Pistachio Tiramisu No Eggs Dairy (Print Version)
# Ingredients:
→ Pistachio Cream
01 -
1 ½ cups raw cashews, soaked in hot water for at least 2 hours or overnight
02 -
½ cup unsweetened almond milk (or other plant-based milk)
03 -
½ cup powdered sugar
04 -
¼ cup shelled pistachios, plus more for garnish
05 -
2 tablespoons pistachio paste (optional, for more intense flavor)
06 -
1 teaspoon vanilla extract
07 -
Pinch of salt
→ Coffee Mixture
08 -
1 cup strong brewed coffee or espresso, cooled
09 -
2 tablespoons amaretto (optional, for flavor)
→ Assembly
10 -
24–30 vegan ladyfingers (savoiardi)
11 -
Cocoa powder, for dusting
12 -
Chopped pistachios, for garnish
# Instructions:
01 -
Drain the soaked cashews and rinse them thoroughly.
02 -
In a high-speed blender, combine the soaked cashews, almond milk, powdered sugar, pistachios, pistachio paste (if using), vanilla extract, and salt. Blend until completely smooth and creamy, scraping down the sides as needed. If too thick, add almond milk one tablespoon at a time until desired consistency.
03 -
Transfer the pistachio cream to a bowl, cover, and refrigerate for at least 1 hour to thicken.
04 -
Brew a strong cup of coffee or espresso and let it cool to room temperature. If using amaretto, stir it into the cooled coffee.
05 -
Quickly dip each vegan ladyfinger into the coffee mixture, avoiding oversaturation. Arrange the dipped ladyfingers in the bottom of a 9×9-inch or similarly sized serving dish.
06 -
Spread half of the pistachio cream over the soaked ladyfingers, smoothing it into an even layer.
07 -
Add another layer of dipped ladyfingers and top with the remaining pistachio cream, smoothing the top layer evenly.
08 -
Cover the dish with plastic wrap and refrigerate for at least 3.5 hours, or overnight, to firm and meld flavors.
09 -
Before serving, dust the top with cocoa powder and garnish with chopped pistachios.