Introduction: Ready for a Vibrant Twist on a Classic Dessert?
Craving a dessert that blends the creamy indulgence of tiramisu with the earthy, vibrant flavor of matcha? This Matcha Tiramisu is your perfect treat! Swapping coffee for a matcha soak, this no-bake dessert features layers of soft ladyfingers, rich matcha mascarpone cream, and a dusting of matcha powder for a stunning green finish. Ideal for dinner parties, special occasions, or a sophisticated treat at home, this recipe is as beautiful as it is delicious. Ready to create some matcha magic? Let’s dive in!
Overview: Why Matcha Tiramisu Shines
Matcha Tiramisu is a refreshing take on the classic Italian dessert, combining the creamy, tangy richness of mascarpone with the earthy, slightly bitter notes of matcha. The ladyfingers, lightly soaked in a sweet matcha mixture, soften into a cake-like texture, making every bite a perfect balance of creamy and airy. This no-bake dessert is naturally vegetarian, visually striking, and easy to prepare.
- Time Requirement: About 25 minutes for prep, plus 4 hours (or overnight) for chilling.
- Difficulty Level: Easy. No baking required, just whisking, folding, and layering.
- Why It’s Special: The matcha adds a unique, earthy flavor and vibrant green color, elevating the traditional tiramisu into a modern, sophisticated dessert that’s perfect for matcha lovers.
Essential Ingredients: What You’ll Need
With a short list of ingredients, this recipe highlights the quality of matcha and mascarpone. Use culinary-grade matcha for the best flavor and color.
- Matcha Mascarpone Cream:
- 3 large egg yolks: Create a rich, custard-like base for the cream.
- 70 g (â…“ cup) granulated sugar: Sweetens the cream without overpowering the matcha.
- 225 g (1 cup) mascarpone cheese, room temperature: Adds creamy, tangy richness.
- 350 g (1 ½ cups) whipping cream: Forms a light, airy layer.
- 2 teaspoons matcha powder, sifted: Provides earthy flavor and vibrant color.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm note.
- Matcha Soak:
- 2 teaspoons matcha powder, sifted: Delivers a bold, earthy soak for the ladyfingers.
- 1 tablespoon granulated sugar: Balances the matcha’s slight bitterness.
- 120 g (½ cup) hot water: Dissolves the matcha and sugar for a smooth soak.
- 24–30 ladyfingers: Form the soft, cake-like layers of the tiramisu.
- Topping:
- 2 teaspoons matcha powder: Dusts the top for a vibrant, classic finish.
- Substitutions and Variations:
- Dairy-Free: Use vegan mascarpone and coconut cream instead of whipping cream.
- Gluten-Free: Swap ladyfingers for gluten-free ladyfingers or sponge cake.
- Lower Sugar: Reduce sugar in the cream to 50 g and in the soak to 1 teaspoon.
- Flavor Twist: Add 1 teaspoon lemon zest to the cream for a citrusy note or a splash of almond extract to the soak for a nutty hint.
- Alcohol Option: Add 1 tablespoon matcha-flavored liqueur or rum to the soak for a boozy kick (optional).
Why These Ingredients Matter: The matcha provides a unique earthy flavor and vibrant color, the mascarpone cream adds rich creaminess, and the ladyfingers create a soft, layered texture that defines tiramisu.
Step-by-Step Instructions: Crafting Your Matcha Tiramisu
This no-bake dessert comes together quickly with a few careful steps. Follow along to create a creamy, earthy masterpiece!
Step 1: Prepare the Matcha Mascarpone Cream
- Fill a pot with about 1 inch of water and bring to a boil. In a large heat-safe mixing bowl that fits over the pot without touching the water, whisk together 3 large egg yolks and 70 g granulated sugar.
- Once the water boils, turn off the heat and place the bowl over the pot to create a double boiler. Whisk continuously until the sugar dissolves and the mixture becomes pale and slightly thickened, about 5 minutes.
