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Creamy Pistachio Treat No Eggs

Featured in: Sweet Treats and Baked Goods

This creamy pistachio treat doesn’t use eggs, making it easier to make without sacrificing taste. Using pistachio paste, mascarpone, and coffee-dipped ladyfingers, it’s a fresh take on the Italian classic that’s simple to prepare. After some refrigeration for the layers to set, it’s ready to impress at your next gathering. Minimal cooking, maximum flavor!
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Updated on Sun, 16 Mar 2025 01:33:12 GMT
A bowl filled with creamy goodness. Pin it
A bowl filled with creamy goodness. | quickierecipe.com

When you first try Pistachio Tiramisu, you'll feel that amazing wow moment - the nutty, sweet pistachio cream paired with coffee-dipped ladyfingers makes something both comfortingly familiar yet surprisingly new. This fancy spin on the traditional Italian treat keeps all the creamy texture and beautiful layers you'd expect but adds in sophisticated pistachio flavors. At my house, this has become my go-to showstopper for dinner guests, who always leave impressed and wanting my secret.

Just a few weeks back, I made this for a dinner with friends including someone who bragged about being picky about authentic Italian tiramisu. By dinner's end, he was asking for another helping and talking about how wonderfully the pistachios worked with the coffee.

Key Ingredients and Smart Picking Advice

  • Pistachio Paste: Go for pure stuff without extra sugar or oils added. The paste from Sicily gives you the strongest taste and brightest green color.
  • Mascarpone: Pick fresh cheese that feels smooth and thick. Try Italian options like Galbani or BelGioioso for best results.
  • Heavy Whipping Cream: Make sure it's got at least 36% fat so it whips up nicely and holds its shape.
  • Ladyfingers: Real Italian savoiardi work best because they soak up liquid perfectly. Buying imported ones makes a big difference.
A dessert with a white and brown filling. Pin it
A dessert with a white and brown filling. | quickierecipe.com

Step-by-Step Cooking Guide

Set Everything Up:
Get all your stuff measured and let it come to room temp. Make 1½ cups strong coffee and cool it completely.
Mix Your Pistachio Base:
Stir ⅓ cup pistachio paste with ¼ cup heavy cream until it's nice and smooth.
Make The Creamy Mix:
Throw in 16 oz mascarpone, 1 tsp vanilla, ¼ tsp almond extract, and a tiny bit of salt. Beat until it's fluffy, about 2-3 minutes.
Get The Cream Ready:
In another bowl, whip 1¾ cups heavy cream with 3 tbsp sugar until you get stiff peaks.
Blend Everything Together:
Carefully fold the whipped cream into your pistachio mixture in three batches so it stays light and airy.
Fix The Coffee Dip:
Mix your cooled coffee with 1 tsp pistachio extract to make it taste even better.
Dip The Ladyfingers Right:
Quickly dunk each ladyfinger in coffee (just 1-2 seconds) and lay them in a single layer in a 9x9-inch dish.
Put Down Your First Layer:
Spread half your pistachio cream mix over the ladyfingers, making sure it's even all the way to the edges.
Build It Up:
Do another layer of coffee-soaked ladyfingers, then top with what's left of your pistachio cream.
Make It Pretty:
Drizzle some thinned pistachio paste on top and sprinkle with chopped pistachios.
Let It Set:
Cover with plastic wrap and stick it in the fridge for at least 4 hours, but overnight works even better.
Serve It Nicely:
Take it out about 20 minutes before serving so it warms up slightly before cutting.

I came up with this pistachio version after visiting Sicily, where I totally fell for all their amazing bright green pistachio treats.

How you layer everything really matters for a good-looking tiramisu. Try putting the ladyfingers in different directions each layer - this makes it stronger and spreads the coffee taste evenly.

This Pistachio Tiramisu mixes old and new perfectly. The classic tiramisu structure works great as a base for the rich, nutty pistachio flavors.

