Kulfi Tiramisu (Indian Cardamom Pistachio Tiramisu)
User Reviews
5
Kulfi Tiramisu (Indian Cardamom Pistachio Tiramisu)
Description
Kulfi Tiramisu (Indian Cardamom Pistachio Tiramisu) combines a spiced, non-dairy cake base with a kulfi-inspired creamy layer made from coconut milk, soaked cashews, pistachios, cardamom, and sugar. The cake is baked with cardamom and vanilla, then sliced and soaked in a coffee and brown sugar syrup before assembling. The kulfi cream, thickened by the soaked cashews and coconut milk, carries the aromatic flavors of green cardamom and roasted pistachios, accented with lemon juice and vanilla. This layered dessert is assembled with cake soaked in espresso syrup, topped with the kulfi cream, and finished with chopped pistachios or nuts as garnish.
The dessert offers a contrast between the tender, spiced cake soaked in coffee syrup and the rich, smooth texture of the nutty kulfi cream. The flavors develop with the chilling time, allowing the cardamom and nuts to infuse the layers, resulting in a gently sweet and fragrant tiramisu variant that balances the coffee with Indian-inspired notes.
This version is made without dairy by using coconut milk and non-dairy yogurt, offering a unique take suitable for those avoiding dairy. It can be served chilled as a refreshing, indulgent dessert after meals. Variations exist to adjust for dietary preferences such as gluten-free, soy-free, or nut-free by substituting ingredients accordingly.
Because the cream's firmness depends on the fat content in the coconut milk and the blending of nuts, freezing the cream layer briefly can help it set properly before assembling if it is too soft from lower fat content. Refrigeration after assembly will maintain the shape and flavors, ensuring a stable yet creamy dessert.
Ingredients
Cake Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar use 2 tablespoons more for sweeter
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
Cake Wet Ingredients
- 3/4 cup non-dairy milk
- 3 tablespoon neutral cooking oil generic cooking oil
- 2 tablespoon Non-Dairy yogurt
- 1/2 teaspoon vanilla extract
For the Espresso Syrup
- 1/2 cup coffee or 2 espresso shots and then add hot water until you get 1/2 cup
- 1 1/2 tablespoon brown sugar
For the Kulfi Layer
- 15 ounce coconut milk full fat, canned
- 1 cup cashew nuts soaked in warm water for 10-15 mins then drained, raw
- 3 tablespoon pistachios raw
- 2 green cardamom pods or use 3/4 teaspoon ground cardamom
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
For Topping
- pistachios or almond slivers or any other topping that you like, raw, chopped
Instructions
Make the cake.
- Preheat the oven to 350° F (180° C) and line an 8x8" baking pan or brownie dish with parchment paper
- Add all of the dry ingredients to a large bowl, and mix really well. Then, add the wet ingredients — add the milk first, then the oil, yogurt, and vanilla extract — and mix really well until you get a smooth batter. If the batter is too thick, add another tablespoon of milk.
- Then, pour this batter into the lined baking dish, and bake for 28 to 30 minutes or until the toothpick from the middle comes out clean.
- Remove the cake from the oven and let it cool for 5 minutes, then remove it from the pan and let it cool completely. I usually put the cake in the fridge, so that it cools faster. A cool cake is easier to slice in half. Refrigerate for 15 mins or so.
Make the coffee syrup while the cake bakes.
- Combine the espresso shots with some warm water and the brown sugar, and mix well. If you don't want the coffee to be too strong, you can add in another tablespoon of water to reduce the strength of the coffee flavor. Set this aside for now.
Make the kulfi cream while the cake cools.
- Add the coconut milk, cashews, pistachios, green cardamom, sugar, vanilla, and lemon juice to a blender and blend. Blend for about a minute, then let the blender sit for 5 to 10 minutes, so that the broken down cashews can soften more. Blend again for 30 seconds, then let it sit for 2 minutes, then blend again for 30 seconds. Repeat this at least 3 to 4 times until you get a completely smooth cream. Taste and adjust the flavor based on your preference. Adjust sweet with sugar. You can also add in a bit more vanilla or cardamom, if you like. It really depends on your preference and also the age of the spices.
- Set the cream mixture in the fridge to chill, so that it thickens a little bit. (15 mins in the fridge or 5 mins in the freezer)
Assemble the layers.
- Once the cake is cool to the touch, slice it in half sideways to get two cake layers. Poke holes in both the cake layers on the cut side using a toothpick or bamboo skewer, then place one of the cake layers back into the baking dish and pour half of the coffee syrup all over this cake layer.
- Spread half of the chilled kulfi cream mixture over the top, and even it out, then place the next cake layer on top and then drizzle with the remaining coffee syrup. Cover with the remaining chilled cream, and even it out with a spatula.
- Chop up your pistachios, if you haven't already, and then sprinkle them on top of the cake. You can just sprinkle them all over, use the pistachios to line just the edge, or however else you like.
- Chill this cake for at least a few hours before slicing. I usually put it in the freezer for 2 to 3 hours, so that it's easy to slice and get out of the pan. It also is less messy this way. But it tastes great either which way, whether it's somewhat frozen or just chilled in the fridge.
- Store refrigerated for upto 4 days and. Freeze for upto 3 months
Notes
- If the kulfi cream layer is soft, freeze it for about 2 hours to help it firm up, then refrigerate before serving.
- Use full-fat coconut milk for best cream texture and flavor in the kulfi layer.
- For gluten-free adaptation, substitute the all-purpose flour with a blend of almond, oat flour, and tapioca starch as described.
- Variations exist for soy-free, coconut-free, and nut-free versions by swapping non-dairy milks, increasing cashews, or omitting nuts respectively.
- Chilling the cake before slicing aids in easier handling and assembling the tiramisu layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Sodium | 99mg | 4% |
| Potassium | 268mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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