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Pistachio Tiramisu

A delightful twist on the classic tiramisu, combining earthy pistachios with creamy mascarpone for a perfect dessert.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pistachio cream
  • 1 cup hot Milk Use whole milk for best results.
  • 2 bags Green tea Regular or decaffeinated.
  • 1 3/4 cups Mascarpone Room temperature for easier mixing.
  • 1 cup Powdered sugar Sifted to avoid lumps.
  • 1 teaspoon Vanilla bean paste Can substitute with vanilla extract.
  • 100 g Pistachio paste Adjust according to taste.
  • 1 1/2 cups Heavy cream, cold Chilled before whipping.
  • to taste Crushed pistachios for topping For garnish, optional.
For assembly
  • 30-40 pieces Ladyfingers (savoyardi) Quickly dip to prevent sogginess.

Method
 

Infuse the milk
  1. In a small saucepan, heat the milk until it just begins to simmer. Remove from heat, add green tea bags, and let steep for about 10 minutes. Remove tea bags and let milk cool to room temperature.
Make the pistachio cream
  1. In a large mixing bowl, beat the mascarpone until creamy. Add powdered sugar, vanilla bean paste, and pistachio paste, mixing until combined. Pour in the cold heavy cream and whip until stiff peaks form, being careful not to overbeat.
Assemble
  1. Dip each ladyfinger quickly in the cooled green tea milk and layer in an 8x12-inch dish. Spread half of the pistachio cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.
Chill
  1. Cover the dish and refrigerate for at least 4 hours, preferably overnight.
Serve
  1. Before serving, sprinkle with crushed pistachios for garnish and serve slices with or without whipped cream.

Notes

Keep leftovers covered in plastic wrap in the fridge for up to 3 days. The flavors improve over time.