Gluten Free Raspberry Pistachio Tiramisu
Life is all about the unexpected. Happy surprises can become our favorite moment. Deviating from a planned recipe can give you something entirely new. This Gluten Free Raspberry Pistachio Tiramisu is the tastiest of happy accidents with a bite of surprise.
There’s a funny story about this recipe. I intended for the pistachio pastry cream to go into creampuffs. However, the pastry cream didn’t set in time. But instead of letting it go to waste I used it as the base for this Gluten Free Raspberry Pistachio Tiramisu.
A Taste of the Unexpected
Tiramisu literally translates to pick me up. Traditionally lady fingers are soaked in espresso. However in this version we’re soaking them in rosehip tea. That kiss of sweet floral perfectly accents the tart raspberries that give this dessert its pop.
Pistachio paste is the secret ingredient that makes the dairy free pastry cream in this Gluten Free Raspberry Pistachio Tiramisu so special. With a concentrated pistachio flavor, it adds depth to every bite. You can find pistachio paste online or in your favorite specialty stores. Just check the ingredients as some can contain milk powder.
Gluten Free Raspberry Pistachio Tiramisu, Steps to Success
Tiramisu is a dessert you are going to build in layers. The most difficult part is the waiting for it to set up as the anticipation to eat it grows. I’m going to break down the three main steps of this dessert so you can easily make it at home.
Firstly, we’re going to start with the Dairy Free pastry cream. This is the only part of tiramisu that requires any cooking. The first step to a creamy thick pastry cream is tempering the eggs. You’re going to drizzle in a little of your hot oat milk to the egg mixture This brings the temperature of the eggs closer to the hot oat milk so when you add it into the milk it doesn’t curdle.
The second step to creamy pastry cream is preventing it from forming a skin. Make sure you cover it with plastic wrap and that plastic wrap touches the entire surface of the pastry cream.
Next up are the lady fingers. You want them to be softened by the rose hip tea water, not soggy. Only dip a couple at a time. A quick in and out.
The final step, and this is the most important, let your tiramisu rest. It needs that long nap to chill in the fridge to properly set up. This is a great dessert to make the night before and serve the next day.
Are you ready to make a little flavor magic? Let’s make Gluten Free Raspberry Pistachio Tiramisu!
Do you love Italian food? Make sure you check out my recipe for Gluten Free Bruschetta Chicken Feta Pasta.
Gluten Free Raspberry Pistachio Tiramisu
Equipment
- 7"x10" baking dish
Ingredients
Pistachio Pastry Cream
- 2 cups oat milk
- 6 tbsp sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 cup pistachio paste
- 3 egg yolks room temperature
- 1 egg room temperature
Tiramisu
- 1 tbsp dried rosehip tea
- 12 oz water
- 7.1 oz Gluten Free lady fingers
- 1 pkg Dairy Free whipped topping
- 2 cups freeze dried raspberries, crushed
Instructions
Pistachio Pastry Cream
- In a bowl combine the egg yolks and egg, sugar, cornstarch, pistachio paste, and vanilla extract. Stir until completely combined.
- Heat the oat milk in a a medium saucepan over medium heat. Bring to a low boil, with bubbles just beginning to form.
- Ladle a little of the hot oat milk into the egg mixture while continually whisking. Add a little more while continuing to whisk. This will temper your eggs.
- Pour the tempered egg mixture into the pan with the remaining oat milk. Turn heat down to low and continue to stir until the mixture had thickened and completely coats the spoon. You should be able to run your finger down the spoon and have the remaining pastry cream stay in place.
- Pour pistachio pastry cream into a bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the cream. Allow to cool before refrigerating.
Tiramisu
- Bring 12 oz of water to a bowl. Pour over rosehips and allow to seep for at least 5 minutes. Pour into a shallow dish.
- To assemble, quickly dip lady fingers into the tea. Make an even layer on the bottom of a 7?x10" dish.
- Pour half of the cooled pastry cream on top of the lady fingers. Top with half of your freeze dried raspberries.
- Add another layer of lady fingers dipped in the rosehip tea. Top with the remaining pistachio pastry cream.
- Add the dairy free whipped topping and smooth out before adding the remaining crushed raspberries.
- Cover. Allow to chill in the refrigerator for a minimum of 6 hours to set up.
- Slice and enjoy!