Making it without eggs keeps everything simple but you'll still get that amazing cloud-like softness that makes tiramisu so good.

For that extra special touch, put a few whole pistachios, some fresh mint, or a light dusting of powdered sugar on each slice before serving.

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

Frequently Asked Questions

→ Can I prepare this ahead of time?
Absolutely! This dessert gets better when made early. Let it chill for at least 4 hours, or up to a full day in the fridge.
→ Do I need to use alcohol?
Not at all! You can skip the amaretto or any other liquor for a completely alcohol-free option without losing flavor.
→ Where can I buy pistachio paste?
Look for it at specialty shops, Italian groceries, or online. You can even blend roasted pistachios with sugar and a splash of oil to make your own.
→ How long does it stay fresh in the fridge?
Stored in a sealed container, it’ll stay good for up to three days in the refrigerator.
→ Can leftover dessert be frozen?
Yes! Wrap leftovers tightly and freeze for up to three months. Thaw it in the fridge overnight before enjoying.

Pistachio Treat No Eggs

Made without eggs, this smooth pistachio dessert combines coffee-soaked ladyfingers and whipped pistachio mascarpone for a luscious layer treat.

Prep Time
5 Minutes
Cook Time
10 Minutes
Total Time
15 Minutes
By: Meryem

Category: Desserts

Difficulty: Intermediate

Cuisine: Italian-American

Yield: 10 Servings (One 9x9-inch dessert)

Dietary: Vegetarian

Ingredients

→ Main Ingredients

01 ½ teaspoon almond essence
02 ⅔ cup of pistachio paste (173g), homemade or from the store
03 1¼ cups cold heavy cream (290g)
04 1 cup room-temperature mascarpone cheese (8 oz)
05 1 teaspoon of pure vanilla
06 ⅓ cup sugar (73g), granulated
07 ¼ teaspoon kosher salt
08 1 tablespoon of alcohol such as amaretto (optional)
09 2 cups of brewed strong coffee
10 ¼ teaspoon pistachio extract
11 45 ladyfingers (two boxes, each 3.5 oz)

→ For Decoration

12 A little pistachio paste (mix with water if it's too thick)
13 Bits of chopped pistachios

Instructions

Step 01

In a large mixing bowl, blend together the pistachio paste and a quarter of the heavy cream using a whisk or hand mixer until it's fully smooth. Then, add in mascarpone, vanilla, almond essence, and salt. Whisk until creamy and lump-free.

Step 02

Use a stand mixer with a whisk head, or hand beaters in another bowl, to whip the last 1 cup heavy whipping cream and sugar until stiff peaks develop.

Step 03

Take the whipped cream and gently fold it into the mascarpone mixture with a spatula until blended. Keep it aside.

Step 04

Mix coffee, pistachio extract, and optionally some liquor in a bowl or a shallow dish until it's well combined.

Step 05

Quickly dip half the ladyfingers one by one into the coffee mixture. Lay each on the bottom of a 9x9-inch pan, forming a single layer. Cover this layer with half the cream mixture, spreading it out evenly.

Step 06

Use the rest of the ladyfingers, dipping each one into the coffee again, and arrange them to make another full layer. Spread the remaining cream mixture on top, making sure the surface is smooth.

Step 07

Top with thin pistachio paste (watered down if needed) and a sprinkle of chopped nuts. Refrigerate for at least two hours, or even overnight if you like.

Notes

  1. This egg-free dessert puts a twist on the original with a pistachio-forward flavor.
  2. Letting the dish chill for a minimum of 2 hours gives you the best enjoyment.
  3. You can prepare it up to a whole day before serving.

Tools You'll Need

  • Square 9x9-inch pan
  • Hand or stand mixer with whisk attachment
  • A spatula for folding
  • Dish for dipping coffee

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy-based ingredients (heavy cream, mascarpone)
  • Tree nuts due to pistachios
  • Gluten in 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