Pistachio Tiramisu without Eggs in the Cream, a variation of the classic tiramisu, a dessert that wins everyone over with its irresistible creaminess and ease of execution. After the strawberry or lemon variants and the countless other variations, the pistachio tiramisu won me over after trying pistachio cream and falling in love with it. I never use raw eggs, but if you have an indispensable cream, enrich that one. If you are serving it to children, use barley coffee instead of classic coffee. Let’s prepare it with ladyfingers or sponge cake; it will be excellent. Let’s get to work and prepare the pistachio tiramisu without eggs in the cream together.
OTHER TIRAMISU
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 8People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pistachio Tiramisu without Eggs in the Cream
- 7 oz ladyfingers or sponge cake
- 2 cups Mascarpone
- 1.7 cups heavy whipping cream
- 10.5 oz pistachio spread
- 3.4 oz Coffee
Tools for Preparation of Pistachio Tiramisu without Eggs in the Cream
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- Electric Whisk
Preparation of Tiramisu without Eggs in the Cream
First, let’s make the coffee and let it cool slightly. Then whip the cream, which should be very cold to whip well. When it starts to be foamy, add the mascarpone and continue whipping until you get a nice foamy cream. I didn’t add sugar because the pistachio cream is already sweet, but you can add a couple of tablespoons if you prefer sweeter desserts.
Add 7 oz of pistachio cream and mix until you have a soft and tasty foam. Quickly dip the ladyfingers or soak the sponge cake and arrange in a baking dish.
Cover with some mascarpone cream and then spreadable cream. Alternate soaked cookies or sponge cake and the two creams until you finish the ingredients. Refrigerate for at least a couple of hours before serving. Only at the time of cutting, decorate our pistachio tiramisu without eggs with coarsely chopped pistachios, obviously unsalted, or with pistachio spread.
Storage
We can store the tiramisu in the fridge for two or three days.
