Matcha Tiramisu
This Matcha Tiramisu is a refined twist on the classic Italian dessert, blending the creamy indulgence of mascarpone with the earthy, umami-rich tones of Japanese matcha. Inspired by both culinary traditions, this no-bake dessert offers layers of complexity: pillowy mascarpone, airy whipped cream, and spongey ladyfingers delicately dipped in matcha syrup. A fusion treat perfect for tea lovers or anyone looking to impress at their next gathering.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Fine-mesh sieve
- 8x8 inch glass dish
- Rubber spatula
Ingredients
- 1 cup heavy cream chilled
- 8 ounces mascarpone cheese chilled
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons matcha powder high quality ceremonial or culinary grade
- 1 cup hot water just under boiling, about 175°F/80°C
- 24 pieces ladyfinger cookies preferably Savoiardi type
- 1 tablespoon matcha powder for dusting
Instructions
- In a mixing bowl, whip the heavy cream with an electric mixer on medium speed until soft peaks form. Set aside.
- In a second bowl, whisk together the mascarpone cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Fold the whipped cream gently into the mascarpone mixture using a spatula. Use slow, smooth motions to maintain airiness in the cream.
- In a shallow bowl, whisk 2 tablespoons of matcha powder with the hot water until dissolved and smooth—no clumps should remain. This is your dipping syrup.
- Quickly dip each ladyfinger into the warm matcha mixture for 1-2 seconds per side. Do not soak—ladyfingers should remain slightly firm.
- Arrange a layer of matcha-dipped ladyfingers at the bottom of an 8x8 inch glass dish. Follow with half the mascarpone cream mixture, spreading evenly.
- Repeat with a second layer of dipped ladyfingers and top with the remaining mascarpone cream.
- Sift 1 tablespoon of matcha powder over the final cream layer using a fine mesh sieve for an elegant finish.
- Refrigerate for at least 4 hours, or overnight, to allow flavors to develop and texture to set.
Notes
- Use chilled cream and mascarpone to make mixing easier and to maintain stability in the whipped mixture.
- For a vegan version, substitute coconut cream and vegan mascarpone, and use vegan ladyfingers or vanilla sponge cookies.
- If you'd like a deeper matcha flavor, add a third tablespoon of matcha into the mascarpone base—but taste test for bitterness before adding extra.
Nutrition
Calories: 408kcalCarbohydrates: 21gProtein: 8gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 91mgSodium: 40mgPotassium: 44mgFiber: 0.04gSugar: 18gVitamin A: 1510IUVitamin C: 0.2mgCalcium: 82mgIron: 2mg
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