Tiramisù is one of those delicacies that in Italy we would call dolci al cucchiaio, literally spoon desserts. This means that they are creamy and need to be eaten with a spoon.
We all know it is one of the most well-known desserts, not only in the country but also in the world. It can basically be eaten anywhere in the world!
Tiramisù is so famous and appreciated that around the globe we can find dozens and dozens of different variations. One of these (that we personally are in love with) is the pistachio cream tiramisù.
Ingredients for an egg-free pistachio cream tiramisù
Unlike the traditional tiramisù, this recipe does not contain eggs, so if you are allergic to eggs or you do not want to eat raw eggs, this recipe is for you! Also as a big plus, it does not contain caffeine. This coffee-free and egg-free pistachio cream tiramisù is suitable for children as well. If you have a problem sleeping, a piece of this delicacy won’t hurt you before going to bed.
No coffee and no eggs. So, what’s inside this egg-free pistachio cream tiramisù? Well, the main ingredients are ladyfingers, (the classic savoiardi from Italy) then mascarpone, pistachio cream, Nutella, milk, cocoa powder, and chopped pistachios.
The steps are very simple and you will find them detailed in our recipe section. You can use a tray of the same dimensions as ours, change the number of ingredients for bigger or smaller trays, or have glasses in which to build individual portions of this amazing tiramisù. This is really up to you!
What do you prefer: a classic Tiramisù or this alternative version without eggs, coffee, and pistachio cream, and Nutella? The choice is hard to make. We would of course choose both!
Egg-free pistachio cream tiramisù
In a mixing bowl, whip the mascarpone into a light cream. Add the pistachio cream and whip until well-mixed, creamy, and light.
Add about a third (or a bit less) of the pistachio and mascarpone mix onto a baking dish (or similar).For this recipe, we used a 20x15cm dish.
Add some milk onto a separate container and dip a ladyfinger in milk, fast and on both sides. Place the ladyfinger onto the baking dish. Continue with more ladyfingers until you have created the first layer.
Add another third of the mascarpone mix and create a new layer of ladyfingers, dipped in milk, on top.
Or: add just a bit of Nutella on top of the first (and second) layer of ladyfingers, before adding the mascarpone mix.
Add the rest of the mascarpone mix. Cover and let rest in the fridge for an hour or two. Before serving, garnish with cocoa powder and chopped pistachios.If in a hurry, you can skip the fridge part.