Matcha Tiramisu Recipe

An italian classic with a matcha twist

matcha-closeup

Matcha Tiramisu Recipe

This matcha tiramisu has layers of ultra creamy matcha filling and matcha soaked ladyfingers. It’s full of matcha flavor! It has that perfectly creamy texture of traditional tiramisu, but doesn’t contain any coffee or raw eggs. It’s the perfect make ahead cake if you love matcha, or want a delicious twist on a traditional tiramisu.

Dietary Restrictions: Contains dairy, eggs, and gluten.

Recipe Overview:

Equipment:

  • 8x11" Non-Metal Oval Dish (or similar size)
  • Electric Mixer

Ingredients:

  • 2 tablespoons matcha powder for the cake (see notes)
  • 2 teaspoons matcha powder for dusting on top
  • ¼ cup water boiling hot
  • 1 cup milk
  • 4 large egg yolks
  • 2 large eggs
  • ⅔ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 lb mascarpone cheese
  • 1 ½ cup heavy whipping cream
  • 2 packages ladyfingers (about 22 large ladyfingers, see notes)
matcha-complete

Instructions:

Creating a Filling:

  1. whisk_matcha_and_water_until_smooth
    2 tablespoons matcha powder, ¼ cup water

    Step 1: Sift matcha into a medium bowl to break up any lumps. Add hot water to the matcha and whisk well using a matcha whisk or regular wire whisk to combine until smooth.

  2. add-milk-to-bowl-with-matcha
    1 cup milk

    Step 2: Add milk into the dissolved matcha and stir to combine. Set the matcha milk aside in the fridge.

  3. whisk-matcha-filling-together
    Saucepan

    Step 3: Pour a few inches of water into a medium saucepan. Find a heat safe bowl that fits well on top of the pan without touching the bottom or the water. Bring the water in the saucepan to a simmer.

  4. cooking_filling_on_double_boiler
    4 large egg yolks, 2 large eggs, ⅔ cup granulated sugar, 1 teaspoon pure vanilla extract

    Step 4: Combine yolks, eggs, sugar, vanilla, and ½ cup of the previously prepared matcha milk mixture in the heat safe bowl. Whisk until combined.

  5. cooked-filling-for-matcha-tiramisu
    No additional ingredients

    Step 5: Place the bowl on top of the saucepan and whisk. Continue whisking with a wire whisk until the mixture foams up and thickens considerably. Remove from heat and let cool to room temperature.

  6. whisk-until-stiff-peaks
    1 ½ cup heavy whipping cream

    Step 6: While the egg mixture cools, whip the heavy cream until medium-stiff peaks with a whisk or stand mixer. Be careful not to overwhip or it will become grainy. Set aside in the fridge.

  7. whisk-until-stiff-peaks
    1 lb mascarpone cheese

    Step 7: In a separate large bowl, add mascarpone cheese and whisk or beat briefly until smooth. Do not overmix or it will become liquidy and won’t set. This is just done to remove any lumps.

  8. beat_mascarpone_until_creamy
    No additional ingredients

    Step 8: Pour the thickened and cooled matcha filling into the mascarpone cheese and whisk or beat together very briefly until combined, being careful not to overmix.

  9. fold_matcha_tiramisu_filling
    No additional ingredients

    Step 9: Gently fold the whipped cream into the mascarpone mixture with a whisk until even and smooth.

Assembling the Tiramisu:

  • dip_ladyfingers_in_matcha_tea
    2 packages ladyfingers

    Step 1: One by one, briefly dip a ladyfinger in the reserved matcha milk mixture and place a single layer inside a casserole dish.

  • layering_more_matcha_dipped_ladyfingers
    No additional ingredients

    Step 2: Spread half of the filling over the ladyfingers, smoothing the filling all the way to the edges. Dip more ladyfingers in the tea, arranging them on top of the filling in a single layer. Add the rest of the filling and smooth the top.

    If you're running out of the matcha milk tea, add milk to stretch it. If you have any leftover, pour it into a glass, add ice and extra milk, and enjoy your iced matcha tea latte.

  • smooth_matcha_tiramisu_filling
    No additional ingredients

    Step 3: Cover and refrigerate for at least 8 hours or overnight.

  • making_matcha_flowers_on_matcha_tiramisu
    2 teaspoons matcha powder

    Step 4: The day of serving, decorate by sifting some more matcha on top. Optionally: To create a flower design, place cut out parchment paper flowers on top of the tiramisu before dusting with matcha powder. Carefully remove the parchment paper flowers and pipe small dollops of yellow whipped cream or frosting into the middle of each flower for the flower centers.

    Scoop or slice and serve!

    • Additional Notes:

    This matcha tiramisu will keep well in the fridge for up to four days. Freeze, wrapped tightly, for up to two months. It keeps really well in the freezer and tastes like ice cream when frozen.

    Ladyfingers: Depending on the dimensions of your baking dish, you may need more or less ladyfingers. I used two 5 oz packages of Milano giant ladyfingers. You can use your favorite vanilla cookies or sandwich cookies instead.

    Matcha: Preferably use ceremonial grade matcha for a less bitter flavor and brighter color. Culinary will also work, but it is more bitter and dull in color.


    Helpful Tips:

    • Use non-metal dishes for making matcha dessert. Metal gives matcha a metallic aftertaste.
    • Don't overwhip the mascarpone. It needs an initial mix to smooth out any lumps but after that, mix gently. If mascarpone is overmixed it will become liquidy and won't set.
    • Whip the cream to stiff peaks and fold it into the filling very gently. This helps thicken the filling and sets the tiramisu. It adds a lot of air into the tiramisu giving it a mousse-like texture. This tiramisu uses whipped cream instead of raw whipped egg whites like traditional tiramisu does.
    • Chill the tiramisu for 8 hours or overnight to set. This allows enough time for the ladyfingers to soak through and soften up, and for the filling to set.