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A slice of pistachio tiramisu with green pistachio topping is served on a white plate with a fork, highlighting the creamy layers. In the background, another portion of this delightful pistachio tiramisu sits on a pink surface.
5 from 3 ratings

Creamy Pistachio Tiramisu (No Egg)

Yield: 10 servings
Prep: 20 minutes
Chill Time: 6 hours
Total: 6 hours 20 minutes
Author: Amina Al-Saigh
This no-bake and egg free pistachio tiramisu is a delicious twist on the classic recipe. Use pistachio butter to infuse a decadent pistachio flavour in the cream, which compliments the coffee flavour so well. Make this in 20 minutes and chill until ready to enjoy!
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Ingredients
 

For the Whipping Cream:

  • 1 1/3 cup Heavy whipping cream (35%), 425 ml
  • 1/2 cup Granulated Sugar, 100 g
  • 1/2 teaspoon Ground cardamom, optional

For the Mascarpone & Pistachio Mixture:

  • 2 cups Mascarpone Cheese, 475 g
  • 150 g Pistachio Butter (unsweetened)
  • 3 tablespoons Granulated sugar
  • 1/2 teaspoon Ground cardamom, optional

For the Coffee:

  • 1 cup espresso or instant coffee
  • 1 tablespoon Pistachio Butter
  • 1/4 teaspoon Ground Cardamom, optional

For Layering and Garnish:

  • 40 to 45 Italian Lady Fingers
  • 1/2 cup Crushed pistachios

Instructions
 

  • Make the coffee by placing 1 cup of esspresso or instant coffee in a bowl, then adding the pistachio butter and ground cardamom while the coffee is hot. Whisk to combine, then set aside to cool.

To Make the Whipped Cream:

  • Keep the cream in the fridge right up until you are ready to whip. If you have a few minutes, place the bowl of your stand mixer in the freezer for 5 minutes to cool. This helps the cream whip better.
  • A close-up of a metal whisk with stiff, glossy whipped cream on it, held above a mixing bowl filled with more whipped cream for pistachio tiramisu. The background is light pink.
    Place the heavy whipping cream, granulated sugar, and ground cardamom in the bowl of a stand mixer. Use the whisk attachment to whip the cream for 6 to 7 minutes on medium speed, until stiff peaks form. You will know you have stiff peaks if the cream peak on the whisk stays upright and doesn't stoop down.
  • Use a rubber spatula to transfer the whipped cream to a separate medium bowl.

To Make the Mascarpone and Pistachio Mixture:

  • Overhead view of a metal mixing bowl with a wire whisk attachment and thick, greenish-yellow pistachio tiramisu batter inside, set against a pale pink background.
    In the same bowl of the stand mixer (or hand mixer), place the mascarpone cheese, the pistachio butter, the sugar and the ground cardamom. Whisk on medium speed for 5 to 6 minutes until all the ingredients are incorporated. You may need to pause and scrape down the sides and bottom of the bowl in between.
  • A metal mixing bowl filled with thick, creamy cake batter for pistachio tiramisu. A wooden spatula is partially immersed in the pale yellow batter. The bowl rests on a light pink surface.
    Use a rubber spatula to transfer the whipped cream to the mascarpone mixture, then fold it in gently, ensuring you keep the air in the cream. Fold for 3-4 minutes until the mixture is well combined.

To Assemble the Tiramisu:

  • A rectangular baking dish filled with a single layer of ladyfinger cookies, soaked in a light yellow liquid and arranged neatly side by side, perfect for creating a delicious pistachio tiramisu.
    Use a 9" by 13" baking dish. Open up the package of lady fingers and dip one side into the coffee for a few seconds. Place it in the baking dish, and repeat until the first layer of the dish is covered in soaked lady fingers. Do not dip both sides in, as I find that makes the cake too soggy after chilling (unless you prefer that).
  • A large rectangular baking dish with green handles containing an even layer of yellow cake batter, ready to be baked for a delightful pistachio tiramisu. The background is a light pink surface.
    Place half of the whipped cream and mascarpone mixture over the lady fingers and smooth into an even layer, using an offset spatula or rubber spatula.
  • A rectangular green baking dish filled with an even layer of yellow cake batter, ready to be baked. The creamy batter is smooth with visible spatula marks, reminiscent of layers in a pistachio tiramisu.
    Repeat with another layer of soaked lady fingers, then another layer of mascarpone and cream, smoothed into an even layer.
  • A bowl of finely ground pistachio powder sits on a pink surface, next to a container of sliced pistachios—perfect ingredients for crafting a creamy pistachio tiramisu.
    For garnish, crush the pistachios into a fine powder using a spice grinder.
  • A hand holds a small sieve, sprinkling matcha powder over a large rectangular dish filled with creamy green pistachio tiramisu, set against a pink background.
    Use a strainer to sift the pistachio powder over the top layer of the tiramisu to decorate.
  • Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours or overnight.
  • To serve, cut into even pieces and serve onto small plates. Garnish with more pistachios if you wish.

Notes

  • The pistachio butter I used in this recipe is unsweetened. This is important since if you're using sweetened pistachio butter, you will have to remove the sugar in the mascarpone cheese as well as possibly reduce the sugar in the whipping cream.
  • If you don't have bright green Aleppo pistachios like the ones I used, use any regular unsalted pistachios. 
  • If you don't have a spice grinder to grind the pistachios finely, you can crush them coarsely and spread over the top.
Serving: -6g, Calories: 650kcal, Carbohydrates: 48g, Protein: 13g, Fat: 46g, Saturated Fat: 23g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Cholesterol: 178mg, Sodium: 102mg, Potassium: 334mg, Fiber: 3g, Sugar: 16g, Vitamin A: 1422IU, Vitamin C: 1mg, Calcium: 129mg, Iron: 3mg
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