Description
A refined and creamy Matcha Tiramisu combining the traditional Italian dessert with vibrant Japanese matcha flavor. Layers of ladyfingers soaked in a matcha-infused soak alternate with a smooth mascarpone and matcha whipped cream, creating a delightful and elegant dessert perfect for matcha lovers.
Ingredients
Scale
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
- 1 tablespoon granulated sugar
- 120 g hot water
- 24–30 ladyfingers
Topping:
- 2 teaspoons matcha powder
Instructions
- Prepare the matcha mascarpone cream: 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 granulated sugar.
- Create a double boiler and cook the egg mixture: Once the water boils, turn off the heat and place the bowl on top of the pot. Continuously whisk the egg mixture until the sugar dissolves and it becomes pale in color, about 5 minutes.
- Add mascarpone cheese: Remove the bowl from the pot and immediately whisk in the softened mascarpone cheese until the mixture is smooth and silky. Set aside.
- Whip the cream with matcha and vanilla: In a separate bowl, combine whipping cream, matcha powder, and vanilla extract. Using an electric hand mixer with whisk attachment, whip until medium peaks form – structured but still fluid, not fully stiff.
- Fold whipped cream into mascarpone mixture: Gently fold the whipped cream into the mascarpone mixture using a spatula until completely combined and no streaks remain. Set aside.
- Prepare the matcha soak: In a shallow bowl, whisk together matcha powder, granulated sugar, and hot water until slightly frothy, about 30 seconds.
- Dip ladyfingers: Very briefly dip each ladyfinger into the matcha soak just enough to coat both sides, allowing excess to drip off. Avoid soaking too long to prevent sogginess. Arrange a flat layer of ladyfingers in your serving container.
- Layer mascarpone cream: Spread a generous layer of the mascarpone cream over the ladyfingers and smooth evenly with a spatula.
- Create second layer: Repeat the process with another layer of dipped ladyfingers followed by another layer of mascarpone cream.
- Chill the tiramisu: Cover and refrigerate the dessert for at least 4 hours or overnight to allow the cream to firm up and the ladyfingers to soften.
- Add final topping: Just before serving, dust the top with matcha powder for an elegant finish.
Notes
- Be careful not to over-soak the ladyfingers to maintain structure; dip quickly and drain excess liquid.
- Allow the tiramisu to chill overnight for best texture and flavor melding.
- Use high-quality matcha powder for a vibrant color and authentic flavor.
- If mascarpone is unavailable, cream cheese can be used as a substitute but will alter the taste slightly.
- Medium peaks for whipped cream means it should hold shape but still be soft and malleable, not stiff peaks which are dryer.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 75 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 150 mg
