Name: Pandan Tiramisu Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 6 h 30 min
Cuisine: Fusion (Italian-Asian)
Ingredients: 200 ml whole milk; 200 ml coconut milk; 1 teaspoon pandan extract; A few pandan leaves (optional); 600 g mascarpone; 600 ml double cream; 6 large egg yolks; 100 g granulated sugar; 1/8 teaspoon salt; 2 teaspoons pandan extract; 2 teaspoons vanilla extract; Some toasted desiccated coconut, to add on top (optional); Sponge fingers (ladyfingers), amount as needed for layering

Print Recipe· 3.9 from 1 review

If you love the rich, creamy indulgence of traditional tiramisu and have a soft spot for Asian-inspired flavors, then you are absolutely going to fall head over heels for this Pandan Tiramisu Recipe. This dessert brilliantly marries the fragrant, slightly nutty aroma of pandan leaves with the lusciousness of mascarpone cream and coconut undertones, creating a tropical twist on an Italian classic. It not only delights your taste buds but also mesmerizes with its vibrant green hue, making it a show-stopping centerpiece for any occasion.

Ingredients You’ll Need

A square baking pan holds a dessert with two layers of ladyfinger-style biscuits arranged flat and side by side, covering the entire base. The biscuits are golden brown on top, with a hint of green showing through, suggesting they may be flavored or colored. Between and beneath these biscuits is a thick, smooth layer of pale green cream filling that fills the gaps and pushes slightly up the sides of the pan. The pan rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This Pandan Tiramisu Recipe uses a simple yet carefully chosen set of ingredients that work harmoniously to achieve that perfect balance of flavor, texture, and color. Each element plays an essential role—from the creamy double cream to the fragrant pandan extract—making the overall experience unforgettable.

Whole milk (200 ml): Provides a creamy base for the pandan milk infusion.
Coconut milk (200 ml): Adds richness and a subtle tropical flavor that complements pandan beautifully.
Pandan extract (3 teaspoons total): The star of the dish, giving it its signature aroma and vibrant green tint.
Pandan leaves (a few, optional): Fresh pandan leaves enhance the fragrance naturally if you can find them.
Mascarpone (600 g): The silky, rich cheese central to the creamy texture of the tiramisu.
Double cream (600 ml): Whipped to soft peaks for that airy creaminess.
Large egg yolks (6): Essential for creating a smooth custard base.
Granulated sugar (100 g): Balances the flavors with a touch of sweetness.
Salt (1/8 teaspoon): A pinch to enhance the sweetness and deepen flavor complexity.
Vanilla extract (2 teaspoons): Adds warmth and rounds out the flavor profile.
Toasted desiccated coconut (optional): Offers a delightful crunch and further coconut aroma on top.
Sponge fingers: The classic tiramisu base ready to soak up the pandan-infused milk.

How to Make Pandan Tiramisu Recipe

Step 1: Prepare the Pandan Milk

Begin by combining whole milk, coconut milk, pandan extract, and pandan leaves (if using) in a pan. Gently heat this mixture over medium heat until it just reaches a boil. Then, cover the pot and set it aside to let the aroma infuse thoroughly. This pandan milk will be the soak to infuse your sponge fingers with that unmistakable flavor and color.

Step 2: Loosen the Mascarpone

While the pandan milk is resting, place the mascarpone into a bowl and give it a gentle stir to loosen the texture. This makes incorporating it later so much more enjoyable and smooth, ensuring your cream layer is perfectly velvety.

Step 3: Whip the Double Cream

In a separate large bowl, whip the double cream until soft peaks form. It’s important not to overbeat; you want it light and airy to lend that signature fluffy texture to your tiramisu cream layer.

Step 4: Create the Egg Yolk Custard

Set a pot of water to a gentle simmer on low heat. In a heatproof bowl, whisk together the egg yolks, sugar, and salt until well combined. Place this bowl over the simmering water making sure the bottom does not touch the water. Whisk continuously for 2 to 3 minutes until the mixture lightens in color and the sugar dissolves completely. This gentle cooking method ensures silky custard without scrambling the eggs.

Step 5: Combine Mascarpone and Flavors

Remove the custard from heat and allow it to cool for about 5 minutes. Add the loosened mascarpone, pandan extract, and vanilla extract to this mixture, stirring until completely smooth and combined. This blend forms the rich base of your cream layer.

