Pistachio & Lemon Tiramisu by Sepps

Ingredients

• 2 cup (480 ml) vegan double cream, chilled
• 1/4 cup (50g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (250g) pistachio cream
• 1 cup (240 ml) strong brewed coffee, cooled
• 24-30 ladyfinger biscuits
• 1 lemon, zested
• 1/4 cup (30g) crushed pistachios, for topping

Instructions

1. In a large bowl, whip the chilled vegan double cream with the granulated sugar and vanilla extract until stiff peaks form, about 3-5 minutes.
2. Gently fold in the pistachio cream into the whipped cream mixture until just combined, maintaining an airy consistency.
3. Quickly dip each ladyfinger biscuit into the cooled brewed coffee, ensuring it's moistened but not soggy. Do not soak.
4. Arrange a single layer of coffee-dipped ladyfingers at the bottom of a serving dish (approx. 9x13 inch or similar).
5. Generously spread half of the pistachio cream mixture over the ladyfinger layer, ensuring even coverage.
6. Repeat with another layer of coffee-dipped ladyfingers and the remaining pistachio cream mixture.
7. Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the tiramisu to set and flavors to meld.
8. Before serving, top the tiramisu with fresh lemon zest and crushed pistachios.