Matcha Tiramisu is smooth, indulgent, and full of flavor, featuring delicate layers of green tea-soaked ladyfingers paired with a fluffy mascarpone cream. It offers a fresh Japanese-inspired take on the traditional Italian dessert, with its striking green color making it a standout at any gathering. For a quick snack idea to enjoy with a slice, try a two-ingredient cottage cheese flatbread for a light bite before dessert, it pairs well and keeps things simple. Get ready, this recipe will make you smile in the kitchen, and you may want to make it again the next week.
How to prepare Matcha Tiramisu.
Ingredients
- 1 cup strong green tea, cooled
- 2 tablespoons matcha powder, sifted
- 8 oz mascarpone cheese, room temperature
- 1 cup heavy cream, cold
- 1/3 cup sugar, adjust to taste
- 1 teaspoon vanilla extract
- 24 ladyfinger cookies
- Cocoa powder or extra matcha, for dusting
Directions
- Whisk matcha powder into the cooled green tea until smooth, set aside.
- In a bowl, beat mascarpone with sugar and vanilla until smooth.
- In a separate bowl, whip cold heavy cream to soft peaks.
- Fold the whipped cream into the mascarpone mix gently, keep it light.
- Dip each ladyfinger briefly into the matcha tea, do not soak.
- Arrange a layer of dipped ladyfingers in a dish. Spread half of the mascarpone mix over them.
- Repeat with another layer of dipped ladyfingers and the rest of the mascarpone mix.
- Smooth the top, then dust with cocoa powder or sifted matcha.
- Chill for at least 4 hours, or overnight, so the flavors set.
Why You’ll Love Matcha Tiramisu.
This matcha tiramisu blends soft cream with the clean, earthy taste of matcha powder. It is less sweet than many desserts, so the tea notes shine. The texture is creamy and light, with tender ladyfingers that soak up the green tea. It looks pretty with a pale green layer and a light dusting of matcha, great for guests or a calm treat at home.
Tips for success
- Use good quality matcha for a bright, fresh flavor.
- Sift matcha to avoid clumps in the cream.
- Do not soak ladyfingers too long, they should be damp, not soggy.
- Keep mascarpone at room temperature so it mixes smooth.
- Chill the tiramisu well, chilled layers hold shape and taste better.
- Taste the mascarpone mix before assembly, add a touch more sugar if you prefer sweeter.
Serving Suggestions
- Serve chilled in small dishes or a glass trifle to show the layers.
- Pair with a warm cup of green tea or a light coffee.
- Add fresh berries on the side for color and a touch of tartness.
- Garnish with thin chocolate shavings for a contrast of flavor.
FAQs
Q: Can I make this ahead of time? A: Yes, make it a day ahead and chill it overnight, it will taste better.
Q: Can I use low-fat cream or cheese? A: Full-fat gives best texture, low-fat will change creaminess and firmness.
Q: How much matcha should I use if I want stronger flavor? A: Add up to 1 more teaspoon, but mix and taste so it stays balanced.
Q: Can I use espresso instead of green tea? A: You can, but then it becomes a coffee tiramisu, not matcha tiramisu.
Q: How long does it keep in the fridge? A: Keep it up to 3 days in a covered dish for best freshness.
Conclusion
If you want another matcha tiramisu version or ideas for plating, see this detailed recipe for tips and photos, Matcha Tiramisu – Teak & Thyme.
Matcha Tiramisu
Ingredients
Method
- Whisk matcha powder into the cooled green tea until smooth, set aside.
- In a bowl, beat mascarpone with sugar and vanilla until smooth.
- In a separate bowl, whip cold heavy cream to soft peaks.
- Fold the whipped cream into the mascarpone mix gently, keeping it light.
- Dip each ladyfinger briefly into the matcha tea; do not soak.
- Arrange a layer of dipped ladyfingers in a dish and spread half of the mascarpone mix over them.
- Repeat with another layer of dipped ladyfingers and the rest of the mascarpone mix.
- Smooth the top, then dust with cocoa powder or sifted matcha.
- Chill for at least 4 hours, or overnight, so the flavors set.
