The best vegan tiramisu with a nutty twist. Pistachio ladyfingers, dipped in rich espresso, layered with a pistachio mascarpone cream, topped with dairy-free whipped cream, pistachio butter drizzle and chopped nuts. This Vegan Pistachio Tiramisu is bursting with flavour, a summer must make!
This recipe has been made in collaboration with Naturli. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Pistachio Tiramisu
Indulge in a tasty twist on a much loved classic Italian dessert with my Vegan Pistachio Tiramisu. This elegant dessert blends thick, rich and creamy layers of homemade mascarpone with the nutty essence of fresh pistachios, all perfectly balanced by a hint of velvety espresso. Each bite delivers an array of scrumptious textures and flavours, making it a delightful treat for any occasion.
Looking for more tiramisu recipes? Check out my Vegan Lemon Tiramisu, Vegan Strawberry Tiramisu, Vegan Biscoff Tiramisu, Vegan Oreo Tiramisu and Classic Vegan Tiramisu.
What is Tiramisu?
Before getting to the method and ingredient’s of this vegan pistachio tiramisu, I’m sure you want to know what tiramisu is. Tiramisu is ‘classically’ a coffee flavoured, Italian dessert consisting of ladyfingers, dipped in coffee and rum, topped with a mascarpone cream cheese and dusted with cocoa powder. As you are able to see, it’s had a summer upgrade! The nuttiness and creaminess of the pistachios blend beautifully with the texture of the delicate lady fingers and creamy mascarpone, each bite will leave you craving more! Make sure to check out the video on Instagram here, and show it some love, I’d really appreciate it!
Why you’ll love this recipe:
- Decadent flavours: The combination of nutty pistachios and creamy layers creates a rich, indulgent taste that rivals the traditional tiramisu.
- Vegan friendly: This recipe doesn’t contain any animal derived ingredients and is vegan / plant based. Always make sure to check your ingredients before using to ensure they are 100% vegan!
- Easy to make: Looks can be deceiving, this recipe is actually pretty simple to make! It just requires a few layering sets and chilling time!
- Allergy-friendly: Perfect for those with dairy or egg allergies, ensuring everyone can enjoy a tasty tiramisu dessert.
- Visually gorgeous: From the layers to the feathered design on top, this tiramisu not only tastes divine but looks SO GOOD!!! You’ll impress anyone you make it for / serve it too.
Layers of a pistachio tiramisu
This vegan pistachio tiramisu has 3 main layers that harmoniously combine to create a dessert that is both decadent and refreshing!
- Lady fingers: The base layer consists of coffee-soaked ladyfingers providing a tasty soft and moist foundation with a subtle hint of coffee flavour. The ladyfingers also contain ground pistachios giving them even more nutty flavour and a subtle green hue.
- Mascarpone: The mascarpone contains silken tofu which sets super thick and creamy in the fridge, paired with my all time favourite butter from Naturli, yogurt, and whipping cream. It melts in the mouth and pairs so well with the lady fingers.
- Whipped cream: It’s not a tiramisu without a thick layer of cream, right? I topped the dessert with a layer of whipped cream and a simple feathered pistachio butter drizzle. Not only delicious but oh so appetising.
Pistachio Tiramisu FAQ
How to store the tiramisu?
- Keep the tiramisu fresh by storing in an air-tight / sealed container in the fridge. Allow it to come to room temperature for 5 minutes before enjoying. Tiramisu is best enjoyed fresh. The texture and flavour are optimal within the first 1-2 days.
Can it be made ahead of time?
- Yes, you can make this pistachio tiramisu ahead of time. Preparing it 1-2 days in advance allows the flavours to set properly and enhance. Simply assemble the tiramisu, cover it tightly, and store it in the fridge. For optimal flavour, chill it for at least 6 hours or overnight. If needed, you can also freeze it for up to 1 month and thaw it in the refrigerator before serving.
Can I make it gluten-free?
- You can make this pistachio tiramisu gluten-free by using gluten-free ladyfingers or substituting them with another gluten-free cookie / gluten-free flour. Just make sure its a good / high quality gluten-free flour such as Doves Farm for example.
Where to buy pistachio butter?
- Pistachio butter isn’t that easy to find in stores, hence why I pick it up online. I actually bought mine from Amazon (linked here). Make sure you use 100% pistachio butter and not pistachio cream as this contains milk (Dairy which is not vegan).
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Vegan Pistachio Tiramisu
- Total Time: Overnight
- Yield: 10–12 1x
- Diet: Vegan
Description
How to make THE BEST Vegan Pistachio Tiramisu, with homemade pistachio ladyfingers and a creamy pistachio mascarpone cream.
Ingredients
Ingredients for the lady fingers
- 180ml of aquafaba (chickpea brine)
- 12g of cream of tartar
- 180g of caster sugar
- 60ml of sunflower oil
- 20g of dairy-free plain / vanilla yogurt
- 80g of coconut cream (see notes)
- 2 teaspoons of vanilla extract
- 2 teaspoons of baking powder
- 300g of all purpose / plain flour
- 80g of shelled pistachio nuts (finely ground)
Ingredients for the mascarpone cream
- 80g of pistachio butter
- 170g of Naturli Spreadable butter
- 350g of silken tofu
- 160g of caster sugar
- 120g of plain / vanilla yogurt
- 2 teaspoons of vanilla extract
- 230ml of dairy-free whipping cream (see notes)
Ingredients for the toppings
- Brewed coffee (for dipping)
- 200ml of dairy-free whipping cream
- 40g of pistachio butter
- Pistachio nuts (chopped)
Instructions
Method (lady fingers)
- Preheat the oven to 180°C fan, and line 2 baking trays with greaseproof paper. This recipe will make around 3-4 trays, so you’ll want to bake 1 tray at a time.
