The pistachio and strawberry tiramisu without eggs is a different, very good and delicious version of the classic tiramisu.
The taste of pistachio emerges in a very pleasant way, blending perfectly with the strawberries, which are present in pieces in the filling and blended in the soaking liquid.
Some of the ingredients used in this recipe can be, with great satisfaction, made at home.
I used homemade ladyfingers, appropriately left to air dry for about two days, to make them less soft and thus perfect for soaking.
In a few simple steps, I also prepared the pistachio paste, achieving a significant cost reduction.
Note that this tiramisu recipe does not require the use of raw eggs.
For those who love this dessert and the two main ingredients that compose it in this version, tasting it is a must. Try it, and you will be thrilled!
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 25 Minutes
- Portions: 10
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 386.53 (Kcal)
- Carbohydrates 24.60 (g) of which sugars 12.31 (g)
- Proteins 7.75 (g)
- Fat 29.67 (g) of which saturated 6.60 (g)of which unsaturated 2.97 (g)
- Fibers 2.85 (g)
- Sodium 39.15 (mg)
Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz strawberries
- 2 tbsp sugar
- 1/2 lemon (juice)
- 1/3 cup water
- 1 cup mascarpone
- 7 oz heavy cream
- 1/3 cup pistachio paste
- 1 tbsp powdered sugar
- 3/4 oz chopped pistachios
- 24 ladyfingers (or pavesini as needed)
- 8 oz strawberries (ripe but firm)
- 4 tbsp pistachio cream
- 3/4 oz chopped pistachios
Tools
- Blender / Mixer
- Electric whisk
- Silicone spatula
- 20x25cm Pyrex baking dish
- Kitchen scale
Preparation
To prepare the pistachio and strawberry tiramisu without eggs, start with the soaking liquid needed to soak the ladyfingers.
Quickly wash the strawberries under running water, remove the stalk, and pat them dry on paper towels.
Place them in the mixer along with the sugar, juice of half a lemon, and water, and blend until smooth without lumps.
The soaking liquid is ready, cover it and set it aside for now.
In a bowl, whip the fresh cream with electric whisks.
Separately, still with the electric whisks, work the mascarpone with the pistachio paste (if you want to prepare it at home, for the recipe click here) and powdered sugar, until the ingredients are well combined.
Add the chopped pistachios and incorporate them into the mascarpone mixture using a spatula.
Finally, add the whipped cream, working with a spatula in upward motions.
The filling is now complete.
Purify about 4 oz of strawberries, which we will place in the center of the tiramisu and cut them into small pieces.
Now the dessert can be assembled.
Quickly soak the ladyfingers (if you want to prepare them at home, for the recipe click here) in the soaking liquid.
If you use pre-packaged ladyfingers, you might need more soaking liquid as they are very dry, absorbing more. However, they do so slowly, so be careful not to soak them too much, nor too little.
Smear a little filling on the baking dish, place the soaked ladyfingers on top, without leaving empty spaces.
Spread half of the filling on top and then make a layer of strawberries cut into small, thin pieces.
Pour over 2 tablespoons of pistachio cream (like pistachio Nutella), trying to distribute it evenly.
Create a second compact layer of soaked ladyfingers, and then the remaining filling on top.
Cover with cling film and let rest in the fridge for at least 3 hours, but if consumed 12 hours after preparation, the tiramisu will give its best.
When serving, decorate the surface with sliced strawberries creating a design at your discretion.
Evenly distribute 2 tablespoons of pistachio cream and finish with the chopped pistachios.
The pistachio and strawberry tiramisu without eggs is ready to be enjoyed.
Storage
Well sealed in an airtight container or with cling film, it keeps in the fridge for a couple of days. If fresh ingredients are used, it can be frozen and consumed within a month. In that case, it must be frozen by the day following preparation and it is advisable to portion it first.
Well sealed in an airtight container or with cling film, it keeps in the fridge for a couple of days. If fresh ingredients are used, it can be frozen and consumed within a month. In that case, it must be frozen by the day following preparation and it is advisable to portion it first.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
