Matcha Tiramisu
A delicate twist on classic tiramisu, featuring layers of matcha-soaked ladyfingers and mascarpone cream, finished with a dusting of vibrant green tea powder.
Equipment
- Mixing bowl
- Electric mixer
- 9×9-inch Pan
- Sifter
Ingredients
Matcha Soak
- 2 tbsp matcha powder ceremonial-grade
- 1 cup hot water
Cream Layers
- 8 oz mascarpone cheese softened
- 1 cup heavy cream cold
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
Assembly
- 24 ladyfingers
Instructions
- Sift matcha powder into hot water and whisk until smooth. Let cool.
- In a bowl, beat mascarpone, sugar, and vanilla until creamy.
- In another bowl, whip cold heavy cream to stiff peaks.
- Gently fold whipped cream into mascarpone mixture.
- Quickly dip each ladyfinger into matcha soak (don’t over-soak) and layer half in pan.
- Spread half the cream over ladyfingers. Repeat layer: dipped ladyfingers + remaining cream.
- Cover and refrigerate at least 2 hours (or overnight) to set.
- Before serving, dust top generously with sifted matcha powder.
Notes
Use high-quality matcha for a vibrant color and flavor. Make ahead to allow flavors to meld—best chilled overnight.