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Matcha Tiramisu Recipe

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4.1 from 184 reviews

  • Author: Amina
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. Chill and Set: Refrigerate the assembled tiramisu for at least 4 hours to allow it to set and the flavors to meld perfectly.
  8. 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.
  9. 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

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