Enjoy a no-fail dessert with layers of coffee-soaked ladyfingers, creamy pistachio filling, and crunchy pistachios. My egg-free and dairy-free recipe is not only delicious but also easy to make!
Imagine ladyfingers soaked in rich coffee, layered with the creamiest pistachio filling. Each bite offers a delightful mix of nutty flavor and crunchy texture, making this a must-try for Tiramisu lovers.
Vegan Pistachio Tiramisu
Ingredients
Sponge Layer
- 2 tbsp coffee dissolved in 1 cup water
- ¼ cup sugar
- 24 vegan/non-vegan ladyfinger biscuits
Cream Layer
- 3½ oz pistachio paste or pistachio butter
- 12½ oz firm silken tofu at room temperature
- 1½ oz cornstarch
- 4¼ oz dairy-free/full-fat cream cheese at room temperature
- 4¼ oz powdered sugar
- 1 tsp matcha powder optional, for color
- 1 tsp vanilla extract
- Crushed pistachios for topping and layering
Instructions
Make the Cream:
- Blend cream cheese, vanilla extract, and tofu in a high-speed blender until smooth.
- Transfer to a bowl, sift in the sugar, cornstarch, and matcha. Mix until well combined.
- Whisk in the pistachio paste until smooth.
Assemble the Tiramisu:
- In a 9-inch square baking dish, spread a layer of the cream on the bottom.
- Dissolve the sugar in the coffee and transfer to a bowl.
- Dunk each ladyfinger into the coffee mixture and place them in rows on top of the cream layer.
- Cover with another layer of cream and sprinkle with crushed pistachios. Repeat with a second layer of ladyfingers and cream.
- Finish with a layer of crushed pistachios.
Chill:
- Refrigerate for at least 4 hours or, ideally, overnight. Enjoy your creamy, nutty pistachio tiramisu!