pistachio blueberry tiramisu, served on a matte black plate

Pistachio Blueberry Tiramisu

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Today, I'm thrilled to present my playful twist on this classic Italian favorite: Pistachio Blueberry Tiramisu. This creamy goodness is made without eggs, coffee, or alcohol; you can still indulge in these layers just like with the original tiramisu. It's simply perfect for any occassion!

What Makes This Tiramisu Different

If someone asked me what dessert I could eat at any time of the day or night, my answer would probably be TIRAMISU. The classic one, with ladyfingers soaked in strong coffee, wonderful mascarpone cream, and cocoa layer.

However, lately, I had this idea floating around in my mind that I simply had to realize: pistachio tiramisu. Blueberries entered this recipe quite accidentally: the first version of this quick dessert received the comments that something was missing: the classicists missed coffee, the curious ones something refreshing.

So, I thought, why not dip the ladyfingers in refreshing blueberry sauce?

pistachio blueberry tiramisu served on black dessert plate

And that’s how this Pistachio Blueberry Tiramisu came to life. This tiramisu:

  • is a great make-ahead and no-bake recipe;
  • done in 30 minutes;
  • easy for beginners;
  • has a natural pistachio flavor (and color!), without the need to look for specialty pistachio spreads;
  • contains no alcohol, coffee, or eggs!

Ingredients You’ll Need

For making this pistachio blueberry tiramisu you’re going to need these ingredients:

layered ingredients for making pistachio blueberry tiramisu
  • Ladyfingers – these sweet, a bit dry sponge cookies are usually dipped in coffee when making traditional tiramisu, but not this time! In this recipe, I’m soaking Savoiardi in homemade blueberry sauce. An essential note here: dip the ladyfingers longer than you would when dipping them in coffee because they won’t absorb the blueberry sauce that fast.
  • Blueberries – Since it isn’t the blueberry season here in my country yet, I’ve used frozen ones, and they work great. You can use wild or cultivated blueberries here, it doesn’t matter.
  • Lemon juice – don’t skip this one! It will add needed freshness to this pistachio blueberry tiramisu. Use fresh juice only.
  • Sugar – we need some granulated sugar for added sweetness to the blueberries and powdered sugar for the mascarpone pistachio cream.
  • Mascarpone cheese – there’s no tiramisu without good mascarpone cheese. Use the best you can buy.
  • Heavy cream – for some fluffiness and richness in the creamy layer. You need to use it straight from the fridge, otherwise it will be impossible to beat.
  • Pistachio butter – I’ve tried using store-bought pistachio spreads for this dessert but realized that the flavor gets lost quickly. That’s why real, 100% smooth, unsalted pistachio butter is a way to go here. You can buy it or make your own.
  • Vanilla paste – use high-quality one. You can replace it with real vanilla powder or some good extract.
  • Cardamom – although optional, I love how it matches the pistachio flavor, so I recommend adding it to the mascarpone cream. These two pair wonderfully!
  • Chopped pistachios – of course, you’re going to use unsalted pistachios. I highly recommend adding pistachio on the last layer just before cutting and serving, otherwise, they will lose their crunchiness because they will absorb some moisture from the mascarpone pistachio cream.

How To Make Pistachio Blueberry Tiramisu

Check out the recipe card at the end of this post. It has the exact amounts of ingredients and detailed recipe instructions!

1. STEP: Make blueberry sauce for dipping ladyfingers

Add blueberries, sugar, water, and lemon juice to a smaller pot and cook until blueberries soften. Then blend with an immersion blender until you get a thick sauce. Transfer to a wider, container and let it cool completely. If it seems too thick, add a splash of water but don’t overdo it.

2. STEP: Whip heavy cream and make a mascarpone pistachio layer

In a separate bowl whipp the cold heavy cream. Then take a bigger bowl and mix mascarpone cheese, pistachio butter, whipped heavy cream, vanilla paste, powdered sugar, and ground cardamom until combined.

making the mascarpone pistachio cream for pistachio blueberry tiramisu

3. STEP: Layer all the ingredients in a ceramic baking pan

Prepare a rectangular ceramic or glass baking dish to layer all the ingredients. Dip one ladyfinger at a time and let it soak for 2-3 seconds on each side.

