Pistachio Rose Tiramisu is my softer take on the Italian classic. It keeps the familiar layers and creamy texture of traditional tiramisu but leans into gentler flavors. The pistachio adds a mild nuttiness that works beautifully with the cream, while the rose comes through lightly in the background without taking over.
This is the kind of dessert I reach for when I want something that looks fancy but doesn’t demand much effort. There’s no baking involved, and it only needs a short rest in the fridge, which makes it easy to prepare ahead of time. Once chilled, the flavors settle in and honestly taste even better.
I like serving this for dinners with friends, small gatherings, or whenever I want a dessert that feels a bit special without being heavy. It’s easy to portion, easy to enjoy, and light enough that it doesn’t feel overwhelming at the end of a meal.
Why You’ll Love This
- It keeps the familiar, creamy feel of tiramisu with a gentle pistachio flavor and a light hint of rose.
- There’s no baking involved, so it comes together without much effort.
- The dessert can be made ahead and actually tastes better after chilling.
- It feels special enough for guests but still easygoing for casual evenings.
Pistachio-Rose Tiramisu
Ingredients
For the Cream
- 250 g mascarpone
- 200 ml heavy cream
- 38 g sugar 3 tablespoons
- 5 ml rose water
For Layering
- 200 g ladyfingers
- 180 ml warm milk
- 2 g ground cardamom 1 teaspoon
- 24 g finely chopped pistachios 3 tablespoons
Instructions
- Whisk mascarpone, cream, sugar, and rose water until soft peaks form. Don’t overwhip.
- Mix milk with cardamom in a shallow bowl.
- Dip ladyfingers briefly in the milk and arrange in a single layer in a small dish.
- Spread half the cream, then repeat with another layer of dipped biscuits and the remaining cream.
- Dust with chopped pistachios.
- Chill at least 4 hours or overnight for the flavors to develop.
Notes
- Mascarpone can be replaced with a mix of cream cheese and a little extra cream for a similar texture.
- If rose water feels too strong, reduce it slightly or skip it altogether.
- Almonds can be used instead of pistachios, though the flavor will be milder.
- Whip the cream until soft peaks before folding it into the mascarpone to keep the layers light.
- Use rose water sparingly. A small amount goes a long way.
- Dip the ladyfingers briefly in warm milk. Too much soaking can make the layers too soft.
- This tiramisu is best made a few hours ahead to allow the layers to set.
- Store covered in the refrigerator for up to 2 days.
- Avoid freezing, as the cream texture can change once it’s taken out of the freezer.
- Sprinkle extra chopped pistachios on top just before serving.
- A light dusting of ground green cardamom works well if you want a little extra aroma.
- Add a thin layer of crushed pistachios between the cream layers for more texture.
- Mix a small pinch of saffron into the warm milk for a mild variation.
- Serve in individual glasses instead of slicing for a more casual presentation.
Nutrition
FAQs
Can I make pistachio rose tiramisu ahead of time?
Yes. This dessert is best made a few hours in advance so the layers can set properly. Overnight chilling also works well.
Can I adjust the rose flavor?
Absolutely. If you prefer a milder taste, reduce the rose water slightly. You can also leave it out for a pistachio-only version.
What can I use instead of mascarpone?
A mix of cream cheese and a little extra cream can be used if mascarpone is not available. The texture will be slightly different but still creamy.
Can I use something other than ladyfingers?
Yes. Sponge cake or plain tea biscuits work as substitutes. Just dip them briefly so they do not become too soft.
How long does Pistachio Rose Tiramisu keep in the fridge?
Pistachio rose tiramisu keeps well in the refrigerator for up to 2 days when covered properly.
If you enjoyed my Pistachio Rose Tiramisu and want to explore more desserts with familiar flavors and a comforting finish, you might also like trying my Ras Malai, Barfi, Falooda, Kulfi Ice Cream, Rustic German Apple Cake, Rice Pudding, or Masala Chai Cheesecake. These are the kind of desserts that fit naturally into slow evenings and are best enjoyed when there’s time to sit, share, and savor each bite.
If you try this, let me know how it turned out in the comments. And if you enjoy Indian and Indian-inspired desserts, follow Beyond Chutney for more recipes you’ll want to make again.
Have a question or something to share? Leave a comment below!