- Remove the bowl from the pot and immediately whisk in 225 g room-temperature mascarpone cheese until smooth and silky. Set aside.
- In a separate mixing bowl, combine 350 g whipping cream, 2 teaspoons sifted matcha powder, and 1 teaspoon vanilla extract. Whip with an electric hand mixer (fitted with a whisk attachment) until medium peaks form—structured but still fluid, with visible trails.
- Gently fold the whipped matcha cream into the mascarpone mixture with a spatula until no streaks remain, keeping the mixture airy. Set aside.
- Tip: Sift the matcha to avoid clumps, and ensure the mascarpone is at room temperature to prevent lumps in the cream.
Step 2: Prepare the Matcha Soak
- In a shallow bowl, combine 2 teaspoons sifted matcha powder, 1 tablespoon granulated sugar, and 120 g hot water.
- Whisk with a matcha whisk, milk frother, or regular whisk until slightly frothy and fully dissolved, about 30 seconds. Let cool slightly.
- Tip: Use hot (but not boiling) water to dissolve the matcha smoothly, and let it cool to lukewarm to avoid oversoaking the ladyfingers.
Step 3: Assemble the Tiramisu
- Briefly dip each of the 24–30 ladyfingers into the matcha soak (1–2 seconds per side) to lightly coat both sides, letting excess liquid drip off. Avoid soaking too long to prevent mushiness.
- Arrange the soaked ladyfingers in a flat, even layer in the bottom of a serving container (e.g., an 8×8-inch dish or individual glasses).
- Spread a generous layer of matcha mascarpone cream over the ladyfingers, smoothing with a spatula to reach the edges.
- Repeat with another layer of soaked ladyfingers, followed by another layer of mascarpone cream.
- Tip: Work quickly when dipping ladyfingers to maintain their structure, and arrange them tightly for a sturdy base.
Step 4: Chill
- Cover the tiramisu with plastic wrap and chill in the fridge for at least 4 hours, preferably overnight, to allow the cream to firm up and the ladyfingers to soften.
- Tip: A long chill ensures the layers set properly and the flavors meld for the best texture.
Step 5: Add the Topping and Serve
- Just before serving, use a fine-mesh sieve to dust 2 teaspoons matcha powder evenly over the top of the tiramisu.
- Slice or scoop into portions and serve chilled.
- Tip: For clean slices, use a sharp knife and wipe it between cuts. Serve in clear glasses for individual portions to show off the layers.
Assembly: Creating the Perfect Matcha Tiramisu
Assembling Matcha Tiramisu is all about layering for a balance of creamy, earthy, and soft textures. Here’s how to make it shine:
- Layer the Ladyfingers: Arrange soaked ladyfingers tightly for a sturdy, cake-like base.
- Spread the Cream: Smooth the mascarpone cream evenly to ensure every bite is creamy and consistent.
- Finish with Flair: Dust with matcha powder for a vibrant, elegant topping.
- Presentation Tips:
- Serve in a clear glass dish or individual cups to showcase the green-tinted layers.
- Garnish with fresh berries, white chocolate shavings, or a sprig of mint for extra elegance.
- Cut into squares or scoop for a rustic, creamy serve.
- Serving Tip: Serve chilled for a firm, refreshing texture, and let sit at room temperature for 5 minutes for a softer cream.
Storage and Make-Ahead Tips
This tiramisu is perfect for preparing ahead and stores well with proper care. Here’s how to keep it fresh:
- Storing Leftovers:
- Fridge: Store covered with plastic wrap in the fridge for up to 3 days. The ladyfingers will soften further over time.
- Freezer: Freeze portions (without matcha topping) wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the fridge and dust with fresh matcha before serving.
- Serving Tip: Refresh with a new dusting of matcha powder if stored for a few days.
- Make-Ahead Tips:
- Assemble the tiramisu up to 24 hours in advance, adding the matcha dusting just before serving.
- Prepare the mascarpone cream a day ahead and store covered in the fridge.
