Matcha Tiramisu Recipe

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

• 1 tablespoon granulated sugar
• 120 g hot water
• 2 teaspoons matcha powder
• 24–30 ladyfingers

Topping

• 2 teaspoons matcha powder

Instructions

1. 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 until combined.
2. Once the water boils, turn off the heat and place the bowl over the pot to create a double boiler. Whisk the egg yolk mixture continuously until the sugar dissolves completely and the mixture turns pale, about 5 minutes.
3. Remove the bowl from the heat immediately and add the softened mascarpone cheese. Whisk until smooth and silky. Set aside.
4. In a separate bowl, combine whipping cream, matcha powder, and vanilla extract. Using an electric mixer with a whisk attachment, whip until medium peaks form—the cream should hold its shape but remain slightly fluid.
5. Gently fold the whipped cream into the mascarpone mixture with a spatula until fully incorporated and no streaks remain. Set aside.
6. In a shallow bowl, whisk together matcha powder, granulated sugar, and hot water using a matcha whisk, milk frother, or regular whisk until slightly frothy, about 30 seconds.
7. Briefly dip each ladyfinger into the matcha soak just enough to coat both sides. Allow excess liquid to drip off and avoid soaking too long to prevent sogginess. Arrange a flat, even layer of soaked ladyfingers at the bottom of your serving dish.
8. Spread a generous layer of the mascarpone cream evenly over the soaked ladyfingers using a spatula.
9. Add another layer of soaked ladyfingers and top with another layer of mascarpone cream.
10. Cover the tiramisu and refrigerate for at least 4 hours or preferably overnight, which allows the cream to firm up and the ladyfingers to soften properly.
11. Just before serving, sprinkle the top evenly with matcha powder for garnish and extra flavor.

Notes

• Use room temperature mascarpone for easier mixing and a smoother cream texture.
• Whip cream to medium peaks, not stiff peaks, to maintain lightness and creaminess.
• Do not soak ladyfingers too long to avoid a mushy dessert; a quick dip is sufficient.
• For best flavor and texture, allow the tiramisu to chill overnight.
• If you don’t have a matcha whisk, a regular small whisk or milk frother works well to dissolve matcha powder evenly.
• Adjust the sweetness by slightly reducing or increasing sugar in the soak or cream according to taste.