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matcha pistachio tiramisu
5 from 1 vote

Matcha Pistachio Tiramisu

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.
Author: Jaja Bakes
Course: Dessert
Cuisine: Italian
Servings: 2 servings
Prep Time30 minutes
Total Time30 minutes

Ingredients

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.

Notes

Double the recipe if you want to make this recipe in an 8-inch/20 cm square pan.

Nutrition

Serving: 1serving | Calories: 1087kcal | Carbohydrates: 69g | Protein: 22g | Fat: 76g | Saturated Fat: 41g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Cholesterol: 311mg | Sodium: 158mg | Potassium: 407mg | Fiber: 3g | Sugar: 23g | Vitamin A: 2984IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 5mg
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