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Kulfi Tiramisu (Indian Cardamom Pistachio Tiramisu) Recipe

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4.2 from 67 reviews

Kulfi Tiramisu is a unique fusion dessert blending traditional Italian tiramisu with Indian flavors, featuring a moist cardamom-spiced cake layered with a creamy pistachio and coconut milk kulfi cream, soaked in a coffee syrup. This no-egg, dairy-free recipe offers a rich, aromatic, and indulgent treat perfect for a special occasion or an exotic dessert delight.

  • Total Time: 3 hours 38 minutes
  • Yield: 12 servings

Ingredients

Cake 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
  • 3/4 cup non-dairy milk
  • 3 tablespoons oil
  • 2 tablespoons non-dairy yogurt
  • 1/2 teaspoon vanilla extract

Coffee Syrup

  • 1/2 cup coffee (or 2 espresso shots plus hot water to make 1/2 cup)
  • 1 1/2 tablespoons brown sugar

Kulfi Cream

  • 15 ounce can of full fat coconut milk
  • 1 cup raw cashews (soaked in warm water for 10-15 mins, then drained)
  • 3 tablespoons raw pistachios
  • 2 green cardamom pods (or 3/4 teaspoon ground cardamom)
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Topping

  • Chopped raw pistachios (or almond slivers or any other topping you prefer)

Instructions

  1. Make the Cake: Preheat your oven to 350°F (180°C) and line an 8×8″ baking pan with parchment paper. In a large bowl, combine all dry ingredients thoroughly. Add the wet ingredients — pour in the non-dairy milk first, followed by oil, non-dairy yogurt, and vanilla extract. Mix until you have a smooth batter, adding an extra tablespoon of milk if the batter is too thick.
  2. Bake the Cake: Pour the batter evenly into the prepared pan and bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool for 5 minutes in the pan, then transfer it to a cooling rack. Chill in the fridge for about 15 minutes to make slicing easier.
  3. Prepare Coffee Syrup: While the cake bakes, mix the espresso shots or prepared coffee with brown sugar until dissolved. Adjust strength by adding more warm water if desired. Set aside to cool.
  4. Make Kulfi Cream: In a blender, combine coconut milk, soaked cashews, pistachios, cardamom pods (or ground cardamom), sugar, vanilla extract, and lemon juice. Blend for 1 minute, then let the mixture sit for 5 to 10 minutes to soften the cashews further. Blend again for 30 seconds, rest for 2 minutes, then blend for another 30 seconds. Repeat this 3 to 4 times until the cream is completely smooth. Taste and adjust sweetness, vanilla, or cardamom as needed.
  5. Chill Kulfi Cream: Place the blended cream in the refrigerator for 15 minutes or in the freezer for 5 minutes to thicken slightly.
  6. Assemble the Layers: Slice the cooled cake horizontally into two layers. Using a toothpick or skewer, poke holes into the cut side of each cake layer to help absorb the coffee syrup. Place one layer in the baking dish, pour half the coffee syrup over it, and spread half of the kulfi cream evenly on top.
  7. Layer Cake and Top: Add the second cake layer on top, drizzle with remaining coffee syrup, and cover with the remaining kulfi cream. Smooth the top with a spatula.
  8. Add Toppings and Chill: Sprinkle chopped pistachios (or your chosen toppings) over the cream. Refrigerate the assembled tiramisu for several hours or freeze for 2 to 3 hours to make slicing easier and less messy.
  9. Storage: Store the tiramisu refrigerated for up to 4 days, or freeze for up to 3 months. Thaw in the refrigerator before serving if frozen.

Notes

  • You can adjust the sugar in the cake and cream to taste, depending on your sweetness preference.
  • Using soaked cashews helps achieve a creamy, smooth kulfi texture without dairy.
  • If you want a stronger coffee flavor, use espresso shots; dilute with water to suit taste.
  • Refrigerating or freezing the cake before assembling ensures cleaner slicing and easier layering.
  • Cardamom pods can be substituted with ground cardamom but adjust quantity carefully due to potency.
  • This recipe is dairy-free and vegan-friendly, great for those avoiding dairy.
  • Use parchment paper to avoid sticking and make cake removal easy.
  • Let the cake cool completely before slicing to prevent crumbling.
  • Author: Madelynn
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion (Indian-Italian)
  • Diet: Vegan

Find it online: https://allyumcooks.com/kulfi-tiramisu-indian-cardamom-pistachio-tiramisu-recipe/