Pistachio Rose Tiramisu
This pistachio and rose tiramisu is a creamy, fragrant, no-bake dessert layered with nutty pistachio flavour and delicate floral notes. Light yet indulgent, it's perfect for entertaining or a make-ahead treat.
Ingredients · Servings 6
- ¾ cup dairy-free whole milk
- 1 ½ cups self-rising flour
- ⅔ cup granulated sugar
- ⅓ cup olive oil
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- ½ teaspoon baking powder
- 14 oz Pistachio butter
- 7 oz vegan cream cheese
- 1 cup powdered sugar
- 8 ¾ oz oat whipping cream
- ¾ cup espresso
- pistachio, roughly chopped, for garnish
- dried rose petal, for garnish
Method · 45 min
- Preheat the oven to 350˚F (180˚C). Line a sheet pan with parchment paper.
- Pour the apple cider vinegar into the dairy-free milk and set aside for 5 minutes to curdle.
- In a large bowl, whisk together the flour, granulated sugar, and baking powder. Add the olive oil, vanilla, and milk mixture, and stir until just combined — do not overmix. Pour the batter into the prepared sheet pan and spread into an even layer. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely.
- In a large bowl, whisk the oat whipping cream until thickened. Add the powdered sugar, vegan cream cheese, and pistachio butter, and whisk until smooth and well incorporated.
- Once the sponge is cool, cut it to the size of your serving dish, or into small finger-shaped pieces.
- Spread a layer of pistachio cream across the bottom of the serving dish. Sprinkle with chopped pistachios, then add a layer of sponge. Spoon half of the espresso evenly over the sponge to soak. Repeat the layers — pistachio cream, pistachios, sponge — and soak with the remaining espresso. Finish with a final layer of pistachio cream, a scatter of chopped pistachios, and rose petals. Refrigerate for at least 4 hours, or up to overnight, before serving.
- Enjoy!
14 oz Pistachio butter (400 g)
7 oz vegan cream cheese (200 g)
8 ¾ oz oat whipping cream (250 g)
¾ cup espresso (200 mL)
