01/09/2024Desserts - Pastries
Vegan Pistachio Tiramisu
Servings
6
Ingredients
Cups
Ladyfinger Biscuits
- -chickpea juice 90 (mL)
- -sugar 75 (g)
- -all-purpose flour 75 (g)
- -Potato starch 75 (g)
- -neutral oil 22 (g)
- -baking powder 6 (g)
- -vanilla extract 1 (tsp)
- -cream of tartar 1 (pinch)
- -icing sugar 2 (tbsp)
Plain whipped cream
- -soy milk 400 (mL)
- -deodorized coconut oil 400 (g)
- -plant-based yogurt 125 (mL)
- -pistachio paste 125 (g)
- -icing sugar 60 (g)
- -vanilla extract 1 (tbsp)
- -long espresso 2
- -amaretto 100 (mL)
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Steps
- The day before, prepare the whipped cream base: heat the soy milk in a saucepan. Pour it into your blender over the coconut oil. Blend for one to two minutes. Pour into a jar and store in the fridge overnight.
- Preheat the oven to 180°C (355°F).
- Prepare the ladyfingers: Using an electric mixer, start whipping the aquafaba until it forms soft peaks. When it’s completely white, add the cream of tartar and sugar, then keep whipping until you get stiff peaks. Into the whipped aquafaba, gently mix in the oil and vanilla using a spatula. Sift the flour, cornstarch, and baking powder together and add them to the previous mixture. Fold gently with a spatula. Using a piping bag, pipe the batter into ladyfinger shapes on a baking sheet lined with parchment paper. Sprinkle with granulated sugar and powdered sugar. Bake for 14 minutes. Let them cool.
- Prepare the tiramisu cream: Whip the heavy cream using an electric mixer. Once it's fully whipped, add the powdered sugar, yogurt, a spoonful of amaretto, and the pistachio paste.
- Mix the extended espressos with the remaining amaretto and vanilla. Dip the ladyfingers one by one into this mixture to soak them and place the first layer of biscuits in a dish.
- Add half of the tiramisu cream. Then another layer of coffee-soaked biscuits. Follow with the remaining tiramisu cream (I used a piping bag for the final cream layer to give it that look, but it's optional!).
- Place in the fridge for 3 to 24 hours before eating! For decoration, I sprinkled some matcha to imitate cocoa powder but in green 😅😍
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Vegan Pistachio Tiramisu
For: 6 servingsDifficulty: EasyPreparation: 35 minCooking: 14 minFridge: 7h00
Ingredients
Ladyfinger Biscuits
- -chickpea juice 90 (mL)
- -sugar 75 (g)
- -all-purpose flour 75 (g)
- -Potato starch 75 (g)
- -neutral oil 22 (g)
- -baking powder 6 (g)
- -vanilla extract 1 (tsp)
- -cream of tartar 1 (pinch)
- -icing sugar 2 (tbsp)
Plain whipped cream
- -soy milk 400 (mL)
- -deodorized coconut oil 400 (g)
- -plant-based yogurt 125 (mL)
- -pistachio paste 125 (g)
- -icing sugar 60 (g)
- -vanilla extract 1 (tbsp)
- -long espresso 2
- -amaretto 100 (mL)
Steps
Steps
- The day before, prepare the whipped cream base: heat the soy milk in a saucepan. Pour it into your blender over the coconut oil. Blend for one to two minutes. Pour into a jar and store in the fridge overnight.
- Preheat the oven to 180°C (355°F).
- Prepare the ladyfingers: Using an electric mixer, start whipping the aquafaba until it forms soft peaks. When it’s completely white, add the cream of tartar and sugar, then keep whipping until you get stiff peaks. Into the whipped aquafaba, gently mix in the oil and vanilla using a spatula. Sift the flour, cornstarch, and baking powder together and add them to the previous mixture. Fold gently with a spatula. Using a piping bag, pipe the batter into ladyfinger shapes on a baking sheet lined with parchment paper. Sprinkle with granulated sugar and powdered sugar. Bake for 14 minutes. Let them cool.
- Prepare the tiramisu cream: Whip the heavy cream using an electric mixer. Once it's fully whipped, add the powdered sugar, yogurt, a spoonful of amaretto, and the pistachio paste.
- Mix the extended espressos with the remaining amaretto and vanilla. Dip the ladyfingers one by one into this mixture to soak them and place the first layer of biscuits in a dish.
- Add half of the tiramisu cream. Then another layer of coffee-soaked biscuits. Follow with the remaining tiramisu cream (I used a piping bag for the final cream layer to give it that look, but it's optional!).
- Place in the fridge for 3 to 24 hours before eating! For decoration, I sprinkled some matcha to imitate cocoa powder but in green 😅😍