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Matcha Tiramisu Recipe

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3.9 from 51 reviews

  • Author: Sara
  • Total Time: 4 hours 45 minutes
  • Yield: 4 servings

Description

A delightful twist on the classic Italian tiramisu, this Matcha Tiramisu combines the rich, creamy mascarpone layers with the earthy, vibrant flavor of matcha green tea. Lightly soaked ladyfingers layered with matcha-infused mascarpone cream create a refreshing and elegant dessert, perfect for tea lovers and special occasions.

Ingredients

Matcha Mascarpone Cream

  • 3 large egg yolks
  • 70 g granulated sugar
  • 225 g mascarpone cheese (room temperature)
  • 350 g whipping cream
  • 2 teaspoons matcha powder (sifted)
  • 1 teaspoon vanilla extract

Matcha Soak

  • 2 teaspoons matcha powder (sifted)
  • 1 tablespoon granulated sugar
  • 120 g hot water

Assembly

  • 24-30 ladyfingers
  • 2 teaspoons matcha powder (for dusting)

Instructions

  1. Prepare Matcha Mascarpone Cream: Fill a pot with about 1 inch of water and bring it to a gentle boil. In a large mixing bowl that can sit atop the pot without touching the water, whisk together the egg yolks and granulated sugar.
  2. Cook Egg Mixture: Turn off the heat once the water boils and place the bowl over the pot to create a double boiler. Whisk continuously until the sugar dissolves and the mixture turns pale and thick, about 5 minutes. This process gently cooks the eggs to create a smooth custard base.
  3. Add Mascarpone: Remove the bowl from heat and immediately whisk in the softened mascarpone cheese until the mixture is smooth and silky. Set aside.
  4. Whip Cream: In a separate bowl, combine whipping cream, 2 teaspoons sifted matcha powder, and vanilla extract. Using an electric hand mixer with a whisk attachment, whip the cream to medium peaks — it should hold shape but remain slightly fluid.
  5. Combine Mixtures: Gently fold the whipped cream into the mascarpone mixture with a spatula until well combined and no streaks remain. Set this matcha mascarpone cream aside.
  6. Prepare Matcha Soak: In a shallow bowl, whisk together 2 teaspoons sifted matcha powder, 1 tablespoon sugar, and 120 g hot water until slightly frothy, about 30 seconds.
  7. Soak Ladyfingers: Briefly dip each ladyfinger into the matcha soak, coating both sides without letting them become soggy. Let excess liquid drip off and place the soaked ladyfingers evenly in the bottom of your serving dish to form the first layer.
  8. First Cream Layer: Spoon a generous layer of the matcha mascarpone cream over the ladyfingers, smoothing it evenly with a spatula.
  9. Repeat Layers: Add another layer of soaked ladyfingers on top of the cream, followed by another layer of mascarpone cream. Smooth the surface.
  10. Chill: Cover the tiramisu and refrigerate for at least 4 hours, ideally overnight, to allow the cream to firm and the ladyfingers to soften.
  11. Add Topping: Just before serving, dust the top of the tiramisu generously with sifted matcha powder for a fresh, vibrant finish.

Notes

  • Do not soak ladyfingers for too long to prevent them from becoming mushy.
  • For best flavor and texture, chill the tiramisu overnight.
  • Use high-quality matcha powder for the best color and taste.
  • Adjust sweetness by varying the sugar in the mascarpone cream and the soak.
  • If raw egg yolks are a concern, use pasteurized eggs or an egg substitute suitable for custard preparation.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Fusion (Italian-Japanese)

Find it online: https://saraflavors.com/matcha-tiramisu-recipe/