The pistachio tiramisù without eggs is a delicious idea I recommend trying for a Sunday lunch dessert. Honestly, I prepare it both in summer and in the colder months, but I also eat ice cream in winter, so I may not be very reliable.
This time, unlike the classic tiramisù, I didn’t put the pavesini on the walls and didn’t use eggs to make it lighter, and I have to say it was a great choice.
You can prepare it a day in advance, as I find it tastes better after the flavors meld.
It can be made really quickly and once in the fridge, it can be consumed within 3-4 days.
Follow the recipe and if you replicate it, or any other recipes from my blog, send me photos and I’ll post them on my Facebook page under your name.
Approx. 490 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 6 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pistachio Tiramisù Without Eggs
- 5.3 oz mascarpone
- 1/4 cup unsweetened hoplà cream
- 3.5 oz pistachio spread
- 3 small packs of pavesini
- 1 pack of ladyfingers
- 6 cups sweetened coffee cups
- 1 oz rum
- 1.4 oz hoplà cream
- 1 oz pistachio granules
- 1 Baking Dish glass baking dish
Preparation of Pistachio Tiramisù Without Eggs
First, prepare the coffee, put it in a container, sweeten it, add the rum, and set aside to cool.
Take a baking dish of approximately 8×5 inches as indicative measurements for the listed quantity of ingredients.
In a mixer, whip the 70 grams of cream, then add the mascarpone and mix at low speed, add the pistachio spread and mix well until a well-blended mixture is obtained.
Now soak the pavesini in the coffee mixture and create the base in the baking dish for the tiramisù, then add half of the cream, then soak the ladyfingers and form the second layer
with the remaining cream, then a layer of coffee-soaked pavesini.
Finally, whip the cream for the final decoration and cover the tiramisù, leveling well, and finally sprinkle the pistachio granules on top
