Cannabis-Infused “Emerald Pistachio Tiramisu Cups”
← Go back

Cannabis-Infused “Emerald Pistachio Tiramisu Cups”

Written by: Chef Smoke

|

Published on

|

Time to read 1 min

Cannabis-Infused “Emerald Pistachio Tiramisu Cups”

High-End Michelin Emerald Tasting Plate – St. Patrick’s Day

Individual glass cups layered with espresso-soaked ladyfingers, mascarpone cream, crushed pistachio, and a precisely dosed cannabis-infused pistachio oil folded into the filling. Elegant, controlled, and plated for impact.

A Note on Dosing

This recipe makes 8 individual cups.

Using 1.5g of 15% THC flower:

~55mg THC total (infused into pistachio oil folded into mascarpone)
~6–7mg per cup

Alternative Dosing:
• 1g flower → ~4–5mg per cup
• 2g flower → ~8–9mg per cup

Terpene Pairing Suggestion: Limonene brightens espresso notes; Myrcene complements creamy mascarpone.

Step 1: Cannabis-Infused Pistachio Oil

Ingredients

• 1.5g cannabis flower
• ½ cup neutral oil
• ½ cup finely ground pistachios

Decarboxylation Method

  1. Preheat oven to 225°F (107°C).
  2. Break cannabis into small pieces.
  3. Spread on parchment-lined baking sheet.
  4. Bake 35–40 minutes.
  5. Cool completely.

Infusion Method

  1. Heat neutral oil to 160–170°F.
  2. Add decarboxylated cannabis.
  3. Maintain temperature for 2 hours, stirring every 15 minutes.
  4. Strain thoroughly through cheesecloth.
  5. Blend strained oil with ground pistachios until smooth.
  6. Strain again for a refined oil.
  7. Refrigerate until ready to use.

Shelf life: 7–10 days refrigerated.

Step 2: Mascarpone Filling

Ingredients

• 16 ounces mascarpone
• ½ cup heavy cream
• ⅓ cup powdered sugar
• 3 tablespoons cannabis-infused pistachio oil

  1. Whip heavy cream to soft peaks.
  2. In separate bowl, mix mascarpone and powdered sugar until smooth.
  3. Slowly drizzle in cannabis-infused pistachio oil while mixing.
  4. Fold whipped cream gently into mascarpone mixture.
  5. Chill 20 minutes.

Step 3: Espresso Layer

Ingredients

• 1 cup strong brewed espresso, cooled
• 16 ladyfinger cookies

  1. Quickly dip each ladyfinger in espresso (1 second per side).
  2. Do not oversoak.

Step 4: Assemble Cups

  1. Place dipped ladyfingers in bottom of 8 glass cups.
  2. Add layer of mascarpone filling.
  3. Sprinkle crushed pistachios.
  4. Repeat layers once more.
  5. Dust top lightly with cocoa powder.
  6. Chill at least 2 hours before serving.

Safety & Storage

⚠️ 55mg THC total in filling batch
⚠️ Approximately 6–7mg per cup
⚠️ Measure oil precisely
⚠️ Clearly label dessert
⚠️ Wait 90 minutes before increasing dose
⚠️ Do not drive

Refrigerate up to 3 days

← Go back