espresso-soaked ladyfingers and a light mascarpone whipped cream filling. The addition of orange zest adds a subtle brightness that balances the richness perfectly.
Looking for more pistachio flavor? Try my Pistachio Lemon Bars, Pistachio Lemon Bars and Pistachio Cranberry Scones.
Orange Pistachio Tiramisu: Recipe at a Glance
Prep Time
50 mins
Total Time
50 mins
Chill Time
6 hours
Servings
9 Servings
Calories*
587 kcal
Difficulty
Moderate
Main Ingredients
Pistachio cream, Mascarpone cheese, white sugar, powdered sugar, whipping cream, lady finger cookies, espresso, orange zest and pistachios.
Technique
Making coffee soak, whipping cream, folding whipped cream with pistachio mascarpone, soaking cookies and layering the tiramisu.
*Calories are estimated
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Why This Recipe Works
- Simple and approachable: There are no eggs in this recipe, separating egg yolks or beating of egg whites like traditional tiramisu.
- Pairs well with many menus: Serve it after an Italian-inspired meal, alongside espresso, or as an elegant finish to a holiday dinner.
- Tested and Works: Groceries are expensive! All my Dessert Recipes are tested by me, my team and/or recipe testers before posting.
Ingredients
This recipe comes together with a few standard pantry and fridge ingredients. There are a few specialty items needed, and I discuss them more below. Here is what you will need:
- Sugar: This recipe calls for both granulated sugar (used in the coffee soak) and powdered sugar (used in the whipped cream).
- Ladyfinger Cookies (Savoiardi): These are the traditional tiramisu cookies. You will find them at most grocery stores, online or Italian or Mediterranean markets. Make sure to try my Limoncello Tiramisu too.
- Mascarpone Cheese: This Italian soft cream cheese is the base for tiramisu. If you don’t have access to Mascarpone, cream cheese will do in a pinch. Mascarpone can be found in most grocery stores and, of course, Italian markets.
- Pistachio cream: Sometimes called Pistachio Butter or Pistachio Spread. Adds the signature nutty sweetness. You will find this spreadable product at most Italian or specialty stores these days, even at Costco. Usually, by the Nutella, jams, and other spreads.
- Pistachio Nuts: I recommend using toasted shelled pistachios in this recipe. They are used to garnish the finished tiramisu, but make sure they are unsalted. For more pistachio recipes, try my Pistachio Cranberry Scones (with Lemon Icing) or my Lemon Pistachio Pound Cake.
- Espresso or Strong Brewed Coffee: Used to soak the cookies and provide classic tiramisu flavor. I think you should use freshly brewed espresso if you can. Instant is fine if that’s all you have. You can of course use decaffeinated coffee.
- Almond Extract: Enhances the nutty flavor profile. I highly recommend you use it if you have it, but if you don’t have it, but have everything else, don’t let that stop you from making this recipe.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make This Orange Pistachio Tiramisu Recipe
Step 1. Make the Coffee Mixture. Prepare the soak by combining hot espresso or strong coffee, sugar, orange zest, and almond extract in a bowl large enough to dip the ladyfingers (Image 1). Stir until the sugar dissolves and set aside to cool.
Step 2. Make the Pistachio Cream Base. In a large bowl, combine mascarpone, pistachio cream, 6 tablespoons of heavy cream, and orange zest (Image 2). Mix slowly with an electric mixer until smooth and creamy. If the mixture begins to split, chill it in the refrigerator for 15–30 minutes before mixing again (Image 3).
Step 3. Whip the Cream. In a separate bowl, beat the remaining heavy whipping cream and powdered sugar with a whisk attachment on medium-high speed until stiff peaks form (Images 4-5).
Step 4. Fold. Gently fold the whipped cream into the mascarpone mixture, adding about one-third of the whipped cream at a time to keep the mixture light and airy (Images 6-7).
Step 5. Soak the Lady Fingers. Quickly soak each ladyfinger cookie in the coffee mixture for about 2 seconds (Image 8). Arrange them in a single layer in the bottom of a baking dish, trimming cookies if needed to fully cover the base (Image 9).
Step 6. Add the First Cream Layer. Spread half of the pistachio cream filling over the cookies using a rubber spatula or offset metal spatula (Image 10).
Step 7. Repeat the Layers. Repeat with a second layer of soaked ladyfingers and the remaining cream filling. Smooth the top evenly and discard any remaining coffee soak (Images 11-12).
Step 8. Chill. Cover the dish with plastic wrap and refrigerate for at least 6 hours to allow the layers to set.
Step 9. Decorate. Just before serving, sprinkle chopped pistachios over the top and lightly dust with cocoa powder (Image 13).
My Testing Notes
When developing this recipe, I really wanted to create a version of Pistachio Tiramisu that was unique and different. I didn’t want it to just be about pistachio, and I didn’t want it to just be about coffee.
Citrus, especially orange, works really well with both pistachio and coffee, in my mind at least. And when we prepared and tested the recipe, it clearly worked! The taste testers loved it, and I hope you do too!
Expert Tips
- Don’t oversoak the ladyfingers. A quick dip, about 1–2 seconds, is enough. Too long and they’ll become mushy.
- Use room temperature mascarpone. This helps it blend smoothly without becoming lumpy.
- Stabilize your whipped cream. Beating to stiff peaks ensures the tiramisu holds its shape when sliced.
