Lemon Pistachio Tiramisu Recipe — Light Citrus and Nutty Layered Dessert

This lemon pistachio tiramisu is a bright, creamy twist on the classic Italian dessert. Pistachio cream gives the filling a beautiful green hue and nutty depth, while a lemon simple syrup and a layer of lemon curd add a clean, tangy lift. Finished with finely chopped pistachios for texture, this no-bake dessert is ideal to make ahead for spring and summer gatherings.

Welcome back — you are in for a lemony treat!

This version of tiramisu pairs lemon and pistachio for a fresh, unexpected combination. It’s completely no-bake and packed with flavor, making it a light, crowd-pleasing dessert for warm-weather meals.

This tiramisu begins with crisp savoiardi ladyfingers gently soaked in a homemade lemon simple syrup so every bite has bright citrus flavor. The layers combine whipped cream, mascarpone, and pistachio cream for a silky, airy filling. A surprise layer of lemon curd adds concentrated tang that cuts through the richness.

After the lemon curd layer, you add another row of syrup-dipped ladyfingers and finish with the remaining pistachio-mascarpone cream. Chill time allows the flavors to meld and the textures to soften into the classic tiramisu mouthfeel.

This dessert is especially handy as a make-ahead: the lemon syrup can be made up to a week in advance, and the assembled tiramisu benefits from at least 4 hours or overnight chilling. Sprinkle the chopped pistachios on top just before serving so they retain their crunch.

Make sure to use crisp savoiardi ladyfingers (not soft, cakey ones) so they hold up after dipping. If needed, trim the ends to fit your baking dish. A food processor is helpful for finely chopping pistachios and for stirring pistachio cream so it measures easily.

When planning to serve, remember the tiramisu improves after resting in the fridge as the lemon syrup soaks into the ladyfingers and the layers meld. Add the pistachio topping just before serving for the best contrast of creamy and crunchy textures.

Ingredients

• ½ cup water
• ½ cup lemon juice
• 1 cup granulated sugar
• Peel from 1 medium lemon
• 12 ounces mascarpone cheese, cold
• ⅓ cup pistachio cream
• ½ cup powdered sugar
• 1 ½ teaspoons vanilla bean paste (or vanilla extract)
• 3 tablespoons + 1 cup heavy whipping cream, divided
• 7 ounces savoiardi ladyfingers
• 1 cup lemon curd
• ½ cup raw pistachios, finely chopped

How to Make Lemon Pistachio Tiramisu

Make the lemon simple syrup: combine the water, lemon juice, and sugar in a small saucepan. Add the lemon peel and simmer over medium heat for about 5 minutes, stirring until the sugar dissolves. Remove from heat and cool to room temperature, then discard the peel. Store the syrup in the fridge if you make it ahead.

Whip the mascarpone, pistachio cream, powdered sugar, vanilla, and 3 tablespoons of heavy cream on medium-low to medium speed until thick and creamy, about 2 minutes. In a separate bowl, whip the remaining 1 cup of heavy cream until medium peaks form, about 4–5 minutes. Fold the whipped cream into the mascarpone-pistachio mixture in three additions until smooth and airy.

To assemble: quickly dip both sides of each ladyfinger into the cooled lemon syrup and arrange a single layer in an 8- or 9-inch square dish. Spread half of the pistachio-mascarpone mixture over the ladyfingers, smoothing it with an offset spatula. Gently spread an even layer of lemon curd over the cream. Add a second layer of syrup-dipped ladyfingers, then spread the remaining mascarpone mixture on top.

Cover the assembled tiramisu with plastic wrap and chill for at least 4 hours or overnight for best texture and flavor. Before serving, sprinkle the finely chopped pistachios evenly over the top.

How to Store

Store leftovers tightly covered in the refrigerator and enjoy within 3–4 days. Add the chopped pistachios just before serving to keep them crisp.

Notes & Tips

• You’ll have leftover lemon syrup—use it in cocktails, mocktails, or to flavor sparkling water.
• If using a stand mixer, use the whisk attachment; for a hand mixer use the beaters for both the mascarpone mixture and the whipped cream.
• You may need 2–4 lemons to yield ½ cup lemon juice, depending on size.
• To save time, a standard tub of whipped topping can replace the whipped heavy cream, but still use 3 tablespoons of real cream for the mascarpone mixture.
• Trim ladyfingers if necessary to fit your dish. The recipe tester used an 8-inch square dish about 2½ inches deep.
• Stir pistachio cream before measuring if it’s separated in the jar.

What would you serve with this tiramisu? Share your ideas in the comments and, if you post photos, tag your creation with #aclassictwist on social media. Happy baking!

Lemon Pistachio Tiramisu Recipe

Yield: 6-9 servings

Lemon Pistachio Tiramisu

This lemon pistachio tiramisu is a flavorful, no-bake update on classic tiramisu. Pistachio cream brings nutty richness and color while lemon curd and lemon syrup add bright acidity.

Prep Time
40 minutes

Additional Time
5 hours

Total Time
5 hours 40 minutes

Ingredients

For the lemon simple syrup:

• ½ cup water
• ½ cup lemon juice
• 1 cup granulated sugar
• Peel from 1 medium lemon

For the tiramisu:

• 12 ounces mascarpone cheese, cold
• ⅓ cup pistachio cream
• ½ cup powdered sugar
• 1 ½ teaspoons vanilla bean paste
• 3 tablespoons + 1 cup heavy whipping cream, divided
• 7 ounces savoiardi ladyfingers
• 1 cup lemon curd
• ½ cup raw pistachios, finely chopped

Instructions

1. Make the lemon simple syrup by simmering water, lemon juice, and sugar with the lemon peel for 5 minutes. Cool to room temperature, discard peel, and refrigerate if not using immediately.
2. Whip mascarpone, pistachio cream, powdered sugar, vanilla, and 3 tablespoons cream until thick, about 2 minutes. Separately whip 1 cup heavy cream to medium peaks, then fold into the mascarpone mixture in three additions.
3. Quickly dip both sides of ladyfingers into the cooled lemon syrup and arrange a single layer in an 8–9 inch square dish. Spread half the pistachio-mascarpone over the ladyfingers, then spread an even layer of lemon curd on top. Add another layer of syrup-dipped ladyfingers and finish with the remaining mascarpone mixture. Cover and chill at least 4 hours or overnight.
4. Before serving, scatter finely chopped pistachios evenly over the top.

Notes

Recipe Notes

• You will have leftover simple syrup; it’s great in drinks.
• Keep leftover tiramisu covered in the fridge and enjoy within 3–4 days.
• Vanilla extract can substitute for vanilla bean paste in equal measure.
• If using a stand mixer, use the whisk; for a hand mixer, use the beaters.
• You’ll need about 2–4 lemons to yield ½ cup lemon juice.

Recipe Tips

• For quicker prep, use a tub of whipped topping in place of whipped cream, but retain 3 tablespoons real cream for the mascarpone.
• Trim ladyfingers to fit your dish if necessary.
• Use crisp savoiardi ladyfingers for best texture.
• Use a food processor to finely chop pistachios.
• Stir pistachio cream before measuring if it has separated.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving:
Calories: 569
Total Fat: 34g
Saturated Fat: 15g
Unsaturated Fat: 19g
Cholesterol: 93mg
Sodium: 320mg
Carbohydrates: 61g
Fiber: 2g
Sugar: 55g
Protein: 8g

Making this Recipe?

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