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Pistachio No Eggs

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

No eggs, no fuss! This pistachio treat is easy to make with pistachio paste, mascarpone, and coffee-soaked ladyfingers. Chill it to set, and you've got a crowd-pleaser with minimal effort. Great flavor, fast prep!
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Updated on Sun, 23 Mar 2025 03:03:08 GMT
A bowl of creamy pistachio dessert. Pin it
A bowl of creamy pistachio dessert. | chefmelt.com

The first bite of Pistachio Tiramisu hits you with that incredible surprise moment - creamy nutty pistachio blended with coffee-soaked ladyfingers creates something familiar yet totally unique. This clever twist on the classic Italian dessert keeps all the velvety layers you love but adds sophisticated nutty flavors. In my family, it's become my guaranteed crowd-pleaser for company dinners, always leaving guests amazed and begging for my recipe.

Just last month, I whipped this up for a dinner party that included someone who claimed to be super critical about traditional Italian tiramisu. By the end of the night, he was grabbing seconds and couldn't stop talking about how perfectly the pistachios paired with the coffee notes.

Essential Components and Selection Tips

  • Pistachio Paste: Look for the unsweetened kind without added oils. Sicilian paste offers the most intense flavor and vibrant green color.
  • Mascarpone: Choose one that's creamy and dense. Italian brands such as Galbani or BelGioioso deliver the best results.
  • Heavy Whipping Cream: Go for options with minimum 36% fat content so it whips properly and maintains structure.
  • Ladyfingers: Authentic Italian savoiardi work wonders because they absorb moisture perfectly. The imported ones truly make a difference.
A dessert with a white and brown filling. Pin it
A dessert with a white and brown filling. | chefmelt.com

Detailed Preparation Instructions

Gather Materials:
Measure everything out and bring items to room temperature. Brew 1½ cups strong coffee and let it cool completely.
Create Pistachio Foundation:
Combine ⅓ cup pistachio paste with ¼ cup heavy cream until completely smooth.
Prepare Cream Base:
Add 16 oz mascarpone, 1 tsp vanilla, ¼ tsp almond extract, and a pinch of salt. Beat for 2-3 minutes until puffy and light.
Whip The Cream:
In a separate bowl, beat 1¾ cups heavy cream with 3 tbsp sugar until firm peaks form.
Combine Mixtures:
Gently fold whipped cream into the pistachio mixture in three portions to maintain airiness.
Enhance Coffee Mixture:
Stir 1 tsp pistachio extract into your cooled coffee for extra flavor.
Prepare Ladyfingers:
Quickly dunk each ladyfinger in coffee (just a second or two) and arrange in one layer across a 9x9-inch dish.
Apply First Layer:
Spread half the pistachio cream mixture evenly over ladyfingers, reaching all corners.
Complete Assembly:
Add another layer of coffee-dipped ladyfingers, followed by remaining pistachio cream.
Add Finishing Touch:
Drizzle with thinned pistachio paste and scatter chopped pistachios on top.
Chill Thoroughly:
Cover with plastic wrap and refrigerate at least 4 hours, but overnight gives best results.
Present Properly:
Remove from fridge about 20 minutes before serving to soften slightly.

I created this pistachio variation after traveling through Sicily, where I fell in love with their brilliant green pistachio confections.

The layering technique really affects how your tiramisu turns out. Try placing ladyfingers in alternating directions between layers - this builds stability and distributes the coffee flavor uniformly.

This Pistachio Tiramisu balances tradition and innovation beautifully. The classic structure provides the perfect foundation for showcasing rich, nutty pistachio flavors.

Leaving out the eggs makes the process straightforward but you'll still enjoy that dreamy, fluffy texture that makes tiramisu so popular.

For that finishing wow factor, garnish each portion with a few whole pistachios, fresh mint leaves, or a light sprinkle of powdered sugar before bringing it to the table.

A white bowl filled with a dessert. Pin it
A white bowl filled with a dessert. | chefmelt.com

Frequently Asked Questions

→ Can I make this in advance?
Of course! It actually tastes better when chilled for a few hours. Let it sit for at least 4 hours or even overnight.
→ Do I have to use liquor?
Nope! Skip the amaretto or any booze for a completely alcohol-free version. It’ll still taste amazing.
→ Where can I find pistachio paste?
Check Italian shops, specialty markets, or online. Or, blend roasted pistachios with sugar and a touch of oil to make your own.
→ How many days will it stay good?
Keep it in a sealed container, and it’ll stay fresh in your fridge for up to three days.
→ Can I freeze the leftover layers?
Yep! Wrap it up tightly and freeze for up to three months. Let it thaw in the fridge before digging in.

Pistachio No Eggs

This no-egg pistachio delight features layers of coffee-dipped ladyfingers and creamy pistachio mascarpone for an irresistible treat.

Prep Time
5 Minutes
Cook Time
10 Minutes
Total Time
15 Minutes

Category: Dessert Recipes

Difficulty: Intermediate

Cuisine: Italian-American

Yield: 10 Servings (9x9-inch square pan dessert)

Dietary: Vegetarian

Ingredients

→ Main Ingredients

01 1¼ cups cold heavy cream (290g)
02 1 teaspoon of pure vanilla
03 ½ teaspoon almond extract
04 ⅓ cup sugar (73g), granulated
05 1 cup mascarpone cheese (8 oz), softened to room temp
06 ¼ teaspoon kosher salt
07 45 ladyfingers (two packs, each 3.5 oz)
08 ¼ teaspoon pistachio extract
09 2 cups brewed, bold coffee
10 173g pistachio paste (⅔ cup), homemade or bought
11 1 tablespoon amaretto or other alcoholic option (optional)

→ For Decoration

12 Crushed pistachios for garnish
13 Diluted pistachio paste for drizzle

Instructions

Step 01

In a large bowl, whisk together pistachio paste with ¼ of the heavy cream until smooth. Then mix in the mascarpone, vanilla, almond extract, and a pinch of salt. Beat until it's silky and free of clumps.

Step 02

In a separate bowl, beat the remaining cup of heavy cream and sugar until the texture becomes fluffy, forming stiff peaks. Use either a hand mixer or a stand mixer with the whisk attachment.

Step 03

Carefully fold the whipped cream into the pistachio and mascarpone mix using a spatula. Stir gently so it stays light and airy.

Step 04

In a shallow dish, mix strong coffee with pistachio extract. For an extra kick, add a splash of liquor like amaretto if you'd like.

Step 05

Work quickly to dip half the ladyfingers in the coffee mixture, one at a time. Arrange them snugly to cover the base of a 9x9-inch pan. Spread half of the cream mix evenly over the top.

Step 06

Repeat with the remaining ladyfingers, dipping and placing them to form a second layer. Top with the rest of the creamy mixture, spreading it smooth across the surface.

Step 07

Drizzle some watered-down pistachio paste across the top. Sprinkle a handful of chopped pistachios. Chill in the fridge for at least 2 hours, or leave it overnight for the best flavor.

Notes

  1. A creamy dessert that highlights pistachios and skips the eggs.
  2. Letting it sit in the fridge a few hours guarantees perfect texture.
  3. Feel free to make it up to 24 hours ahead of time.

Tools You'll Need

  • 9x9-inch pan for assembly
  • Mixer with whisk attachment, or hand beaters
  • Spatula for gentle mixing
  • Wide shallow dish for the dipping coffee

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy in mascarpone and heavy cream
  • Pistachios as a tree nut ingredient
  • Gluten from ladyfingers

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 362
  • Total Fat: 24 g
  • Total Carbohydrate: 31 g
  • Protein: 7 g