Matcha Tiramisu
Matcha tiramisu is a creamy, sweet layered dessert of matcha-soaked ladyfingers with a gently bitter tea flavour. Mascarpone and whipped cream form the filling, which contains no egg and no alcohol; standard ladyfingers, however, do contain egg.
- Prep time
- 25 min
- Total time
- 4 h 25 min
- Makes
- 1 dish 20 x 20 cm (6 servings)
- Difficulty
- Medium
Caffeine: by calculation about 30 to 90 mg per serving (from 2 g matcha)
Ingredients
- 9 g matcha for the soak
- 250 ml water, about 75 °C
- 20 g sugar for the soak
- 500 g mascarpone
- 200 ml cold whipping cream
- 80 g sugar for the cream
- 8 g vanilla sugar
- 200 g ladyfingers (savoiardi)
- 3 g matcha for dusting
Utensils
- Baking dish, about 20 x 20 cm
- Sieve
- Bamboo whisk (chasen) or milk frother
- Shallow plate for the soak
- Two mixing bowls and electric hand mixer
Method
- Put 9 g of matcha through the sieve into a bowl and whisk it smooth with some of the water. Stir in the rest of the water and 20 g of sugar, pour onto a shallow plate and let it cool.
- Whip the cream until stiff.
- Stir the mascarpone smooth with 80 g of sugar and the vanilla sugar, and fold in the cream.
- Dip half of the ladyfingers one by one briefly into the cold matcha soak and line the bottom of the dish with them.
- Spread half of the cream on top, soak the remaining ladyfingers and lay them on top, then finish with the rest of the cream.
- Cover and leave to set in the fridge for at least 4 hours, better overnight.
- Just before serving, dust 3 g of matcha evenly over the top through the sieve.
Variations and tips
- Dip only briefly: Ladyfingers soak up liquid quickly and then fall apart. Dip each one only briefly into the cold soak, as it softens further while the tiramisu sets.
- In glasses: For guests, layer pieces of ladyfinger, soak and cream in small glasses. Dust each glass only just before serving.
- With strawberries: Put thin strawberry slices between the layers. The fruit brings acidity and goes well with the sweet cream and the bitter matcha.
- Balancing bitterness and sweetness: More matcha in the soak gives more colour and more bitterness. If the tiramisu is too bitter for you, use a little less powder for the soak or a little more sugar in the cream next time.
- A bright green top: The matcha on top is not heated and keeps its green best if you sieve it over only just before serving.
- Which matcha: Fine nuances are lost in cream and sponge, so a more affordable everyday matcha is usually enough. But if it is very bitter or smells musty, the dessert will not turn out well either, and matcha that smells musty or is damp belongs in the bin.
Frequently asked questions
Can I make matcha tiramisu without egg?
The cream contains no egg and gets its body from mascarpone and whipped cream; classic recipes often use raw egg yolks for this. Standard ladyfingers, however, do contain egg. For a version without egg, you need explicitly egg-free sponge fingers, so check their ingredient list.
Can matcha tiramisu be made vegan?
For that you need plant-based alternatives to mascarpone and cream that can be whipped. Ladyfingers usually contain egg, so use vegan sponge fingers. The matcha soak stays the same.
How long does matcha tiramisu need to set?
At least 4 hours in the fridge, better overnight. During that time the ladyfingers soften and the cream firms up. Dust it with matcha only just before serving.
Can I make matcha tiramisu in glasses?
Yes, layer pieces of ladyfinger, soak and cream in small glasses. That works well for guests, because every portion is ready to serve. In glasses, too, it should set for a few hours.
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