Description
This Vegan Pistachio Tiramisu puts a playful and nutty spin on the beloved classic dessert. Crafted with luscious layers of pistachio paste, plant-based mascarpone cream, and coffee-infused ladyfingers, this dessert is as creamy as it is dreamy!
Ingredients
Units
Scale
- 20 ladyfingers (or other plant-based crackers)
Vegan Mascarpone Cream
- 350 grams (~1 1/2 cup) soft tofu (can substitute silken tofu)
- 120 grams (~1/2 cup) coconut cream (the solid part that rise on top of a refrigerated can of coconut)
- 90 grams vegan butter, melted
- 90 grams caster sugar (can substitute granulated organic cane sugar)
- 1 teaspoon vanilla extract
Pistachio Butter
- 1/2 cup (75g) pistachios, shelled
- 1 tsp melted coconut oil
- Sea salt
Espresso Syrup.
- 2 shots espresso (can substitute 1/2 cup strong coffee)
Garnish:
- 25g pistachio, crushed
Instructions
- Prep Time: 30 minutes
- Chilling Time: 4 hours
- Category: Dessert
- Method: mixing, blending
- Cuisine: Italian, Fusion