Matcha tiramisu

Today we bring you one of the best-known desserts in the world, but in its Japanese version, because we're going to add our delicious matcha tea to give it that umami touch you love so much.

When we talk about matcha tiramisu, we're not trying to “reinvent” anything strange. The beauty of it is that matcha fits perfectly with the nuances of tiramisu, you'll realise it the moment you taste the result.

What's more, it's a very rewarding recipe to prepare in advance. In fact, I'll tell you upfront that it turns out much better the next day, when the layers settle and the sponge has reached just the right level of moisture. If you're thinking of a dessert for a meal with friends, for a birthday or to have something “special” in the fridge for a couple of days, it's a very practical option, but above all, a delicious one.

I'll also tell you in advance that you won't need the oven this time, just patience and a lot of love. Shall we begin?

What will you need?

These are the ingredients you need to enjoy this tasty dessert:

Ingredients (for 6–8 servings)

• 250 g of mascarpone cheese

• 3 medium eggs (separating whites and yolks) or 150 g of pasteurised egg

• 80–100 g of sugar (adjust to taste)

• 200–250 ml of whipping cream (35% fat), preferably very cold.

• 200 g of ladyfinger biscuits (or a Genoese sponge in slices)

• 2–3 teaspoons of quality matcha (one for the mixture and one for dusting)

• 200 ml of hot water (not boiling) or hot milk to dissolve the matcha

• 1 teaspoon of vanilla powder (optional)

• A pinch of salt

• Cocoa powder (optional)

How is it made?

Below we'll tell you, step by step, how to prepare this delicious matcha tiramisu recipe:

1) Prepare the matcha without lumps

Heat the water (or milk) until it's hot but not boiling. Put a teaspoon of matcha in a chawan or a container and add a splash of the hot liquid. Stir well with your chasen until everything is very well mixed and then gradually add the rest. Set aside and let it cool a little.

This step is key: if the matcha is left with lumps, they then show up in the cream or in the biscuit soak, and it spoils the texture. Two extra minutes here saves you trouble later.

2) Build the cream base

Separate the yolks from the whites. In a bowl, beat the yolks with the sugar until the mixture lightens a little and looks thicker. Add the mascarpone cheese and mix with lots of love, until everything is well combined. This is where you should add the spoonful of vanilla if you like that classic touch.

Now fold in part of the dissolved matcha (for example, half) into this mixture. It doesn't need to be intensely green from the start, you adjust it later. Mix until you get an even colour.

Pay close attention at this point! Here you can decide how intense the dessert is, which will depend a lot on the occasion. Are you matcha tea lovers getting together? Perfect, then you can add a bit more of the matcha mixture. On the other hand, if what you want is a delicious, classic dessert but with that subtle background touch, you should add less.

3) Whip the cream and the egg whites (for a lighter cream)

If you're going to use cream, whip it separately, nice and cold. Don't leave it as hard as a rock; we need it to blend well with the mascarpone.

In another bowl, whip the egg whites with a pinch of salt until stiff peaks form. If using raw egg makes you uneasy, this is a part where it's worth opting for pasteurised egg or the heat method (I mention it just below).

Once you have the whites whipped, first fold the cream into the mascarpone cream with enveloping movements. Then add the whites, also with gentle movements, so as not to knock out the air. The idea is to end up with a stable but pleasant cream, not a compact mass.

No-raw-egg alternative (easy and safe): you can make a cream by heating the yolks with the sugar in a water bath, whisking constantly until it thickens slightly (without letting it set). Then let it cool and continue as above with the mascarpone cheese. For the whites, either use pasteurised ones or skip them and rely on whipped cream. It turns out very well either way, we guarantee it.

4) Soak the biscuits with the matcha

In a deep plate, mix the remaining matcha with a little more hot liquid if you need it, and let it cool. The temperature matters: if it's too hot, the biscuits soften too much and fall apart.

Dip each biscuit in the matcha quickly, turning it over once. Don't leave them swimming around the dish, or they end up drowning. Also, if you overdo it, you'll be left with a base that's too soft.

5) Build the layers

In the dish (or in the little glasses), place a first layer of soaked biscuits. On top, spread a generous layer of cream. And so on!

6) Resting: the step you shouldn't skip

Cover the dish with cling film (without pressing on the surface) and leave it in the fridge for at least 6 hours (if you can manage 12 hours, even better). The next day, the dessert has a different texture: more cohesive, creamier and with a flavour that will make you go back for more again and again.

7) Matcha finish before serving

Just before bringing it to the table, dust a little matcha over the top with a sifter, but without overdoing it.

If you want a less intense and slightly sweeter touch, you can mix matcha with a little icing sugar. And if you want to go even further, add a little cocoa too. You'll love it!

We hope you really liked this recipe; it's sure to become one of your favourites (and your guests', of course). Share the result on social media if you like and mention us so we can see how it turned out for you. And don't miss our upcoming recipes!