This Japanese twist to a classic Italian Tiramisu has a light and creamy mascarpone filling layered with matcha tea soaked ladyfingers and dusted with a generous amount of matcha powder.
What distinguishes matcha tiramisu from tiramisu?
Italy’s Veneto region is where the traditional tiramisu first appeared. Tiramisu is traditionally created with ladyfingers, sometimes known as savoiardi, dipped in dark rum and black coffee, covered with a whipped mascarpone cheese custard infused with rum, and finished with cocoa powder.
In my version of this delectable classic, I use a strong matcha tea in place of the coffee and rum. In addition, I added extra matcha tea to the mascarpone cheese rather than rum. Finally, matcha powder is used to top the dish rather than cocoa powder. Because matcha tea is integrated into each layer, the earthy, deep matcha flavor is able to fully emerge through the thick, creamy mascarpone cheese.
Ingredients
Matcha tiramisu is made up of five distinct layers, starting at the pan’s bottom: First, matcha-dipped ladyfingers; second, matcha-dipped ladyfingers; third, matcha-dipped ladyfingers; fourth, matcha-dusted powder.
Premium tea leaves are used to make matcha, a powdered green tea. It gives green tea a rich, earthy flavor. Matcha comes in three different grades: gourmet, premium, and ceremonial. The premium and culinary grades will offer a deeper green color, but culinary is usually adequate. The ceremonial and premium grades, however, are typically more costly.
Savoiardi, or ladyfingers, are dry, sweet sponge cookies shaped like fingers. Ladyfingers are available for purchase online or at the majority of large grocery stores. After being dipped in the green tea and covered with the mascarpone cream, these finger-shaped biscuits will become soft and take on the consistency of cake.
Made from cream, mascarpone cheese is a creamy, velvety cheese from Italy. It’s silky and extremely spreadable, with a hint of acidity and sweetness. Compared to mascarpone, cream cheese is firmer. If you want that smooth and creamy cream, you should never use cream cheese in place of mascarpone cheese.
An essential component of the mascarpone custard is eggs. The eggs will produce a beautiful curd if you cook them gradually in a double boiler.
Sugar and vanilla give the cream a delicate sweetness that counterbalances the earthy matcha notes.
The mascarpone cream will be light and fluffy if heavy whipping cream is stirred into it.
Professional Advice
The greatest kind of cheese for tiramisu is mascarpone. The flavor and consistency of the cream will be altered if cream cheese or any other spreadable cheese is used in its place.
Keep your ladyfingers dry. One at a time, dip the ladyfingers in the matcha tea for just one or two seconds on each side.
Allow your egg yolks to cook slowly. This is the main component that gives the tiramisu cream its structure. Before you take the eggs off the fire, they should be light yellow, creamy, and thick. Keep in mind to whisk continuously while it’s on the double boiler.
Increase the speed gradually as you whisk your heavy cream. The whipped cream will become thicker and more sturdy as a result. Additionally, keep your mixing bowl and heavy cream cool! It will facilitate whipping the cream.
Matcha Tiramisu (No Bake Matchamisu)
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minutesThis Japanese twist to a classic Italian Tiramisu has a light and creamy mascarpone filling layered with matcha tea soaked ladyfingers and dusted with a generous amount of matcha powder.
Ingredients
- Matcha Tea for Lady Fingers
2 ½ tablespoon (17 g) Matcha powder
2 cups (473 ml) hot water (176°F or 80°C)
- Mascarpone Filling
16 oz mascarpone
1 ½ tbsp (10 g) Matcha powder
¼ cup (60 ml) hot water (176°F or 80°C)
6 large egg yolks
¾ cup (170 g) granulated sugar
2 cups (473 mL) heavy whipping cream
2 teaspoon (10 g) vanilla extract
- Assembly
¼ cup matcha powder for dusting
40 Lady fingers You may need more or less depending on your dish
Directions
- Whisk the matcha tea for the lady fingers: In a small bowl, whisk the 2 tbsp matcha and 2 cups hot water in a bowl and set aside to cool.
- Whisk matcha tea for mascarpone cream: In a separate small bowl, whisk 1/2 tbsp matcha powder and 1/4 cup of hot water in a bowl and set aside to cool.
- Whisk matcha tea for mascarpone cream: In a separate small bowl, whisk 1/2 tbsp matcha powder and 1/4 cup of hot water in a bowl and set aside to cool.
- Gently cook egg yolks and sugar: In medium heat proof bowl, add the egg yolks and sugar. Whisk together then place over a pot of simmering water making sure the water does not touch the bowl (Double boiler). Whisk over heat until sugar has dissolved and the mixture is LIGHT yellow in color and thickened. About 10 min.
- Whisk egg yolks with mascarpone mix: Place in the fridge to chill.
- Whip heavy cream and vanilla to medium peaks: Add the cold heavy whipping cream and vanilla to a large bowl. Mix with hand mixer on low for about 30 seconds then slowly increase speed to high. Beat until the whipped cream has medium stiff peaks but don’t over whip.
- Gently fold the whipped cream into the mascarpone mixture.
