Pistachio Tiramisu (Raw Eggfree, No Coffee)
This pistachio tiramisu is a dreamy twist on the Italian classic, made with pistachio milk-soaked ladyfingers, cardamom-kissed mascarpone, and no raw eggs or coffee.
Ingredients
For Creamy Pistachio Milk
For The Pistachio Mascarpone Cream
- 227 g(8oz) mascarpone cream
- ⅓ cup granulated sugar or as needed
- 100 g pistachio butter sweetened
- ¼ teaspoon green cardamom powder
- 1 cup heavy cream ice cold
For Layering & Garnish
- 20-22 Italian lady finger cookies
- ⅓ cup crushed pistachios divided
- 2 tablespoon pistachio butter sweetened, lightly warmed
Instructions
- In a wide & small bowl, whisk together 4 tablespoon pistachio cream, ¼ teaspoon green cardamom powder, ¼ cup heavy cream and 1 cup whole milk until fully combined. Your pistachio cream milk is now ready.
- In a seperate large mixing bowl, combine ⅓ pistachio cream, softened mascarpone cheese, green cardamom powder, sugar, and ice-cold heavy cream.
- Using a hand mixer, beat for 2-3 minutes until the mixture is smooth and creamy. Don't overheat else the mixture could seperate or become overly thick and wont be spreadable.
- Working one at a time, dip each ladyfinger into the pistachio milk for 2–3 seconds, flipping to coat both sides. Be careful not to soak them too long, or they may become soggy and fall apart.
- Arrange the milk dipped ladyfingers in a single layer in your serving dish(8by8 pan works fine). Then use a spatula to gently spread half of the mascarpone-pistachio mixture evenly over them.
- Sprinkle 1 tablespoon crushed pistachios over the layer, if desired, for added texture and flavor.
- Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream mixture. Smoothen it out to fully cover the top.
- Lightly warm a small amount of pistachio cream(makes it easier to spread and drizzle). Pour it over the surface. Spread it thinly to cover the top and add a glossy finish.
- Refrigerate for at least 6 hours, preferably overnight, to allow the dessert to fully set.
- Just before serving, decorate as you like. I like to add extra chopped pistachios for they add a delightful crunch and contrast of texture.Slice carefully and serve chilled!
Video
Notes
- You can totally add a shot of espresso to the pistachio milk if you're into coffee flavors.
- Pistachio butter can be pretty heavy, so if you go overboard, the tiramisu might end up tasting dense instead of soft and light like it should. Stick to the proportions in the recipe they really do matter.
- Also, pistachio cream is on the sweeter side, so feel free to tweak the amount of sugar to suit your taste.
- And if you can, make this a day in advance. The flavors get a chance to really come together, and the texture turns extra soft and dreamy.
Tried this recipe?Let us know how it was!