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Creamy Pistachio No Eggs

Featured in Sweet Treats for Any Day.

This smooth pistachio creation skips the eggs but keeps all the flavor. Pistachio paste, mascarpone, and coffee-soaked ladyfingers come together for a no-hassle dessert. After chilling, it’s the star of any gathering. Less stress, more yum!
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Una donna con un cappello a coda di cavallo e un vestito nero.
Updated on Thu, 20 Mar 2025 21:21:07 GMT
A creamy pistachio sweet in a bowl. Pin it
A creamy pistachio sweet in a bowl. | kylierecipes.com

The first bite of Pistachio Tiramisu hits you with that incredible surprise - nutty, rich pistachio cream meets coffee-soaked ladyfingers for something that feels familiar yet totally fresh. This clever twist on the classic Italian dessert keeps all those beautiful layers and silky texture you crave while adding sophisticated green nut flavors. This has turned into my knockout finale whenever I host dinner, and guests always beg to know how I made it.

Just last month, I whipped this up when hosting friends, including someone who boasted about being super picky with authentic Italian tiramisu. By the end of the night, he was hunting for 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 pure stuff without added sugars or fats. Sicilian paste offers the most intense flavor and that gorgeous green color.
  • Mascarpone: Go for creamy, dense, fresh cheese. Brands like Galbani or BelGioioso from Italy will give you top-notch results.
  • Heavy Whipping Cream: Find one with no less than 36% fat content so it gets fluffy and stays that way.
  • Ladyfingers: True Italian savoiardi are your best bet since they soak up liquid just right. The imported ones really do make your dessert better.
A dessert with a white and brown filling. Pin it
A dessert with a white and brown filling. | kylierecipes.com

Detailed Preparation Instructions

Gather Your Materials:
Measure everything out and bring ingredients to room temperature. Brew 1½ cups strong coffee and let it cool completely.
Create Your Pistachio Foundation:
Combine ⅓ cup pistachio paste with ¼ cup heavy cream until completely smooth.
Prepare The Cream Base:
Add 16 oz mascarpone, 1 tsp vanilla, ¼ tsp almond extract, and a pinch of salt. Mix until airy, roughly 2-3 minutes.
Whip The Cream:
In a separate bowl, beat 1¾ cups heavy cream with 3 tbsp sugar until firm peaks form.
Combine Your Mixtures:
Gently fold whipped cream into the pistachio mixture in three separate additions to maintain fluffiness.
Enhance The Coffee:
Stir 1 tsp pistachio extract into your cooled coffee for extra flavor depth.
Prepare The Ladyfingers:
Quickly dip each cookie into coffee (just a second or two) and arrange in one layer in a 9x9-inch dish.
Create The First Layer:
Spread half your pistachio cream mixture evenly over the ladyfingers, going all the way to the edges.
Add Another Layer:
Place a second layer of coffee-dipped ladyfingers, then top with your remaining pistachio cream.
Decorate The Top:
Drizzle with thinned pistachio paste and scatter chopped pistachios across the surface.
Chill Thoroughly:
Cover with plastic wrap and refrigerate at least 4 hours, though leaving it overnight works even better.
Finish Before Serving:
Remove from fridge about 20 minutes before cutting to let flavors bloom at room temperature.

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

Your layering technique really counts when making an impressive tiramisu. Try placing ladyfingers in alternating directions for each layer - this builds structural strength and helps distribute coffee flavor throughout.

This Pistachio Tiramisu balances tradition and innovation beautifully. The time-tested tiramisu structure provides the perfect canvas for showcasing those bold, nutty pistachio flavors.

Skipping eggs keeps the process straightforward but you'll still get that incredible pillowy softness that makes everyone love tiramisu.

For that finishing wow factor, add a few whole pistachios, some fresh mint leaves, or a light sprinkling of powdered sugar on individual slices just before bringing them to the table.

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

Frequently Asked Questions

→ Can I make this in advance?
You bet! It tastes even better if chilled for at least 4 hours or up to a whole day.
→ Do I need to include alcohol?
Nope! Skip the amaretto or other alcohol, and it’ll still taste great.
→ Where can I find pistachio paste?
Check specialty or Italian stores, shop online, or blend roasted pistachios with sugar and oil to make your own.
→ How long does it keep fresh?
In a sealed container, it stays good in the fridge for up to three days.
→ Can I freeze the leftovers?
Absolutely! Wrap it well and freeze for up to three months. Thaw it overnight in the fridge before serving.

Pistachio No Eggs

No eggs here! Dive into a creamy pistachio dessert layered with coffee-soaked ladyfingers and whipped mascarpone for a dreamy dessert.

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

Category: Desserts

Difficulty: Intermediate

Cuisine: Italian-American

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

Dietary: Vegetarian

Ingredients

→ Main Ingredients

01 ⅓ cup granulated sugar (73g)
02 ½ teaspoon almond flavoring
03 1 teaspoon vanilla extract
04 ¼ teaspoon pistachio essence
05 1¼ cups chilled heavy cream (290g)
06 2 cups strong brewed coffee
07 1 cup mascarpone cheese at room temperature (8 oz)
08 45 ladyfingers (3.5 oz packs, two total)
09 1 tablespoon amaretto or other liqueur (optional)
10 ¼ teaspoon kosher salt
11 ⅔ cup pistachio paste (173g), store-bought or homemade

→ For Decoration

12 Small chunks of pistachios
13 Pistachio paste thinned with water if it feels too thick

Instructions

Step 01

Whisk pistachio paste with part of the heavy cream (¼ cup) in a large bowl until nice and smooth. Fold in mascarpone, almond extract, vanilla, and salt, mixing until it’s creamy.

Step 02

In another bowl, whip the remaining 1 cup of heavy cream with the sugar using beaters or a stand mixer until peaks hold their shape.

Step 03

Gradually fold the whipped cream into the pistachio mascarpone mixture with a spatula. Set it aside.

Step 04

Stir together coffee, pistachio extract, and amaretto (if you're using it) in a wide, shallow dish until it’s mixed up.

Step 05

Dip half the ladyfinger cookies quickly into coffee one at a time and line them in a single row at the bottom of a 9x9 pan. Pour half of the cream mixture on top and spread evenly.

Step 06

Repeat the dipping process with the rest of the ladyfingers. Stack them neatly above the first layer and coat with the remaining cream. Smooth out the surface.

Step 07

Drizzle some pistachio paste over the top, thinning with a splash of water if it’s hard to spread. Garnish with finely chopped pistachios. Let it sit in the fridge for at least 2 hours or leave overnight for an extra chill.

Notes

  1. This pistachio-flavored treat offers a fresh take without any eggs.
  2. Chilling for at least two hours makes the flavors stand out.
  3. You can make it a full day ahead without any problem.

Tools You'll Need

  • 9x9-inch square dish
  • Mixer (hand or stand) to whip cream
  • Wide dish for dunking cookies
  • Spatula for folding ingredients

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products like mascarpone and heavy cream
  • Includes tree nuts from pistachios
  • Gluten present in ladyfinger cookies

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