Intro
Hi, I am Dulcia. I love bringing delicate flavors together, and this Matcha Tiramisu is one of my favorite fusions – silky Italian mascarpone meets fragrant Japanese matcha. It is elegant, make-ahead friendly, and perfect for entertaining.
Origins
Tiramisu is a classic Italian dessert known for its coffee-soaked ladyfingers and mascarpone cream. This version swaps coffee for matcha powder to create a green tea twist. For more on tiramisu history, see https://en.wikipedia.org/wiki/Tiramisu. For safe handling of eggs and food safety tips, I often consult USDA resources: https://www.usda.gov.
Ingredients
- 3 large egg yolks
- 70 g granulated sugar
- 225 g mascarpone cheese (room temperature)
- 350 g whipping cream
- 2 teaspoons matcha powder (sifted) – for the mascarpone cream
- 1 teaspoon vanilla extract
- 2 teaspoons matcha powder (sifted) – for the matcha soak
- 1 tablespoon granulated sugar (for the matcha soak)
- 120 g hot water
- 24-30 ladyfingers
- 2 teaspoons matcha powder – for dusting before serving
I keep related recipes on my site handy when I need texture inspiration – check my cheesecake filling tips: https://www.dulciarecipes.com/philadelphia-cheesecake-filling/ and a rich option here: https://www.dulciarecipes.com/cinnamon-roll-cheesecake/. For more of my recipes see https://www.dulciarecipes.com/.
Instructions
- Fill a pot with about 1 inch of water and bring it to a boil.
- In a large mixing bowl that fits into the pot without touching the water, whisk together the egg yolks and 70 g granulated sugar.
- When the water starts boiling, turn off the heat and place the bowl on top of the pot to create a double boiler.
- Continuously whisk the egg mixture until the sugar dissolves and it becomes pale in colour, about 5 minutes.
- Remove the bowl from the pot and immediately add in the softened mascarpone cheese.
- Whisk together until smooth and silky. Set aside.
- In a separate mixing bowl, add the whipping cream, 2 teaspoons sifted matcha powder, and vanilla extract.
- Use an electric hand mixer fitted with a whisk attachment to whip the cream until medium peaks form. It should have structure and leave trails but remain slightly fluid.
- Add the whipped cream to the mascarpone mixture and fold together with a spatula until no streaks remain. Set aside.
- In a shallow bowl, combine 2 teaspoons matcha powder, 1 tablespoon granulated sugar, and 120 g hot water.
- Use a matcha whisk, milk frother, or regular whisk to whisk until slightly frothy, about 30 seconds.
- Very briefly dip a ladyfinger in the matcha soak just enough to coat both sides. Let any excess drip off. Do NOT let it sit in the liquid or soak all the way through or it will quickly turn into mush.
- Place the ladyfinger in the bottom of a serving container of your choice. Repeat until you have a flat, even layer of ladyfingers.
- Add a generous layer of mascarpone cream on top of the ladyfingers and use a spatula to smooth it evenly.
- Repeat with another layer of soaked ladyfingers and another layer of mascarpone cream.
- Cover and chill your matcha tiramisu in the fridge for at least 4 hours or overnight, preferably, to allow the cream to firm up and ladyfingers to soften.
- Right before serving, sprinkle the top of your tiramisu with matcha powder.
Matcha Tiramisu
- Total Time: 4 hrs 30 mins
- Yield: 8–10 servings 1x
Description
A green tea twist on classic tiramisu: layers of matcha-soaked ladyfingers and a light mascarpone-matcha cream.
Ingredients
- 3 large egg yolks
- 70 g granulated sugar
- 225 g mascarpone cheese (room temperature)
- 350 g whipping cream
- 2 teaspoons matcha powder (for whipped cream, sifted)
- 1 teaspoon vanilla extract
- 2 teaspoons matcha powder (for soak, sifted)
- 1 tablespoon granulated sugar (for soak)
- 120 g hot water (for soak)
- 24?30 ladyfingers
- 2 teaspoons matcha powder (for dusting)
Instructions
- Fill a pot with about 1 inch of water and bring it to a boil.
- In a large mixing bowl that fits over the pot without touching the water, whisk together the egg yolks and 70 g granulated sugar.
- When the water is boiling, turn off the heat and set the bowl on the pot to create a double boiler.
- Continuously whisk the egg mixture until the sugar dissolves and the mixture becomes pale, about 5 minutes.
- Remove the bowl from the pot and immediately add the softened mascarpone cheese; whisk until smooth and silky, then set aside.
- In a separate bowl combine the whipping cream, 2 teaspoons sifted matcha (for the cream), and vanilla extract.
- Use an electric mixer with a whisk attachment to whip the cream to medium peaks: structured and trailing but not stiff.
- Fold the whipped cream into the mascarpone mixture with a spatula until no streaks remain; set aside.
- In a shallow bowl combine 2 teaspoons sifted matcha (for the soak), 1 tablespoon granulated sugar, and 120 g hot water.
- Whisk the matcha soak until slightly frothy, about 30 seconds.
- Very briefly dip each ladyfinger into the matcha soak, coating both sides; let excess drip off. Do not let them sit and soak through.
- Place a single layer of soaked ladyfingers in the bottom of your serving dish, creating a flat, even layer.
- Spread a generous layer of the mascarpone-matcha cream over the ladyfingers and smooth with a spatula.
- Repeat with another layer of soaked ladyfingers and another layer of mascarpone cream.
- Cover and chill the tiramisu in the refrigerator for at least 4 hours or preferably overnight to allow the cream to firm and the ladyfingers to soften.
- Right before serving, sprinkle the top of the tiramisu with the remaining 2 teaspoons matcha powder for dusting.
- Prep Time: 30 mins
- Cook Time: 0 mins
Tips
- Use good quality ceremonial or culinary matcha depending on how vibrant you want the flavor to be.
- Sift matcha to avoid lumps in both the cream and the soak.
- Do not over-soak ladyfingers; a very quick dip is all you need to keep texture.
- For a lighter tiramisu, fold gently to keep the whipped cream airy.
- If you are concerned about raw eggs, use pasteurized eggs or an alternative zabaglione method.
Variations
- Matcha and white chocolate: fold 50 g melted, cooled white chocolate into the mascarpone cream for extra richness.
- Boozy version: add 1-2 tablespoons of a light liqueur such as mirin or a sweet sake to the matcha soak for adult servings.
- Vegan option: use a firm silken tofu and coconut cream base with vegan ladyfingers or sponge.
FAQ
Q: How long does matcha tiramisu keep?
A: Covered in the fridge it keeps 2-3 days best for texture and flavor.
Q: Can I make this the day before?
A: Yes. I recommend chilling overnight for the best texture.
Q: Which matcha is best?
A: Ceremonial matcha has the brightest flavor, but a culinary matcha is fine and more cost effective for desserts.
Conclusion
I hope you enjoy this Matcha Tiramisu as much as I do. It is a show-stopping dessert that is surprisingly simple to assemble. Make it ahead, chill well, and dust with matcha just before serving for the best look and flavor.