Description
Tiramisu purists, step aside- this pistachio tiramisu is a rich, creamy, and nutty delight!! We have espresso soaked homemade eggless ladyfingers (no mold needed!), layered with the silkiest pistachio creme mascarpone cream filling, whipped cream, and a hefty dusting of crushed pistachios for good measure. And it’s all dairy free and eggless, yet you’d never know!
Ingredients
Pistachio Cream:
- 1/2 cup (120 g) pistachio butter
- 1/2 cup (60 g) powdered sugar
- 1/4 cup (57 g) vegan butter, melted
Pistachio tiramisu
-
- 1 batch vegan ladyfingers (gluten free option as necessary)
- 1 1/2 batches vegan mascarpone, plus 1/2 tbsp cornstarch or arrowroot starch
- 1 1/2 cups (360 mL) vegan heavy cream, cold
- 1/2 cup (60 g) powdered sugar
- 1 tbsp vanilla bean paste
- 1/2 tbsp cornstarch or arrowroot starch
Vegan whipped cream:
- 1 1/2 cups (360 mL) vegan heavy cream, cold
- 2–3 tbsp powdered sugar
- 1/2 cup crushed pistachios
Instructions
-
- Please read through all instructions before beginning. I recommend making this pistachio tiramisu over 2 days. You’ll need to prep the mascarpone cheese (not the finished mascarpone cream) and ladyfingers Day 1, followed by making the mascarpone cream and assemble, then serve Day 2.
- Make the mascarpone cheese: For the mascarpone with the addition of the cornstarch, add the 1/2 tbsp of cornstarch when you blend the mascarpone in Step 4 in the mascarpone recipe. Make sure you chill the mascarpone cheese before using in your mascarpone cream. This is why I recommend making it the day before.
- Make the ladyfingers next. : Preheat the oven to 390F and line two baking sheets with parchment paper. Measure out the ingredients for the ladyfingers first. Follow the instructions for making the vegan ladyfingers according to the recipe card. Once baked, let them cool completely before assembling the tiramisu.
- To continue reading, scroll down and click Next👇👇
ADVERTISEMENT
Pages: 1 2
ADVERTISEMENT
