Pistachio Tiramisu In Cups are an easy, elegant dessert made with creamy pistachio mascarpone, coffee-soaked ladyfingers, and chopped pistachios. Served in individual cups, they are perfect for making ahead, dinner parties, or holidays. If you love pistachio desserts, my Pistachio Ricotta Cake is another one worth trying.
Pistachio Tiramisu At A Glance
- ⏰ Total Time: 25 minutes + 4 hours chill time
- 🍽️ Servings: 4 large cups or 6-8 smaller servings
- 🇮🇹 Cuisine Type: Italian-inspired dessert
- 🌰 Flavor Profile: Creamy, pistachio-forward, lightly coffee-soaked, rich yet airy with a nutty finish
- 📖 Dietary Info: Contains dairy and gluten; egg-free and alcohol-free
- 📦 Storage Notes: Store covered in the refrigerator for up to 3 days; best topped with pistachios just before serving
- ⭐ Why You'll Love It: An easy make-ahead dessert that feels elegant enough for guests but simple enough to pull off without stress
Pistachio tiramisu is a fun twist on a classic Italian dessert, but these cups are surprisingly simple to make. The creamy mascarpone filling gives them that rich, luxurious texture, while the pistachio flavor makes them feel a little more special than your everyday dessert. If you love pistachio recipes, my Chocolate Chip Pistachio Cookies, Pistachio Latte, and Pistachio Pesto are all worth a look too.
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What I love most about these tiramisu cups is how easy they are to make ahead for entertaining. Since they are served in individual glasses, there is no slicing, scooping, or messy serving, which makes them perfect for dinner parties, holidays, or a dessert that needs to feel a little elevated. If you are putting together a dessert table, they fit right in with my Chocolate Mousse Cheesecake, Cannoli Cookies, or Italian Almond Cookies.
Key Ingredients
You will need the following ingredients to make this dessert cup:
Ingredient Notes
- Mascarpone - Mascarpone is what gives these cups their classic tiramisu texture. It makes the filling rich, smooth, and creamy without feeling too heavy. I found that it blends best when it is very cold, which also helps the filling stay thick and pipeable.
- Pistachio Spread or Pistachio Paste - This is where all of the pistachio flavor comes from, so it is worth using one you really like. Pistachio spread will usually give you a sweeter, more dessert-like flavor, while pistachio paste can taste nuttier and more intense. If you love baking with pistachios, my Pistachio Muffins are another great recipe to try.
- Ladyfingers - Ladyfingers give these cups that classic tiramisu structure and soak up just enough coffee to soften without falling apart. I found the best texture came from dipping them very quickly, just about a second per side, so the layers stay soft but not soggy.
See the recipe card for quantities.
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Variations
- Make Them Mini - Instead of using larger stemless glasses, divide the mixture into smaller dessert cups or jars for a more party-friendly version. This is a great option if you are serving these for a shower, holiday table, or dinner party where you want a smaller individual dessert.
- Use Espresso for a Stronger Coffee Flavor - If you want the coffee flavor to come through a little more, swap the brewed coffee for cooled espresso. Since this recipe is more pistachio-forward, espresso gives it a slightly bolder, more classic tiramisu feel.
- Add a Little Chocolate - For a richer finish, add a light sprinkle of finely chopped dark chocolate or mini chocolate shavings between the layers or on top. Chocolate and pistachio are always a very good combination.
- Serve in a Small Dish Instead - If you do not want to make individual cups, you can layer everything in a small baking dish and spoon it out like a more traditional tiramisu. The cups feel more elegant for serving, but the flavor is just as good either way.
How To Make Pistachio Tiramisu: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: In a large bowl, beat the heavy cream until soft peaks form. Add the mascarpone, pistachio cream, powdered sugar, vanilla, and salt. Beat until thick, smooth, and spreadable.
Step 2: Whisk the milk into the coffee. Quickly dip each ladyfinger into the coffee mixture and then break them to fit the bottom of a cup.
Step 3: Spoon or pipe the pistachio mascarpone cream on top of the ladyfingers and repeat the layers until the cup is filled.
Step 4: Smooth the top and cover. Refrigerate for 4 hours or more. Top with chopped pistachios just before serving.
Recipe Tips
- Use cold mascarpone and cold heavy cream so the filling stays thick and smooth instead of becoming loose.
- Do not overmix the mascarpone filling. Beat just until it is thick and spreadable so it stays light and fluffy.
- Chill the cups long enough so the layers can set and the flavor has time to come together. Overnight is even better if you have the time.
- Top with chopped pistachios just before serving so they stay crisp and fresh.
- Pipe or spoon the filling neatly into the cups if you want a cleaner layered look for serving.
Gwen's Pro Tip
Dip the ladyfingers quickly. - A fast dip, about a second per side, gives you soft layers without turning the cups soggy. It is the easiest way to keep the texture creamy but still structured after chilling.
Frequently Asked Questions
Yes. These pistachio tiramisu cups are completely egg-free and still have that rich, creamy texture you want in a good tiramisu. Using whipped cream and mascarpone keeps the filling light, smooth, and it is easier to make than a more traditional version. Egg-free tiramisu is also a common variation people look for when they want an easier, more approachable recipe.
Yes, and they are actually even better that way. Making them ahead gives the ladyfingers time to soften and allows the pistachio and coffee flavors to come together, which is exactly what you want for the best texture. Most pistachio tiramisu recipes recommend chilling for at least several hours, with overnight often giving the best result.
The key is to dip the ladyfingers very quickly and make sure the coffee is fully cooled before assembling. If they sit in the liquid too long, they absorb too much too fast and the layers can turn mushy instead of soft and creamy. Letting the cups chill long enough also helps the texture settle properly.
Other Delicious Pistachio Desserts
Let me know your thoughts on this Pistachio Tiramisu by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Pistachio Tiramisu In Cups
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Equipment
- 4-6 individual cups
Ingredients
Pistachio Cream Filling
- 1 cup heavy cream cold
- 16 ounces mascarpone cold
- ½ cup pistachio cream or pistachio paste if using unsweetened pistachio paste add 2-3 tablespoons of sugar
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
LadyFingers
- 24 ladyfingers
- ¾ cup strong brewed coffee or espresso cooled
- ¼ cup whole milk
Topping
- ½ cup pistachios toasted, chopped
Instructions
Pistachio Cream Filling
- In a large bowl, beat the heavy cream to soft peaks.1 cup heavy cream
- Add the mascarpone, pistachio cream, powdered sugar, vanilla, and salt. Beat until thick, smooth, and spreadable.16 ounces mascarpone , ½ cup pistachio cream or pistachio paste, ½ cup powdered sugar, 1 teaspoon vanilla extract, 1 pinch salt
Ladyfingers
- Whisk the cooled coffee with the milk.¾ cup strong brewed coffee or espresso, ¼ cup whole milk
- Quickly dip each ladyfinger into the coffee mixture, about a second per side (don't soak)24 ladyfingers
- Break the ladyfingers to fit into your cups and place a single layer on the bottom.
- Spoon or pipe a generous layer of pistachio mascarpone cream into the cups.
- Repeat the layers (usually twice).
- Smooth the tops and cover each cup. Refrigerate for at least 4 hours or ideally overnights for the best texture.
- Top with the chopped pistachios just before serving.½ cup pistachios
Gwen says
This is so easy!