Raspberry and Pistachio Tiramisu: A No-Bake Delicacy for Every Occasion

Dive into the luscious layers of our Raspberry and Pistachio Tiramisu, a twist on the classic Italian dessert that combines the creaminess of mascarpone with the fresh zing of raspberries and the nutty crunch of pistachios. This no-bake wonder is a testament to the art of dessert-making, offering a symphony of flavors and textures that are sure to enchant from the first bite.

Why You’ll Love This:

This tiramisu is not just a dessert; it’s an experience. The addition of raspberries introduces a delightful freshness that cuts through the richness, while the pistachios provide an unexpected crunch and flavor that elevates the whole dish. It’s a perfect balance of creamy, fruity, and nutty, making it a universally appealing treat that’s bound to impress.

Perfect Occasion:

Whether it’s a festive celebration, a romantic dinner, or a casual gathering with friends, this Raspberry and Pistachio Tiramisu is the perfect finale. It’s especially suited for warm weather occasions, where the cool, creamy layers provide a refreshing respite from the heat.

Decoration Tips:

For a truly stunning presentation, layer your tiramisu in a clear glass dish to show off the beautiful layers. Garnish with additional raspberries and a generous sprinkle of crushed pistachios on top. A dusting of powdered sugar or a few mint leaves can add an extra touch of elegance.


  • 7 ounces (200 grams) of ladyfingers
  • 3 egg yolks
  • 1/2 cup (100 grams) of sugar
  • 2 pounds (900 grams) of mascarpone cheese
  • 5 1/3 ounces (150 grams) of raspberries
  • 7 ounces (200 grams) of pistachios, shelled and chopped


  1. Begin by whisking the egg yolks and sugar together in a bowl until the mixture is pale and thick.
  2. Gently fold in the mascarpone cheese until the mixture is smooth and well combined.
  3. In a separate bowl, lightly crush half of the raspberries to release their juices.
  4. To assemble, dip the ladyfingers briefly in a mixture of water and a little sugar (optional), then layer them in the bottom of your serving dish.
  5. Spread half of the mascarpone mixture over the ladyfingers, followed by a layer of crushed and whole raspberries and a sprinkle of chopped pistachios.
  6. Repeat the layers, finishing with a layer of mascarpone. Chill in the refrigerator for at least 4 hours, or overnight, to allow the flavors to meld.
  7. Before serving, garnish with the remaining raspberries and pistachios.

Enjoy this Raspberry and Pistachio Tiramisu as a celebration of flavors and textures, a dessert that’s as pleasurable to make as it is to eat.

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