Pistachio No Eggs (Print Version)
# 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:
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.
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.
03 -
Gradually fold the whipped cream into the pistachio mascarpone mixture with a spatula. Set it aside.
04 -
Stir together coffee, pistachio extract, and amaretto (if you're using it) in a wide, shallow dish until it’s mixed up.
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.
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.
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:
01 -
This pistachio-flavored treat offers a fresh take without any eggs.
02 -
Chilling for at least two hours makes the flavors stand out.
03 -
You can make it a full day ahead without any problem.