Pistachio Tiramisu Recipe

By The Cooking Foodie · 40 min

Ingredients

Instructions

1. Heat the milk until just simmering, take it off the heat, add the green tea bags and steep 10 minutes. Remove the bags and let the milk cool to room temperature.
2. Beat the mascarpone until smooth, then add the powdered sugar, vanilla bean paste and pistachio paste and mix until combined. Pour in the cold cream and whip until stiff peaks form, without overbeating.
3. Dip each ladyfinger into the cooled tea milk for 1–2 seconds at most, and lay a single layer in a 20x30 cm dish. Spread half the pistachio cream over them.
4. Repeat with a second layer of dipped ladyfingers, then spread the remaining cream on top.
5. Cover and refrigerate at least 4 hours, preferably overnight.
6. Just before serving, sprinkle with crushed pistachios.

Summarized from The Cooking Foodie's video. Watch it for the details.

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MilkCreamHeavy creamPistachioMascarpone cheeseLadyfinger