Pistachio Tiramisu No Eggs Required

Pistachio dessert

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.

 

Pistachio cream

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!

tiramisu mixture

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

making espresso

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.

lady fingers

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

ladyfingers dippedtiramisu

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.

individual tiramisu

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
 
Present this special tiramisu into individual glasses, freeform style, small serving dishes, oval, square or rectangle 9x9 serving dishes.
Author:
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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10 Inspiring Easter Desserts

limoncello tiramisu

Are you looking for some inspiration while planning for your Easter dessert? Well here are 10 of my favorites! Each and very one I have made for family and friends and all have been a big hit!

Let’s start out with this dreamy Limoncello Tiramisu. It’s bright and delicious and the perfect ending to a great meal. This particular recipe can be made in individual parfait glasses or in a 9×13 inch pan like featured above, all you have to do is double the recipe!

cannoli pie

Cannoli Pie, I call it a pie because it’s actually a take on another Easter pie that I make.

This special dessert is made in a spring form pan which allows you to press broken cannoli shells easily against the wall of the pan in forming the crust. You can  make it a day ahead then adorn the top with all things cannoli, like pistachios, mini chocolate chips and powdered sugar.

easter cookies

Italian Anise Cookies, these are a staple in many Italian homes, usually made often for any type of celebration and holidays. The nice thing about these cookies is the fact that you can decorate them according to whatever occasion it is.

The pastel colors scream winter is gone and spring is upon us! I promise they’ll be the perfect addition to your Easter table.

olive oil cake

Olive Oil Chardonnay Pound Cake with Citrus Vanilla Glaze. This recipe has been on my blog since 2013 and I have to say I have a weakness for this cake.

This pound cake has a bright and bold flavorful glaze that mixes three different citrus zests together, and the texture of the cake is amazing, plus I think it gives a pretty awesome presentation.

Easter Lamb cake

Easter Lamb Cake. Lamb cakes have been a tradition for years and years at Easter time. Yes, you can buy them at bakeries and grocery stores around the holiday, but have you ever wanted to make your own?

I had a dear friend show me step by step how she makes her old school recipe which she’s been making for over 50 years! Get the kids involved in the decorating it would be a nice tradition to start in your own family as well.

Check out her delicious pound cake recipe that she uses.

 

strawberry tiramisu

Strawberry Tiramisu, I love a rich and creamy tiramisu. You can change up the berries using which ones that you like or even do a mixed berry version.

I have a confession to make, I never make my tiramisu with raw eggs, I prefer it without.

limoncello tart

Limoncello Tart. ( Can you tell I love Limoncello?) This one has a crust that’s made with crushed amaretti cookies and it’s served with a blueberry sauce on the side.

It’s an amazing combination and a real show stopper!

ricotta cookies

Triple Zested Ricotta Cookies. Flavors of lemon, orange and lime are tasted through out every bite of this cookie.

They’ll look nice and pretty set out on your Easter dessert table, everyone loves a ricotta cookie, so light and refreshing!

Easter rice pie

Easter Italian Rice Pie with Rum Soaked Raisins. Arborio rice and soaked rum raisins nestled in with a mix of mascarpone and ricotta.

My little twist uses a phyllo crust which is very forgiving.  The contrast between the creamy and the crunchy is out of this world good!

A very traditional Easter dessert with a little updated twist.

Lemon knot cookies

Anginetti, Italian Lemon Knot Cookies. This cookie goes by many names but one thing that remains the same is the taste. Intense lemon flavor with a soft texture to the bite. Another special occasion cookie and just perfect for Easter time.

I hope I’ve given you some inspiration with some of these Easter dessert options.

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Strawberry Tiramisu (without raw eggs)

strawberry tiramisu

Strawberry Tiramisu is a twist on the famous classic dessert which contains raw eggs and coffee, this one has neither. It’s a variation where strawberries, creamy mascarpone and whipped cream reign supreme and it’s absolutely delicious!

This dessert is perfect for Valentines Day which is right around the corner, a romantic date night with your special someone, or it can be doubled up and made for your next party.

It’s an easy to assemble, no-bake dessert which can and should be made the day before so all the flavors can meld together in pure harmony.

