With layers of ladyfingers soaked in Amaretto and vegan mascarpone flavored with homemade pistachio butter, this vegan pistachio tiramisu is inspired by the flavors of Italy!
Just like my limoncello tiramisu, this is not your traditional tiramisù recipe. It makes a delicious plant-based and caffeine-free alternative if you're not a fan of coffee but love a layered pudding.
📖 Recipe Overview
- Prep-Ahead Dessert Recipe - Most of the elements of this eggless tiramisu can be prepared in advance. In fact, I recommend making the savoiardi cookies (ladyfingers), mascarpone, and nut butter a day or two ahead to save time on the day of serving.
- Smooth & Creamy Consistency - The pistachio mascarpone cream is lusciously thick and creamy, with a slightly tangy flavor from the vegan cheese.
- Fantastic for Gatherings - A great option for dinner parties and special occasions, where your guests can scoop and serve themselves straight from the tray!
- Made Without Cashews or Tofu - These are commonly found in vegan tiramisu recipes.
- Easily Scalable - This recipe makes enough to feed about 12 people. If you're not feeding a crowd, you can easily half the recipe in a loaf pan, which will serve around 5-6 people. Or make two-thirds of the recipe in an 8x8" square pan, serving around 9-10 people.
If you're a pistachio lover, make sure you try my pistachio cake, vegan pistachio ice cream, pistachio tart, and pistachio cheesecake.
🧾 Ingredients Needed
Here's everything you need to make this vegan pistachio tiramisù recipe:
You'll need a few make-ahead ingredients and some other pantry staples:
- 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.
- Pistachio Butter - Again, I like to make my own pistachio butter as it's easy to make, more cost-effective, plus you only need one ingredient! However, readymade is totally fine as well.
- Ladyfingers - I'm not sure if there is a vegan version of ladyfingers on the market, as their main ingredient is eggs. So here is my vegan ladyfinger recipe. 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!
- Amaretto - 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!
- Cornstarch - This is known as cornflour if you're based in Ireland or the UK. As this tiramisu has a vegan sabayon base, which is basically a type of custard, you'll need cornstarch to thicken it. Arrowroot starch can be used as a direct swap here if needed.
🥣 How To Make Pistachio Tiramisu
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Making this eggless pistachio tiramisu does require a little planning and preparation. For that reason, I recommend making as many of these elements as possible up to 3 days in advance of putting together the dessert:
- Make the dairy-free mascarpone.
- Bake the ladyfinger cookies.
- Prepare the pistachio butter.
Step 1: Make the eggless sabayon. Whisk together the soy milk, sugar, and cornstarch and cook until it reaches a thick custard consistency. Chill in the fridge.
Step 2: Make the topping: Blitz together raw pistachios in sugar in a food processor until finely ground, and set aside.
Step 3: Whip the sabayon: Whisk the chilled custard mixture with an electric whisk until light and creamy without lumps.
Step 4: Add the mascarpone. Slowly whisk in the non-dairy mascarpone until combined, thick, and creamy.
Step 5: Flavor the mascarpone. Slowly add the pistachio butter and whisk until completely mixed.
Step 6: Soak the ladyfingers. Prepare the Amaretto soak and quickly dip the ladyfingers before you arrange them in a layer in the cake pan.
Step 7: Layer the tiramisu. Pipe a layer of pistachio mascarpone and smooth it out using an offset spatula.
Step 8: Repeat. Add another layer of dipped ladyfingers, but this time pipe the remaining mascarpone cream mixture into peaks. Garnish with pistachio sugar and chill until set.
📝 Recipe Tips
Use a piping bag fitted with a medium round nozzle tip to pipe the beautiful topping for the tiramisu.
Make a "cheats" version of tiramisu using store-bought vegan cookies in place of ladyfingers, 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.
Place it in a sealed container or wrap the baking dish really well with plastic wrap so that no part of the pistachio tiramisù is exposed to the air. Refrigerate for up to 3 days.
Absolutely You can freeze it in a sealed airtight container for up to 3 months. Simply defrost it in the refrigerator overnight before serving.
For sure, simply swap the liqueur for some freshly squeezed lemon juice instead. Lemon and pistachio flavors work amazingly well together, and this brings freshness to the dessert.
🇮🇹 More Tiramisu Recipes
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- 24 vegan ladyfingers, ¾ batch
- 700 g (3 cups) vegan mascarpone, 2 batches
- 125 g (½ cup) pistachio butter, ⅓ batch
- 400 ml (1 ⅔ cups) soy milk, or other non-dairy milk
- 120 g (⅔ cup) granulated sugar, *see notes
- 45 g (⅓ cup) cornstarch, or ground arrowroot
- 30 g (¼ cup) raw shelled pistachios
- 15 g (1 ¼ tbsp) granulated sugar, *see notes
- 60 ml (¼ cup) Amaretto, or dark rum, or lemon juice for alcohol-free
- 80 ml (⅓ cup) water
- 50 g (¼ cup) granulated sugar, *see notes
- Prepare the vegan mascarpone, vegan ladyfingers, and pistachio butter up to 2-3 days ahead of time.24 vegan ladyfingers, 125 g pistachio butter, 700 g vegan mascarpone
- Make the sabayon: Add the soy milk, sugar, and cornstarch to a heavy-bottomed saucepan and whisk well until smooth without any visible lumps. Bring to a simmer over medium-high heat while whisking. Turn the heat down to medium and continue to cook for 6-8 minutes, while constantly stirring with a spatula or whisk, until you have a thick custard. Remove from the heat and allow to cool for 15 minutes before transferring to the fridge to chill completely for 1 hour.400 ml soy milk, 120 g granulated sugar, 45 g cornstarch
- Pistachio topping: Add the pistachios and sugar to a food processor and blitz until finely ground, and set aside.30 g raw shelled pistachios, 15 g granulated sugar
- Make the filling: Add the sabayon to a large mixing bowl and whisk for 1-2 minutes until smooth. Slowly add the vegan mascarpone in 3-4 increments, whisking between each one to incorporate it into the mixture.Lastly, add the pistachio butter in 2-3 increments, whisking between each one.Transfer it to one large or two small piping bags and secure the tops with an elastic band - (you can skip the piping bags and just use a spoon later if preferred).
- Make the Amaretto-soak: Add the water and sugar to a saucepan and bring to a simmer. Whisk until the sugar is dissolved and remove from the heat. Whisk in the Amaretto.60 ml Amaretto, 80 ml water, 50 g granulated sugar
- Assembly: Quickly and individually dip half of the ladyfingers in the Amaretto syrup, immediately arranging each one on the base of the baking dish.Pipe half of the pistachio mascarpone in an even layer on top of the ladyfingers, then use an offset spatula to smooth out the top. You can simply spoon the mixture instead of using a piping bag if you like.Repeat this process with the remaining ladyfingers but this time pipe peaks on top with the remaining pistachio mascarpone.Sprinkle the pistachio sugar on top of the tiramisu.
- Set in the fridge: Carefully and loosely cover the baking dish with some plastic wrap and refrigerate the tiramisu for at least 2 hours, or up to 24 hours.
- Storage: Place in an airtight container and refrigerate. The quality is best if eaten in the first two days.
- Granulated Sugar: Use organic if based in the US to ensure it's vegan-friendly.
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