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Matcha Tiramisu Recipe

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4.2 from 5 reviews

  • Author: Sara
  • Total Time: 4 hours 30 minutes (including chilling time)
  • Yield: 4 servings

Description

This delightful Matcha Tiramisu offers a refreshing twist on the classic Italian dessert by incorporating vibrant matcha powder. Layered with silky mascarpone cream and delicate ladyfingers soaked in a subtly sweet matcha infusion, this no-bake dessert is light, creamy, and perfect for green tea lovers. Ideal for a sophisticated treat that balances sweetness with the earthy notes of matcha.

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 topping

Instructions

  1. Prepare Egg Yolk Mixture: Fill a pot with about 1 inch of water and bring it to a boil. Whisk together the egg yolks and 70 g granulated sugar in a large bowl that can sit on the pot without touching the water.
  2. Create Double Boiler: Once the water boils, turn off the heat and place the bowl on top of the pot to gently heat the egg mixture. Whisk continuously until the sugar dissolves and the mixture becomes pale and creamy, about 5 minutes.
  3. Incorporate Mascarpone: Remove the bowl from the heat. Immediately add the mascarpone cheese and whisk until smooth and silky. Set aside.
  4. Whip Cream: In a separate bowl, combine the whipping cream, 2 teaspoons sifted matcha powder, and vanilla extract. Use an electric mixer with a whisk attachment to whip the cream to medium peaks—structured but still fluid.
  5. Combine Cream and Mascarpone: Gently fold the whipped cream into the mascarpone mixture with a spatula until fully blended and no streaks remain. Set aside.
  6. Prepare Matcha Soak: In a shallow bowl, whisk together 2 teaspoons matcha powder, 1 tablespoon sugar, and hot water using a matcha whisk or regular whisk until slightly frothy, about 30 seconds.
  7. Dip Ladyfingers: Briefly dip each ladyfinger into the matcha soak, coating both sides quickly without soaking through, then let excess drip off. Lay them in an even layer at the bottom of your serving dish.
  8. Layer Mascarpone Cream: Spread a generous layer of the mascarpone cream over the ladyfingers and smooth evenly with a spatula.
  9. Repeat Layers: Add another layer of soaked ladyfingers and top with remaining mascarpone cream.
  10. Chill: Cover and refrigerate the assembled tiramisu for at least 4 hours, or preferably overnight, to allow flavors to meld and the cream to firm up.
  11. Finish with Matcha: Just before serving, dust the top with 2 teaspoons of matcha powder for an elegant finish.

Notes

  • Use fresh eggs for safety, especially since the egg yolks are gently cooked.
  • Do not over-soak ladyfingers to prevent them from becoming soggy.
  • For a dairy-free alternative, substitute mascarpone and whipping cream with suitable vegan versions.
  • Chilling overnight improves flavor and texture.
  • Sift matcha powder to avoid clumps in the cream and soak.
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-Japanese Fusion

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