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Vegan Pistachio Tiramisu

Course Dessert

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!