Description
A delicate and refreshing twist on classic tiramisu, this Matcha Tiramisu features layers of lightly soaked ladyfingers infused with vibrant matcha flavor and a rich mascarpone cream. Perfect as an elegant dessert that boasts the earthy taste of green tea, balanced with creamy sweetness and a smooth texture.
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
- 1 tablespoon granulated sugar
- 120 g hot water
- 2 teaspoons matcha powder
- 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 until combined.
- Double Boiler Cooking: 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.
- Add Mascarpone Cheese: Remove the bowl from the heat immediately and add the softened mascarpone cheese. Whisk until smooth and silky. Set aside.
- Whip the Cream: 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.
- Fold Cream into Mascarpone: Gently fold the whipped cream into the mascarpone mixture with a spatula until fully incorporated and no streaks remain. Set aside.
- Prepare Matcha Soak: 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.
- Soak Ladyfingers: 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.
- Add Cream Layer: Spread a generous layer of the mascarpone cream evenly over the soaked ladyfingers using a spatula.
- Repeat Layers: Add another layer of soaked ladyfingers and top with another layer of mascarpone cream.
- Chill: 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.
- Top with Matcha: 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.