- Keep ladyfingers in an airtight container to stay crisp until use.
Recipe Variations: Get Creative!
Matcha Tiramisu is versatile, so you can tweak it to suit your taste. Here are some fun ideas:
- Matcha Chocolate Tiramisu: Add 2 tablespoons cocoa powder to the mascarpone cream or layer with chocolate shavings.
- Berry Matcha Tiramisu: Add a layer of fresh raspberries or strawberries between the cream and ladyfingers.
- Coconut Matcha Tiramisu: Replace half the whipping cream with coconut cream for a tropical twist.
- Matcha Almond Tiramisu: Add 1 tablespoon almond liqueur to the soak or sprinkle chopped almonds between layers.
- Mini Matcha Tiramisu: Layer in small glasses or jars for individual servings, perfect for parties.
Conclusion: Savor the Earthy Bliss of Matcha Tiramisu!
You’ve just created a Matcha Tiramisu that’s as stunning as it is delicious! With its creamy mascarpone layers, soft matcha-soaked ladyfingers, and vibrant green topping, this dessert is perfect for matcha lovers, dessert enthusiasts, or anyone craving a sophisticated treat. Get creative with variations or garnishes, and enjoy every creamy, earthy bite. How will you make your tiramisu unique? Share your ideas in the comments—I’d love to hear them!
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Matcha Tiramisu
Description
Craving a dessert that blends the creamy indulgence of tiramisu with the earthy, vibrant flavor of matcha? This Matcha Tiramisu is your perfect treat! Swapping coffee for a matcha soak, this no-bake dessert features layers of soft ladyfingers, rich matcha mascarpone cream, and a dusting of matcha powder for a stunning green finish.
Ingredients
With a short list of ingredients, this recipe highlights the quality of matcha and mascarpone. Use culinary-grade matcha for the best flavor and color.
-
Matcha Mascarpone Cream:
-
3 large egg yolks: Create a rich, custard-like base for the cream.
-
70 g (â…“ cup) granulated sugar: Sweetens the cream without overpowering the matcha.
-
225 g (1 cup) mascarpone cheese, room temperature: Adds creamy, tangy richness.
-
350 g (1 ½ cups) whipping cream: Forms a light, airy layer.
-
2 teaspoons matcha powder, sifted: Provides earthy flavor and vibrant color.
-
1 teaspoon vanilla extract: Enhances the overall flavor with a warm note.
-
-
Matcha Soak:
-
2 teaspoons matcha powder, sifted: Delivers a bold, earthy soak for the ladyfingers.
-
1 tablespoon granulated sugar: Balances the matcha’s slight bitterness.
-
120 g (½ cup) hot water: Dissolves the matcha and sugar for a smooth soak.
-
24–30 ladyfingers: Form the soft, cake-like layers of the tiramisu.
-
-
Topping:
-
2 teaspoons matcha powder: Dusts the top for a vibrant, classic finish.
-
-
Substitutions and Variations:
-
Dairy-Free: Use vegan mascarpone and coconut cream instead of whipping cream.
-
Gluten-Free: Swap ladyfingers for gluten-free ladyfingers or sponge cake.
-
Lower Sugar: Reduce sugar in the cream to 50 g and in the soak to 1 teaspoon.
-
Flavor Twist: Add 1 teaspoon lemon zest to the cream for a citrusy note or a splash of almond extract to the soak for a nutty hint.
-
Alcohol Option: Add 1 tablespoon matcha-flavored liqueur or rum to the soak for a boozy kick (optional).
-
Why These Ingredients Matter: The matcha provides a unique earthy flavor and vibrant color, the mascarpone cream adds rich creaminess, and the ladyfingers create a soft, layered texture that defines tiramisu.
Instructions
Step 1: Prepare the Matcha Mascarpone Cream
-
Fill a pot with about 1 inch of water and bring to a boil. In a large heat-safe mixing bowl that fits over the pot without touching the water, whisk together 3 large egg yolks and 70 g granulated sugar.