Step 6: Fold in the Whipped Cream

Add a large spoonful of the whipped cream into the mascarpone custard first and whisk it in thoroughly. Then gently fold in half of the remaining whipped cream, followed by the rest, using a spatula to keep as much air in the mixture as possible. This keeps your cream light yet luscious.

Step 7: Assemble the Pandan Tiramisu

Quickly dip each sponge finger into the pandan milk, making sure not to soak them too long or they’ll become soggy. Arrange a layer of these soaked sponge fingers in a 9-inch square dish. Spread half of the mascarpone cream over this layer, then add another layer of soaked sponge fingers followed by the remaining cream. For a final touch, sprinkle toasted desiccated coconut over the top to add texture and a hint of nuttiness.

Step 8: Chill and Set

Place your assembled tiramisu in the fridge for at least 6 hours to set. Though it’s tempting to dig in early, letting it chill overnight makes the flavors meld beautifully and the cream firm up into that perfect spoonable texture.

How to Serve Pandan Tiramisu Recipe

A square black baking pan holds a single-layer green dessert with a smooth texture, topped evenly with a layer of toasted light brown and white shredded coconut. The pan is placed on a white marbled surface, and the green layer fills the pan completely with the toasted coconut spread thinly but covering the entire surface. The edges show the green layer clearly beneath the coconut topping. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a stunning presentation that heightens every bite, sprinkle toasted desiccated coconut over the top right before serving. You can even add a few small fresh pandan leaves or a light dusting of matcha powder to echo the green theme and add visual depth.

Side Dishes

Pandan tiramisu pairs wonderfully with light, fresh fruit such as sliced mangoes or kiwi. These fruits offer a refreshing balance to the rich, creamy dessert, making for a well-rounded palate experience.

Creative Ways to Present

Try serving your Pandan Tiramisu Recipe in elegant individual glass cups or mini trifle bowls to show off the beautiful green layers. Alternatively, create bite-sized portions in mini ramekins or even as chilled parfaits to impress guests with a sophisticated touch.

Make Ahead and Storage

Storing Leftovers

Once your tiramisu has set, cover it tightly with plastic wrap or an airtight lid and store it in the refrigerator. It keeps well for up to 3 days, allowing the flavors to deepen while maintaining the creamy, delightful texture.

Freezing

If you want to enjoy this Pandan Tiramisu Recipe later, you can freeze it. Wrap it tightly with plastic wrap and then foil before freezing. It’s best consumed within 2 weeks. To thaw, simply transfer it to the fridge overnight and enjoy the same luscious texture once properly defrosted.

Reheating

This dessert is best served chilled, so reheating is not necessary. However, if the texture feels too firm after refrigeration, leave it at room temperature for 15-20 minutes before serving to bring out the perfect creaminess.

FAQs

Can I use pandan juice instead of pandan extract?

Absolutely! Fresh pandan juice can be used, but you might need to adjust the quantity as it’s less concentrated than extract. It will still give a lovely authentic flavor but may alter the color slightly.

Is it safe to use raw egg yolks in this recipe?

This recipe gently cooks the egg yolks over simmering water, which reduces the risk of consuming raw eggs. If you’re still concerned, you can use pasteurized eggs as a safe alternative without compromising texture.

Can I substitute mascarpone with cream cheese?

While cream cheese can work in a pinch, mascarpone has a lighter, creamier texture that is essential for authentic tiramisu feel. Cream cheese tends to be tangier and denser, which might change the overall mouthfeel.

What can I use to replace sponge fingers?

If you can’t find sponge fingers, ladyfingers or even a light vanilla sponge cake sliced thinly will work beautifully to absorb the pandan milk and hold up the layers.

Can I make this dessert vegan?

Transforming this Pandan Tiramisu Recipe into a vegan version requires several substitutions like using coconut cream instead of double cream, vegan mascarpone alternatives, and egg yolk substitutes. It’s definitely possible but requires adjustments to maintain the right texture and taste.

Final Thoughts

There is something truly magical about the Pandan Tiramisu Recipe that effortlessly blends the best of two culinary worlds: the classic Italian dessert charm with the bright, fragrant allure of Southeast Asian pandan. If you’re craving a dessert that’s both familiar and excitingly new, I wholeheartedly invite you to give this recipe a try. It’s guaranteed to become a favorite in your dessert rotation and a wonderful way to wow your friends and family.