The Dubai chocolate trend is probably the biggest of 2024 and, in combination with the general pistachio trend (what hasn’t been filled or topped with pistachios this year?), it has meant that pistachios and spreads made from them are sometimes really hard to come by and prices are skyrocketing due to their scarcity. If you – like Andi – are a pistachio lover and can get your hands on a precious jar of vegan pistachio cream (a German drugstore with 2 letters has a very tasty and affordable version on offer, for example), you should definitely give this vegan Dubai chocolate tiramisu a try. It may be a small calorie bomb, but it’s worth it. We prepare the pistachio tiramisu directly in portions in jars. The recipe makes 4 large or 6 slightly smaller dessert glasses. Of course, it would be just as easy to prepare it in a large mould.
Vegan Dubai Chocolate Tiramisu
Ingredients
Dubai Pistachio Mixture
- 75 g Kadayif**, roasted
- 150 g vegan pistachio cream**, sweetened
- 1 tsp tahini
- 1 pinch of salt
Mascarpone Cream
- 200 ml vegan whipped cream
- 100 g vegan mascarpone, alternatively cream cheese
- 2 tbsp icing sugar
Dough Layer
- 50 g vegan rusk
- 100 ml plant-based milk
- 1 tsp vegan pistachio cream**, sweetened
Topping
- 60 g vegan dark chocolate
- 1 tbsp coconut oil
- 2 tbsp pistachio kernels, chopped
Preparation
- For the dough layer, pour the plant milk and pistachio cream into a pan, heat and stir until smooth. Briefly dip the rusks into the warm plant milk on both sides, allow them to soak up a little and place in the dessert glasses as the bottom layer.
- For the mascarpone cream, remove the mascarpone from the fridge and allow to come to room temperature. In the meantime, whip the whipped cream. Add the mascarpone and icing sugar and continue to whip until everything is well combined. Pour the cream into the glasses as a second layer.
- For the Dubai pistachio mixture, mix the pistachio cream, tahini and a pinch of salt. Heat a little in a small pan if necessary. Mix with the roasted angel hair. Pour into the glasses as a third layer.
- For the topping, melt the chocolate with the coconut oil and pour into the glasses as the top layer. Sprinkle with chopped pistachios and chill in the fridge.
Song of the recipe:
A smooth song for a smooth dessert!
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)
Leave a Reply