 

strawberry tiramisu ingredients

Seek out the freshest and juiciest strawberries you can find, I always buy extra just in case I don’t like the way some look after I bring them home, ripeness is key to the over all flavor in this strawberry tiramisu.

You’ll also need some heavy whipping cream, magical mascarpone cheese and Savoiardi lady fingers which are the crunchy kind not the soft ones.

strawberry tiramisu

For best results stick with an 8×8 or 9×9 inch serving dish or something similar so you’ll have enough ingredients to make 2 layers, of course if you want to double the recipe go with a larger vessel.

strawberry tiramisu

The first layer is the lady fingers that have been soaked in strawberry juice, not quickly dipped but soaked well enough before they fall apart, this will give you the moisture that is needed for the cake.

Next you’ll spread the cream mixture all over the lady fingers and on top of that sliced strawberries scattered all over the top, then you’ll repeat everything one more time.

 

strawberry tiramisu

As I said before this dessert tastes best made the day before which makes it easy on the host because dessert will be done in advance, all you have to do is pull it out of the fridge and put the coffee on.

strawberry tiramisustrawberry tiramisu

Feel free to add in some liqueur like Kirsch, Framboise to your pureed strawberry juice for an adult version, I had some raspberry liqueur that I used in mine, but if you’re making it kid friendly it’s just as good without.

I hope you make this easy and luxurious dessert for your next party or date night in.

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Strawberry Tiramisu (without raw eggs)
 
Author:
Ingredients
  • 3lbs. fresh, ripe strawberries ( you're going to have extra for sure) 2 full cups will be chopped and pureed in a food processor, some will be sliced for layers and a few whole for optional decorating of the top
  • Savoiardi lady fingers, the crunchy kind, 24 in a package, you'll probably only use one pack but again I always buy an extra package just in case
  • 2 cups heavy cream
  • 8 oz. mascarpone cream, room temperature
  • ¼ cup to ½ cup powdered sugar
  • 1 or 2 tablespoons of granulated sugar (optional)
  • 1 teaspoon vanilla
  • 2 tablespoons liqueur like raspberry, Kirsch or Framboise (optional)
  • ½ cup water
  • mint leaves for optional garnish
Instructions
  1. You'll need a 9x9 inch serving dish or something similar and it should be deep enough to hold two layers. Optional bowl might be a smaller trifle dish.
  2. TO MAKE STRAWBERRY JUICE FOR DIPPING LADY FINGERS
  3. Place 2 full cups of chopped strawberries into a food processor with ½ cup of water and puree until nice and smooth, taste and see if you think it's sweet enough, if not add a tablespoon or 2 of granulated sugar, at this time you can add in the option of a liqueur if you want, taste again adding the amount to your liking. Pour dipping mixture into a small deep dish wide enough so lady fingers can fit while soaking.
  4. TO MAKE THE CREAM MIXTURE
  5. In a bowl add the 8 oz. of mascarpone cheese and with a hand mixer beat until it smooths out.
  6. In same bowl add the 2 cups of heavy cream, the vanilla and the ¼ cup of powdered sugar, blend and beat until it thickens up like a firm whipped cream.
  7. SLICED STRAWBERRIES
  8. Thinly slice up enough strawberries to top the cream mixture on each layer all around
  9. READY FOR ASSEMBLY
  10. One by one soak lady fingers in the strawberry puree, turning and coating each side thoroughly not just a quick dip.
  11. Place single layer on the whole bottom of your serving dish.
  12. Now spread about half of the cream mixture on top of the strawberry soaked ladyfingers making sure all is covered.
  13. Place the thinly sliced strawberries all around the cream mixture.
  14. Repeat next layer with the soaked lady fingers followed by the cream mixture spread all over and then with the sliced strawberries scattered all around.
  15. You can be creative how you want to decorate the top maybe even using some whole strawberries.
  16. Wrap serving dish in plastic wrap and stick it in the fridge overnight for optimal results.
  17. Cut squares or scoop out when ready to serve.
  18. Enjoy!

 

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Easy Summer Limoncello Tiramisu

limoncello tiramisu

I can’t think of a more luscious dessert that’s easy to make and serve during the summertime, than this limoncello tiramisu.

