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.
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.
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.
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!
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!)
And if those sound delicious to ya, try out one of these tasty recipes:
- Marshmallow Stuffed Hot Chocolate French Toast Bites
- Pistachio Cream Gooey Butter Cake
- Chocolate Easter Bunny Espresso Martinis
- Whipped Brie Cheese Dip Appetizer with Honey & Fig Jam
- The Pogo Stick - Burrata, Grilled Strawberries, Pistachios and Mint Pistou Grilled Cheese
Recipe
Pistachio Tiramisu (using King’s Hawaiian Rolls!)
Equipment
Ingredients
- 1 12 pack King’s Hawaiian Original Sweet Rolls
- 1.5 cups Heavy Cream
- 1 8 oz block Cream Cheese slightly chilled
- ¼ cup White Sugar
- 1 teaspoon Vanilla Extract
- ½ cup Crunchy Pistachio Cream
- 1.5 cups Espresso
- 2 shots Coffee Liqueur
- Optional: Cocoa Powder or Shaved Chocolate for topping
Instructions
- Split Hawaiian Original Sweet Rolls in half and toast them under the broiler for 1–2 minutes or until golden brown. Watch closely so they don’t burn.
- Remove from oven and let cool.
- In a large bowl, add cream cheese, sugar, and vanilla extract. Beat with a hand mixer until smooth.
- Slowly whip in the heavy cream until the mixture is light and fluffy.
- Beat in the pistachio cream a little at a time until fully incorporated. Set aside.
- In another bowl, combine espresso and coffee liqueur.
- Quickly dip one half of each toasted roll into the coffee mixture and layer them in a 7x10 baking dish.
- Spread half of the pistachio cream mixture evenly over the soaked rolls.
- Repeat the process with the remaining toasted rolls and layer them on top.
- Spread the remaining pistachio cream on top and smooth it out.
- Dust the top with cocoa powder or shaved chocolate.
- Chill for 1 hour or up to 24 hours, or serve immediately. Enjoy!
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