Matcha tiramisu (VIDEO)

5 from 15 votes

This easy matcha tiramisu recipe consists of airy homemade ladyfingers in between delicious mascarpone cream with light green tea flavor and a touch of matcha tea powder finish. If you like tiramisu, you have to try matchamisu, the green tea version of it, it is the perfect Japanese dessert any time of the year!

Prep Time30

Cook Time30

Waiting time4

Total Time5

Course: Dessert

Cuisine: Japanese

Servings:

Calories: 675kcal

Author: Katalin Nagy

Equipment

Ingredients

For ladyfinger (makes 20)

4 Eggs
100 g Granulated sugar
60 g Pastry flour
50 g Corn starch

Mascarpone Cream filling

3 Egg yolk
70 g Granulated sugar
250 g Mascarpone
200 g Heavy Cream

Other

1 cup Matcha tea to soak the ladyfingers in, make sure you use high quality, organic matcha powder to make the tea and avoid supermarket versions
1 Tablespoon Matcha powder to dust, make sure you use high quality, organic matcha powder and avoid supermarket versions

Metric - US Customary

Instructions

Start with ladyfingers

Heat oven to 200 C / 392°F
Beat 4 egg yolks with half of the sugar (50g) until pale and fluffy and sugar fully dissolves, ideally in a Stand mixer so it will get fully whipped
Using your Stand mixer make the meringue. Whip egg whites with the other half of the sugar, adding the sugar in a small amount at a time. Whip for about 5 minutes just until shiny stiff peaks.
While making the meringue, sift flour and corn starch into the egg yolk and fold carefully with Rubber spatula just until combined. The mixture will become thick, that is normal
When the meringue is ready, mix ¼ of it with flour egg yolk mixture to loosen it up then fold in the rest of the meringue very carefully using a rubber spatula
Get your piping bag with a round nozzle tip and pipe 20 equal sized finger shapes leaving enough space in between them.
Bake for 10 minutes. After baked, let them cool on Cooling rack

Continue with mascarpone cream

Whip egg yolk with sugar with the help of a hand whisk over a double boiler until sugar fully dissolves. It will take about 5 minutes but greatly depends on the size of your bowl as well as temperature of the mixture while over simmering water, it is recommended to do it slowly over low heat
Cool egg yolk sugar mixture to room temperature then carefully whip room temperature mascarpone with an Electric hand mixer. Do not over beat as it can get runny easily. Carefully fold it into the egg yolk mixture with a Rubber spatula
In a separate bowl whip very cold heavy cream starting slowly then increasing speed on your Electric hand mixer until stiff peaks (but do not over whip) and carefully with a help of a rubber spatula fold it into the mascarpone egg yolk mixture. At this point, the cream should be airy and fluffy and it will further set in the fridge

Assembling

You can either make 6 small bowls of matchamisu or one large depending on the size of your tin. Soak ladyfingers into freshly brewed matcha tea and place them next to each other on the bottom of the bowl, then dust with some matcha powder
Spread an even layer of cream on the ladyfingers then place another layer of tea-soaked ladyfingers on top then cream again
Refrigerate the matcha tiramisu for minimum of 4 hours
After it has set in the fridge, dust with matcha powder
Store in the fridge for 2-3 days

Video

Notes

INGREDIENT NOTES:

Measure your ingredients with a Digital scale for accuracy
For the ladyfingers, it is totally fine for this recipe to use a store-bought one, but homemade can also be made easily
Use full-fat mascarpone and cream to make the tiramisu cream
Use high-quality matcha powder to avoid disappointment

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
While making mascarpone filling, it is crucial to do it in steps, and carefully fold at each step
Make sure you do not serve the tiramisu before it actually sets

Nutrition