Description
This luscious Pistachio Tiramisu is a delightful vegan twist on the classic Italian dessert, featuring layers of homemade vegan ladyfingers soaked in an amaretto-infused pistachio simple syrup and combined with a creamy vegan pistachio mascarpone. Free from eggs and dairy, this elegant dessert offers rich nutty flavors and a smooth texture that comes together with a few hours of chilling, perfect for impressing guests or indulging in a cruelty-free treat.
Ingredients
Scale
Ladyfingers
- 24 vegan ladyfingers (see note 1)
Pistachio Cream & Mascarpone
- 400 g homemade vegan pistachio cream (see note 2)
- 2 batches vegan mascarpone (see note 3)
Amaretto Simple Syrup
- 120 ml water
- 80 g granulated sugar
- 45 ml amaretto liqueur (see note 4)
- 2 tablespoons pistachio butter (or additional melted pistachio cream)
Topping
- 30 g pistachios (finely chopped)
Instructions
- Prep Ahead: Prepare the vegan mascarpone, vegan ladyfingers, and pistachio cream up to 1-3 days before assembling the tiramisu to save time on the day of serving.
- Make Pistachio Mascarpone: Combine the vegan pistachio cream and vegan mascarpone in a high-speed blender or food processor. Blend for a couple of minutes until the mixture is smooth, creamy, and fully incorporated. Chill this mixture in the refrigerator until needed.
- Prepare Amaretto Soak: In a saucepan, combine water and granulated sugar. Heat over medium heat, stirring occasionally, and simmer for about 5 minutes until the sugar dissolves completely. Remove from heat and whisk in the pistachio butter and amaretto liqueur. Transfer this syrup to a shallow bowl and let it cool to room temperature.
- Assemble the First Layer: Spoon 4 tablespoons of the chilled pistachio mascarpone mixture onto the bottom of your serving dish. Spread it evenly with a spatula to create a smooth base layer.
- Dunk Ladyfingers: Quickly dip half of the vegan ladyfinger cookies into the cooled amaretto simple syrup. Avoid soaking too long to prevent sogginess. Arrange these soaked ladyfingers in a single layer over the mascarpone base.
- Spread Mascarpone Layer: Pour half of the remaining pistachio mascarpone mixture on top of the ladyfingers and spread evenly using an offset spatula to cover the layer underneath.
- Second Ladyfinger Layer: Repeat the soaking process with the remaining ladyfingers using the amaretto mixture. Arrange these dipped cookies in a single layer over the mascarpone layer.
- Final Mascarpone Layer: Spread the remaining mascarpone cream evenly over the second layer of ladyfingers. Smooth the top with an offset spatula for a polished finish.
- Chill: Refrigerate the assembled tiramisu for at least 2 to 4 hours to allow layers to set and flavors to meld. Longer chilling will result in a firmer texture.
- Serve: Just before serving, sprinkle the finely chopped pistachios evenly across the top of the tiramisu for a nutty, crunchy garnish.
- Storage: Store leftovers in a sealed container or wrap the dish tightly with plastic wrap to prevent air exposure. Keep refrigerated and consume within 3 days for best freshness and flavor.
Notes
- Note 1: Vegan ladyfingers can be made from scratch using aquafaba and flour or purchased from specialty stores.
- Note 2: Homemade vegan pistachio cream typically involves blending soaked pistachios with sweetener and a plant-based milk alternative until smooth.
- Note 3: Vegan mascarpone can be made from blended soaked cashews or purchased ready-made from vegan brands.
- Note 4: Amaretto liqueur adds authentic flavor but can be omitted or replaced with almond extract for a non-alcoholic version.