Ladyfingers soaked in limoncello liquor and layered between a combination of mascarpone and whipped cream that’s streaked with lemon curd. The more it sits the better it gets, so make it hours before your guests arrive or better yet let it sit overnight so all the flavors can infuse and mingle together.

I love to serve this tiramisu in individual glasses, anything pretty and see-through is best, use your favorite glassware something four to six ounces is enough especially after a large meal.

limoncello tiramisu

This is so easy to put together, there are no raw eggs involved like in the classic tiramisu which always makes me a little squeamish anyway, and there’s no need to make the lemon curd either, just pick up a jar at the store, every brand I’ve bought always tastes decadent to me, just make sure it’s pure lemon curd.

The key ingredient is the Savoiardi Italian ladyfingers, they’re the crispy ones not the soft ones and hold up to the limoncello when soaking them.

whipped mascarpone

The heavy whipped cream gets folded gently into the cheese and lemon curd mixture, seriously just that alone is to die for!

limoncello tiramisu

I’ve made this many ways, sometimes I’ll use just straight up limoncello for the dipping, but sometimes you’ll find that there are bottles of limoncello that might be stronger than others especially homemade, so in that case I add a little water and a bit of sugar with lemon juice to tone down the strength of the alcohol a bit, taste it to your liking and your guests and adjust accordingly.

Cut your lady fingers in half and then in a shallow dish do a quick dip on both sides of the cookie, one at a time, being careful not to over soak too much because they could easily fall apart.

If you prefer not to use limoncello liquor you can use straight up lemon juice to replace it adding a little sugar and water to cut the tartness if need be and then you’ll have a lemon tiramisu!

limoncello tiramisulimoncello tiramisulimoncello tiramisuslice of tiramisu

If you like to forgo the small individual servings, just double the recipe, make everything the same way layering it into a 9 x 13 inch glass pan with the cream, curd and whole lady fingers instead of sliced.

Rich and creamy, sweet and tart, anything lemon just screams summertime to me, easily one of my top favorite desserts to serve during the summer and honestly as soon as spring arrives. Think Easter!

I hope I’ve inspired you to make this incredible tiramisu with a boozy twist of limoncello for your next dinner party, I think you’ll love it!

Easy Summer Limoncello Tiramisu
 
Makes 6- 4 oz. individual serving size. I recommend using a pretty see-through glass vessels of some sort. If you're making more or have larger glassware just double the recipe.
Author:
Ingredients
  • CREAM MIXTURE
  • 1- 8 oz. tub of mascarpone cream, room temperature
  • 1 cup of heavy cream
  • 1- 10 oz. jar of lemon curd
  • 2 tablespoons powdered sugar
  • zest of one lemon
  • 1- 7 oz. package of Savoiardi ladyfingers, half of the bag with each cookie cut in half
  • DIPPING MIXTURE
  • ¾ cup of limoncello
  • ¾ cup of warm water
  • 3-4 tablespoons, lemon juice
  • a couple tablespoons of granulated sugar to taste dissolved into it
  • Garnish
  • lemon zest and raspberries
Instructions
  1. LIMONCELLO MIX
  2. In a shallow bowl mix up your limoncello for dipping, either straight up or cut it with the water, lemon juice and sugar if alcohol content is too high for your taste.
  3. CREAM MIXTURES
  4. In a bowl with an electric hand mixer, add the mascarpone cream, the zest of one lemon, and two tablespoons of powdered sugar, mix until smooth and creamy.
  5. Fold in ¾ of the 10 oz. jar of lemon curd into the cheese mixture.
  6. In a separate bowl whip up the heavy cream until you have stiff peaks.
  7. Fold the heavy cream gently into the mascarpone and lemon curd mixture until well combined.
  8. LAYERING
  9. Start with a little cream on the bottom then add the dipped ladyfingers on top, arranging it to fit your glass, then more cream mixture.
  10. Just keep repeating til you get to the top of the glass.
  11. Garnish with lemon zest, a drizzle with the remaining lemon curd and a raspberry.
  12. Cover gently with plastic wrap and refrigerate hours before serving or preferably overnight.

 

 

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