Matcha Tiramisu
Earthy and subtly sweet with layers of velvety cream
I’ve never met anyone who didn’t like tiramisu. Something about digging into a dessert with multiple layers makes it feel special. Like a lot of effort was put into making it, even though no baking is required.
My take on Matcha Tiramisu leans into its earthy green tea flavor and uses sugar as a balancing ingredient to truly let the matcha shine. For that reason, I’m using powdered sugar to disperse the sweetness evenly throughout the velvety cream mixture and ensure a consistently delicate flavor in every bite.
This recipe also uses a double boiler and two mixing bowls, but if that’s not your thing and you’d rather just make everything in a single bowl, feel free to check out my Tiramisu (Ria’s Version) recipe on the Pilot Coffee Roasters website and follow those instructions. We also did a fun step-by-step video on their Instagram in case you need a visual guide.
I decided to do a different method for each recipe to show you that tiramisu is a versatile dessert, and you can’t really go wrong with whichever route you take.
Matcha Tiramisu Recipe
Ingredients
3 egg yolks
1/2 cup powdered sugar, divided
1 cup mascarpone cheese
1 cup heavy whipping cream
1 teaspoon vanilla
Pinch of kosher salt
1 packet lady fingers
1 tablespoon matcha powder, plus more for dusting
1 cup hot water
Instructions
Bring a pot of water to a simmer, about two inches high. Place a large mixing bowl on top, making sure the bottom of the bowl doesn’t touch the water. Add three egg yolks and 1/4 cup powdered sugar, then whisk until pale yellow and velvety. Remove from heat. Add 1 cup of mascarpone cheese and whisk until smooth. Set aside.
In a separate bowl, combine 1/4 cup powdered sugar, 1 cup heavy whipping cream, 1 teaspoon vanilla, and a pinch of salt. Whisk until soft peaks form.
Gently fold in the whipped cream with the mascarpone mixture until incorporated.
Prepare the matcha by whisking 1 tablespoon of matcha powder with 1 cup of hot water. Whisk until there are no lumps. Transfer into a bowl and set aside.
Dust the bottom of your baking dish (I used a 9x3-inch Pyrex glass container) with matcha powder. Working one at a time, quickly dunk each lady finger in the matcha. Arrange in a tight single layer.
Spread an even layer of cream on top of the lady fingers, making sure to reserve some cream for two more layers (about 2 cups). Dust another layer of matcha powder and repeat two more times.
Cover and refrigerate for 4-6 hours, preferably overnight. Serve and enjoy!
Several people have asked for a recipe for the Marbled Matcha Shortbread I posted last week. All I did was use this recipe as a base, then divided the ingredients in half and added 1 to 2 tablespoons of matcha to one portion. For the method, I followed Sue Li’s tutorial for Matcha-Black Sesame Shortbread as a guide. Hope that helps!
