Matcha Tiramisu (Print View)

Airy tiramisu blending Japanese matcha with mascarpone, layering matcha-soaked ladyfingers and whipped cream.

# Components:

→ Matcha Mixture

01 - 2 tablespoons Japanese matcha powder
02 - 1 cup hot water (about 8 fl oz)
03 - 2 tablespoons granulated sugar

→ Mascarpone Cream

04 - 3 large egg yolks
05 - 1/3 cup plus 1 tablespoon granulated sugar (approx. 80 g)
06 - 1 cup mascarpone cheese, chilled (approx. 8.8 oz)
07 - 3/4 cup plus 1 tablespoon heavy cream, chilled (approx. 200 ml)

→ To Assemble

08 - 24 ladyfingers (about 200 g)
09 - Extra matcha powder, for dusting

# Directions:

01 - Whisk matcha powder, hot water and 2 tablespoons sugar in a small bowl until fully dissolved and smooth; set aside to cool to room temperature.
02 - Place egg yolks and 1/3 cup plus 1 tablespoon sugar in a heatproof bowl set over gently simmering water and whisk until pale and thick, about 3–4 minutes; remove from heat and cool to room temperature.
03 - Beat mascarpone in a bowl until smooth; in a separate bowl, whip chilled heavy cream to stiff peaks.
04 - Fold the cooled egg custard into the mascarpone until homogeneous, then gently fold in the whipped cream until the mixture is smooth and airy.
05 - Quickly immerse each ladyfinger into the cooled matcha infusion, ensuring they absorb liquid but do not become soggy; work quickly to retain structure.
06 - Arrange half the soaked ladyfingers in a single layer in an 8x8-inch (approx. 20x20 cm) serving dish.
07 - Evenly spread half of the mascarpone cream over the ladyfingers using a spatula.
08 - Repeat with the remaining soaked ladyfingers, then top with the remaining mascarpone cream and smooth the surface.
09 - Cover and refrigerate for at least 4 hours (preferably overnight) to allow flavors to meld and the filling to firm.
10 - Before serving, dust generously with sifted matcha powder and, if desired, garnish with white chocolate shavings.

# Expert Advice:

01 -
  • Unlike coffee tiramisu, this version surprises with its clean, grassy notes and beautiful color—it‘s like eating spring in a bowl.
  • It quickly became my go-to for dinner parties because it’s light, impressive, and secretly pretty easy to put together once you’ve tried it.
02 -
  • If you soak the ladyfingers too long, they’ll collapse into goo—quick dips are enough even if you doubt it at first.
  • Whipping the cream properly is the secret behind that feather-light texture; underwhip it and your tiramisu will be runny.
03 -
  • Sift the matcha directly over the tiramisu for a flawless, even finish and no clumps.
  • Using a gentle folding motion for the cream mixture preserves the delicate texture and prevents deflating the fluffiness you worked hard to create.
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