If you’re looking to treat yourself and your friends to a dessert that’s both elegant and bursting with unique flavor, this Matcha Tiramisu Recipe is an absolute showstopper. Marrying the creamy richness of traditional tiramisu with the vibrant earthiness of matcha tea, it creates a delicate balance that’s refreshing yet decadently satisfying. Each bite transports you to a cozy café moment, infused with the subtle bitterness of green tea and the luscious smoothness of mascarpone. Whether you’re a matcha lover or new to this enchanting flavor, this recipe promises a delightful experience that elevates classic tiramisu to a whole new level.
Ingredients You’ll Need
This Matcha Tiramisu Recipe relies on simple, high-quality ingredients that come together beautifully to make every spoonful perfect. Each item plays a key role in layering flavors and textures—from the fluffy mascarpone cream to the matcha-soaked ladyfingers that give this dessert its distinctive charm.
- 6 Egg yolks: Provide richness and act as the base for the creamy custard that makes tiramisu so luxurious.
- 150 g Granulated sugar: Sweetens the egg yolk mixture evenly without overpowering the matcha’s earthiness.
- 500 g Mascarpone (high fat, cold): The star of the cream layer, offering a silky texture and mild tang.
- 350 g Heavy cream (36% fat, very cold): Whipped to light, airy peaks to add volume and softness; can be swapped with mascarpone if desired.
- 20 pieces Ladyfinger cookies: These delicate biscuits soak up matcha tea perfectly without becoming mushy.
- 1 cup Matcha tea: Used for dipping ladyfingers, infusing them with that vibrant green tea flavor and a hint of bitterness.
- 1 tablespoon Matcha powder: For dusting the finished tiramisu, enhancing aroma and presentation.
How to Make Matcha Tiramisu Recipe
Step 1: Prepare the Egg Yolk Mixture
Begin by setting up a double boiler—use two pots, one resting atop the other without touching water—to gently heat the mixture. Whisk together egg yolks and sugar in the top pot, stirring constantly. This slow heating dissolves the sugar and thickens the yolks, creating a smooth custard base without scrambling the eggs. Keep whisking until the mixture reaches about 85°C (185°F), which takes roughly 5 minutes.
Step 2: Whip the Egg Mixture
Transfer the warm egg yolk and sugar mix to a stand mixer fitted with a whisk attachment. Beat until it cools down to around 24°C (75°F), which allows it to increase in volume and become light and airy. This step is essential for the final cream’s delicate texture.
Step 3: Whip Mascarpone and Heavy Cream
While the egg mixture cools, whip the cold mascarpone and heavy cream together using a hand mixer. Aim for early stiff peaks so the cream is airy but stable enough to fold smoothly into the eggs. Be careful not to overwhip, as it can become too loose or even curdling.
Step 4: Fold the Creams Together
Using a rubber spatula, gently fold the whipped mascarpone cream into the cooled egg yolk mixture. This careful folding keeps the mixture light and fluffy, a crucial texture contrast in your Matcha Tiramisu Recipe. The cream should look smooth and airy, ready to be layered with ladyfingers.
Step 5: Assemble the Tiramisu
Grab a container roughly 18×24 cm or an 8×8-inch pan for the perfect shape. Quickly dip each ladyfinger into the prepared matcha tea—just enough to soak without sogginess—then place them in a single layer on the bottom of the pan. Spread half of your mascarpone cream on top, follow with another layer of dipped ladyfingers, and finish with the remaining cream, smoothing the surface with an offset spatula.
Step 6: Chill to Set
Refrigerate the assembled tiramisu for a minimum of 4 hours to let all the flavors meld and the cream set into a luscious consistency. Before serving, dust the top evenly with matcha powder. This final touch adds vibrant color and a fresh tea aroma to every bite.
How to Serve Matcha Tiramisu Recipe
Garnishes
Dusting with matcha powder is classic, but you can also sprinkling a few white chocolate curls or a handful of toasted almond slivers to add a delightful crunch and contrast to the creamy texture. Fresh mint leaves or edible flowers can lend a pop of freshness and visual elegance, making each slice feel like a special occasion.
Side Dishes
This tiramisu shines on its own but pairs wonderfully with a lightly brewed jasmine tea or a subtly sweetened iced green tea. A small bowl of fresh berries, such as raspberries or blueberries, can also enhance the experience by adding a burst of tartness that cuts through the richness.
Creative Ways to Present
For a fun twist, try serving the tiramisu in individual glass cups or mason jars. This way, each portion is perfectly layered and beautifully showcased, making your guests feel extra pampered. Another idea is to create tiramisu parfaits alternating layers of matcha-soaked ladyfingers with mascarpone cream and a dollop of whipped cream on top for a lighter serving style.
Make Ahead and Storage
Storing Leftovers
Leftover Matcha Tiramisu Recipe should be kept in an airtight container and refrigerated. It stays fresh and delicious for 2 to 3 days. The flavors actually deepen with time, so some folks prefer it the next day!
Freezing
It’s best not to freeze this tiramisu. The mascarpone and whipped cream textures don’t fare well after freezing and thawing, often leading to separation and a grainy consistency that’s less enjoyable.
