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Gluten Free Raspberry Pistachio Tiramisu

Gluten Free Raspberry Pistachio Tiramisu

This light and delicate dessert has layers of rosehip tea soaked lady fingers, decadent Dairy Free pistachio pastry cream, and bright pops of freeze dried raspberries.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 20 minutes
Chill time: 6 hours
Servings: 8

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!
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