Get the Recipe: Matcha, White Chocolate, and Pistachio Milk Tiramisu
Ingredients
For the Pistachio and Matcha Dipping Liquid
- 1/2 cup (4 fluid ounces) pistachio milk
- 2 teaspoons matcha
- 1/2 teaspoon pistachio extract
For the Matcha White Chocolate Mascarpone Filling
- 2 ounces high-quality white chocolate, finely chopped
- 3 tablespoons pistachio milk
- 1 tablespoon matcha
- 2 large egg yolks
- 2 tablespoons granulated sugar
- 1/3 cup (2.65 fluid ounces) heavy cream
- 1/2 teaspoon pistachio extract
- 2 tablespoons confectioners' sugar
- 1/2 cup (4 ounces) mascarpone cheese
Assembly
- 1 recipe Matcha White Chocolate Mascarpone Filling
- 1 recipe Pistachio and Matcha Dipping Liquid
- 24 ladyfingers (from a 7-ounce package)
- whipped cream
- matcha
Instructions
For the Pistachio and Matcha Dipping Liquid
- In a medium, heavy bottomed sauce pan, bring 1/2 cup pistachio milk to a boil. Remove from heat and immediately pour into a medium, shallow bowl. Whisk in 2 teaspoons matcha and 1/2 teaspoon pistachio extract and set aside as you prepare the other ingredients.
For the Matcha White Chocolate Mascarpone Filling
- First, make the matcha white chocolate ganache. Places 2 ounces roughly chopped white chocolate in a medium, heatproof bowl and set aside.
- In a medium, heavy bottomed sauce pan, bring 3 tablespoons pistachio milk to a boil. Remove from heat and immediately whisk in 1 tablespoon matcha. Pour the mixture over the white chocolate. Let sit for 5 minutes, before using a heatproof rubber spatula to stir the mixture until the white chocolate is melted. Place the bowl on a wire rack to cool as you make the other components.
- Next, make the zabaglione. Combine 2 large egg yolks and 2 tablespoons granulated sugar in a double boiler (or, make your own by placing the ingredients in a heatproof bowl and setting the bowl on top of a sauce pan with 2 inches of water inside, ensuring that the water does not touch the bowl) over medium heat. Cook the mixture while whisking constantly for 8 to 10 minutes, or until the zabaglione becomes thick and reaches a temperature of 160 (F). Remove from heat and cool on a wire rack for at least 10 minutes while you make the next component.
- Next, make the whipped cream needed for the filling. In the bowl of a freestanding electric mixer fitted with a whisk attachment, combine 1/3 cup heavy cream and 1/2 teaspoon pistachio extract. Beat on medium-high until soft peaks form; reduce the mixer speed and add 2 tablespoons confectioners' sugar all at once. Continue beating until stiff peaks form.
- At this point, you should have all the components needed to make the filling. Transfer 1/2 cup mascarpone cheese to a large bowl. Add the cooled matcha white chocolate ganache and the cooled zabaglione to the mascarpone, whisking thoroughly to combine. Once the ganache and zabaglione have incorporated into the mascarpone, you should have a creamy, uniformly matcha green mixture. Use a rubber spatula to carefully fold the whipped cream into the mascarpone mixture just until combined.
Assembly
- Spoon a few tablespoons of the matcha white chocolate mascarpone filling onto the bottom of a 2-quart baking dish. Dip around 6 ladyfingers, one by one, into the pistachio and matcha dipping liquid, arranging each ladyfinger side by side so that the filling at the bottom of the baking dish is completely covered. You might need to snap some of the ladyfingers in half to cover any gaps in the filling. Once base layer of mascarpone has been covered with the cookies, spread about 1/2 cup of the mascarpone filling over the ladyfingers. Repeat layering until the baking dish is nearly full, ending with a layer of matcha white chocolate mascarpone filling.
- Use an offset spatula to smooth the final mascarpone layer smooth. Transfer to the refrigerator to chill for at least 4 hours, to allow the cookies to soften and soak up some of the liquids. Serve chilled, with whipped cream and a sprinkling of matcha powder. The tiramisu will keep lightly covered in plastic wrap in the refrigerator for up to 5 days.
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