- Chill long enough. Many tiramisu recipes recommend at least 6 hours, but overnight chilling gives the best texture and flavor.
- Use high-quality pistachio cream. The pistachio flavor is the star here, so a good-quality jar makes a big difference.
- Add garnish just before serving. Pistachios stay crunchy and cocoa powder looks fresher when added at the last minute.
- Serve this recipe as a delicious end to a dinner party or special occasion. For full menu ideas, pair it with one of my Mediterranean Appetizers or Mediterranean Mains.
- Other Additions: if you like your tiramisu a little boozy, you can add a couple of tablespoons of dark rum or brandy to the coffee soak. Instead of using cocoa to decorate, you can also grate or shave some white chocolate over the tiramisu.
Orange Pistachio Tiramisu Recipe FAQs
Yes! In fact, tiramisu tastes better when made ahead. Prepare it up to 24 hours in advance and keep it covered in the refrigerator until ready to serve.
Store leftover tiramisu covered in the refrigerator for up to 3–4 days. The texture will soften slightly over time but it will still taste delicious.
Yes, though the texture may change slightly. Wrap the dish tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. This is not my favorite way to store leftover tiramisu, but if you must freeze, you can.
This recipe fits a 2-quart baking dish (about a 9-inch square or 11×8-inch pan). For a 9×13-inch pan, simply double the recipe.
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Orange Pistachio Tiramisu (No Egg Recipe)
Equipment
- 9" x 9" baking dish with high sides
Ingredients
For the Orange Espresso Soak
- 1¼ cups Hot espresso or strong coffee – 285 grams
- 3 tablespoon Sugar – 38 grams
- 1 tablespoon Orange zest
- ¼ teaspoon Almond extract
For the Pistachio Cream Filling
- 12 oz Mascarpone cheese – 340 grams
- ⅔ cup Pistachio cream – 190 grams
- 1 tablespoon Orange zest
- 1 ¾ cups Heavy whipping cream, Divided – 405 grams
- ⅓ cup Powdered sugar – 40 grams
- 7 oz Lady finger cookies – 198 grams
Decoration
- ½ cup Pistachios, roughly chopped – 64 grams
- 1 tablespoon Cocoa powder – 5 grams
Instructions
- Make the Coffee Mixture. Prepare the soak by combining hot espresso or strong coffee, sugar, orange zest, and almond extract in a bowl large enough to dip the ladyfingers. Stir until the sugar dissolves and set aside to cool.
- Make the Pistachio Cream Base. In a large bowl, combine mascarpone, pistachio cream, 6 tablespoons of heavy cream, and orange zest. Mix slowly with an electric mixer until smooth and creamy. If the mixture begins to split, chill it in the refrigerator for 15–30 minutes before mixing again.
- Whip the Cream. In a separate bowl, beat the remaining heavy whipping cream and powdered sugar with a whisk attachment on medium-high speed until stiff peaks form.
- Fold. Gently fold the whipped cream into the mascarpone mixture, adding about one-third of the whipped cream at a time to keep the mixture light and airy.
- Soak the Lady Fingers. Quickly soak each ladyfinger cookie in the coffee mixture for about 2 seconds. Arrange them in a single layer in the bottom of a baking dish, trimming cookies if needed to fully cover the base.
- Add the First Cream Layer. Spread half of the pistachio cream filling over the cookies using a rubber spatula or offset metal spatula.
- Repeat the Layers. Repeat with a second layer of soaked ladyfingers and the remaining cream filling. Smooth the top evenly and discard any remaining coffee soak.
- Chill. Cover the dish with plastic wrap and refrigerate for at least 6 hours to allow the layers to set.
- Decorate. Just before serving, sprinkle chopped pistachios over the top and lightly dust with cocoa powder.
Notes
- Ladyfinger Cookies (Savoiardi): These are the traditional tiramisu cookies. You will find them at most grocery stores, online or Italian or Mediterranean markets.
- Mascarpone Cheese: This Italian soft cream cheese is the base for tiramisu. If you don’t have access to Mascarpone, cream cheese will do in a pinch. Mascarpone can be found in most grocery stores and, of course, Italian markets.
- Pistachio cream: Sometimes called Pistachio Butter or Pistachio Spread. Adds the signature nutty sweetness. You will find this spreadable product at most Italian or specialty stores these days, even at Costco. Usually, by the Nutella, jams, and other spreads.
- Pistachio Nuts: I recommend using toasted shelled pistachios in this recipe. They are used to garnish the finished tiramisu, but make sure they are unsalted.
- Espresso or Strong Brewed Coffee: Used to soak the cookies and provide classic tiramisu flavor. I think you should use freshly brewed espresso if you can. Instant is fine if that’s all you have. You can of course use decaffeinated coffee.
- Almond Extract: Enhances the nutty flavor profile. I highly recommend you use it if you have it, but if you don’t have it, but have everything else, don’t let that stop you from making this recipe.
- Don’t oversoak the ladyfingers. A quick dip, about 1–2 seconds, is enough. Too long and they’ll become mushy.
- Use room temperature mascarpone. This helps it blend smoothly without becoming lumpy.
- Chill long enough. Many tiramisu recipes recommend at least 6 hours, but overnight chilling gives the best texture and flavor.
- Add garnish just before serving. Pistachios stay crunchy and cocoa powder looks fresher when added at the last minute.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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