Matcha Tiramisu: A Delicious Twist on a Classic
An elegant, coffee-free twist on the classic Italian dessert, Matcha Tiramisu features ladyfingers dipped in a delicate matcha syrup and layered with luscious mascarpone cream infused with earthy green tea flavor.
Equipment
- Medium saucepan
- Heatproof mixing bowl
- Hand mixer or stand mixer
- Whisk
- spatula
- Shallow dish or serving glasses
- Fine mesh sieve (for dusting matcha)
- Refrigerator
Instructions
Make the Matcha Syrup:
- Combine sugar and water in a small saucepan over medium heat. Whisk until sugar dissolves completely. Remove from heat and whisk in matcha powder until smooth. Let cool.
- Prepare Egg Yolk Mixture:
- In a heatproof bowl, whisk egg yolks and sugar. Place over a pot of simmering water (double boiler) and whisk constantly for about 5 minutes until thick and pale. Remove from heat and let cool.
Whip the Cream:
- In a separate bowl, beat heavy cream and vanilla extract to stiff peaks.
Make the Mascarpone Cream:
- Gently fold mascarpone into the cooled egg mixture until combined. Then fold in the whipped cream until smooth and airy.
Assemble the Tiramisu:
- Quickly dip each ladyfinger into the cooled matcha syrup and layer in a serving dish. Spread half the mascarpone cream on top. Repeat layers. Optionally dust with matcha powder.
Chill and Serve:
- Cover and refrigerate for at least 4 hours, preferably overnight. Serve chilled and enjoy!
Notes
- Use high-quality matcha powder for the best flavor and vibrant color.
- Avoid soaking the ladyfingers too long or they’ll become mushy.
- For a variation, add fresh berries or a drizzle of white chocolate before chilling.
- Keeps well in the refrigerator for up to 3 days in an airtight container.