- Pour the aquafaba (chickpea brine) into a medium / large mixing bowl and whisk on low, adding in the cream of tartar. You will want to use an electric hand whisk or stand mixer with a balloon whisk attachment. Whip on high speed for 5-8 minutes until soft peaks form.
- While the aquafaba mixture is still whipping on high speed, sprinkle in 150g of the sugar, a little at a time until it’s all in the bowl. Allow this to whip for 5-8 minutes until stiff peaks form. If you can hold the bowl upside down and the meringue doesn’t move or slide out of the bowl, it’s ready.
- In a separate bowl, combine the oil, yogurt, coconut cream, vanilla and remaining sugar. Whisk this together to combine.
- Use a spatula to carefully fold the meringue mixture into the yogurt mixture, do this in 2-3 stages as you don’t want to and deflate the air we made in the meringue.
- Sift in the baking powder, flour and finely ground pistachio nuts, carefully fold this in to combine. Fold until there is not dry ingredients visible, be-careful not to over mix.
- Transfer the mixture into a piping bag fitted with a large round tip nozzle.
- Pipe lines of the mixture (around 4 inches / 10cm long and 11/2 inches / 4cm wide) onto the lined trays, making sure to space them out as they will spread in the oven.
- Place 1 tray at a time into the middle of the oven and bake the ladyfingers for 15 minutes, making sure not to burn them. You will know they’re ready when the edges of the ladyfingers turn golden brown.
- Remove from the oven and allow to cool on the tray before peeling them off the paper and placing onto a wire rack to cool down fully. Repeat until you’ve used up all the mixture.
- Once cool, keep all the ladyfingers fresh by placing them in a sealed container at room temperature until you need them. You will want to use them on the day of making, or the next day. Don’t leave them too long in the container or they could soften.
Method (mascarpone cream)
- Add the pistachio butter, dairy-free butter, silken tofu, sugar, yogurt and vanilla into a high speed blender. Blend this for at least 5 minutes until super smooth and creamy. You may need to stop and scrape the sides of your blender down a few times to make sure everything is incorporated. Optional: you can add a dot of (vegan friendly) green food gel to give the cream a subtle green hue.
- Pour the dairy-free whipping cream into a stand mixer fitted with balloon whisk attachment, whip on high speed until thick. You can also do this by hand with an electric hand whisk.
- Pour the pistachio mixture over the whipped cream, use a spatula to fold the two together. Don’t over mix!
(Assemble the tiramisu)
- Add a few tablespoons of coffee granules into a bowl and pour over some hot water, enough to make a diluted mixture. Allow the water to melt the coffee until smooth. Give it a little stir.
- Dip the pistachio ladyfingers into the coffee (making sure not to over dip them, or they will become soggy), place into your desired dish to make the first layer. I use a rectangular dish.
- Pour over a generous layer of the mascarpone cream evenly over the first layer of ladyfingers. Use an offset spatula to spread it even, right into the corners.
- Repeat with another layer of coffee dipped ladyfingers. Repeat until you’ve used up all the ladyfingers and mascarpone.
- Place into the fridge for at least an hour before adding on the cream topping.
- In a stand mixer with balloon whisk attachment or electirc hand whisk, whip up the dairy-free whipping cream until thick. Spoon and spread over the entire tiramisu in a neat layer, trying ot make it as flat as possible.
- Add a few tablespoons of pistachio butter into a piping bag and snip off the tip. Pipe lines over the tip of the tiramisu, using a tooth pick or skewer to create a fun, feathered design.
- Sprinkle some chopped . ground pistachio nuts around the edge of the tiramisu.
- Place into the fridge for 6-8 hours or preferably overnight to chill (my preferred method is overnight as it makes sure everything is fully set).
- Once set, using a sharp knife, carefully slice chilled tiramisu into squares / servings. TIP: Wipe the knife clean between each cut with kitchen paper, this makes for neat slices.
- To lift the tiramisu out of the dish, use a flat spatula, it really helps to get underneath the tiramisu and lift it up without damaging the dessert too much. The first slice is always the trickiest to get out of the dish.
- Serve the tiramisu with a swirl of dairy-free cream, or a scoop of ice-cream. You could even serve with a drizzle of vegan pistachio cream. YUM!
Notes
To store: Store the tiramisu in a sealed / air tight container in the fridge for 2-3 days. It can be enjoyed directly from the fridge, or if you prefer it a little softer, allow to stand at room temperature for 5 minutes before serving.
What is aquafaba: The clear liquid from a can of chickpeas. Drain the chickpeas and only use the brine.
Coconut cream: The thick white cream from a can of coconut milk.
What is the best vegan whipping cream? My go-to vegan whipping cream which is thick and stable is The Coconut Collaborative Double Cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: tiramisu
- Method: baking
- Cuisine: italian
Came from instagram. WOWWWW I’m so making this this weekend
Made it over the weekend. It was a-ma-zing. Only had oreos at hand, so used that instead of ladyfingers and dipped in strong chocolate milk. Everyone thought the mascarpone cream was the best thing ever 😍 Will be making again!
Always love your recipes. This pistachio tiramisu is delish. 5 star well dserved
Author
aw thank you so much xx
Thank you for the recipe. This weekend, a friend who is vegan is visiting me. I have no problem preparing a vegan meal, but I was wondering what to bake for her, as I haven’t tried this type of baking before. The cake looks delicious and appetizing, so now I know what I’ll bake for this weekend.
This recipe looks amazing 🤩 Thank you so much 🙏🏼 I will be making it for date night on Saturday 💛 The pictures of the finished dessert are beautiful, a few more step-by-step pictures would have been super helpful, especially the ladyfingers as I’ve never made ladyfingers or piped any mixture 🙈🫢 But here’s hoping for the best 🤞🏼