If you’re a fan of classic tiramisu but love a nutty twist, these pistachio tiramisu cups are about to become your new favorite Italian dessert! This pistachio tiramisu recipe combines layers of espresso soaked cake, rich mascarpone cream infused with velvety pistachio butter, and a sprinkle of chopped pistachios for the perfect crunch.
Whether you’re looking for individual tiramisu cups for a dinner party or simply craving pistachio desserts that are easy to make, this no bake dessert recipe is the answer. With just 30 minutes of prep time, you’ll have an elegant, layered dessert that’s as beautiful as it is delicious.
Why You’ll Love This Pistachio Tiramisu Recipe
- Rich And Creamy Flavor – With flavored layers of espresso soaked sponge and pistachio flavored cream interspersed with nuts and chocolate, it’s a decadent, balanced treat.
- Easy No Bake Recipe – With just 30 minutes of prep and no oven required, these individual dessert cups are perfect for busy days or last minute desserts.
- Make Ahead – The term I love to hear when it comes to making desserts! This recipe is a great party dessert idea as you can make it ahead of time, freeing you up when entertaining.
- Elegant Individual Servings – These individual dessert cups are a visually stunning yet convenient dessert that’s perfect for dinner parties, special occasions or the holidays.
If you love Italian desserts, try my tiramisu cookies, easy coffee granita, my pretty tiramisu mini cakes or this festive gingerbread tiramisu.
Pistachio Tiramisu Cups Ingredients
You’ll need just 8 ingredients to make these individual tiramisu dessert cups. I cover a few of the key ingredients below before moving on to the instructions.
The specific quantities and steps are listed in the recipe card below.
- Mascarpone cheese – The essential ingredient for a great tiramisu flavor, be sure to use full fat mascarpone cheese in this recipe for the best results.
- Sponge cake – To make this pistachio dessert recipe as quick and easy as possible, I use store-bought sponge cake, as traditional ladyfinger sponge biscuits can be hard to find in some grocery stores.
- Pistachios – Use unsalted shelled pistachios.
- Pistachio butter – This nut butter is made from 100% pistachios. You can usually find it in your local health food store, or alternatively you can make your own.
- Espresso – Strong espresso coffee is the best type of coffee for tiramisu recipes.
Substitutions
- Sponge cake – If you can find ladyfinger sponge biscuits (savoiardi), they are a great alternative for a more authentic tiramisu dessert.
- Espresso – If you don’t own an espresso machine or pod machine, a stove top moka coffee or a very strong batch of coffee is best. You can also use decaf coffee if you prefer a tiramisu without coffee.
How To Make Mini Pistachio Tiramisu Cups
Here’s a quick overview of how to make pistachio flavored tiramisu in cups. For the full recipe and ingredient list, scroll down to the printable recipe card.
Step 1: Prepare The Pistachio Cream. In a stand mixer or large bowl whip the cream and powdered sugar until firm peaks form. Add the mascarpone cream and pistachio butter and mix until well combined.
Scoop the cream into a piping bag (for easy assembly later) or simply set the bowl aside.
Step 2: Prepare The Base Ingredients. Cut the sponge cake into 1/2-1 inch cubes. Brew your espresso and set aside.
Step 3: Assemble The Tiramisu Cups. In 4 individual glasses, add a layer of sponge cake (or ladyfinger pieces) and spoon a tablespoon of coffee into each cup over the sponge.
Pipe or spoon a layer of pistachio cream over the top then sprinkle with chopped pistachios.
Repeat the layers: sponge cake, coffee, cream and pistachios then finish with a final layer of pistachio cream.
Smooth the cream on top with a knife for an elegant finish, or leave as is and dust each mini tiramisu with a layer of cocoa powder.
Step 4: Chill. Refrigerate for at least an hour (up to 24 hours) to allow the flavors to blend. When ready to serve, give the cups an extra dusting of cocoa and sprinkle a few chopped pistachios on top. Enjoy!
What To Drink With Pistachio Tiramisu
Pair this creamy Italian dessert with an espresso, my Siciliano cocktail, this White Russian drink, or this refreshing citrus espresso mocktail.
Recipe Variations
- Sponge – Use traditional ladyfinger sponge biscuits for a more authentic Italian dessert.
- Coffee alternative – Don’t like coffee? Use your favorite flavored syrup instead. Great syrup pairings with pistachio include vanilla, chocolate or orange syrup.
- Liqueur – Add a tablespoon or two of Marsala or coffee liqueur to the espresso for a fancy after dinner dessert.
- Layers – If you have a taller or larger glass, or prefer a different ratio of cream to sponge, increase the number of layers, using a thinner layer of cream each time.
Recipe Tips For Success
- Glass size – This is a creamy, sweet dessert and a little goes a long way! A short glass or mason jar is best and also allows you to see the pretty layers.
- Full fat ingredients – For the creamiest texture and best flavor, use full fat mascarpone cheese and heavy cream.
- Good quality cocoa – A generous dusting of good quality dutch processed cocoa powder makes this dessert extra special.
- Fill to the top – Layer the ingredients all the way to the top of the glass for a pretty mini dessert.
- Serve chilled – This individual dessert is best served cold.
How To Store Individual Tiramisu Cups
Pistachio tiramisu cups can be stored in the fridge for up to 2 days. Cover each cup with plastic wrap or store all cups in an airtight container so the cream doesn’t absorb any flavors from the fridge.
I don’t recommend freezing these dessert cups.
More Coffee Desserts You’ll Love
Find more dessert recipes here or browse all my coffee recipes.
Love this recipe? Leave a review, and join me on Facebook and Pinterest for more tasty coffee recipe ideas.
Pistachio Tiramisu Cups
Ingredients
- 2 cups sponge cake pieces or Ladyfingers
- 1 cup espresso
- 1 cup mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 3 tablespoons pistachio butter
- ¼ cup pistachios unsalted, chopped
- 2 tablespoons cocoa powder for dusting
Instructions
Make The Pistachio Cream
- Use a stand mixer or a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Add the mascarpone cheese and pistachio butter to the bowl and continue beating until the mixture is thick and well combined.
- Scoop the pistachio flavored cream into a piping bag for easier assembly, or set aside with a spoon.
Prepare The Base
- Cut the sponge cake into small 1/2 – 1 inch cubes (see note 1).
- Brew your espresso coffee and set aside.
Assemble The Tiramisu Cups
- Place a layer of cake cubes or ladyfinger biscuit pieces into the base of each cup and spoon a tablespoon of coffee over the top of each.
- Pipe or spoon a layer of mascarpone pistachio cream on top of the cake cubes.
- Sprinkle a few chopped pistachios on top of the cream.
- Repeat the layers one more time – soaked cake, pistachio cream and chopped pistachios.
- Finish with a final layer of pistachio cream so the dessert reaches the top of the glass. Smooth the tops of the cups with a knife or spatula then place in the fridge.
Chill And Serve
- Refrigerate for at least 1 hour to let the flavors blend.
- When ready to serve, generously dust the top of each glass with cocoa powder and add some extra chopped pistachios (optional).
Notes
- I use store bought sponge cake to make this dessert super quick and easy. You can also use the more traditional Ladyfinger sponge biscuits. If you use the sponge biscuits, you will need 2-3 biscuits per cup, depending on the size of your cups.
- You can make these dessert cups ahead of time and store in the fridge for up to 24 hours.
- For the best flavor, use full fat mascarpone cheese and heavy cream, and dutch processed cocoa.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pin for later!
