Egg-Free Pistachio Tiramisù
How do you make egg-free pistachio tiramisù?
Prepare strong coffee and let it cool. Whisk mascarpone, cream, and powdered sugar with pistachio cream until combined. Lightly dip ladyfingers in the coffee and alternate layers of biscuits and cream in a dish. Finish with cream and chopped pistachios, then refrigerate for 4-5 hours before serving.
An exquisite dessert from the Italian tradition, with an indulgent pistachio variation. Incredibly easy to make, it would be ideal to prepare it the day before, so the flavors blend well and the texture becomes perfect. But if we do not have that much time available, then 4-5 hours before serving will be enough. The secret to a perfect tiramisù, both in this version and in the traditional one, is precisely letting the dessert rest before enjoying it.
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Servings: For a 24 cm x 20 cm Pyrex dish
Ingredients
- 300 g ladyfinger biscuits
- 300 ml strong cold coffee
- 50 g powdered sugar
- 500 g mascarpone
- 400 g cold whipping cream
- 100 g natural pistachio cream
- 50 g pistachios
Instructions
Start by preparing the coffee; if desired, sweeten it lightly and let it cool completely. Set aside. While the coffee cools, place the mascarpone, whipping cream, and powdered sugar in a large bowl and whisk by hand until all the ingredients are well combined.
Add the pistachio cream, which you can buy ready-made or make with a high-powered blender or food processor so it does not overheat. Place 100 g of pistachios in the processor and blend a few seconds at a time until a cream forms.
Mix well and set aside.
Next, prepare the 50 g of chopped pistachios by placing them in the processor and pulsing briefly so they do not turn into powder. Set aside.
With all the ingredients ready, begin assembling the dessert. Place a not-too-thick layer of cream in the Pyrex dish or mold.
Pour the very cold coffee into a fairly wide bowl and quickly dip the ladyfinger biscuits one by one. They should only be lightly moistened, otherwise they will absorb too much coffee and fall apart.
Place them over the cream until you form the first layer.
Spread another layer of cream.
Then add another layer of biscuits dipped in coffee. With this size Pyrex dish, you will make 3 layers of biscuits.
Finish with a layer of cream and sprinkle with the chopped pistachios. Cover with plastic wrap or with a lid if the mold has one. Place the tiramisù in the refrigerator for 4-5 hours, or preferably overnight.
Enjoy our exquisite tiramisù. Note: We can also prepare it directly in individual portions, following the same steps.
Enjoy your meal!
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- 300 g ladyfinger biscuits
- 300 ml strong cold coffee
- 50 g powdered sugar
- 500 g mascarpone
- 400 g cold whipping cream
- 100 g natural pistachio cream
- 50 g pistachios