Between the proliferation of pistachio and matcha flavours in 2025, I’d say it’s been a very good year for food trends – at least as far as my personal tastes are concerned! Being a longtime lover of both, I’m not mad about having an abundance of choice as cafes, chains and even supermarkets jump on board the trends. So really, it was only a matter of time before pistachio made its way into one of my own recipes. And what better place than a Christmas dessert? If you love pistachio as much as I do, you’re going to love this Raspberry and Pistachio Tiramisu Trifle!
This dessert sits perfectly in between a Christmas trifle and a tiramisu. Perfect for those of us who love both and refuse to choose! The red and green layers feel extra festive! I love how each component stays distinct while also working in perfect balance. And when you get a little bit of every element on the one spoon? Absolutely delicious!
What’s in this Raspberry and Pistachio Tiramisu Trifle?
Let’s break down the layers, because every element is here for a reason!
- Raspberry and Moscato Jelly – the base layer is a light jelly made with raspberry cordial and sparkling wine. I used a sweet Moscato, which adds a soft fruitiness that works nicely with the raspberry flavour. You could substitute with water or Sprite for a non-alcoholic option.
- Savoiardi (Ladyfinger) Biscuits – Just like in a classic tiramisu, we’re using savoiardi sponge biscuits, but instead of soaking them in coffee, they get a quick dip in Moscato.
- Fresh raspberries – with summer raspberries in abundance, it would be crazy not to! They add some brightness, flavour and texture and of course they look beautiful layered in the glasses.
- Pistachio Cream – Softly whipped cream, flavoured with vanilla and pistachio spread. I used Pistachio Papi, which became available to buy in supermarkets for the first time this year. It is so dangerously delicious, I have to hide it in the pantry to stop myself from eating it with a spoon. And no, this is not sponsored, but Nonna, if you’re reading this, call me!! I considered adding mascarpone to lean more into the traditional tiramisu but ultimately decided against it. I wanted the cream to stay light and airy, not too rich.
- On top – finely chopped pistachios and more of those beautiful fresh raspberries. Crunch, colour and a gorgeous festive flourish.
I made six individual servings, which is perfect for smaller dinner parties and Christmas gatherings. However, if I was making this for my (large) family I’d happily double the recipe and assemble it in a classic trifle bowl. It would comfortably serve 10-12 people. I also love how light and fruity this dessert is. It’s exactly what I crave after Christmas lunch on a hot summer day!
Despite looking like a gorgeous, impressive dessert, this trifle is surprisingly easy to make. The only real ‘cooking’ involved is gently heating the jelly mixture to dissolve the sugar and gelatine – which only takes a couple of minutes – then setting in the fridge. After that, it’s just whipping cream, dipping biscuits and assembling. Once the jelly has set, you can put this trifle together the night before for truly hassle-free entertaining (always a win) or closer to serving time if you prefer.
This Raspberry and Pistachio Tiramisu Trifle is the kind of dessert that feels special and oh-so-festive without being difficult or overly heavy. I love that it combines the best elements of two classic desserts into one, so it’s familiar yet fresh at the same time. And if you’re a pistachio lover like me (or you’re cooking for one), this is a beautiful Christmas dessert to make this year. It looks gorgeous and impressive on the table, but still lets you actually enjoy the day, relaxed and stress free!
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Raspberry and Pistachio Tiramisu Trifle
Celebrate Christmas with this Raspberry and Pistachio Tiramisu Trifle! Light, fruity and festive, it combines the best of a classic trifle and tiramisu into one gorgeous, easy dessert!
Ingredients
Raspberry Moscato Jelly
- 2 ½ teaspoons gelatine powder
- 1/2 cup raspberry cordial
- 1 cup Moscato or sparkling wine
- ¼ cup caster superfine sugar
Pistachio Cream
- 2 cups thickened cream
- 1/4 cup icing sugar sifted
- 1 teaspoon vanilla bean paste
- 1/2 cup Pistachio spread crunchy or smooth
Biscuit Layer
- 1 cups Moscato or sparkling wine, extra
- 100 g Savoiardi biscuits
To assemble
- 250 g fresh raspberries
- Pistachios finely chopped
Instructions
- To make the raspberry jelly, place the gelatine and ¼ cup of the raspberry cordial in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed. Place the remaining raspberry cordial, moscato and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 1 minute. Remove from the heat, add the gelatine and stir to combine. Set aside to cool for 20 minutes. Pour the mixture evenly among six serving glasses. Refrigerate for 2–3 hours until set.
- To make the pistachio cream, whisk the cream with electric beaters until soft peaks form. Add the sifted icing sugar and vanilla bean paste and whisk again to combine until the cream holds its shape. Add the pistachio and beat until fully combined, being careful not to over-beat.
- To assemble, take the glasses with jelly from the fridge. Pour the Moscato into a bowl. You may need to cut your biscuits down to nicely fit in a single layer in the glasses. Quickly dip each biscuit into the Moscato and place on top of the jelly.
- Add a layer of raspberries, focusing on the sides of the glass. I put about 5-6 raspberries into each glass. Dollop the pistachio cream on top and smooth out the surface. Top with more fresh raspberries and some finely chopped pistachios.