Orange Pistachio Tiramisu (No Egg Recipe)

A slice of orange pistachio tiramisu decorated with crushed pistachios and cocoa on a plate.

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Orange Pistachio Tiramisu (No Egg Recipe)

My Orange Pistachio Tiramisu is a must-try if you love classic tiramisu but want something a little more unique. It combines the rich, nutty flavor of pistachio cream with espresso-soaked ladyfingers and a light mascarpone whipped cream filling. The addition of orange zest adds a subtle brightness that balances the richness perfectly.

Prep Time50

Total Time50

Course: Dessert

Cuisine: Mediterranean, Seasonal

Diet: Vegetarian

Servings: Slices

Author: Luay Ghafari

Cost: $30

Equipment

9" x 9" baking dish with high sides

Ingredients

For the Orange Espresso Soak

1¼ cups Hot espresso or strong coffee - 285 grams
3 tbsp Sugar - 38 grams
1 tbsp Orange zest
¼ tsp Almond extract

For the Pistachio Cream Filling

12 oz Mascarpone cheese - 340 grams
⅔ cup Pistachio cream - 190 grams
1 tbsp Orange zest
1 ¾ cups Heavy whipping cream, Divided - 405 grams
⅓ cup Powdered sugar - 40 grams
7 oz Lady finger cookies - 198 grams

Decoration

½ cup Pistachios, roughly chopped - 64 grams
1 tbsp Cocoa powder - 5 grams

Instructions

Make the Coffee Mixture. Prepare the soak by combining hot espresso or strong coffee, sugar, orange zest, and almond extract in a bowl large enough to dip the ladyfingers. Stir until the sugar dissolves and set aside to cool.
Make the Pistachio Cream Base. In a large bowl, combine mascarpone, pistachio cream, 6 tablespoons of heavy cream, and orange zest. Mix slowly with an electric mixer until smooth and creamy. If the mixture begins to split, chill it in the refrigerator for 15–30 minutes before mixing again.
Whip the Cream. In a separate bowl, beat the remaining heavy whipping cream and powdered sugar with a whisk attachment on medium-high speed until stiff peaks form.
Fold. Gently fold the whipped cream into the mascarpone mixture, adding about one-third of the whipped cream at a time to keep the mixture light and airy.
Soak the Lady Fingers. Quickly soak each ladyfinger cookie in the coffee mixture for about 2 seconds. Arrange them in a single layer in the bottom of a baking dish, trimming cookies if needed to fully cover the base.
Add the First Cream Layer. Spread half of the pistachio cream filling over the cookies using a rubber spatula or offset metal spatula.
Repeat the Layers. Repeat with a second layer of soaked ladyfingers and the remaining cream filling. Smooth the top evenly and discard any remaining coffee soak.
Chill. Cover the dish with plastic wrap and refrigerate for at least 6 hours to allow the layers to set.
Decorate. Just before serving, sprinkle chopped pistachios over the top and lightly dust with cocoa powder.

Notes

If you need help visualizing the steps, scroll up to the blog post for step by step recipe photos.

Key Ingredient Notes:

Ladyfinger Cookies (Savoiardi): These are the traditional tiramisu cookies. You will find them at most grocery stores, online or Italian or Mediterranean markets.
Mascarpone Cheese: This Italian soft cream cheese is the base for tiramisu. If you don’t have access to Mascarpone, cream cheese will do in a pinch. Mascarpone can be found in most grocery stores and, of course, Italian markets.
Pistachio cream: Sometimes called Pistachio Butter or Pistachio Spread. Adds the signature nutty sweetness. You will find this spreadable product at most Italian or specialty stores these days, even at Costco. Usually, by the Nutella, jams, and other spreads.
Pistachio Nuts: I recommend using toasted shelled pistachios in this recipe. They are used to garnish the finished tiramisu, but make sure they are unsalted.
Espresso or Strong Brewed Coffee: Used to soak the cookies and provide classic tiramisu flavor. I think you should use freshly brewed espresso if you can. Instant is fine if that’s all you have. You can of course use decaffeinated coffee.
Almond Extract: Enhances the nutty flavor profile. I highly recommend you use it if you have it, but if you don’t have it, but have everything else, don’t let that stop you from making this recipe.

Tips for Success:

Don’t oversoak the ladyfingers. A quick dip, about 1–2 seconds, is enough. Too long and they’ll become mushy.
Use room temperature mascarpone. This helps it blend smoothly without becoming lumpy.
Chill long enough. Many tiramisu recipes recommend at least 6 hours, but overnight chilling gives the best texture and flavor.
Add garnish just before serving. Pistachios stay crunchy and cocoa powder looks fresher when added at the last minute.

This recipe is enough for a 2 quart baking dish (9-inch square or 11x8). If you want to use a 9x13-inch pan, you will need to double the recipe.

I used Vincenzovo ladyfingers, which contain 24 cookies in a package. The amount of cookies you need will be determined by the size and shape of your serving dish.

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