Made without tofu or cashews commonly used in vegan tiramisu recipes, the pistachio version brings an intense pistachio flavor to the forefront.
Just a little heads up - there is a bit of planning involved in this dessert as it involves making your own ladyfingers, vegan mascarpone, and pistachio cream. But it makes the perfect showstopper dessert for special occasions and the final product makes it worth all the effort!
Note: I have updated my original recipe to make it even better and more packed with flavor. It's made in the blender now for silky smooth layers, and uses homemade pistachio spread as the base instead of a custard sabayon.
Like my other versions of tiramisu like nutella tiramisu, limoncello tiramisu, mango tiramisu, and speculoos tiramisu, this is not your traditional tiramisu recipe. It makes a delicious plant-based and coffee-free alternative if you're not a fan of coffee flavor.
🧾 Ingredients
Here's everything you need to make this vegan pistachio tiramisù recipe:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Ladyfingers: I'm not sure if there are eggless ladyfingers on the market, as their main ingredient is eggs. So here is my vegan ladyfinger recipe which uses aquafaba instead. You can make up a full batch even though you won't need them all for the recipe, because they're amazing on their own too!
- Vegan Mascarpone: You can use a storebought version if available to you, or make it from scratch using my simple mascarpone recipe, which is perfect for vegan tiramisu.
- Vegan Pistachio Cream: My homemade recipe is a dairy-free spin on Crema al Pistacchio. It's made with unsalted pistachios, vegan white chocolate, vegan butter, dairy-free milk, powdered sugar, a vanilla pod, and a pinch of sea salt. This adds a gorgeous pistachio flavor to the mascarpone and is the key ingredient to setting this pistachio tiramisu recipe.
- Pistachio Butter: Flavors the amaretto soak. It's easy to make your own pistachio butter as you only need one ingredient! However, readymade is totally fine as well, and you can use some melted pistachio cream instead if you prefer!
- Amaretto Liqueur: This is the soak for the cookies, and compliments the pistachio flavor so well. For an alcohol-free version, try using lemon juice instead for a delicious zesty twist!
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🔪 Instructions
As mentioned, this delicious dessert does require a little planning and preparation. I recommend making the dairy-free mascarpone, ladyfingers, and vegan pistachio cream up to 3 days ahead of assembling the tiramisu.
Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Add the pistachio cream and dairy-free mascarpone to a high speed blender or food processor and blitz for a couple of minutes until smooth and creamy. Transfer it to the fridge for now.
Step 2: Combine the water and sugar in a saucepan and simmer over medium heat. Cook for around 5 minutes, until the sugar dissolves. Remove from the heat and whisk in the pistachio butter and amaretto.
Step 3: Transfer the amaretto simple syrup to a shallow bowl or container and let it cool to room temperature.
Step 4: Add 4 tablespoons of the chilled mascarpone cheese mixture to the bottom of your dish and spread in an even layer. Quickly dunk half of the ladyfinger cookies into the amaretto mixture and arrange them in a single layer on top.
Step 5: Pour half of the remaining mascarpone cream filling on top. Spread it using an offset spatula for an even cream layer.
Step 6: Follow with a second layer of dipped ladyfingers and the second half of the cream mixture.
Step 7: Smooth out the top with an offset spatula. Place it in the fridge to chill and set for at 2-4 hours, the longer it sits the more it sets!
Step 8: Once set, sprinkle ground pistachios on top of the tiramisu before serving.
💭 Expert Tips
Weigh the filling for even layers. After removing 4 tablespoons for the base of the baking dish, I like to weigh and divide the rest into 2 parts for nice uniform tiramisu layers.
Make a "cheats" version of tiramisu using store-bought vegan cookies in place of lady fingers, similar to my speculoos tiramisu recipe. Digestives, gingernuts, or shortbread cookies would work well.
Single serve tiramisu. You can layer the ingredients in serving jars of glasses for individual tiramisu. Simply cut the cookies to size, and pipe the filling as usual.
💬 FAQs
Place it in a sealed container or wrap the baking dish with plastic wrap so that no part of the pistachio tiramisù is exposed to the air. Refrigerate for up to 3 days.
Absolutely! If you can't finish the entire tiramisu you can freeze any leftovers in a sealed airtight container for 1-2 months. Slice it into servings first, so you can easily grab a slice and defrost it in the refrigerator overnight before serving.
For sure, simply swap the liqueur for extra sugar syrup. Then add an optional half teaspoon of almond extract, rum extract, vanilla extract, or vanilla bean paste. You could also replace it with strong coffee for a touch of classic tiramisu flavor!
🍃 More Pistachio Desserts
📖 Recipe
Pistachio Tiramisu (No Eggs or Dairy)
Equipment
Ingredients
Prep Ahead (1-3 days in advance)
- 24 (¾ batch) vegan ladyfingers *see note 1
- 400 g (14 oz) homemade vegan pistachio cream *see note 2
- 2 batches (750 g) vegan mascarpone *see note 3
Amaretto Soak
- 120 ml (½ cup) water
- 80 g (⅖ cup) granulated sugar
- 45 ml (3 tablespoons) amaretto liqueur *see note 4
- 2 tablespoons pistachio butter or additional melted pistachio cream
Topping
- 30 g (4 tablespoons) pistachios finely chopped
Instructions
- Prep ahead: Make the vegan mascarpone, vegan ladyfingers, and pistachio cream up to 1-3 days ahead of time.
- Pistachio mascarpone: Add the pistachio cream and dairy-free mascarpone to a high-speed blender or food processor and blitz for a couple of minutes until smooth and creamy. Place in the fridge.
- Amaretto-soak: Combine the water and sugar in a saucepan and simmer over medium heat. Cook for around 5 minutes, until the sugar dissolves. Remove from the heat and whisk in the pistachio butter and amaretto.
- Transfer the amaretto simple syrup to a shallow bowl or container and let it cool to room temperature.
- Assemble: Add 4 tablespoons of the chilled pistachio mascarpone mixture to the bottom of your dish and spread in an even layer.
- Quickly dunk half of the ladyfinger cookies into the amaretto mixture and arrange them in a single layer on top.
- Pour half of the remaining mascarpone cream filling on top and spread it in an even layer using an offset spatula.
- Follow with a second layer of dipped ladyfingers and the second half of the cream mixture. Smooth out the top with an offset spatula.
- Chill: Place it in the fridge to chill and set for at least 2-4 hours, the longer it chills the more set it will become.
- Serving: Once set, sprinkle ground pistachios on top of the tiramisu before serving.
- Storage: Place it in a sealed container or wrap the baking dish with plastic wrap so that no part of the tiramisù is exposed to the air. Refrigerate for up to 3 days.
Notes
- Vegan Ladyfingers: The recipe uses 24 cookies, but I recommend making a full batch of 32 in case you need extra.
- Vegan Pistachio Cream: This can be prepped up to a week ahead of time and stored in the fridge. Do not use pistachio butter or pistachio paste, as your tiramisu will not set.
- Vegan Mascarpone: If you don't have time to make your mascarpone from scratch, make a quick version by whipping together 600g (21 oz) vegan cream cheese and 120g (½ cup) vegan Greek-style yogurt.
- Amaretto: For an alcohol-free version, simply swap the liqueur for extra sugar syrup and an optional half teaspoon of almond extract, rum extract, vanilla extract, or vanilla bean paste. You could also replace it with strong coffee.
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