Reheating
Tiramisu is meant to be served chilled, so reheating is not recommended. If you prefer it closer to room temperature, simply let it sit on the counter for 15 to 20 minutes before serving to soften the cream beautifully without melting everything away.
FAQs
Can I use instant matcha powder for this recipe?
Absolutely! Instant matcha powder is perfect for this Matcha Tiramisu Recipe as it dissolves easily and has a strong, vibrant flavor. Just make sure it’s culinary grade to maintain that lovely bright color.
Is it necessary to use raw egg yolks in this recipe?
The egg yolks are gently cooked over a double boiler in this recipe, which brings them to a safe temperature of 85°C (185°F). This method ensures food safety while maintaining a creamy custard texture essential to tiramisu.
Can I substitute heavy cream with more mascarpone?
Yes, you can replace heavy cream with an equal amount of mascarpone for an even richer texture, though the creaminess and lightness might be slightly less airy. Both options work beautifully in this recipe.
How long can I let the tiramisu chill before serving?
Chilling for at least 4 hours is ideal, but you can refrigerate it overnight. Longer chilling helps the layers fuse and enhances the flavors, making the dessert even more delicious the next day.
What’s the best way to get perfect ladyfinger soaking?
Dip the ladyfingers quickly into the matcha tea—just for a second or two—to prevent sogginess. They should be moist but still hold their shape to maintain the dessert’s structure and bite.
Final Thoughts
This Matcha Tiramisu Recipe is a lovely way to bring a new twist to a beloved classic. Its combination of creamy mascarpone, airy whipped cream, subtle sweetness, and the distinct earthiness of matcha will absolutely enchant your taste buds. Whether sharing with friends or indulging in a quiet moment, this dessert always makes an occasion feel special. Give it a try—you might find it becoming your newest favorite!
Print
Matcha Tiramisu Recipe
- Total Time: 4 hours 40 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This elegant Matcha Tiramisu is a delightful twist on the classic Italian dessert, incorporating the delicate earthy flavor of matcha green tea. Featuring layers of ladyfinger cookies soaked in matcha tea and a rich mascarpone cream, this no-bake dessert is perfect for tea lovers seeking a sophisticated treat. Chilled for hours to develop its luscious texture, it’s a refined, creamy dessert with a subtle hint of bitterness balanced by sweet mascarpone and sugar.
Ingredients
Mascarpone Cream
- 6 egg yolks
- 150 g granulated sugar
- 500 g mascarpone (high fat, cold)
- 350 g heavy cream (36% fat, very cold; can be substituted with equal amount of mascarpone)
Assembly
- 20 pieces ladyfinger cookies
- 1 cup matcha tea (for soaking ladyfingers)
- 1 tablespoon matcha powder (for dusting before serving)
Instructions
- Prepare Egg Yolk Mixture: Set up a double boiler with simmering water in the bottom pot and the top pot resting above it without touching the water. Whisk together the egg yolks and sugar continuously in the top pot over gentle heat until the sugar fully dissolves and the mixture reaches 85°C (185°F), about 5 minutes. Ensure the heat remains low to prevent cooking the yolks.
- Whip Egg Mixture: Transfer the warm egg yolk mixture to a stand mixer fitted with a whisk attachment. Whip on medium speed until the mixture cools to around 24°C (75°F) and becomes light and fluffy.
- Whip Mascarpone and Cream: Using an electric hand mixer, whip the cold mascarpone and heavy cream together until early stiff peaks form and the mixture is airy and fluffy, about 3 minutes. Avoid overwhipping to prevent it from becoming runny.
- Combine Cream and Egg Mixture: Gently fold the whipped mascarpone cream into the whipped egg yolk mixture using a rubber spatula. Be careful to maintain the airiness without deflating the mixture, resulting in a light and fluffy cream that will set further during chilling.
- Assemble the Tiramisu: Prepare an 18×24 cm (7×9 inch) container or an 8×8 inch pan. Quickly dip each ladyfinger into the prepared matcha tea, ensuring they absorb flavor but do not become soggy, and arrange a single layer at the bottom of the pan (approximately 10 ladyfingers).
- Layer Mascarpone Cream: Spread half of the mascarpone cream evenly over the ladyfingers. Repeat by dipping and layering the remaining ladyfingers, then spread the remaining mascarpone cream smoothly on top.
- Chill and Set: Refrigerate the assembled tiramisu for at least 4 hours to allow it to set and the flavors to meld perfectly.
- Serve: Just before serving, dust the top generously with matcha powder for a vibrant green finish. The powder will gradually melt into the cream, so dust immediately prior to serving and consider re-dusting if needed for later servings.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Freezing is not recommended, as mascarpone cream does not freeze well and may affect texture.
Notes
- Use high-fat mascarpone and very cold heavy cream for best texture.
- Maintain low heat during the double boiler step to avoid scrambling eggs.
- Do not overwhip mascarpone and cream to prevent the mixture from becoming runny.
- Dip ladyfingers quickly in matcha tea to avoid sogginess.
- This dessert requires at least 4 hours of chilling time for optimal texture.
- Matcha powder dusting should be done right before serving for best visual effect and flavor.
- Do not freeze the tiramisu to preserve mascarpone cream texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-Japanese Fusion
