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!
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Step 1/8
Prepare the coffee according to its instructions and set aside to se later.
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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
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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.
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Step 4/8
Once the sponge has cooled, cut into slices approx. 5 cm wide.
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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.
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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.
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Step 7/8
Spread half of the cream on top and sprinkle with cocoa powder. Repeat everything except for the cocoa powder.
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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.
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Jules Radu
Social Media & Creative Content
You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work...