This tasty pistachio tiramisu is layered with whipped pistachio cream, coffee-soaked sweet rolls, and a dusting of cocoa for the ultimate shortcut dessert. It's nostalgic, fancy-feeling, and ridiculously easy to whip up for a weeknight treat or a back-to-school potluck.

a spoon holding a scoop of pistachio tiramisu in front of a plant.

Why You'll Love It

First of all-no ladyfingers? **side eyes me so hard**....I know, right?!

This pistachio tiramisu uses toasted King's Hawaiian rolls in place of traditional savoiardi, and trust me when I say… it works.

The sweet, fluffy texture of the rolls holds up beautifully to a quick espresso dunk, soaking in all that bold coffee flavor without getting soggy or falling apart. It's like your favorite pistachio ice cream and classic tiramisu had a wildly delicious baby and it turned out to be a total icon.

And that cream layer? Oh my gosh. It's thick and dreamy, made with just the right combo of whipped cream, a hint of vanilla, cream cheese for structure, and a swirl of crunchy pistachio cream that adds major depth and texture. You don't need eggs, gelatin, or any fancy steps-just whip, layer, and go.

It's rich but not too heavy, sweet but balanced, and totally adaptable.

Let it hang in the fridge overnight for those ultra-luxe, marinated vibes or serve it up immediately if patience isn't your strong suit (same).

This is the kind of dessert that people think took you hours-but really it's just a genius little kitchen hack that tastes like a full-blown masterpiece.

an overhead view of a baking dish filled with pistachio tiramisu.

Ingredients & Substitutions

King's Hawaiian Original Sweet Rolls: These are the secret weapon-sweet, fluffy, and perfect for soaking up espresso. You could sub brioche or challah in a pinch, but the Hawaiian rolls really bring that signature flavor. Obvs using lady fingers would also be totally traditional and totally delicious.
Heavy Cream: Essential for creating that luscious whipped texture. Make sure it's cold so it whips up nice and thick.
Cream Cheese: Slightly chilled works best for whipping-too warm and it'll get gloopy, too cold and it won't blend well. You could also use mascarpone but i prefer the tang of the cream cheese.
White Sugar: Just enough to sweeten the cream mixture without overpowering the pistachio or coffee notes.
Vanilla Extract: Adds warmth and depth to the cream layer. You can swap in almond extract for a nuttier twist.
Crunchy Pistachio Cream: This is what makes it pistachio tiramisu! You'll want a spreadable pistachio cream with texture-like a pistachio version of Nutella. Smooth pistachio butter works too, but the crunch adds something special.
Espresso: Strong and slightly bitter, it balances the sweetness of the cream and the rolls. Instant espresso works in a pinch or even find the pre-brewed kind next to the iced coffees in some grocery stores.
Coffee Liqueur: Adds a little boozy richness. Feel free to leave it out or sub in hazelnut liqueur or Irish cream if that's your thing.
Crumbled Pistachios, Cocoa Powder or Shaved Chocolate: Optional, but highly recommended for that classic tiramisu finish.

a few scoops taken out of a pistachio tiramisu.

How to Make It

This dessert comes together in layers and can be made ahead, which makes it a total win for busy weeks or special gatherings. Here's how to make it step-by-step.

TOAST THE ROLLS: Split the King's Hawaiian Sweet Rolls in half and toast them under the broiler until golden brown-about 1-2 minutes. Keep an eye on them so they don't burn!
COOL: Let the toasted rolls cool while you prep the cream.
MAKE THE CREAM: In a large bowl, use a hand mixer to beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
WHIP IN CREAM: Slowly add the heavy cream while continuing to beat until the mixture is light, fluffy, and holds soft peaks.
ADD PISTACHIO CREAM: Beat in the crunchy pistachio cream a little at a time until it's fully incorporated and deliciously nutty.
MAKE THE COFFEE MIXTURE: In a separate bowl, stir together the espresso and coffee liqueur.
LAYER ONE: Quickly dip the bottom halves of the toasted sweet rolls in the coffee mixture and layer them in a 7x10 baking dish.
ADD CREAM: Spread half the pistachio cream mixture evenly over the bottom layer of rolls.
LAYER TWO: Dunk the top halves of the sweet rolls and layer them on top of the cream.
FINISH IT OFF: Spread the remaining pistachio cream over the second layer and smooth it out with a spatula.
TOP WITH COCOA: Use a sifter to dust cocoa powder or finely shaved chocolate (or chopped pistachios) over the top.
CHILL (OPTIONAL): You can serve it right away, or let it chill in the fridge for 1 hour-or even up to 36 hours-for a more traditional tiramisu texture.
SERVE: Slice, serve, and enjoy every creamy, nutty, coffee-soaked bite!
SAVE: Store leftovers in an airtight container in the fridge for up to 3 days. The texture gets even better as it sits!

a scoop of pistachio tiramisu on a pink shell plate with a golden spoon.

What to Serve It With

A shot of espresso or coffee with cream
Fresh berries or a sprinkle of chopped pistachios for extra flair
A little extra drizzle of pistachio cream if you're feeling extra
After a big Italian-style dinner (or, let's be real, pizza night!)

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