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This nutty pistachio twist on tiramisu brings all the smooth richness of traditional Italian dessert but uses plant-based ingredients that highlight pistachio goodness in every bite. Even the most doubtful non-vegans won't believe how genuine it tastes.
I whipped up this version when a buddy dared me to create a vegan treat that would trick her Italian grandma. Nonna didn't just approve it—she wanted the recipe to make for her own dinner guests.
Ingredients
- Aquafaba: The liquid from canned chickpeas works as our egg substitute for ladyfingers and gives that airy feel
- Pistachio butter: Gives this version its standout nutty flavor
- Silken tofu: Makes a smooth mascarpone alternative without tasting like beans
- Dairy-free whipping cream: Brings fluffiness to the filling and topping
- Coconut cream: Adds rich thickness to the ladyfingers
- Fresh brewed coffee: Delivers that must-have tiramisu taste
- Vanilla extract: Boosts all flavors while cutting sweetness
Step-by-Step Instructions
- Preparing the Ladyfingers:
- Beat aquafaba with cream of tartar until you see soft peaks. You'll need about 5-8 minutes using an electric mixer. The mix will get foamy and grow much bigger.
- Add Sugar Gradually:
- Bit by bit, put in caster sugar while beating at high speed until you get firm, shiny peaks. Try flipping your bowl—if the meringue stays put, you're good to go. This meringue is what gives our eggless ladyfingers their structure.
- Create Wet Mixture:
- Mix oil, yogurt, coconut cream, vanilla, and leftover sugar in another bowl. This adds moisture and richness to balance out the fluffy meringue.
- Fold Components Together:
- Gently mix the meringue into your wet mixture bit by bit with a careful folding motion. Try to keep as many air bubbles as possible for fluffy ladyfingers.
- Add Dry Ingredients:
- Sift baking powder, flour, and ground pistachios into the mix, then fold just enough to mix everything. Don't overmix or you'll lose all those nice air bubbles.
- Pipe and Bake:
- Put your batter in a piping bag and squeeze out 4-inch strips onto your baking sheets. Bake at 180°C fan for around 15 minutes until the edges turn golden.
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The pistachio butter really makes this dessert shine. I found this swap by accident during a kitchen cleanup day, and that rich nutty taste has turned this into the most requested treat at my gatherings. Even my nephew who says he hates all vegan desserts asks for this one by name.
Make-Ahead Tips
This tiramisu actually gets better after sitting in the fridge. The flavors blend together and the ladyfingers soften perfectly when it sits for at least 8 hours before eating. For the best results, make it a day before your party.
Texture Perfection
Getting that real tiramisu feel comes down to how you dip in coffee. Just a quick one-second dunk works best—any longer and your ladyfingers will turn mushy. If you like it firmer, dip even faster, just enough to get some flavor on the outside.
Serving Suggestions
Cut your chilled tiramisu using a warm knife, wiping it clean between slices for the neatest look. A metal cake server works great for lifting slices out without messing up the layers.
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Each mouthful gives you that perfect mix of tastes and textures—a dessert you won't forget.
Frequently Asked Questions
- → Can I make this coffee-layer dessert ahead of time?
Absolutely! In fact, chilling it for about 6-8 hours or overnight brings out the flavors and sets the layers properly, making it even better for serving later.
- → What exactly is aquafaba, and how does it work?
Aquafaba is the liquid you find in canned chickpeas. It acts similarly to egg whites when whipped, creating that light, airy fluff for the ladyfingers, replacing eggs in this version of the dessert.
- → Can pistachio butter be swapped out for something else?
You could switch pistachio butter for almond or cashew butter, but keep in mind it’ll change the flavor and appearance quite a bit. Pistachio is the star flavor here, though!
- → How do I keep the ladyfingers from getting overly wet?
Avoid soaking the ladyfingers in coffee. Just give them a quick dip—about a second per side. They'll absorb more liquid in the fridge as the dessert chills.
- → Which kind of plant-based whipping cream should I use?
Pick a whipping cream made for plant-based desserts. Coconut cream is a solid choice because it's high in fat and holds its texture after whipping.
- → Can leftover coffee layers be frozen?
Yes, these can be frozen for about three months. Cut them into slices, wrap each piece in plastic wrap and foil, and let thaw in the fridge overnight before digging in.