A Japanese-Italian fusion twist on the classic tiramisu, with delicious matcha replacing coffee for a delicate, creamy finish.
Serving: 6–8 servings
Ingredients
- 4 egg yolks
- 80 g sugar
- 500 g mascarpone
- 24–30 ladyfinger biscuits
- 20 g matcha powder
- 250 ml hot water (for matcha)
- Additional matcha powder for dusting
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Instructions
- Dissolve matcha powder in hot water and whisk until smooth. Set aside to cool to room temperature.
- Beat egg yolks with sugar until the mixture is pale, thick, and ribbony.
- Add mascarpone to the mixture – one spoonful at a time – and gently fold until fully combined and creamy.
- Dip each of the ladyfinger biscuits into the cooled matcha quickly, so they absorb the liquid without getting soggy.
- Assemble the first layer of soaked biscuits in the bottom of a dish and spread half of the mascarpone cream evenly on top.
- Repeat with a second layer of dipped biscuits, then cover with the remaining cream.
- Cover the dish and leave it in the fridge for at least 4 hours, or overnight for best results.
- Just before serving, dust the top with matcha powder. Slice and serve cold.
Enjoy your matcha tiramisu!
Pro Tips
- Make sure your mascarpone is cold straight from the fridge – it holds better and is easier to fold.
- Once the mascarpone is fully incorporated, stop mixing immediately – overmixing can cause the cream to turn grainy and loose.
- Use ceremonial-grade matcha for a more vibrant color and smoother flavor.