Matcha Tiramisu
Equipment
- 6 oz cups for tiramisu, can also use an 8×8 pan
Ingredients
Matcha Cream
- 3 egg yolks
- 3 tbsp sugar
- 8 oz mascarpone, room temperature
- 1 cup heavy whipping cream
- 1 tbsp matcha powder
Ladyfingers
- 1 tbsp matcha powder
- ¾ cup hot water
- 1 tsp sugar
- 10-12 ladyfingers
Optional Garnishes
- Extra matcha powder, for dusting
- Extra cream
Instructions
- In a bowl, whisk together egg yolks and sugar until well combined.
- Bring a pot of water to a boil, then turn it off. Place the bowl with the egg yolk mixture on top (double boiler style) and whisk for about 3 minutes, until smooth and silky. Remove from heat.
- Add the room temperature mascarpone to the egg yolk mixture and whisk until smooth and combined.
- In a separate bowl, combine whipping cream and matcha powder. Beat with a hand mixer until thickened, you can also whisk by hand.
- Fold the egg yolk mixture into the whipped matcha cream until fully combined and fluffy.
- For the soaking liquid, whisk matcha powder, hot water, and a pinch of sugar together in a shallow dish.
- Quickly dip each ladyfinger in the matcha liquid and lay them in an even layer in your container. Spread a layer of cream on top, then repeat with another layer of soaked ladyfingers and cream until you reach the top.
- Refrigerate for at least 4 hours, preferably overnight, to set.
- Before serving, optionally pipe some extra cream on top and dust with matcha powder.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why I’ll Never Skip Matcha Tiramisu at A Dinner Party
As much as I love heavy and rich food, I think every dinner table needs balance. While I love to stuff myself with everything from garlic rice to fried chicken, this Matcha Tiramisu is the one thing I look forwards to to balance everything out. It’s cold, creamy, and not super sweet, which makes it perfect for following rich main courses and side dishes. I’ve brought it to a few potlucks now, and it always gets the most attention! More than the store-bought ice cream at least…
The secret To The Perfect Layers
The secret to the perfect layers of a Matcha Tiramisu is to not overdo any of the components. Ladyfingers are a lot lighter than they look, and they will get soggy if they are dipped for too long. Additionally for the cream, if you whip it too much it will get stiff. However, if you do hit the sweet spot for both of these components, you get delicate, super fluffy layers of matcha cream and soft, yet somewhat firm cookies that soak in all that matcha flavor. A little bit of patience goes a long way, and if you let it chill and rest long enough, it’s creamy, cold on the tongue, and packed with so much flavor.
Ingredients You’ll Need To Make Matcha Tiramisu
Matcha Cream
- 3 egg yolks
- 3 tbsp sugar
- 8 oz mascarpone, room temperature
- 1 cup heavy whipping cream
- 1 tbsp matcha powder
Ladyfingers
- 1 tbsp matcha powder
- ¾ cup hot water
- 1 tsp sugar
- 10–12 ladyfingers
Optional Garnishes
- Extra matcha powder, for dusting
- Extra whipped cream
How to Make Matcha Tiramisu
In a mixing bowl, whisk egg yolks and sugar until smooth and pale.
Set the bowl over a pot of hot water (a double boiler) and whisk for about 3 minutes, until slightly thickened. Remove from heat. Add mascarpone and whisk until smooth.
In another bowl, combine whipping cream and matcha powder. Beat until soft peaks form.
Fold the mascarpone mixture into the whipped matcha cream gently, until fluffy and fully combined.
In a shallow bowl, stir together matcha powder, hot water, and sugar to create the dipping liquid.
Quickly dip each ladyfinger for just a second or two, and arrange in your serving dish.
Spread a layer of the cream mixture on top. Repeat with more dipped ladyfingers and cream until filled.
Cover and refrigerate for at least 4 hours, or overnight if you can.
Right before serving, top with extra whipped cream and a generous dusting of matcha powder.
Tips & Variations
Use a good matcha:
Ceremonial or high-quality culinary matcha gives you that vibrant color and grassy flavor without bitterness. I think cheap matcha powder also works well, this is just if you want to go the extra mile!
Quickly dip only!
Don’t soak the ladyfingers for too long or else they’ll fall apart. A fast dunk gives just enough moisture to make it that ideal cake-like texture
Dairy-free options
If you’re lactose intolerant like me, substitute coconut cream for the heavy cream and vegan cream cheese for mascarpone.
Patience is the key
This dessert needs time in the fridge to firm up and develop flavor, so don’t rush it and let it sit as long as needed!
Frequently Asked Questions
Can I make this ahead of time?
Yes! It actually tastes better the next day as the layers set and the flavors meld together. I would make 2 days in advance max.
What kind of matcha should I use?
Use ceremonial grade if you can, or a high-quality culinary matcha. However, any matcha powder will work if you can only find that certain kind.
Can I skip the egg yolks?
You can, but they add structure and richness to the cream. If skipping, just use whipped cream and mascarpone.
How long can I store matcha tiramisu?
The tiramisu can last for up to 3 days in the fridge!
Do I need an electric mixer?
It helps, especially for the cream. But if you’re patient (and strong), you can whisk by hand to reach those ideal soft peaks.
Try These Next
- Want something just as refreshing? Try my Mango Sticky Rice!
- Craving something crispy and golden? Check out my Korean Fried Chicken!
- Need a sweet and savory main dish to compliment this? You’ll love my Honey Butter Chicken Tenders!
