Matcha Tiramisu Recipe
Enjoy a unique twist on traditional tiramisu by blending vibrant Japanese matcha with Italian creaminess. This matcha tiramisu offers a delicate balance of earthy green tea and rich mascarpone flavors for a delightful, modern dessert.
Ingredients
- 1 ½ cups strong brewed green tea, cooled (use high-quality matcha brewed with hot water if preferred)
- 2 tablespoons high-quality matcha powder
- 1 cup mascarpone cheese (or dairy-free alternative)
- ½ cup heavy cream (or coconut cream for a lighter twist)
- 3 large eggs, separated (use pasteurized eggs for safety or an egg substitute)
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 package ladyfingers (approximately 200g, or a gluten-free alternative)
- A pinch of salt
- Optional: fresh berries or mint leaves for garnish
Instructions
- Prepare the Matcha Mixture: In a small bowl, whisk the matcha powder with 1/2 cup of the cooled green tea until smooth. Set aside.
- Egg Yolks and Mascarpone Cream: In a large bowl, combine the egg yolks, sugar, and vanilla extract. Whisk until the mixture turns pale and creamy. Then, gently fold in the mascarpone cheese until well incorporated.
- Whip the Cream: In a separate chilled bowl, beat the heavy cream until it forms soft peaks. Carefully fold the whipped cream into the mascarpone mixture to maintain its light texture.
- Egg Whites: In another bowl, add a pinch of salt to the egg whites and beat until stiff peaks form. Gently fold the egg whites into the mascarpone mixture until evenly blended.
- Assemble the Dessert: Dip each ladyfinger quickly into the remaining green tea mixed with the matcha mixture. Gently lay a row of thoroughly soaked ladyfingers at the base of your serving dish. Next, spread a layer of the mascarpone-matcha cream evenly over the ladyfingers. Repeat the layering process until you run out of ingredients, ending with a creamy top layer.
- Chill: Cover the dish with plastic wrap and chill in the refrigerator for at least 3 hours or overnight. This allows the flavors to meld and the dessert to firm up beautifully.
- Garnish and Serve: Before serving, dust a light layer of matcha powder over the top and garnish with fresh berries or a mint leaf if desired.
Notes
- For a non-raw version, you can gently heat the mascarpone mixture over a double boiler while stirring constantly, then cool it completely before folding in the whipped cream and egg whites.
- You can substitute heavy cream with coconut cream for a dairy-free twist that still provides a rich texture.
- To add a different flavor, try incorporating a hint of lemon zest into the mascarpone mixture for an extra zing.