pistachio tiramisu

This no-bake and egg free pistachio tiramisu is a delicious twist on the classic recipe. Use pistachio butter to infuse a decadent pistachio flavour in the cream, which compliments the coffee flavour so well. Make this in 20 minutes and chill until ready to enjoy!

Creamy Pistachio Tiramisu (No Egg)

Heavy whipping cream (35%) (425 ml)

Sugar (100 g)

cardamom (optional)

Mascarpone Cheese (475 g)

150 g Pistachio Butter (unsweetened)

sugar

espresso coffee

Pistachio Butter

Ground Cardamom (optional)

Italian Lady Fingers

pistachios

Make the coffee by placing 1 cup of esspresso or instant coffee in a bowl, then adding the pistachio butter and ground cardamom while the coffee is hot. Whisk to combine, then set aside to cool.

Keep the cream in the fridge right up until you are ready to whip. If you have a few minutes, place the bowl of your stand mixer in the freezer for 5 minutes to cool. This helps the cream whip better.

Place the heavy whipping cream, granulated sugar, and ground cardamom in the bowl of a stand mixer. Use the whisk attachment to whip the cream for 6 to 7 minutes on medium speed, until stiff peaks form. You will know you have stiff peaks if the cream peak on the whisk stays upright and doesn&#39;t stoop down.

Use a rubber spatula to transfer the whipped cream to a separate medium bowl.

To Make the Whipped Cream:

In the same bowl of the stand mixer (or hand mixer), place the mascarpone cheese, the pistachio butter, the sugar and the ground cardamom. Whisk on medium speed for 5 to 6 minutes until all the ingredients are incorporated. You may need to pause and scrape down the sides and bottom of the bowl in between.

Use a rubber spatula to transfer the whipped cream to the mascarpone mixture, then fold it in gently, ensuring you keep the air in the cream. Fold for 3-4 minutes until the mixture is well combined.

To Make the Mascarpone and Pistachio Mixture:

Use a 9&quot; by 13&quot; baking dish. Open up the package of lady fingers and dip one side into the coffee for a few seconds. Place it in the baking dish, and repeat until the first layer of the dish is covered in soaked lady fingers. Do not dip both sides in, as I find that makes the cake too soggy after chilling (unless you prefer that).

Place half of the whipped cream and mascarpone mixture over the lady fingers and smooth into an even layer, using an offset spatula or rubber spatula.

Repeat with another layer of soaked lady fingers, then another layer of mascarpone and cream, smoothed into an even layer.

For garnish, crush the pistachios into a fine powder using a spice grinder.

Use a strainer to sift the pistachio powder over the top layer of the tiramisu to decorate.

Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours or overnight.

To serve, cut into even pieces and serve onto small plates. Garnish with more pistachios if you wish.

To Assemble the Tiramisu:

Hi Amina. I don’t have an aesthetic picture of the pistachio tiramisu that I made using your recipe, because it was gulped down by everyone so quickly as soon as I served it. 
The best compliment came from my husband, he said it feels like he’s having a 5-star hotel dessert!! 
I followed your recipe to a tee. Couldn’t believe I made it. 🥲👌🏼 because its sooo good! 🤤

Pistachio Tiramisu, I&#x27;ve given a delicious Sicilian twist on am easy and classic Italian dessert that requires no baking!

Pistachio Tiramisu

tbsp alcohol (Marsala, rum, coffee liqueur

pistachios (shelled, unsalted)

tsp honey

vegetable oil

eggs (separated)

mascarpone cheese ((just over 1 lb))

Savoiardi cookies ((lady fingers) I used 2/3 of a package)

cocoa (for dusting)

pistachios (chopped)

Brew espresso coffee: place in a wide shallow dish. Stir in alcohol of your choice (Marsala, rum, coffee liqueur, or amaretto) and set aside to cool.

Add shelled pistachios in the bowl of your food processor and process until finely chopped.  Add honey, vegetable oil and process until completely smooth and creamy, about 2 minutes.  Scoop into a bowl and set aside.

For the pistachio butter

Separate the eggs and place the whites and yolks in separate bowls. Place the bowl with the egg whites in the fridge to keep cool for whipping them later.

Prepare a double boiler:  Combine the egg yolks with sugar in a bowl and place over a small sauce pan with water simmering in it. The simmering water should not touch the bottom of the bowl.

Whisk until the mixture is creamy and pale and forms ribbons when you lift the whisk, about 3 minutes. Let it cool.

Meanwhile, whisk the egg whites until stiff peaks form. You can do this by hand or with an egg beater.

When the egg yolk mixture has cooled, stir in mascarpone cheese until smooth.  Gently fold in half the egg whites.  Stir in the other half. Add the pistachio butter and stir until completely incorporated. 

For the mascarpone cream

Spread a thin layer of mascarpone cream on the bottom of a rectangular dish (approx   x  ). You can skip this step if you wish, I just like something on the bottom for the cookies to stick to.

Dip Savoiardi cookies in the cooled espresso coffee, turning once to soak each side and place in an even layer in the dish. 

Spread half the mascarpone-pistachio cream mixture over the cookies and gently spread the cream evenly using an offset spatula.  Dip more Savoiardi cookies to make a second layer of cookies over the cream. Spread the remaining mascarpone-pistachio cream over the cookies. 

Dust lightly with cocoa powder and sprinkle with chopped pistachios.

Place in the fridge for at least 6 hours or make the day ahead. Serve cold.

To assemble:

Absolutely delicious - I've doubled the Pistachio cream for that extra Pistachio taste.

Making this for the second time and it is probably one of the best desserts I've ever had! Thank you for this great recipe.

Great recipe! I had pistachio tiramisu in Italy a couple years ago and I’ve been looking to recreate it. I tried this today and it worked out perfectly and was a hit! The cookies soak up the espresso mixture fast so flip and remove quickly! Thank you ☺️

This Pistachio Tiramisu is a fun twist on that iconic Italian dessert. It&#39;s made with the lightest creamy pistachio filling, Savoiardi biscuits and topped with a pistachio crumb. A dreamy, easy dessert for those pistachio lovers out there!

caster sugar

(500 grams) mascarpone

(200 grams) pistachio cream ((store-bought

(120 milliliters) whole milk

(160 milliliters) espresso coffee

30-40 savoiardi biscuits (lady fingers) ((220 grams))

Brew your coffee and mix with milk. Pour it into a wide dish for dipping the savoiradi in later, set aside.

Add your two eggs white to a medium sized mixing bowl and add the yolks to a large mixing bowl.

Using an electric whisk, start whisking your egg whites. Once they start to become frothy add 3 tablespoons of sugar one at a time. Whisk the eggs until stiff and glossy. You should be able to hold the bowl upside down.

Next, using your electric whisk (no need to clean the beaters first), whisk the egg yolks with 2 tablespoons of sugar until thick and pale. Add mascarpone and pistachio cream and whisk until thick and combined.

Fold the whipped egg whites into the mascarpone mixture one half at a time until combined.

Dip the savoiardi in the coffee and milk mixture and line the bottom of your dish. Spread over half pistachio mixture then top with more soaked Savoiardi bsicuits. Top with more pistachio mixture and refrigerate for at least 8 hours but preferably overnight.

Blitz the whole pistachios in a food processor to fine crumbs and sprinkle them evenly over the top of the tiramisu just before serving.

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