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This pistachio tiramisu offers all the creamy decadence of the classic Italian dessert but with a plant-based twist that celebrates the rich, nutty flavor of pistachios throughout every layer. Even skeptical non-vegans will be impressed by how authentic this tastes.
I created this version after a friend challenged me to make a vegan dessert that would fool her Italian grandmother. Not only did Nonna approve, she asked for the recipe to serve at her next dinner party.
Ingredients
- Aquafaba: From chickpeas forms the base of our egg-free ladyfingers and creates that perfect light texture
- Pistachio butter: Provides the distinctive nutty flavor that makes this version unique
- Silken tofu: Creates the creamy base for our mascarpone alternative without any bean flavor
- Dairy-free whipping cream: Adds lightness to both filling and topping
- Coconut cream: Helps bind the ladyfingers with richness
- Fresh brewed coffee: Provides that essential tiramisu flavor note
- Vanilla extract: Enhances all the flavors while balancing sweetness
Step-by-Step Instructions
- Preparing the Ladyfingers:
- Whip aquafaba with cream of tartar until soft peaks form. This process typically takes 5-8 minutes with an electric mixer. The mixture should become foamy and increase in volume substantially.
- Add Sugar Gradually:
- Slowly incorporate caster sugar while continuing to whip at high speed until stiff, glossy peaks form. Test by carefully inverting the bowl if the meringue stays put, it is ready. This meringue forms the structure of our eggless ladyfingers.
- Create Wet Mixture:
- Combine oil, yogurt, coconut cream, vanilla, and remaining sugar in a separate bowl. This mixture provides moisture and richness to balance the airy meringue structure.
- Fold Components Together:
- Carefully incorporate the meringue into the wet mixture in stages using a gentle folding motion. Maintain as much air as possible in the batter to ensure light, fluffy ladyfingers.
- Add Dry Ingredients:
- Sift in the baking powder, flour, and ground pistachios, then fold just until combined. The mixture should be uniform but not overmixed, which would deflate the air bubbles.
- Pipe and Bake:
- Transfer batter to a piping bag and pipe 4-inch lines onto prepared baking sheets. Bake at 180°C fan for about 15 minutes until edges turn golden brown.
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The pistachio butter is truly the star ingredient here. I stumbled upon using it instead of traditional coffee flavoring during a pantry cleanout experiment, and the nutty depth it adds has made this version my most requested dessert for gatherings. My nephew who claims to hate all vegan desserts asks for this by name.
Make-Ahead Tips
This tiramisu actually improves with time in the refrigerator. The flavors meld together and the ladyfingers soften to the perfect consistency when prepared at least 8 hours before serving. For best results, make it the day before your event.
Texture Perfection
The key to authentic tiramisu texture lies in the coffee-dipping technique. A quick 1-second dip is sufficient—any longer and the ladyfingers will become too soggy. If you prefer a firmer dessert, dip even more briefly, just enough to flavor the exterior.
Serving Suggestions
Cut the chilled tiramisu with a hot knife wiped clean between slices for the cleanest presentation. A metal cake server works best for removing slices from the dish without damaging the layers.
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Every bite captures the perfect balance of flavors and textures—an unforgettable dessert experience.
Frequently Asked Questions
- → Can I prepare the pistachio tiramisu in advance?
Yes, this dessert actually benefits from being prepared in advance. For optimal flavor and texture, it's recommended to chill it in the refrigerator for 6-8 hours or preferably overnight before serving. This allows all the layers to set properly and the flavors to fully develop.
- → What is aquafaba and why is it used in this recipe?
Aquafaba is the liquid from canned chickpeas that mimics egg whites remarkably well. In this recipe, it's whipped with cream of tartar to create a meringue that gives the ladyfingers their light, airy texture—replacing the traditional egg whites used in conventional recipes.
- → Can I substitute the pistachio butter with another nut butter?
While pistachio butter gives this tiramisu its distinctive flavor, you could substitute it with other nut butters like almond or cashew butter. Keep in mind this will significantly change the flavor profile and color of the final dessert.
- → How do I prevent my ladyfingers from becoming too soggy?
The key is to quickly dip the ladyfingers in coffee rather than soaking them. A brief 1-2 second dip on each side is sufficient—the ladyfingers will continue to absorb moisture as the tiramisu sets in the refrigerator.
- → What type of dairy-free whipping cream works best?
Look for plant-based whipping creams specifically designed to whip, such as those made from coconut, soy, or oat. Coconut cream works especially well as it has a high fat content that helps it hold its shape after whipping.
- → Can I freeze leftover tiramisu?
Yes, you can freeze leftover tiramisu for up to 3 months. Cut it into individual portions before freezing, and wrap each piece well in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.