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Matcha Tiramisu Recipe

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4.1 from 1 review

  • Author: Chef
  • Total Time: 2 hours 40 minutes
  • Yield: 6 servings

Description

This Bake Matcha Tiramisu is a delightful twist on the classic Italian dessert, combining the earthy bitterness of matcha green tea with creamy mascarpone layers and delicate Savoiardi biscuits. Lightly soaked in a matcha-infused mixture, the biscuits provide a tender texture that pairs perfectly with the rich mascarpone and whipped cream layers. Finished with a signature dusting of matcha powder, this no-bake, chilled dessert is elegant and perfect for tea lovers and dessert enthusiasts alike.

Ingredients

Matcha Soaking Mixture

  • 2 tbsp matcha powder
  • 1 cup water

Mascarpone Mixture

  • 3 egg yolks
  • 3 tbsp granulated sugar
  • 1 tbsp brandy
  • 1 cup mascarpone cheese
  • 1 cup heavy cream (divided)

Whipped Cream Topping

  • 1 cup heavy cream
  • 1 cup icing sugar

Others

  • 30 Savoiardi (ladyfinger) biscuits
  • extra matcha powder (for dusting)

Instructions

  1. Prepare the egg yolk custard: In a double boiler, whisk the egg yolks and granulated sugar together while cooking until the mixture reaches 74°C (165°F). The custard should slightly thicken, lighten in color, and increase in volume. Remove from heat and let it cool to room temperature on the counter.
  2. Divide the heavy cream: Separate the heavy cream into two equal portions of 1 cup each for different uses in the recipe.
  3. Make the mascarpone cream: Gently whip 1 cup of the heavy cream until soft peaks form. Once the egg yolk custard has cooled, stir in the mascarpone cheese until smooth. Then carefully fold in the whipped cream to create a light, creamy mixture. Set aside.
  4. Prepare the sweetened whipped cream topping: Whip the remaining 1 cup of heavy cream slowly while gradually adding the icing sugar to produce a sweetened whipped cream. Chill this in the refrigerator until needed.
  5. Mix the matcha soaking liquid: In a rimmed plate or shallow dish, thoroughly combine the matcha powder with water until fully dissolved and smooth.
  6. Assemble the tiramisu layers: Using an 8×8 inch serving dish or individual serving cups, dip Savoiardi biscuits briefly into the matcha mixture and arrange a single layer to cover the base completely.
  7. Add mascarpone layer: Spread one-third of the mascarpone cream evenly over the soaked biscuits.
  8. Repeat layering: Repeat the process of dipping biscuits and layering mascarpone cream two more times to create a total of three layers of biscuits and mascarpone.
  9. Top with whipped cream: Remove the sweetened whipped cream from the fridge and pipe or spoon dollops over the final mascarpone layer, decorating as desired.
  10. Finish and chill: Dust the top liberally with extra matcha powder. Refrigerate the assembled tiramisu for at least 2 hours to let the flavors meld and the dessert set before serving.

Notes

  • Use room temperature eggs to ensure smooth custard.
  • Do not soak the Savoiardi biscuits too long in the matcha mixture to avoid sogginess.
  • The brandy adds depth to the flavor but can be omitted for a non-alcoholic version.
  • For best texture, assemble the tiramisu close to serving time and keep refrigerated.
  • Ensure matcha powder is sifted to avoid clumps in the soaking mixture and dusting.
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-Japanese Fusion

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