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Matcha Tiramisu Recipe

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4 from 2 reviews

  • Author: Eliza
  • Total Time: 5 hours 35 minutes including chilling
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This Matcha Tiramisu is a delightful fusion of traditional Italian dessert with the earthy bitterness of Japanese matcha. Layers of ladyfinger cookies soaked in matcha tea are enveloped in a luscious mascarpone and whipped cream mixture, then chilled to perfection. The result is a light, airy, and elegant dessert suitable for matcha lovers looking for a unique twist on tiramisu.

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 the egg yolk mixture: Set up a double boiler with simmering water in the bottom pot and place the top pot above without touching the water. Whisk the egg yolks and sugar continuously in the top pot until the sugar dissolves completely and the mixture reaches 85°C (185°F), about 5 minutes. Keep the heat low to avoid cooking the yolks.
  2. Whip the egg yolks: Transfer the warm egg yolk mixture to a stand mixer with a whisk attachment and whip until it cools down to about 24°C (75°F), creating a fluffy, cooled base.
  3. Whip mascarpone and heavy cream: Using an electric hand mixer, whip the cold mascarpone and heavy cream together for about 3 minutes until early stiff peaks form and the mixture is airy and fluffy. Avoid overwhipping to prevent it from becoming runny.
  4. Fold mascarpone mixture into egg yolks: Gently fold the whipped mascarpone cream into the egg yolk mixture using a rubber spatula, taking care not to deflate the air incorporated into both mixtures, creating a light and fluffy cream that will set as it chills.
  5. Prepare the pan: Use an 18x24 cm (7x9 inches) container or an 8x8-inch pan suitable for layering.
  6. Soak ladyfingers and assemble first layer: Briefly dip the ladyfinger cookies into the prepared matcha tea to soak them without making them soggy. Arrange 10 soaked ladyfingers in a single layer at the bottom of the pan.
  7. Add mascarpone cream: Spread half of the mascarpone cream evenly over the layer of ladyfingers.
  8. Repeat layering: Dip the remaining 10 ladyfingers in matcha tea and arrange them as the second layer. Spread the remaining mascarpone cream on top and smooth the surface with an offset spatula.
  9. Chill the tiramisu: Refrigerate for at least 4 hours to allow the dessert to set and flavors to meld.
  10. Dust with matcha powder and serve: Just before serving, dust the top generously with matcha powder. The powder will melt into the cream over time, so dust immediately before serving. Optionally, you can redust if serving later.
  11. Storage: Store any leftovers in an airtight container in the refrigerator for 2-3 days. Avoid freezing as mascarpone cream does not freeze well.

Notes

  • Use cold mascarpone and cream for best whipping results.
  • Maintain gentle heat on the double boiler to prevent cooking the egg yolks.
  • Do not over-soak ladyfingers to avoid sogginess.
  • Re-dust with matcha powder if serving leftovers after some time.
  • Do not freeze tiramisu; it affects texture negatively.
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes (for double boiler step)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Fusion (Italian-Japanese)

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