Pistachio Matcha Tiramisu Cake
This vibrant twist on the classic Italian tiramisu layers matcha mascarpone cream, espresso-soaked ladyfingers, and crunchy pistachios for a rich, refreshing dessert that’s as elegant as it is indulgent.
Ingredients
- 2 large eggs separated
- 1/3 cup granulated sugar
- 3/4 cup mascarpone cheese
- 1/2 cup heavy cream
- 1 tablespoon matcha powder plus extra for dusting
- 1/2 cup shelled pistachios finely chopped
- 1/2 cup strong brewed espresso or coffee cooled
- 8-10 ladyfinger biscuits
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Brew espresso or coffee and let cool. Beat egg yolks with sugar until creamy, then add mascarpone, matcha powder, and vanilla extract.
- Whip heavy cream until stiff peaks form, and fold into the mascarpone mixture.
- Beat egg whites until glossy and fold into the mixture.
- Dip ladyfingers into cooled espresso, layer with mascarpone mixture and pistachios. Repeat the layers.
- Chill for at least 4 hours or overnight, then serve.
Notes
- For a non-caffeinated version, swap espresso with matcha latte or decaf coffee.
- Use a fine-mesh sieve for a smooth, even dusting of matcha.
- Can be made up to 2 days in advance — flavors improve overnight!