Matcha Tiramisu

5 from 15 votes

If you like tiramisu, you have to try this easy matcha tiramisu recipe! It has the signature fluffy ladyfingers between layers of delicious mascarpone cream, but with a light green tea flavor and a touch of vibrant matcha tea powder. Matchamisu (as it is known) is the perfect dessert any time of the year!

Prep Time30

Cook Time30

Waiting time4

Total Time5

Course: Dessert

Cuisine: Japanese

Servings:

Calories: 866kcal

Author: Katalin Nagy

Equipment

Ingredients

Mascarpone cream

6 Egg yolks
150 g Granulated sugar
500 g Mascarpone high fat, use it cold
350 g Heavy Cream 36% fat, use it very cold - can be substituted with equal amount of mascarpone

Other

20 pieces Ladyfinger cookies store-bought or make my homemade ladyfingers recipe
1 cup Matcha tea to soak the ladyfingers in
1 tablespoon Matcha powder to dust before serving

Metric - US Customary

Instructions

Mascarpone cream

Prepare the egg yolk mixture:
Start by setting up a double boiler, which consists of two stacked pots. The bottom pot holds simmering water, and the top pot sits above it without touching the water. The steam from the simmering water will gently heat the contents in the top pot.
Once your double boiler is ready, whisk together the egg yolks and sugar in the top pot. Keep whisking continuously until the sugar dissolves completely, which should take around 5 minutes, though the exact time can vary depending on your bowl size and the water temperature. Make sure the heat stays low to avoid cooking the egg yolks. The mixture is ready when it reaches 85°C (185°F).
Next, transfer the egg yolk mixture to a stand mixer with the whisk attachment and whip it until it cools to about 24°C (75°F).
In the meantime, whip together the cold mascarpone and heavy cream with the help of an electric hand mixer until early stiff peaks form and the mixture is airy and fluffy. This will take about 3 minutes. Do not overwhip as it can become runny.
Next, switch to a rubber spatula and gently fold the whipped mascarpone into the egg yolk mixture, being careful not to deflate the air you've incorporated into both. At this stage, the cream should be light and fluffy, and it will continue to set as it chills in the fridge.

Assembling

Prepare a container (I’m using one that measures 18x24 cm / 7x9 inches, but an 8x8-inch pan will also work).
Dip the ladyfingers into the matcha tea, then arrange them in a single layer at the bottom of the pan. For my pan, I can fit 10 ladyfingers in the first layer and another 10 in the second layer.
Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers, then smooth the top with an offset spatula.
Refrigerate the tiramisu for at least 4 hours to let it set. Before serving, dust the top with matcha powder. The powder will melt eventually onto the mascarpone cream so make sure you dust it before serving and you might want to re-dust it if serving later.
Store any leftovers in an airtight container in the fridge for 2-3 days. I don’t recommend freezing the tiramisu, as the mascarpone cream doesn’t freeze well.

Video

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
Use full-fat mascarpone and cream to make the tiramisu cream. Cream can be substituted with an equal amount of mascarpone.
Use high-quality matcha powder to avoid a bitter, too-earthy taste.
There is no substitute for mascarpone, if no mascarpone, no tiramisu.
There is no substitute for eggs to make authentic tiramisu. There is a shortcut to using mascarpone and heavy cream only; feel free to check my limoncello tiramisu recipe for more details, which is an eggless version.

TECHNIQUE NOTES:

While making mascarpone filling, it is crucial to follow the recipe's steps. After the right airy consistency is achieved, carefully fold the mixture together without breaking the airy texture.
Do not serve the tiramisu before it sets, which is about 4 hours. It honestly gets better over time.
For an even stronger matcha taste, you can dust the first layer with a thick layer of matcha powder.

Nutrition