Matcha Tiramisu
This delicious Matcha Tiramisu is made of ladyfingers soaked in matcha, with creamy mascarpone layers. An easy dessert to make, it doesn’t taste overly sweet, and will please any green tea lovers.
Servings 9 servings
Calories 230kcal
Ingredients
Matcha Syrup
- 2/3 cup water
- 2 tbsp granulated sugar 24 grams
- 1 tbsp matcha powder 6 grams
- 1/4 cup masala wine 60 ml, read notes
Mascarpone Filling
- 2 cups mascarpone cheese 452 grams
- 1/2 cup powdered sugar divided (62.5 grams)
- 1/2 tbsp matcha powder 3 grams
- 2 tbsp water 30 ml
- 1 1/2 cup heavy whipping cream 354 ml
For the top
- 1/2 cup whipping cream very cold
- 2 tbsp matcha powder
- 1 cup raspberries
- 1/2 cup chopped matcha chocolate
Instructions
Matcha Syrup
- Mix the water and sugar in a small saucepan over medium heat. Bring to a boil.
- Add the matcha powder to the water and whisk to combine. It’s best to sift the matcha before adding it.
- Remove from the heat and add the wine to the pan. Set it aside to cool.
- If you don’t want to add wine, you can leave it out, add another couple tablespoons of water to the initial water before bringing to a boil with the sugar.
Mascarpone Filling
- In a large bowl, whip the heavy cream with 1/4 cup of powdered sugar for 2 to 3 minutes, or until slightly stiff peaks form. Don’t over whip.
- Warm the water until about 175ºF or very hot. Sift the matcha into the water and whisk it until dissolved.
- In another bowl, beat the mascarpone cheese with 1/4 cup of powdered sugar, and the dissolved matcha, using an electric mixer, at medium speed. Beat just until combined. Set aside.
- Add half of the whipped cream to the mascarpone, and fold to combine.
- Then add the remaining half of the whipped cream, fold again.
To assemble
- I used a 9x9” pan. You can use a 8x8” pan, or a 11x6”. You can use smaller pans if you have more than one.
- Dip each ladyfinger in the Matcha Syrup, and lay them on the bottom of the pan one next to the other.
- Top the ladyfingers with half of the Mascarpone Filling. Use a small offset spatula to spread the filling evenly.
- Dip each ladyfinger in the syrup, and make another layer of ladyfingers on top.
- Top the cookies with the remaining half of the Mascarpone Filling.
- Let the tiramisu sit in the fridge overnight.
To serve
- Before serving, make the whipped cream for the top. Simply whip the heavy cream for a couple of minutes at medium-high speed, or until stiff peaks form. Place it in a piping bag.
- Sift the matcha powder on top of the tiramisu. Pipe whipped cream around the edges, and top with fresh raspberries if desired.
- Slice and serve.
Storage
- This Matcha Tiramisu will store well in the fridge for up to 3 days.
Notes
Ladyfinger cookies: the amount of savoiardi you will need might depend on the size of the pan you are using.
Pan size: I used a 9x9” pan. You can use a 8x8” pan, or a 11x6”. You can use smaller pans if you have more than one. One batch of this recipe can be divided between two 6x6” pans.
Masala wine: If you don’t want to add wine, you can leave it out, add another couple tablespoons of water to the initial water before bringing to a boil with the sugar.
Masala wine substitute: You can substitute the Masala wine for rum or brandy if desired.
Nutrition
Serving: 1slice | Calories: 230kcal