Pistachio Treat No Eggs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups strong brewed coffee, cooled
02 -
45 ladyfingers (two 3.5 oz packs)
03 -
1¾ cups cold heavy cream, divided (290g)
04 -
1 cup smooth mascarpone cheese, room temperature (8 oz)
05 -
⅔ cup pistachio paste, homemade or store-bought (173g)
06 -
1 teaspoon pure vanilla extract
07 -
½ teaspoon almond flavoring
08 -
1 tablespoon amaretto or similar alcohol (optional)
09 -
⅓ cup sugar, granulated (73g)
10 -
¼ teaspoon kosher salt
11 -
¼ teaspoon pistachio extract
→ For Decoration
12 -
Crushed pistachios for sprinkling
13 -
Diluted pistachio paste (add water if it's too thick)
# Instructions:
01 -
In a separate bowl, beat 1 cup of heavy cream along with sugar until the mixture holds stiff peaks, either using hand beaters or a stand mixer. Set this aside for later.
02 -
Combine pistachio paste with about ¼ cup of heavy cream in a mixing bowl and whisk until completely smooth. Add mascarpone cheese, almond extract, vanilla, and salt. Keep mixing until you get a smooth, creamy consistency without lumps.
03 -
Carefully fold the whipped cream into the mascarpone mixture, using a spatula, until everything is smooth and combined. Don't overmix. Put this filling aside for assembling.
04 -
In a shallow dish or bowl, mix the brewed coffee with pistachio extract and a splash of liquor, if you're using it. Stir well.
05 -
Quickly dip about half the ladyfingers into the coffee mix one by one, making sure they're not completely soaked. Lay them flat in a single layer across the bottom of a 9x9-inch square pan. Add half of the creamy filling, spreading it evenly over the top.
06 -
Repeat the process with the remaining ladyfingers, dipping each into the coffee mixture. Place them on top of the first layer. Finish by spreading the rest of the cream evenly onto the top layer.
07 -
Spread a little pistachio paste on top (water it down for easier spreading if needed), and sprinkle chopped pistachios over it. Let it sit in the fridge for at least 2 hours before serving, though you can leave it overnight, too.
# Notes:
01 -
A pistachio-packed twist gives this creamy dessert an egg-free upgrade from the classic.
02 -
Chilling for at least 2 hours is key for the best texture and flavor.
03 -
Make ahead—it'll stay perfect for up to a day before you're ready to serve it.