Pistachio Biscoff Tiramisu (with Foxberry Bakehouse!)

It’s a beautiful time of year, and here at Nuttinosh, we’re soaking in the little joys because truthfully, they matter more than ever. As a small business owner, especially during these uncertain times, I’ve learned how essential it is to pause and recognize the small wins along the way. Sometimes it’s a successful market weekend, a glowing customer review, or a new collaboration that reminds me: we’re still building something meaningful, even if the road feels tough.

This Father’s Day, I’ll be celebrating one of those quiet, steady wins: my husband. Not just the amazing dad to our two little boys, but truly the co-pilot in this Nuttinosh journey. From helping prep products to standing beside me at farmers markets, even when the weather or the turnout is unpredictable, he shows up. Every time. He’s the encourager when I doubt myself, the problem-solver when things get messy, and honestly, my biggest champion.

And this year, I’m making him something special: a Pistachio Biscoff Tiramisu, featuring Nuttinosh Pistachio Butter, thanks to a beautiful collaboration with the talented Foxberry Bakehouse. Tiramisu happens to be his favorite dessert, and I can’t think of a better way to say thank you than with a layered, creamy, nutty twist on a classic.

But this recipe isn’t just about a yummy dessert - it’s also about collaboration, something that has carried us through the ups and downs of building a business in this climate. Supporting other small business owners - sharing resources, cheering each other on, lifting one another up - is how we survive and thrive right now! This delicious creation wouldn’t have been possible without Foxberry Bakehouse, and it’s a reminder of the magic that can happen when we come together.

So as we head into Father’s Day, I’m holding space for the hard work, the long hours, the unknowns - and the love that underpins it all. For the fathers, partners, and teammates who keep showing up. For the small business community that keeps finding ways to innovate, collaborate, and celebrate one another. And for the sweet moments, like a spoonful of delicious pistachio biscoff tiramisu, that remind us why we keep going.

Here’s to the little wins that are actually the big ones.
And to my husband: this one’s for you. ❤️

Let’s Break it Down! Here’s What You Need For Your Tiramisu:

Mascarpone.

Mascarpone is an Italian soft cheese, and a key ingredient to our tiramisu! It’s a great cheese to use as a baking component because of its high fat content, and its ability to add a light creaminess to our recipe.

Nuttinosh Roasted Pistachio Butter.

For that deliciously true pistachio flavor, we’re using our original Roasted Pistachio Butter in this recipe. Lightly roasted, it’s perfect for pairing with the rich flavors of coffee and Biscoff in our tiramisu. Delish!

Espresso, or strong coffee.

Coffee is also a key ingredient in making a tiramisu, and is used to balance out the sweetness of the mascarpone and cookies. When we dip our cookies in the coffee, they will become softer and more decadent in its layering.

Coffee Liqueur (Optional!)

We’re adding coffee liqueur to our coffee-dipping mixture to amp up our flavors, and for a slight warming effect. Traditional tiramisu uses a marsala wine for a warm and caramely-y note, however we’re keeping it simple with a coffee liqueur! This step is totally optional, so you can skip this step if you prefer an alcohol-free cake.

Biscoff Cookies.

Of course, we need our Biscoff cookies! The Biscoff adds that classic, almost ginger snap-y flavor to our cake. If you’re a fan of these cookies, you know how great they pair with coffee and that this combination is a perfect match! If you prefer a more traditional tiramisu, you can use ladyfingers.

Cocoa powder and chopped pistachios for topping.

We’re going to use cocoa powder and chopped pistachios to create our beautiful tiramisu topping. You can manually chop your pistachios, or grind them up using a food processor.

Another massive thank you to our friend Foxberry Bakehouse for using our Nuttinosh pistachio butter to create some magic in the kitchen once more! Foxberry Bakehouse is a small-batch cottage baker in St. Paul, Minnesota specializing in baked goods using local and seasonal flavors. Follow on Instagram (@ delaneeeats) to find their pop-up schedule, or check out their website (linked here) to place online and custom orders. 

This recipe puts a delicious and unique twist on a classic tiramisu, and is the perfect way to surprise your loved ones. Give this recipe a try, and let us know what you think!

Why Pistachio Butter Works in Tiramisu

Traditional tiramisu leans on mascarpone and cream for richness, but pistachio butter adds something classic recipes don't have: real, roasted pistachio flavor built into the base instead of just a garnish on top. Because it's already smooth and slightly sweet, it folds into whipped cream without throwing off the texture, so you get a fully pistachio-flavored layer rather than a dusting of chopped nuts. It also brings healthy fats and a naturally nutty depth that balances the sweetness of the Biscoff cookies and cocoa topping. Using roasted pistachio butter, specifically, matters here — it has a deeper, toastier flavor than raw pistachio paste, which stands up better against strong coffee and cocoa. A rich, indulgent dessert like this benefits from that contrast: creamy and sweet from the mascarpone layer, roasted and nutty from the pistachio butter, with a little bitterness from the espresso to keep it from feeling too heavy.

