Vegan pistachio tiramisu
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Baking / Cooking time:
Is there anything more beautiful than pistachio butter? The creamy green treat is not just delicious but also a visual highlight. But we say it can get even better, if the pistachio butter is used for a creamy, vegan tiramisu! This recipe combines nutty pistachios with fluffy biscuits, a light foam and coffee and amaretto aromas. Amazing to bring your love for pistachios to the dessert plate. Try our vegan tiramisu recipe now!
Step 1/8
Prepare the coffee according to its instructions and set aside to se later.
Step 2/8
Preheat the oven to 180 degrees Celsius (fan oven). Mix the flour, baking powder, vanilla sugar, sugar and pinch of salt for the sponge cake in a bowl. Then add the oil and water and stir briefly (not too long).\n
Step 3/8
Line the bottom of a rectangular baking tin with baking paper and pour in the batter. Bake for approx. 35 minutes. Test with a skewer and leave in for a few minutes longer if necessary.
Step 4/8
Once the sponge has cooled, cut into slices approx. 5 cm wide.
Step 5/8
Whip the cream with a hand mixer and set aside. Mix the remaining ingredients for the cream together in a separate container. Then carefully fold in the cream.
Step 6/8
Mix the finished coffee with the Amaretto, dip the sponge fingers briefly into the mixture and arrange them in a baking tin.
Step 7/8
Spread half of the cream on top and sprinkle with cocoa powder. Repeat everything except for the cocoa powder.
Step 8/8
Place the tiramisu in the refrigerator for at least 6 hours, preferably overnight. Before serving, sprinkle with cocoa powder, garnish with chopped pistachios and, if desired, flower petals.
