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Matcha Pistachio Tiramisu Recipe

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★★★★★

4.7 from 90 reviews

This Matcha Pistachio Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of ladyfingers soaked in a vibrant matcha simple syrup infused with dark rum, paired with a luscious pistachio mascarpone cream. Perfectly chilled and topped with whipped cream and roasted pistachios, this no-bake treat combines the earthy notes of matcha and the rich nuttiness of pistachio for an elegant and refreshing dessert.

Ingredients

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Matcha Simple Syrup

  • 1 tbsp matcha powder
  • 1 tbsp granulated sugar
  • 1/2 cup hot water
  • 2 tbsp dark rum

Pistachio Mascarpone Cream

  • 4 oz mascarpone cheese
  • 3/4 cup heavy whipping cream
  • 3 tbsp confectioners’ sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup pistachio paste

Other

  • 12 ladyfingers
  • Whipped cream (for topping)
  • Roasted pistachios, chopped (for garnish)

Instructions

  1. Prepare Matcha Simple Syrup: In a small bowl, combine the matcha powder and granulated sugar. Add a small amount of hot water and stir vigorously until the mixture is smooth and lump-free. Pour in the remaining hot water and mix thoroughly. Allow the syrup to cool completely before stirring in the dark rum.
  2. Make Pistachio Mascarpone Cream: Using a handheld or stand mixer fitted with a whisk attachment, beat the heavy whipping cream, confectioners’ sugar, and vanilla extract on high speed until stiff peaks form. Gently fold in the mascarpone cheese and pistachio paste, then beat on low speed until well combined. Chill the cream in the refrigerator until ready to use.
  3. Assemble the Tiramisu: Trim the ladyfingers to fit your serving containers (two 3.5-inch or 9 cm clear containers are ideal, or use individual cups). Transfer the pistachio mascarpone cream into a piping bag for easy layering. Dip each ladyfinger quickly into the cooled matcha simple syrup, soaking both sides, and place a single layer at the bottom of the containers. Pipe a layer of pistachio mascarpone cream over the ladyfingers.
  4. Build Layers: Repeat the process by soaking the ladyfingers and layering them over the cream. Finish with a top layer of pistachio mascarpone cream, smoothing it flat with a spatula or bench scraper for a clean finish.
  5. Chill: Refrigerate the assembled tiramisu for at least 6 hours or preferably overnight to allow the flavors to meld and the dessert to set firmly.
  6. Garnish and Serve: Before serving, pipe whipped cream over the top using an open star piping tip and sprinkle chopped roasted pistachios for added texture and visual appeal.

Notes

  • Make sure the matcha powder is sifted or free of lumps for a smooth syrup.
  • Chilling the cream well is key for better texture and easier piping.
  • Ladyfinger soaking should be quick to prevent sogginess.
  • For a non-alcoholic version, omit the rum or substitute with a small amount of vanilla or almond extract.
  • Use high-quality pistachio paste for the best flavor.
  • Prepare the dessert a day ahead for best results.

Keywords: matcha tiramisu, pistachio dessert, no-bake tiramisu, matcha dessert, pistachio cream, mascarpone tiramisu, Asian fusion dessert

Find it online: https://lucabites.com/matcha-pistachio-tiramisu-recipe/