Creamy Pistachio No Eggs (Print Version)
# Ingredients:
→ Essential Ingredients
01 -
2 cups brewed strong black coffee
02 -
½ teaspoon almond extract
03 -
45 ladyfingers (3.5 oz per box, 2 boxes total)
04 -
1 teaspoon pure vanilla
05 -
⅔ cup pistachio cream (173g), store-bought or homemade
06 -
1 tablespoon amaretto or other alcohol (optional)
07 -
1 cup mascarpone cheese (8 oz) at room temperature
08 -
1¼ cups chilled heavy cream (290g)
09 -
¼ teaspoon pistachio essence
10 -
¼ teaspoon kosher salt
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⅓ cup white sugar (73g)
→ Topping Ideas
12 -
Pistachio paste (thin it with water if needed)
13 -
Finely chopped pistachios for sprinkling
# Instructions:
01 -
Using a stand mixer or handheld beater, whisk 1 cup heavy cream and sugar in a bowl until peaks hold their shape firmly.
02 -
Combine mascarpone, salt, almond extract, pistachio cream, and vanilla in a big bowl. Blend it all until smooth, then carefully fold in the whipped cream using a spatula.
03 -
In a shallow dish, stir together the coffee, pistachio extract, and a splash of alcohol (if you'd like).
04 -
Quickly soak half the ladyfingers one by one in the coffee mix, then arrange them neatly at the bottom of a 9x9-inch pan. Spread a layer of the cream mixture evenly over the cookies.
05 -
Repeat the dipping process for the remaining ladyfingers. Arrange them into a complete layer, and use the rest of the cream mix to cover the top smoothly.
06 -
Drizzle watered-down pistachio paste on top and scatter chopped nuts. Chill it in the fridge for at least two hours, or better yet, overnight.
# Notes:
01 -
This dessert skips eggs and highlights a bold pistachio flavor.
02 -
Chilling for a minimum of 2 hours gives the best texture and flavor.
03 -
You can make it a day ahead for easy serving.