Easy Pistachio Tiramisu No Eggs Recipe
Serves 10
5 mins prep
10 mins cook
120 mins resting
135 mins total
Pistachio coffee-soaked ladyfingers nestled in a whipped, creamy pistachio mascarpone filling.
Tiramisu
Garnish
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Make the filling
Beat the pistachio paste and ¼ cup of the heavy cream with a hand mixer or whisk until smooth in a large bowl. Add the mascarpone, vanilla, almond extract and salt. Beat until completely smooth.
In the bowl of a stand mixer fitted with a whisk attachment, or in a separate bowl with beaters, combine the remaining 1 cup of heavy cream with the granulated sugar. Beat until stiff peaks.
Add the whipped cream to the mascarpone mixture and fold with a rubber spatula until combined. Set aside.
Assemble the tiramisu
Whisk together the coffee, alcohol (if using) and pistachio flavoring in a shallow bowl or dish. Working with half of the ladyfingers, quickly dip each one, one at a time, into the coffee mixture and place them in a single layer covering the bottom of a 9x9-inch square pan. Top with half of the cream mixture, smoothing it out to the edges in an even layer.
Dip the rest of the ladyfingers into the coffee mixture and create another layer. Top with the remaining cream mixture and smooth the top.
Garnish with pistachio paste (loosened with water if needed) and chopped or ground pistachios*. Chill in the refrigerator until ready to serve, or for at least 4 hours and up to overnight.
