Hey y’all! If you’re dreaming of a luscious, nutty dessert that wows on any special occasion or casual get-together, this Creamy Pistachio Tiramisu (No Egg) is your ticket to sweet success. With silky mascarpone, layers of espresso-soaked ladyfingers, and the irresistible flavor of pistachios, this Italian treat is as simple as it is spectacular. Best of all—no eggs required! Let’s get cooking!
Why You’ll Love This Creamy Pistachio Tiramisu (No Egg)
- No raw eggs, making it safe and approachable for everyone.
- Incredibly creamy texture with a delicate nutty crunch from pistachios.
- Delightfully easy and no-bake—perfect for warm days or last-minute desserts.
- Elegant enough for holidays, parties, and potlucks (and ideal for make-ahead prep!).
- Unique pistachio twist on a classic, guaranteed to impress your taste buds and guests.
Ingredients for Creamy Pistachio Tiramisu (No Egg)
- 1 1/2 cups (360 ml) heavy cream, cold
- 8 oz (225g) mascarpone cheese, cold
- 1/2 cup (120 ml) sweetened pistachio cream (find here)
- 1/3 cup (40g) powdered sugar
- 1/2 tsp pure vanilla extract
- 24-28 ladyfinger cookies (savoiardi)
- 1 cup (240 ml) strong brewed espresso, cooled
- 1 tbsp coffee liqueur (optional)
- 1/2 cup (60g) shelled pistachios, finely chopped (plus more for garnish)
- 2 tbsp unsweetened cocoa powder (for dusting; optional)
How to Make Creamy Pistachio Tiramisu (No Egg)
Step 1: Whip Up the Creamy Pistachio Mascarpone Filling
- In a large mixing bowl, combine the cold heavy cream and powdered sugar. Whip using an electric mixer until stiff peaks form (about 2-3 minutes).
- Add in the mascarpone cheese, pistachio cream, and vanilla extract. Beat on low until just combined and smooth—don’t over-mix.
Step 2: Prep the Ladyfingers
- Pour the cooled espresso into a shallow dish and stir in coffee liqueur, if using.
- Quickly dip each ladyfinger (1-2 seconds per side) into the espresso. Don’t soak—just a light dip for the perfect texture.
Step 3: Assemble the Creamy Pistachio Tiramisu (No Egg)
- Arrange half of the soaked ladyfingers in an even layer on the bottom of an 8×8-inch (20x20cm) dish.
- Spread half the pistachio mascarpone cream gently over the ladyfingers and sprinkle with half the chopped pistachios.
- Repeat with the remaining ladyfingers, then the rest of the cream. Smooth the top and sprinkle with more pistachios. If desired, dust lightly with cocoa powder.
Step 4: Chill and Serve
- Cover and refrigerate for at least 4 hours (overnight preferred) for the best creamy texture.
- Slice, garnish with extra pistachios, and serve chilled!
Notes for the Best Creamy Pistachio Tiramisu (No Egg)
- If you can’t find pistachio cream at your local supermarket, check specialty stores or see tips here.
- Chill your bowl and beaters before whipping cream for extra stability.
- Always dip ladyfingers briefly—an overly soggy base won’t hold its shape.
Creamy Pistachio Tiramisu (No Egg) Variations
- Gluten-Free: Use certified gluten-free ladyfingers or make your own.
- Nut-Free: Replace pistachio cream with a nut-free sweet spread and omit chopped pistachios.
- Chocolate Lovers: Add a layer of finely grated dark chocolate between cream layers.
Required Equipment for Creamy Pistachio Tiramisu (No Egg)
- Electric mixer or hand whisk
- Large mixing bowl
- Spatula
- Shallow dish for dipping ladyfingers
- 8×8-inch (20x20cm) square or similar dish
Creamy Pistachio Tiramisu (No Egg) Storage Instructions
Cover the tiramisu tightly and refrigerate for up to 4 days. For freshest flavor, enjoy within 48 hours. Avoid freezing, as the texture may become watery after thawing.
Serving Suggestions & Pairings for Creamy Pistachio Tiramisu (No Egg)
- Pair with hot espresso, dessert wines, or almond liqueur.
- Serve with whipped cream or a light fruit salad for a refreshing contrast.
- Garnish with extra chopped pistachios and a dusting of cocoa powder for a show-stopping finish.
Pro Tips for Creamy Pistachio Tiramisu (No Egg)
- For a beautiful swirl, gently fold a little extra pistachio cream throughout the mascarpone layer (see here for folding technique).
- If using homemade espresso, let it cool completely to prevent soggy ladyfingers.
- Top just before serving to keep the nuts crisp and the tiramisu looking fresh.
Creamy Pistachio Tiramisu (No Egg) FAQ
- Can I make Creamy Pistachio Tiramisu (No Egg) ahead of time?
- Absolutely! Prepare a day in advance and keep chilled until serving.
- What can I use instead of mascarpone cheese?
- A combination of full-fat cream cheese and heavy cream works, though flavor and texture may vary.
- Can I make Creamy Pistachio Tiramisu (No Egg) alcohol-free?
- Yes—just skip the liqueur in the espresso. It’s still incredibly delicious!
Prep time: 20 minutes | Total time: 4 hours 20 minutes (including chilling)
Ingredients
- 250 g mascarpone cheese
- 200 ml heavy cream
- 60 g powdered sugar
- 100 g pistachio cream or paste
- 18–20 ladyfinger biscuits (savoiardi)
- 200 ml strong brewed coffee, cooled
- 30 g shelled pistachios, chopped (for garnish)
- 1 tsp vanilla extract
Instructions
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1In a large bowl, beat heavy cream and powdered sugar until soft peaks form.
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2Gently fold in mascarpone cheese, pistachio cream, and vanilla extract until the mixture is smooth and creamy.
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3Briefly dip each ladyfinger into the cooled coffee, making sure not to oversoak.
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4Arrange a layer of dipped ladyfingers at the bottom of a serving dish.
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5Spread half of the pistachio mascarpone cream over the ladyfingers. Repeat with one more layer each of coffee-dipped ladyfingers and cream.
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6Sprinkle the top with chopped pistachios, cover, and refrigerate for at least 4 hours before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
410cal
Protein:
7 gg
Fat:
28 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
34 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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