Matcha Pistachio Tiramisu
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Matcha Pistachio Tiramisu is a delicious twist on the classic tiramisu, made with layers of bitter earthy matcha-soaked ladyfingers and nutty pistachio mascarpone cream.
This Matcha Pistachio Tiramisu might just be the best twist on a tiramisu you can make. Of course, a classic tiramisu is a delicious dessert but this tiramisu is just a level above it.
Layers of creamy, nutty pistachio mascarpone cream on soaked ladyfingers in bitter earthy matcha. It all comes together in a heavenly, rich, and decadent bite with plenty of green tea and pistachio flavor. They are the perfect combination of nutty, earthy, and sweet.
Perfect at any time of year, this no-bake eggless dessert will become one of your favorites in no time! It is also the perfect make-ahead treat for your guests. You can serve this matcha tiramisu in individual containers, scoop it from a bigger dish, or cut perfect squares of it out of a sheet pan like a slice of cake. I love that this dessert is so low maintenance.
What’s the Difference Between Traditional Tiramisu and Matcha Pistachio Tiramisu?
The key distinction lies in the flavor profile and ingredient variation. While traditional tiramisu typically features layers of coffee-soaked ladyfingers and mascarpone cream mixture, this Matcha Pistachio Tiramisu version incorporates pistachio paste in the mascarpone cream mixture and changes the coffee-soak with matcha-soak, creating a unique twist on the classic. This addition not only alters the taste but also provides a distinct visual appeal with a vibrant green hue.
In most traditional tiramisu recipes, you’ll find either raw or tempered egg yolks. This adds richness and a decadent flavor to the mascarpone filling. Sometimes, raw egg whites are also added to the mascarpone mixture. This Matcha Pistachio Tiramisu recipe is a little different because it is eggless. What I mean by eggless is that this recipe is made without eggs added to the cream. So if you are uncomfortable with the thought of raw eggs in your dessert, this tiramisu recipe goes out to you!
Ingredients You Need
In its traditional form, tiramisu often involves making a custard that incorporates eggs to enrich the filling. However, our spin on this beloved dessert is entirely egg-free, eliminating the need for a custard base. This makes it not only simpler to prepare but also a great option for those who prefer to avoid eggs.
- Ladyfingers. Also called Savoiardi, ladyfingers are Italian sponge biscuits that are a tiramisu classic. They’re easily found in most supermarkets, or you can make a small batch of homemade ladyfingers. Most store-bought supermarkets are made with eggs, so if you want to make the tiramisu completely eggless, you will want to check the ingredients in your ladyfingers or make the eggless ladyfingers at home.
- Matcha powder. The main flavor in this matcha tiramisu recipe. Use a good quality matcha powder!
- Granulated sugar. To sweeten the matcha syrup.
- Dark rum. While optional, a splash of dark rum adds an extra layer of flavor. If you want to make a non-alcoholic tiramisu, just leave the liqueur out.
- Pistachio paste. The star of this dessert is the pistachio flavor, so using a high-quality pistachio paste will make all the difference.
- Heavy whipping cream. It is essential for achieving a thick, velvety texture in the filling.
- Mascarpone cheese. This is an Italian cream cheese that adds richness to your tiramisu.
- Confectioners’ sugar. To sweeten the cream.
- Vanilla extract. To enhance the vanilla flavor.
- Roasted pistachios. For decoration on top.
Troubleshooting
- Lumpy Mascarpone Cream. Make sure to soften the mascarpone cream before mixing it with whipped cream. Mascarpone does not need to be at room temperature, you can just leave it out of the fridge for a couple of minutes to soften slightly as it softens very quickly. Make sure not to overwhip mascarpone because it has a high fat content and can curdle easily.
- Soggy Tiramisu. If your tiramisu is wet and mushy, you may have soaked your ladyfingers in the matcha soak for too long. Quickly dip the cookies into your match syrup. Try not to leave them in the liquid too long.
- Pan alternatives. I made this recipe in 2 3.5-inch/9 cm square clear containers. You can also make this recipe in individual cups if preferred. If you plan to make this recipe in an 8-inch/20 cm square pan, just double the recipe.
Storage
Matcha Pistachio Tiramisu can be stored covered in the fridge for up to 3-4 days. Chill your tiramisu for at least 6 hours before serving. This is really what transforms tiramisu into the soft and creamy dessert you know and love. It allows the cream to firm up and the ladyfinger biscuits to soften into a soft sponge cake texture.
More Pistachio Recipes
- Crunchy Pistachio Cookies
- Flourless Pistachio Cake (Gluten-Free, Dairy-Free)
- Honey Pistachio Mooncakes
- Pistachio Snowball Cookies
- Pistachio Madeleines with White Chocolate Shell
Ingredients
- 12 ladyfingers
Matcha Simple Syrup
- 1 tbsp matcha powder
- 1 tbsp granulated sugar
- 1/2 cup (120 ml) hot water
- 2 tbsp dark rum, optional
Pistachio Mascarpone Cream
- 4 oz (113 gr) mascarpone cheese, softened
- 3/4 cup (180 ml) heavy whipping cream
- 3 tbsp (25 gr) confectioners' sugar
- 1/2 tsp vanilla extract
- 1/4 cup (60 gr) pistachio paste
Toppings
- Whipped cream
- Roasted pistachios, roughly chopped
Instructions
Matcha Simple Syrup
- In a small bowl, add the sugar and matcha. Add a little bit of hot water and stir vigorously until well combined with no lump. Add the remaining hot water and stir to combine.
- Let the mixture cool completely. Stir in the rum.
Pistachio Mascarpone Cream
- In a large bowl using a handheld mixer or stand mixer fitted with a whisk attachment, beat heavy whipping cream, confectioners' sugar, and vanilla extract on high speed until stiff peaks form.
- Add mascarpone cream and pistachio paste. Beat on low speed until well incorporated. Chill the cream in the fridge until using it.
Assemble
- Trim the ladyfingers to fit the containers (I used 2 3.5-inch/9 cm clear containers). You can also make this recipe in individual cups if preferred.
- Transfer the pistachio mascarpone cream into a piping bag.
- One at a time, gently dip both sides of ladyfingers into the matcha simple syrup, then lay them on a single layer on the bottom of the containers. Pipe pistachio mascarpone cream on top of the ladyfinger layer.
- Repeat soaking ladyfingers and arranging another layer on top of the cream. Top with the remaining pistachio mascarpone cream. To make a flat top, scrape the excess cream off with a bench scraper or offset spatula.
- Chill for at least 6 hours or overnight to set.
- Pipe whipped cream using an open star piping tip and sprinkle chopped pistachios on top if desired.
So good! The flavor combination surprisingly works together!