Tiramisu is a beloved Italian dessert. It’s elegant and rich with luscious creamy layers and coffee soaked ladyfingers, usually spiked with a little liqueur. It’s surprisingly easy to make because there’s no baking involved. This recipe replaces the raw eggs with whipped cream which sometimes makes people leary of eating it and making it, myself included.

I can assure you it tastes just as decadent as the classic.

There are so many versions of tiramisu but pistachio is on the top of my list! I recently bought this jar of cream of pistachio ( not sponsored) and have been saving it to make a tiramisu and it was worth the wait, just look how dreamy it is!

On a side note there are many recipes on the internet that shows you how to make your own pistachio butter. I might give that a try next time if I get energetic. Keep in mind jarred pistachio cream can be quite pricey but in my opinion it’s still worth it in the convenience factor and the exceptional taste.

Besides, this is a special dessert, not something you make every day but for special occasions, so go ahead and splurge!

Cream of pistachio swirled into mascarpone cheese along with fluffy whipped cream is beyond heavenly!

To add to the amazing flavors of this tiramisu a robust espresso spiked with a fancy pistachio liqueur ( not sponsored) that I love and adore, brings the taste to another level!

If you don’t have pistachio liqueur you can use some coffee or amaretto liqueur or even a sweet marsala, but if you want to splurge a little go for the pistachio.

Savoriardi ladyfingers are a sweet and fairly dry finger shaped sponge cake, perfect for dipping into the spiked espresso mix.

You can free form your tiramisu right onto a platter using two layers like I did above or assemble them into individual glasses, you can place and layer your tiramisu into oval dishes, square, rectangle, even gratin dishes like I did below.

Sometimes for fun I like to make just one layer of the soaked savoiardi and smear the creamy mixture right on top. Which ever way you assemble it you’ll never go wrong!

Pistachio Tiramisu No Eggs Required

 

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Present this special tiramisu into individual glasses, freeform style, small serving dishes, oval, square or rectangle 9x9 serving dishes.

Author: Marie

Ingredients

• 1 7 or 8 ounce jar of cream of pistachio ( if making your own you'll need to add a little sweetener otherwise the jarred cream is sweetened enough.)
• 1 cup of heavy whip cream, whipped to medium
• 1 8 oz ounce container of mascarpone cream, room temp
• 1 7 oz. package of savoiardi biscuits/ ladyfingers
• 2 cups brewed espresso
• 3 tablespoons of pistachio liqueur or one of your favorites like amaretto, coffee or sweet marsala
• Chopped pistachios for garnish

Instructions

1. Brew the espresso, when it cools down pour it into a shallow bowl and add the liqueur, set aside.
2. Combine the mascarpone with the cream of pistachio, mix well. NOTE: Sometimes if purchased in a jar the pistachio cream may be really thick, you can let the jar sit in warm water for 15 minutes or so or add a little milk to it to make it looser, don't let it seize up. The mascarpone and the pistachio cream should blend well together.
3. In another bowl whip up the heavy cream until medium peaks.
4. Fold the whipped cream into the mascarpone cream mixture until well combined.
5. TO ASSEMBLE:
6. One by one dip lady fingers into coffee mixture quickly then place onto the bottom of your serving dish, suggestions are stated in my post and above in my summary.
7. Cover with a layer of the pistachio cream mixture, then repeat.
8. Let your tiramisu chill for at least a few hours or even overnight for maximum flavor.
9. For a lighter version just do one layer of dipped savoiardi and spread the cream mixture on top.
10. Enjoy!

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