When Japan kisses Italy… Matcha Tiramisu happens. <3
Ingredients
- 250 g mascarpone
- 125 ml heavy cream
- 2 egg yolks
- 40 g sugar
- 12 ladyfingers
For the soak:
- 100 ml strong coffee
- 50 ml hot water
- 1 tsp matcha powder
- 3 tsp sugar
For dusting:
- 1 tsp matcha powder
Instructions
- First, gently heat the egg yolks and sugar over a double boiler, whisking constantly until the mixture becomes pale and slightly thickened. This helps dissolve the sugar and create a smooth texture. Then let it cool down completely before mixing in the mascarpone, as the cheese reacts best when the egg mixture is no longer warm. Chill in the fridge until ready to use.
- Whip the cream:Whip the heavy cream together with the matcha powder until stiff.
- Make the soak:Mix the matcha with hot water until smooth. Add the coffee and 3 tsp sugar, stir well, and let it cool completely.
- Combine the cream:Add the mascarpone to the chilled egg-sugar mixture and stir until everything is smooth and fully combined. Then gently fold the whipped matcha cream into the mascarpone mixture, a little at a time.
- Assemble:Quickly dip half of the ladyfingers into the matcha-coffee soak and place them in a small dish (approx. 15×20 cm).Spread half of the cream on top.Repeat with the remaining soaked ladyfingers and cream.
- Chill:Refrigerate for at least 4 hours, preferably overnight.
- Serve:Dust generously with matcha powder before serving.
Tools to use for this recipe:
1-Quart Glass Baking Dish (approx. 5.7 × 7 in / 1 L capacity) – A great size for small-batch Matcha Tiramisu. It’s deep enough for neat layers and compact enough for single-serving or fridge-friendly desserts. Any similar 1-quart glass dish will do — no brand required.
Kitchen Scale – Precision is key for this recipe
Heatproof Mixing Bowls – Great for whisking egg yolks and sugar over a double boiler without overheating.
Hand Mixer or Balloon Whisk – Essential for whipping the egg mixture until it’s pale and fluffy.
Silicone Spatula – Perfect for folding mascarpone into the cooled yolk mixture and scraping the bowl clean.
Small Saucepan – For gently heating water.
Fine Mesh Sieve – For dusting matcha powder evenly over the final layer, giving that signature vibrant green finish.
Spoon or Offset Spatula – To spread the cream layers smoothly and neatly.