Description
Ingredients
For the ladyfingers:
1 cup (240 ml) Milk hot
2 bags Green tea read recipe notes
30-40 Ladyfingers (savoyardi)
For the cream:
1¾ cups (400 g) Mascarpone
1 cup (120 g) Powdered sugar
1 teaspoon Vanilla bean paste
100 g (100 g) Pistachio paste
1½ cups (360 ml) Heavy cream, cold
For topping:
Crushed pistachios
Instructions
Infuse the milk: In a small saucepan, heat the milk until just simmering. Remove from heat, add the green tea bags, and let steep for 10 minutes. Remove the tea bags and allow the milk to cool to room temperature.
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Make the pistachio cream: In a large mixing bowl, beat mascarpone until creamy and smooth. Add powdered sugar, vanilla bean paste, and pistachio paste. Mix until fully combined. Pour in the cold heavy cream and whip everything together until stiff peaks form. Do not overbeat.
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Assemble: Quickly dip each ladyfinger into the cooled green tea milk (1–2 seconds max) and arrange a single layer in an 8×12-inch (20×30 cm) dish. Spread half the pistachio cream over the ladyfingers. Repeat with a second layer of dipped ladyfingers, followed by the remaining cream.
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Chill: Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the tiramisu to set.
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Serve: Just before serving, top with crushed pistachios for added crunch and visual appeal.
Notes
- Don’t oversoak the ladyfingers: A quick dip in the tea-infused milk (or coffee, if you prefer) prevents sogginess while still absorbing flavor.
- Chill overnight: Let the tiramisu sit in the fridge for at least 4 hours, or overnight, to allow the flavors to develop and the layers to set.
- Prep Time: 20minutes
- Category: Desssert
- Cuisine: American/Italian
Nutrition
- Serving Size: 12 yields
- Calories: 410kcal
- Sugar: 3g
- Sodium: 74mg
- Fat: 32g
- Carbohydrates: 32g
- Protein: 8g
Keywords: Pistachio Tiramisu Recipe