Eggless Pistachio Tiramisu - a delicious twist on the classic tiramisu, loaded with crunchy pistachios and completely egg-free!
Yesterday marked Pistachio Day, and being a huge fan, I had to make something to celebrate the day. This Pistachio Tiramisu is an easy dessert that requires no baking at all and is the perfect make ahead treat for your guests.
Loaded with crushed pistachios and topped with white chocolate shavings, this beautiful green gold tiramisu requires no eggs! This pistachio tiramisu recipe a twist of the classic Italian dessert and pistachio lovers will thank you for it. Perfect at any time of year, this no-bake eggless dessert will become one of your favourites in no time!
Ingredients and Variations
The great thing about this recipe is that it contains no raw egg, therefore you won't need any egg whites or egg yolks, making it a safer and more suitable dessert for those with egg intolerance or allergies.
Lady fingers - Sponge fingers needed to layer the tiramisu. I suggest using crusty "Savoiardi" type ladyfingers. Avoid cake-style ladyfingers as these are too soft and will make your tiramisu soggy. You will need 24-30 ladyfingers for this recipe (which is usually 1 packet or slightly more, depending on the size of your dish).
Heavy Cream - Or whipping cream or fresh cream. Use heavy cream which contains at least 35% fat.
Mascarpone - An essential ingredient in tiramisu. Use good quality mascarpone cheese and avoid using cream cheese for this recipe.
Sugar - Use granulated or caster sugar for sweetness.
Espresso - You'll need around 2 tablespoons of espresso (or strong coffee or instant coffee) dissolved in a bowl of hot water. The bowl has to be wide enough to dip the ladyfingers.
Pistachios - Use roasted or raw crushed pistachios for layering and topping the tiramisu. For this recipe, I used Sicilian pistachios, but you can use any pistachios that are available to you. The pistachios need to be coarsely crushed - you can do this in a food processor.
You can use shelled or unshelled pistachios, but the amounts provided in the recipe are for unshelled pistachios. Feel free to use salted or unsalted pistachios, as desired.
White Chocolate - White chocolate shavings are an excellent topping for this pistachio tiramisu. The white chocolate flavor pairs perfectly with pistachio.
How to Make Eggless Pistachio Tiramisu
Make the Mascarpone Cream
Start by whisking the heavy cream in a bowl of a stand mixer fitted with the whisk attachment (or using an electric hand mixer). You'll need to whisk until stiff peaks form. Set the whipped cream aside.
Then, place mascarpone and sugar in a large bowl of a stand mixer (or a handheld electric mixer) fitted with the paddle attachment. Mix on medium speed for around 30 seconds or until the mixture is combined.
Fold in the whipped cream and mix (using the paddle attachment) until the cream is incorporated and the mixture is smooth. This will only need a few seconds - do not overmix!
Assembling the Tiramisu
Stir in espresso (or strong coffee) in a bowl of hot water. Make sure that the bowl is wide enough to dip the ladyfingers.
Prepare your baking dish (I used an 8x8' glass dish - you can use anything similar).
Dip each ladyfinger into the espresso mixture - try to do this quickly and do not let the Savoiardi biscuits soak in the mixture - otherwise they will be too soggy.
Place the ladyfingers side by side (you will have 2 rows) at the bottom of the dish. You may need to cut off part of the ladyfingers for the "shorter" row.
Use a spatula (or palette knife) to spread half of the mascarpone mixture on top of the bottom layer. Sprinkle with half of the crushed pistachios over the mascarpone layer.
Repeat the last 3 steps to create another row of dipped Savoiardi biscuits, followed by a layer of the remaining mascarpone mixture and sprinkle with remaining pistachios.
Cover the baking tray and chill for at least 4 hours - preferably overnight.
Before serving, top triamisu with white chocolate shavings. Slice and serve!
How to Store Tiramisu
Store leftover tiramisu in an airtight container. Refrigerate for up to 4 days.
Tiramisu can be frozen (in a freezer-safe container) for up to 2 months. Thaw it overnight before serving.
This no-egg pistachio white chocolate tiramisu is a perfect make-ahead, no-bake dessert. You can prepare the tiramisu and store it overnight in a refrigerator before serving. Tiramisu requires at least 4-5 hours to set but tastes even better when left to set overnight!
Tips for the Perfect Tiramisu
Tiramisu is a relatively simple and straightforward dessert to make, but here are a few tips that will help you nail this pistachio tiramisu recipe each time!
- Use heavy cream and mascarpone straight out of the refrigerator - there is no need to bring these out to room temperature beforehand, especially during the summer months.
- Refrigerate tiramisu immediately after layering and keep refrigerated until ready to serve. Transfer any leftover tiramisu straight beck to the refrigerator after serving.
- Use "savoiardi" type ladyfingers. Cake-type ladyfingers should be avoided, as these tend to be too soggy for tiramisu.
- Do not soak the ladyfingers in the coffee mixture - otherwise they will become soggy and fall apart. Quickly dip each ladyfinger (for not longer than 2 seconds).
- Do not overbeat heavy cream and do not overmix the mascarpone-cream mixture to avoid splitting.
- For a boozy version, add 2-4 tablespoons of dark rum to the espresso mixture!
Other Tiramisu Recipes
Eggless Pistachio Tiramisu
- 200 g Savioardi lady fingers (1 package or approx. 7 oz) + more or less as needed
- 250 mL heavy cream or whipping cream at least 35% fat (1 cup)
- 250 g mascarpone cheese (8 oz)
- 75 g granulated sugar (approx. ¼ cup + 1 tbsp.)
- 375 mL espresso coffee (1.5 cups)
- 75 g pistachios unshelled, raw or roasted, coarsely crushed
- 30 g white chocolate
- Place heavy cream in a bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high until stiff peaks form. Set aside.
- Place mascarpone cheese and granulated sugar in a bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until just combined. Fold in whipped heavy cream and mix for a few seconds until incorporated and smooth.
- Place espresso coffee in a wide bowl (wide enough to fit the with of a ladyfinger).
- Dip both sides of each ladyfinger (one by one) quickly into espresso (do not soak as ladyfingers will become soggy).
- Place dipped ladyfingers side by side (you will have 2 rows) at the bottom of an 8x8" glass baking dish (or use a brownie pan lined with parchment paper). You may need to cut off part of the ladyfingers for the "shorter" row.
- Spread half of the mascarpone mixture on top of the bottom row. Use a spatula or palette knife to smooth out the surface. Sprinkle half of the crushed pistachios on top of the mascarpone layer.
- Repeat the last three steps to create a second row of lady fingers and mascarpone covering. Cover and refrigerate for 4-5 hours up to overnight.
- Top with white chocolate shavings, slice, and serve.