Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Matcha Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 5 reviews
  • Author: Lora
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes (plus minimum 4 hours chilling time, preferably overnight)
  • Yield: 1 serving (about 8 x 8 inch dish, serves 6 to 8 slices)
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Italian-Japanese Fusion
  • Diet: Vegetarian

Description

This delightful Matcha Tiramisu is a refreshing twist on the classic Italian dessert, incorporating the vibrant, earthy flavors of ceremonial grade matcha green tea. Layers of matcha-soaked ladyfingers alternate with a smooth, creamy mascarpone and whipped cream mixture, resulting in a light, lush chilled dessert perfect for special occasions or a luxurious treat. The recipe involves gently cooking egg yolks over a double boiler to ensure safety and creating soft peaks of whipped cream to fold into the mascarpone for an indulgent yet airy texture.

Ingredients

Egg Mixture

  • 3 large egg yolks (about 19 g each, room temperature)
  • ⅓ cup sugar, divided (use 3 Tbsp for egg mixture, remainder for whipped cream)

Mascarpone Cream

  • 8 oz mascarpone cheese (at room temperature)
  • 1½ cups heavy (whipping) cream (chilled)

Matcha Mixture

  • ½ cup water (heated to 175ºF / 80ºC)
  • 1½ Tbsp ceremonial or culinary grade matcha (9 g)
  • 2 Tbsp ceremonial or culinary grade matcha (for dusting)

Assembly

  • 24 ladyfingers (divided for 2 layers)

Instructions

  1. Prepare Your Equipment: Gather all ingredients and set up a double boiler by placing a medium heatproof mixing bowl over a saucepan with 2 inches of simmering water, ensuring the bowl bottom does not touch the water. Prepare an ice bath by filling a large bowl with ice and water for cooling the egg mixture later, and have an instant-read thermometer ready.
  2. Cook the Egg Mixture: In the mixing bowl, combine 3 egg yolks with 3 tablespoons of sugar and whisk with an electric mixer. Place the bowl over the simmering water, whisking constantly while monitoring the temperature with the thermometer. Continue whisking until the mixture thickens, lightens in color, increases in volume, and reaches 160ºF (71ºC) for safe consumption, approximately 10 minutes.
  3. Cool the Egg Mixture: Remove the bowl from heat and immediately place it in the ice bath to rapidly cool for about 1 minute, stopping the cooking process.
  4. Prepare Mascarpone Cream: Soften mascarpone cheese in a large bowl using a silicone spatula. Gently fold the cooled egg yolk mixture into the mascarpone just until smooth, taking care not to overmix or incorporate any cooked egg bits from the sides of the bowl, which should be discarded.
  5. Whip the Cream: In a separate completely dry bowl, beat the chilled heavy cream until foamy, then gradually add the remaining sugar and continue beating until medium peaks form—soft but holding shape with peaks that gently bend over.
  6. Combine Cream and Mascarpone: Gently fold the whipped cream into the mascarpone mixture until well combined and smooth.
  7. Prepare Matcha Soaking Mixture: In a small bowl, whisk together ½ cup of hot water (175ºF/80ºC) with 1½ tablespoons of matcha powder until smooth without lumps. Transfer this to a flat-bottom container suitable for dipping ladyfingers.
  8. Assemble Tiramisu - First Layer: Quickly dip each ladyfinger into the matcha mixture, soaking each side but not soggy, using tongs for ease. Line the bottom of an 8 x 8 inch (20 x 20 cm) baking dish with 2 rows of 6 ladyfingers each (total 12 ladyfingers).
  9. Add Mascarpone Layer: Spread half of the mascarpone cream evenly over the soaked ladyfingers and smooth the surface with a spatula or pastry scraper.
  10. Assemble Second Layer: Repeat the dipping and layer remaining 12 ladyfingers over the mascarpone cream in neat rows, then top with the remaining mascarpone cream and smooth the top.
  11. Chill the Tiramisu: Cover the surface with plastic wrap pressed directly on the cream to prevent skin formation. Refrigerate for at least 4 hours, ideally overnight, to allow the flavors to meld and dessert to set.
  12. Serve: Remove from refrigerator and gently peel away plastic wrap. Just before serving, dust the top evenly with 2 tablespoons of matcha powder using a fine-mesh sieve for an elegant finish.
  13. Store Leftovers: Place remaining tiramisu in an airtight container and refrigerate up to 3 days for best quality and freshness.

Notes

  • This recipe requires cooking the egg yolks gently over a double boiler to reach a safe temperature of 160ºF (71ºC) to avoid any food safety concerns.
  • Use ceremonial or culinary grade matcha for the best flavor and color impact.
  • Do not overmix the mascarpone and egg mixture to prevent graininess.
  • Ladyfingers should be soaked only briefly in the matcha mixture to avoid sogginess and ensure proper texture layering.
  • Chilling the tiramisu overnight enhances the flavor and helps it set properly for slicing.
  • Serve chilled and consume within 3 days for optimal freshness.
  • Make sure to cover the surface of the cream directly with plastic wrap to prevent the formation of a skin during chilling.
  • Use an electric handheld mixer and an instant-read thermometer for best results when cooking the egg mixture.

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