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Matcha Tiramisu

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A creamy no-bake matcha tiramisu with layers of mascarpone cream and matcha-soaked ladyfingers, dusted with vibrant green tea powder.

Ingredients

Scale
  • 6 large egg yolks
  • 3/4 cup granulated sugar, divided
  • 1/4 cup water
  • 16 oz mascarpone cheese, softened
  • 1 cup heavy cream, cold
  • 2 tablespoons culinary-grade matcha powder, plus more for dusting
  • 1 1/4 cups hot water (not boiling), for the matcha soak
  • 1 tablespoon honey
  • 24 ladyfinger cookies (savoiardi)
  • Pinch of salt

Instructions

  1. In a small bowl, whisk 1 tablespoon of matcha powder with the hot water and honey until fully dissolved and smooth. Let cool to room temperature.
  2. In a heatproof bowl set over a pot of simmering water, whisk the egg yolks with 1/2 cup sugar and the 1/4 cup water continuously until thick, pale, and doubled in volume, about 5-7 minutes. Remove from heat and let cool slightly.
  3. Fold the softened mascarpone into the cooled egg yolk mixture until smooth and lump-free.
  4. In a separate bowl, whip the heavy cream with the remaining 1/4 cup sugar and a pinch of salt until soft peaks form.
  5. Gently fold the whipped cream into the mascarpone mixture until fully combined and airy.
  6. Quickly dip each ladyfinger into the cooled matcha soak, turning once, and arrange a single layer in the bottom of an 8×8 inch dish.
  7. Spread half the mascarpone cream evenly over the ladyfingers.
  8. Repeat with a second layer of dipped ladyfingers and top with the remaining cream, smoothing the surface with a spatula.
  9. Cover and refrigerate for at least 6 hours, or overnight for best results.
  10. Just before serving, sift the remaining 1 tablespoon of matcha powder generously over the top. Slice and serve chilled.

Notes

Use culinary-grade matcha for the best flavor and color. For clean slices, dip your knife in hot water and wipe dry between cuts.

Find it online: https://www.rapidrecipes.blog/matcha-tiramisu/