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slice of Indian tiramisu on a white plate with a bite taken out
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5 from 5 votes

Kulfi Tiramisu (Indian Cardamom Pistachio Tiramisu)

Kulfi Tiramisu - this Indian tiramisu fusion combines creamy, cardamom-scented kulfi with coffee infused cake to create a showstopping, layered dessert. It’s absolutely epic!
Prep Time10 minutes
Cook Time28 minutes
Chilling Time3 hours
Total Time3 hours 38 minutes
Course: Dessert
Cuisine: Indian Fusion
Keyword: indian tiramisu, kulfi tiramisu
Servings: 12
Author: Vegan Richa

Equipment

  • 8x8" baking dish or brownie pan
  • parchment paper

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 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 can of full fat coconut milk
  • 1 cup raw cashews soaked in warm water for 10-15 mins then drained
  • 3 tablespoon raw pistachios
  • 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

  • chopped raw pistachios or almond slivers or any other topping that you like
US Customary - Metric

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

Video

Notes

If the cream layer is too soft, you definitely want to put it in the freezer. The cream layer depends on the fat of the coconut milk, and if the coconut can isn't full fat or it doesn’t have enough fat, then it won't set as beautifully in the fridge. You can freeze it for 2 hours and then move it to the fridge. Once it softens in the fridge, it will still be set, because it has chilled really well in the freezer.
Soy-free, be sure that your non-dairy milk and yogurt are soy-free.
Gluten-free, use 1 cup of almond flour, 1/3 cup of oat flour, 1/3 cup of tapioca starch, and use 1 3/4 cup of this flour mixture instead of the all-purpose flour to make your cake. Instead of the 3/4 cup of milk, use 1/2 cup of milk and 1/4 cup of club soda.
Coconut-free, use 1/2 cup more cashews in the kulfi, so a total of 1 1/2 cups of cashews and blend it with the 3/4 cup of non-dairy milk and the rest of the ingredients until it is creamy.
Nut-free omit the cashews and pistachios and use 1/2 cup of coconut cream. You can also add in about 1/2 cup of silken tofu.

Nutrition

Calories: 291kcal | Carbohydrates: 29g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Sodium: 99mg | Potassium: 268mg | Fiber: 1g | Sugar: 12g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 3mg