How Pistachio and Biscoff Flavors Work Together

Pistachio and Biscoff might seem like an unlikely pair, but they balance each other well. Biscoff cookies bring a warm, almost gingersnap-like spice and caramelized sugar flavor, while roasted pistachio butter is nutty, slightly sweet, and a little earthy. When the Biscoff cookies soak up the coffee mixture, they soften into a base that's sweet and spiced; the pistachio-mascarpone layer on top cools that down with a creamy, less sugary contrast. Cocoa powder and chopped pistachios finish the dessert with a bit of bitterness and crunch, so every bite moves between spice, cream, nuttiness, and coffee instead of tasting one-note. This layered contrast is part of why pistachio pairs so well in desserts generally — it rarely overpowers other flavors, but it adds enough character that it doesn't disappear either, which is exactly what a good tiramisu needs from its supporting layers.

How to Build Creamy Tiramisu Layers

The key to a creamy, sliceable tiramisu is getting the whipped cream and mascarpone stage right before you start layering. Whip the cream to stiff peaks first, then fold in the pistachio butter until fully incorporated — this keeps the mixture light instead of dense. Fold in the mascarpone gently with a spatula rather than a mixer, since overmixing at this stage can deflate the whipped cream and leave you with a looser, less stable layer. When you're dipping the Biscoff cookies in the coffee mixture, a quick dip is enough; soaking them too long makes the layers soggy instead of soft. Alternate a layer of dipped cookies with a layer of the pistachio-mascarpone mixture, then repeat, finishing with cream on top. Chilling is what actually sets the layers, so don't skip the refrigeration time even if the tiramisu looks ready right after assembly.

Make-Ahead and Storage Tips

Tiramisu is a genuinely good make-ahead dessert, and pistachio biscoff tiramisu is no exception — the layers actually taste better after they've had time to set. Plan to refrigerate it for at least 3 to 4 hours, but overnight is ideal if you're making it for a gathering or holiday. Cover the pan tightly with plastic wrap or a lid before chilling so the top layer doesn't dry out or pick up other flavors from the fridge. Leftovers keep well refrigerated for up to 3 to 4 days; just hold off on the cocoa powder and chopped pistachio topping until closer to serving time if you're making it more than a day ahead, since the topping can lose its texture sitting on the cream. This dessert isn't freezer-friendly in its finished form — the mascarpone and cream layers don't thaw well — so plan to make it within a few days of when you'll serve it.

Best Pistachio Butter for No-Bake Desserts

No-bake desserts like this one depend on the pistachio butter itself doing a lot of the flavor work, since there's no baking step to intensify or deepen the taste. That makes a roasted, smooth pistachio butter the better choice over a raw or overly oily one — it folds evenly into whipped cream and mascarpone without making the mixture greasy or unstable. Nuttinosh Roasted Pistachio Butter was made with exactly this kind of use in mind: a true, roasted pistachio flavor with a smooth, spoonable texture that blends cleanly into cold, creamy bases like this tiramisu, chia pudding, or homemade ice cream.

—-----------------------------------------------------------------------------------------------------------------------

Pistachio Biscoff Tiramisu by Foxberry Bakehouse

Prep Time: 45 mins

Refrigeration Time: 3-4 hours, or overnight

Total Time: 4-5 hours

Recipe makes one 8x8 or 9x9 pan of tiramisu.

Ingredients:

1 ½ cups heavy cream, cold 

8 oz mascarpone, softened to room temperature 

⅓ cup granulated sugar 

1 tsp vanilla extract 

⅓ cup Nuttinosh pistachio butter 

1-2 drops green food coloring (optional) 

1 cup strongly brewed coffee or espresso, cold 

1-2 tbsp coffee liqueur (optional) 

8.8 oz package Biscoff cookies (or lady fingers if you prefer traditional tiramisu) 

Cocoa powder for dusting on top 

⅓ cup roasted & salted pistachios, finely chopped or ground in a food processor

Directions:

1. In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream on medium speed, gradually adding the sugar, vanilla, and green food coloring, Continue mixing until stiff peaks form, then add the Nuttinosh pistachio butter and beat on low until fully incorporated.

2. Using a rubber spatula, gently fold in the mascarpone until combined– you don’t want to mix so vigorously that you deflate the whipped cream.

3. Pour cold coffee into a shallow dish & add coffee liqueur to taste, if using. Quickly dip the cookies into the coffee (do not soak) & arrange them in a single layer on the bottom of a 8x8” or 9x9” square pan.

4. Spread half of the mascarpone mixture on top of the cookies & smooth with a spoon or offset spatula to create an even layer. Add another layer of coffee dunked cookies. Spread the remaining mascarpone cream on top.

5. Generously dust the tiramisu with cocoa powder, then sprinkle a layer of ground pistachios on top. Cover & refrigerate for 3-4 hours until set, or overnight.

6. Serve and enjoy!

Thank you to our talented friend at Foxberry Bakehouse for using our Nuttinosh pistachio butter to create some magic in the kitchen once more! Foxberry Bakehouse is a small-batch cottage baker in St. Paul, Minnesota specializing in baked goods using local and seasonal flavors. Follow on Instagram (@ delaneeeats) to find their pop-up schedule, or check out their website (linked here) to place online orders.