-
Once the water boils, turn off the heat and place the bowl over the pot to create a double boiler. Whisk continuously until the sugar dissolves and the mixture becomes pale and slightly thickened, about 5 minutes.
-
Remove the bowl from the pot and immediately whisk in 225 g room-temperature mascarpone cheese until smooth and silky. Set aside.
-
In a separate mixing bowl, combine 350 g whipping cream, 2 teaspoons sifted matcha powder, and 1 teaspoon vanilla extract. Whip with an electric hand mixer (fitted with a whisk attachment) until medium peaks form—structured but still fluid, with visible trails.
-
Gently fold the whipped matcha cream into the mascarpone mixture with a spatula until no streaks remain, keeping the mixture airy. Set aside.
-
Tip: Sift the matcha to avoid clumps, and ensure the mascarpone is at room temperature to prevent lumps in the cream.
Step 2: Prepare the Matcha Soak
-
In a shallow bowl, combine 2 teaspoons sifted matcha powder, 1 tablespoon granulated sugar, and 120 g hot water.
-
Whisk with a matcha whisk, milk frother, or regular whisk until slightly frothy and fully dissolved, about 30 seconds. Let cool slightly.
-
Tip: Use hot (but not boiling) water to dissolve the matcha smoothly, and let it cool to lukewarm to avoid oversoaking the ladyfingers.
Step 3: Assemble the Tiramisu
-
Briefly dip each of the 24–30 ladyfingers into the matcha soak (1–2 seconds per side) to lightly coat both sides, letting excess liquid drip off. Avoid soaking too long to prevent mushiness.
-
Arrange the soaked ladyfingers in a flat, even layer in the bottom of a serving container (e.g., an 8×8-inch dish or individual glasses).
-
Spread a generous layer of matcha mascarpone cream over the ladyfingers, smoothing with a spatula to reach the edges.
-
Repeat with another layer of soaked ladyfingers, followed by another layer of mascarpone cream.
-
Tip: Work quickly when dipping ladyfingers to maintain their structure, and arrange them tightly for a sturdy base.
Step 4: Chill
-
Cover the tiramisu with plastic wrap and chill in the fridge for at least 4 hours, preferably overnight, to allow the cream to firm up and the ladyfingers to soften.
-
Tip: A long chill ensures the layers set properly and the flavors meld for the best texture.
Step 5: Add the Topping and Serve
-
Just before serving, use a fine-mesh sieve to dust 2 teaspoons matcha powder evenly over the top of the tiramisu.
-
Slice or scoop into portions and serve chilled.
-
Tip: For clean slices, use a sharp knife and wipe it between cuts. Serve in clear glasses for individual portions to show off the layers.
FAQs: Your Matcha Tiramisu Questions Answered
Q: Can I use ceremonial-grade matcha instead of culinary-grade?
A: Yes, but culinary-grade matcha is ideal for its balanced flavor and color in desserts. Ceremonial-grade is more intense and expensive but works if preferred.
Q: Is Matcha Tiramisu healthy?
A: It’s a treat, but matcha is rich in antioxidants. The mascarpone and cream are indulgent, so enjoy in moderation or use lower-sugar options.
Q: Why is my mascarpone cream lumpy?
A: Ensure the mascarpone is at room temperature and the egg mixture is warm when combining. Whisk thoroughly, and sift the matcha to avoid clumps.
Q: Can I make this without eggs?
A: Yes, skip the egg yolks and increase mascarpone to 300 g, but the texture may be denser. Whip the cream to firm peaks to compensate.
Q: How long does it take to prep this tiramisu?
A: About 25 minutes for prep, plus 4 hours (or overnight) for chilling. It’s hands-off after assembly!
Q: Can I use other cookies instead of ladyfingers?
A: Yes, try sponge cake, Biscoff cookies, or shortbread, but ladyfingers provide the classic tiramisu texture.