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Pistachio Tiramisu Recipe (No Eggs or Dairy)

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Pistachio Tiramisu (No Eggs or Dairy) is a delightful and inclusive twist on the classic Italian dessert, designed to be both vegan and free from eggs and dairy. This version embraces the rich, nutty flavor of pistachios, combining it with coffee-soaked ladyfingers and a creamy, plant-based mascarpone alternative. The result is a decadent, layered dessert that’s light, airy, and incredibly satisfying, proving that you don’t need traditional ingredients to create a truly exceptional tiramisu. It’s perfect for those with dietary restrictions or anyone looking for a healthier, plant-based alternative to a beloved classic.

Ingredients

Scale

Gather these ingredients to make your Pistachio Tiramisu (No Eggs or Dairy):

  • For the Pistachio Cream:

    • 1 ½ cups raw cashews, soaked in hot water for at least 2 hours or overnight

    • ½ cup unsweetened almond milk (or other plant-based milk)

    • ½ cup powdered sugar

    • ¼ cup shelled pistachios, plus more for garnish

    • 2 tablespoons pistachio paste (optional, for more intense flavor)

    • 1 teaspoon vanilla extract

    • Pinch of salt

  • For the Coffee Mixture:

    • 1 cup strong brewed coffee or espresso, cooled

    • 2 tablespoons amaretto (optional, for flavor)

  • For Assembly:

    • 24–30 vegan ladyfingers (savoiardi)

    • Cocoa powder, for dusting

    • Chopped pistachios, for garnish

Instructions

Prepare the Pistachio Cream:

  1. Drain and Rinse Cashews: Drain the soaked cashews and rinse them thoroughly.

  2. Blend the Cream: 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, stopping to scrape down the sides as needed. If the mixture is too thick, add a tablespoon of almond milk at a time until it reaches the desired consistency.

  3. Chill the Cream: Transfer the pistachio cream to a bowl, cover, and refrigerate for at least 1 hour to allow it to thicken.

Prepare the Coffee Mixture:

  1. Brew the Coffee: Brew a strong cup of coffee or espresso and let it cool to room temperature.

  2. Add Liquor (Optional): If using amaretto, add it to the cooled coffee, stirring to combine.

Assemble the Tiramisu:

  1. Soak the Ladyfingers: Quickly dip each vegan ladyfinger into the coffee mixture, making sure not to soak them too long as they can become soggy. Arrange the dipped ladyfingers in the bottom of a 9×9-inch or similar-sized serving dish.

  2. Layer the Cream: Spread half of the pistachio cream over the soaked ladyfingers, smoothing it into an even layer.

  3. Repeat the Layers: Add another layer of dipped ladyfingers, followed by the remaining pistachio cream. Smooth the top layer of cream evenly.

Chill and Serve:

  1. Chill the Tiramisu: Cover the dish with plastic wrap and refrigerate for at least 3.5 hours, or overnight, to allow the flavors to meld and the dessert to firm up.

  2. Garnish and Serve: Before serving, dust the top of the tiramisu with cocoa powder and garnish with chopped pistachios for an extra touch of elegance.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/pistachio-tiramisu-recipe-no-eggs-or-dairy/