Tired of classic tiramisu? Try the Pistachio Tiramisu without cream and eggs: it’s easy and quick, you’ll bring to the table a dessert with a unique flavor, delicious, and without added sugars! My friend Isa, Santa’s helper for this festive occasion, is still licking her lips and the spoon after tasting the Pistachio Tiramisu without eggs and whipped cream that we prepared together this morning!
With just a few steps, the two main ones are the coffee preparation, which must be cold, so make the moka or the instant coffee as I did in advance, and the pistachio cream and cheese. Once you prepare these two things, you just have to assemble the dessert and serve it! A trick to bring to the table a good and fragrant dessert that for pistachio lovers is a delightful experience!
No need to whip the cream, no need to pasteurize the eggs, preparation time is shortened, ingredients are reduced, and the pistachio cream is the real star of this spoon dessert perfect all year round! We present it to you in the Christmas version in the video recipe that you can find below the first photo!
With my mother in her restaurant, we often prepared quick and easy desserts to plate on the spot, zero waste, zero hassle, without ever losing that touch of sweetness that a dessert must have. In this case, thanks to the ladyfinger biscuits and the Fabbri 1905 pistachio spread you won’t even need to add sugars!
I take advantage of this recipe to remind you of the products I have already used for other sweet preparations of the past months, from the pistachio cookies with pistachio cream if you want to use the Fabbri Family pistachio cream again or the Cappuccino Madeleines with cocoa and salted caramel cream, one of the products I love most from this line. The Madeleines are Cappuccino like the cappuccino instant coffee that Isa and I used for soaking the ladyfingers in the pistachio tiramisu with mascarpone and cream cheese.
Below you can find all the recipe links, each blue text is clickable and will take you directly to the recipe you chose to read. Regarding the Fabbri 1905 products you can buy them from the online store and, by entering the code FABBRIRICETTEDIBEA20 until December 20, you’ll get a 20% discount before payment! Think of how many treats you can gift for Christmas to your friends or family!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: All Seasons, Christmas
- Energy 540.23 (Kcal)
- Carbohydrates 27.44 (g) of which sugars 8.24 (g)
- Proteins 14.94 (g)
- Fat 39.30 (g) of which saturated 6.75 (g)of which unsaturated 2.55 (g)
- Fibers 12.72 (g)
- Sodium 131.78 (mg)
Indicative values for a portion of 100 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 for 8 servings of Pistachio Tiramisu without Cream and Eggs
- 200 g pistachio cream (from Fabbri 1905)
- 200 g mascarpone
- 200 g fresh cream cheese
- 36 ladyfingers
- as needed pistachio crumbs
- 200 ml coffee (in my case, sugar-free cappuccino-flavored instant coffee)
What can be inferred from the list of necessary ingredients for this recipe? Surely the recurring number, so you can’t go wrong, 200 grams of each product to create the cream for the pistachio tiramisu! Then it’s a short list of ingredients, there are no eggs or whipped cream, both products have their own separate processing before being used for a classic tiramisu, here instead they are completely excluded to make room for the star of this recipe: the Fabbri 1905 pistachio spread!
Tools to Prepare Pistachio Tiramisu without Pasteurized Eggs and Cream
- 1 Bowl
- 1 Beater
- 1 Spatula
- 1 Spoon
- 1 Piping Bag
- 1 Pan
- 1 Small Bowl
As previously mentioned, the coffee must be prepared at least two hours before starting the preparation of the dessert without pasteurized eggs and without whipped cream that we are about to make.
Steps for Pistachio Tiramisu Recipe without Cream and Eggs
When the moka coffee, or the cappuccino-flavored instant coffee like in my case, is completely cold, we can proceed with the preparation of the pistachio dessert that we will serve in 10 minutes to our guests or our family. As you can guess, being an express tiramisu, it doesn’t require many preparations, perfect as a holiday dessert without spending too much time in the kitchen, so we can also enjoy the company of others at the table.
Take a bowl with high edges, pour in the two cheeses, take an electric beater or the electric whisk. Add the amount of pistachio cream to the bowl and work it. My suggestion is to work the cream with the electric beater, you’ll get a thick foam in seconds.
Transfer the pistachio and cheese cream into a piping bag with a not too small nozzle. Choose the pan where to create the tiramisu or some dessert plates with which we will serve the pistachio dessert directly, easier and faster than this, we’ll have the dessert already ready to be served!
Dip the ladyfingers, or other cookie you have chosen to use, for a split second in the cold coffee, make sure it’s unsweetened, and place them in the pan, as in my case, or on some dessert plates. As a serving suggestion, if you choose to prepare the pistachio express tiramisu directly on the dessert plate I recommend 4 cookies per person, thus creating two layers.
The pistachio cream tiramisu has no added sugars, this is true, but it is still a dessert rich in cheeses and therefore thinking of it at the end of the meal during the holidays should not weigh you down but end the dinner or lunch beautifully. For this reason, I advise you not to overdo it with doses and quantities. Keep in mind that those indicated in the ingredient list will serve you to make 8 portions of pistachio cream tiramisu without cream and without eggs.
Once the biscuits are arranged, we can decorate with the cream. So, take the piping bag and create the pistachio layer. Sprinkle with some crumbs, I preferred to stick with pistachio crumbs but you can also use hazelnut, almond, or walnut crumbs if you prefer.
Dip the ladyfinger biscuits to create the second layer of dessert and decorate the surface with the cream as well. Sprinkle with pistachio crumbs and serve the tiramisu without eggs and whipped cream to our family.
All that’s left for me is to wish you a good appetite and to remind you that I’m waiting for you every morning in the group and on the Facebook fan page of Le Ricette di Bea with the Recipe of the Day!
All that’s left for me is to thank my friend Isa who had fun with me in the kitchen for the second time, her expression after trying this dessert was spectacular! She couldn’t believe that with just a few and simple steps we had prepared a delicious dessert! Isa and her family enjoyed the pistachio cream tiramisu without eggs and cream during snack time accompanied by a good espresso coffee.
Storage and Tips:
Storage of Pistachio Tiramisu is obvious, it should be placed in the refrigerator. However, being an express preparation, if you are careful with doses and quantities, meaning reducing what is indicated above, you will be able to make smaller pistachio tiramisus and thus avoid waste or leftovers.
As for tips, I have many: let’s start with the temperature of the coffee. It must be cold, no ifs and buts, we don’t want ladyfingers or other types of cookies to crumble or fall apart during preparation or worse, when bitten.
Cookie soaking: this is the key point after the coffee temperature, two nanoseconds per side, you’re not having breakfast as I told Isa this morning while she was soaking and chatting, don’t leave them in the coffee too long. Since the ladyfinger or other cookie is the base of our pistachio dessert, it cannot be too mushy and thus lose the perfect and delicious consistency that this ingredient must have inside the dessert.
Another tip: the consistency of the pistachio cream. It may seem trivial but it isn’t, obtaining a nice cream, thick, which allows us to decorate our pistachio dessert to our liking is not a given. The cheeses must be well mixed together, then becoming one with the pistachio cream.
Last tip, but this is more my personal preference, don’t overdo it with the cream or crumbs, the pistachio flavor is already intense and too much filling or too many crumbs are not great in an express dessert like tiramisu.
