Ridiculously Creamy Pistachio Tiramisu – No Eggs, No Dairy! – Page 2

1. Mascarpone cream prep: Chill a large bowl in the freezer for 20 minutes prior to making the mascarpone cream.
2. Make the pistachio cream: In a medium bowl, whisk together the pistachio butter (paste), powdered sugar and vegan butter. Set aside.
3. Prepare the mascarpone cream: In the large chilled bowl, cream the vegan heavy cream until you reach stiff peaks, about 4-5 minutes. Then add in the powdered sugar, additional cornstarch, vanilla extract, and vanilla bean paste, and cream again until creamy and combined. Finally, spoon in the chilled mascarpone cheese and pistachio cream, and cream again until fluffy and combined. Set aside covered and in the fridge for when you’re ready to assemble.
4. Assembly: Brew the espresso and make sure you have a 6×9″ or 8×8″ baking pan. Remove the mascarpone from the fridge. Dip one ladyfinger into the espresso, and be careful not to soak it too much. Just make sure it’s entirely covered in the espresso. Remove the ladyfinger from the espresso and place in the dish. Repeat with the half of the ladyfingers until the first layer is complete. You’ll have half for the second layer. Spoon half of the pistachio mascarpone on top of the first layer of lady fingers. Repeat for the second layer, dipping the ladyfingers into the espresso, topping with pistachio mascarpone.
5. Chill: Cover the pistachio tiramisu and place in the fridge to chill for 3 hours or overnight.
6. When ready to serve, make the vegan whipped cream: In a chilled bowl, cream the vegan heavy cream and powdered sugar until stiff peaks are achieved.
7. Finish the pistachio tiramisu: Remove the pistachio tiramisu from the fridge, and spoon the whipped cream on top. Finish with crushed pistachios.
8. Serve and enjoy! Store any leftovers in an airtight container and in the fridge for up to 4 days.

Notes

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