🍵 Matcha Pistachio Tiramisu

🍵 Matcha Pistachio Tiramisu

Prep Time: 25 minutes
Cook Time: 0 minutes (no-bake)
Total Time: 25 minutes + chilling (4 hours minimum)
Servings: 6–8

🥣 Ingredients

For the Matcha Cream Layer:

• 1 cup heavy cream (cold)

• 8 Oz (225 g) mascarpone cheese

• ¼ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 tablespoon matcha powder (plus extra for dusting)
  

For the Pistachio Layer:

• ½ cup shelled pistachios, finely chopped or ground

• 2 tablespoon pistachio paste (or substitute with 1 tablespoon nut butter + 1 tablespoon cream)
  

For the Ladyfingers:

• 20–24 ladyfinger biscuits (savoiardi)

• 1 cup warm milk or almond milk

• 1 teaspoon matcha powder (whisked in for dipping)
  

Optional Garnish:

• Crushed pistachios

• Matcha powder (for dusting)

• White chocolate shavings
  

👩‍🍳 Directions

1. Whip the Cream
   In a large bowl, whip cold heavy cream until soft peaks form.

2. Add Mascarpone & Flavor
   Gently fold in mascarpone, sugar, vanilla extract, and matcha powder. Whisk until smooth and creamy.

3. Prepare Pistachio Layer
   In a separate small bowl, mix chopped pistachios with pistachio paste until it forms a thick, spreadable mix.

4. Dip Ladyfingers
   In a shallow dish, whisk matcha powder into warm milk. Quickly dip each ladyfinger — don’t soak — and arrange a single layer in your serving dish.

5. Assemble Layers

   • Spread half the matcha cream over the ladyfingers.

   • Add a thin layer of the pistachio mixture.

   • Repeat with another layer of dipped ladyfingers and the remaining cream.

6. Chill & Set
   Cover and refrigerate for at least 4 hours (overnight for best results).

7. Garnish & Serve
   Just before serving, dust with matcha powder and sprinkle crushed pistachios and white chocolate on top.
   

✨ Tips

• For extra depth, add a splash of coffee or matcha liqueur to the dipping milk.

• Use high-quality ceremonial-grade matcha for the best color and flavor.