Vegan Pistachio Tiramisu (Print Version)

# Ingredients:

→ Lady Fingers

01 - 180ml aquafaba (chickpea brine)
02 - 12g cream of tartar
03 - 180g caster sugar
04 - 60ml sunflower oil
05 - 20g dairy-free plain or vanilla yogurt
06 - 80g coconut cream
07 - 2 teaspoons vanilla extract
08 - 2 teaspoons baking powder
09 - 300g all-purpose flour
10 - 80g finely ground shelled pistachio nuts

→ Mascarpone Cream

11 - 80g pistachio butter
12 - 170g plant-based spreadable butter
13 - 350g silken tofu
14 - 160g caster sugar
15 - 120g plain or vanilla dairy-free yogurt
16 - 2 teaspoons vanilla extract
17 - 230ml dairy-free whipping cream

→ Toppings

18 - Brewed coffee (for dipping)
19 - 200ml dairy-free whipping cream
20 - 40g pistachio butter
21 - Chopped pistachio nuts

# Instructions:

01 - Preheat the oven to 180°C fan. Line 2 baking trays with greaseproof paper. This recipe makes 3-4 trays worth, so you'll bake one tray at a time.
02 - Pour the aquafaba into a medium/large mixing bowl and whisk on low, adding the cream of tartar. Using an electric hand whisk or stand mixer with balloon attachment, whip on high speed for 5-8 minutes until soft peaks form.
03 - While the aquafaba is whipping, gradually sprinkle in 150g of sugar. Continue whipping for 5-8 minutes until stiff peaks form. Test by holding the bowl upside down - the meringue should stay in place.
04 - In a separate bowl, combine oil, yogurt, coconut cream, vanilla, and remaining sugar. Whisk until fully incorporated.
05 - Using a spatula, carefully fold the meringue into the yogurt mixture in 2-3 stages to maintain the air incorporated in the meringue.
06 - Sift in the baking powder, flour, and finely ground pistachios. Fold gently until no dry ingredients are visible, being careful not to overmix.
07 - Transfer the mixture to a piping bag with a large round tip nozzle. Pipe lines approximately 10cm long and 4cm wide onto the lined trays, spacing them well as they will spread during baking.
08 - Bake one tray at a time in the middle of the oven for 15 minutes until the edges turn golden brown. Be vigilant to prevent burning.
09 - Allow the lady fingers to cool on the tray before transferring to a wire rack to cool completely. Repeat the process with remaining batter.
10 - Store cooled lady fingers in a sealed container at room temperature until needed. Use within 1-2 days to prevent softening.
11 - Blend pistachio butter, plant-based butter, silken tofu, sugar, yogurt, and vanilla in a high-speed blender for at least 5 minutes until smooth and creamy. Stop occasionally to scrape down sides.
12 - Whip the dairy-free cream in a stand mixer with balloon whisk attachment until thick peaks form.
13 - Pour the pistachio mixture over the whipped cream and fold together gently with a spatula, being careful not to overmix.
14 - Dissolve coffee granules in hot water to create a dipping solution. Let cool slightly before use.
15 - Briefly dip each lady finger in coffee solution (not too long or they'll become soggy) and arrange in a single layer in a rectangular dish.
16 - Spread a generous layer of mascarpone cream evenly over the lady fingers, using an offset spatula to reach the corners.
17 - Repeat the process with another layer of coffee-dipped lady fingers followed by mascarpone cream until all ingredients are used.
18 - Refrigerate for at least one hour before adding the topping.
19 - Whip the dairy-free cream until thick. Spread evenly over the chilled tiramisu, creating a flat, smooth surface.
20 - Pipe lines of pistachio butter across the top of the cream, then use a toothpick to create a feathered design. Sprinkle chopped pistachios around the edges for garnish.
21 - Refrigerate for 6-8 hours or preferably overnight to allow all layers to set properly.
22 - Using a sharp knife wiped clean between cuts, slice the chilled tiramisu into portions. Use a flat spatula to help lift out the first slice, which is typically the most challenging to remove neatly.

# Notes:

01 - For best results, chill the tiramisu overnight to ensure proper setting of all layers.
02 - Coconut cream can be separated from full-fat coconut milk by refrigerating the can overnight and scooping the solidified cream from the top.
03 - Look for dairy-free whipping cream alternatives made from soy, coconut, or oat bases.
04 - A drop of vegan-friendly green food coloring can enhance the pistachio appearance if desired.

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