If you love tiramisu and matcha, this Matcha Tiramisu is about to become your new favorite dessert! Creamy mascarpone layers, matcha-soaked ladyfingers, and a light dusting of matcha powder come together to create the perfect fusion of Italian and Japanese flavors. It’s indulgent, not too sweet, and absolutely stunning for any occasion.
What is Matcha Tiramisu?
Matcha tiramisu is a creative spin on the classic Italian dessert, using matcha (a finely ground Japanese green tea powder) in place of the traditional coffee-soaked ladyfingers. Matcha adds a subtle bitterness and vibrant green color that pairs beautifully with the creamy mascarpone and whipped cream layers. It’s elegant, flavorful, and the ultimate treat for matcha lovers!
Why You’ll Love This Recipe
- Easy to make: Despite its fancy look, this recipe requires no baking—just mix, layer, and chill.
- Unique flavor profile: The earthiness of matcha perfectly balances the richness of mascarpone and whipped cream.
- Beautiful presentation: The vibrant green matcha dusting makes this tiramisu pop on any dessert table.
- Perfect make-ahead dessert: Letting it chill overnight enhances the flavors, making it stress-free for gatherings.
Ingredients
- Egg Yolks: Adds richness and creaminess to the custard layer. Make sure they’re room temperature for easy mixing.
- Sugar: Sweetens the mascarpone and balances the earthy matcha flavor.
- Dark Rum or Brandy: Adds a hint of depth and sophistication to the egg custard layer.
- Mascarpone Cheese: This Italian cream cheese is creamy, soft, and slightly sweet, perfect for tiramisu’s signature texture.
- Heavy Whipping Cream: Creates a light, fluffy texture when whipped to stiff peaks.
- Matcha Powder: Used in the cream and for dusting, matcha adds an earthy, slightly bitter flavor and a beautiful green color.
- Hot Water: Dissolves the matcha powder for the dipping liquid.
- Ladyfingers: These airy, crispy cookies soak up the matcha mixture without falling apart.
How to Make Matcha Tiramisu
Prepare the custard
Set up a double boiler by simmering water in a pot and placing a stainless steel bowl on top. Whisk together the egg yolks, dark rum (or brandy), and 3 tablespoons of sugar. Continue whisking over the double boiler for a few minutes until the mixture reaches 160°F, ensuring it’s safe to eat. Once it hits 160°F, remove the bowl from the heat and place it over an ice bath to quickly cool it down and prevent scrambling. The mixture should look pale yellow and slightly thickened.
In a small bowl, combine the mascarpone cheese with the cooled egg mixture. Gently fold until smooth and creamy.
Make the whipped cream
In a separate large bowl, sift in 2 tablespoons of matcha powder. Add the heavy whipping cream and, using an electric mixer, whip until it becomes foamy and starts to thicken. Gradually add sugar and continue whipping until stiff peaks form. Add the mascarpone mixture to the whipped cream and gently fold until fully combined and smooth.
Prepare the ladyfingers
Make the matcha dipping liquid by whisking together matcha powder and hot water until dissolved. If using individual dessert cups, cut the ladyfingers in half to fit. Quickly dunk each ladyfinger into the matcha liquid—be careful not to soak them too long, as they can become too soft.
Assemble the tiramisu
For a traditional dish, add a layer of matcha-soaked ladyfingers to the bottom. Spread half of the mascarpone cream mixture evenly over the ladyfingers. Add a second layer of matcha-soaked ladyfingers, then finish with the remaining mascarpone cream on top.
For individual dessert cups, place 2 half ladyfingers at the bottom of each cup, followed by a layer of mascarpone cream. Repeat with another 2 half ladyfingers and a final layer of cream.
Chill and serve
Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results. Before serving, dust the top with a generous layer of sifted matcha powder for a vibrant, elegant finish.
Storage
Store matcha tiramisu in the refrigerator, covered, for up to 3 days. Best enjoyed chilled.
Tips
- Don’t over-soak the ladyfingers: A quick dunk in the matcha mixture is enough; otherwise, they’ll turn mushy.
- Chill for maximum flavor: Letting the tiramisu sit for at least 4 hours allows the layers to set and the flavors to meld beautifully.
- Sift the matcha: Always sift matcha powder before adding it to avoid clumps and ensure a smooth finish.
- Serving: You can make this recipe in one large serving platter (8×8 dish) or 10 individual dessert cups for sharing!