Assemble the tiramisu:

  1. Place one soaked ladyfinger next to another covering the base of the ceramic dish.
  2. Then spread evenly with half pistachio mascarpone cream over the layer of blueberry ladyfingers.
  3. Another layer of blueberry-soaked ladyfingers.
  4. Spread with the other half of the pistachio mascarpone cream. Sprinkle with chopped pistachio right before serving.

Can You Freeze Pistachio Tiramisu

Yes, you can.

Transfer the leftovers of the pistachio tiramisu to the lid of the plastic container, put the corresponding box on top, and close it tightly. Put it in the freezer, and when you want to eat it, first put it in a regular fridge to defrost for a few hours.

I recommend eating it while still slightly frozen because it reminds me of those delicious store-bought ice cream desserts!

How To Store Pistachio Blueberry Tiramisu

After making pistachio blueberry tiramisu, cover it tightly with aluminum or plastic foil and put it in the fridge to chill for at least 8 hours, preferably overnight. When ready to serve, take the tiramisu from the refrigerator and sprinkle with chopped unsalted pistachios. Cut with a sharp knife and serve.

Any leftovers can last up to 3 days in the fridge, tightly covered with foil, but you’ll probably eat it within a day. Just sayin’.

More No-Bake Desserts

If you try this recipe, tag @foodandmoodblog on Instagram or leave your comment and rating of this recipe here on the blog. I would love to hear from you!

pistachio blueberry tiramisu served on a black matte plate

Pistachio Blueberry Tiramisu

Mateja Zvirotic Andrijanic
Today, I'm thrilled to present my playful twist on this classic Italian favorite: Pistachio Blueberry Tiramisu. This creamy goodness is made without eggs, coffee, or alcohol; you can still indulge in these layers just like with the original tiramisu. It's simply perfect for any occassion!
No ratings yet
Prep Time 30 minutes
Chilling time 8 hours
Total Time 8 hours 30 minutes
Course Dessert
Servings 8 portions
Calories 729 kcal

Equipment

  • 1 ceramic baking pan 23cm x 36cm x 6,5cm

Ingredients
 
 

FOR THE BASE

  • 32 ladyfingers (Savoiardi) 280 g
  • 200 g blueberries fresh or frozen
  • 50 ml lemon juice
  • 20 ml water
  • 35 g sugar

FOR THE MASCARPONE CREAM

  • 500 g mascarpone cheese
  • 300 ml heavy cream at least 36% milk fat
  • 100 g pistachio butter smooth, unsalted
  • 70 g powdered sugar
  • 1 teaspoon vanilla paste
  • teaspoon ground cardamom

FOR SERVING

  • 40 g pistachios chopped

Instructions
 

  • First, we'll start with making the blueberry sauce for dipping ladyfingers. Add blueberries, sugar, water, and lemon juice to a smaller pot and bring to a boil. Cook for 7-8 minutes on medium heat until blueberries soften. Remove from heat and blend with an immersion blender until you get a thick sauce. Transfer to a wider, container and let it cool completely.
  • In a separate bowl beat the cold heavy cream with a handheld mixer, until medium peaks form. Set aside.
  • In a bigger bowl add mascarpone cheese, pistachio butter, whipped heavy cream, vanilla paste, powdered sugar, and ground cardamom. Mix everything briefly at a lower speed until everything is combined.
  • Prepare a rectangular ceramic or glass baking dish in which you'll layer all the ingredients for tiramisu. Dip one ladyfinger at a time and let it soak for 2-3 seconds on each side. Ladyfingers won't soak that quickly like when dipping in coffee, but don't leave them too long either. Place one soaked ladyfinger next to another covering the base of the ceramic dish. You will probably need to cut some of the ladyfingers to fill in all empty spaces.
  • Then spread evenly with half pistachio mascarpone cream over the layer of blueberry ladyfingers. Repeat this process with the remaining ladyfingers and cream.
  • Cover with aluminum or plastic foil and refrigerate for at least 8 hours or, at best, overnight. Before serving, sprinkle with chopped pistachio. Enjoy!
Tried this recipe?Let us know how it was!

Nutrition

Serving: 1servingCalories: 729kcalCarbohydrates: 49gProtein: 14gFat: 54gSaturated Fat: 29gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 196mgSodium: 107mgPotassium: 286mgFiber: 3gSugar: 18gVitamin A: 1726IUVitamin C: 5mgCalcium: 153mgIron: 2mg

Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.

blueberries, no eggs, no-bake dessert, pistachio, tiramisu

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