Matcha Tiramisu
Serves 12
45 mins prep
15 mins cook
480 mins chill
60 mins total
This matcha tiramisu has layers of ultra creamy matcha filling and matcha soaked ladyfingers. It’s full of matcha flavor! It has that perfectly creamy texture of traditional tiramisu, but doesn’t contain any coffee or raw eggs. It’s the perfect make ahead cake if you love matcha, or want a delicious twist on a traditional tiramisu.
Filling
Assembly
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Filling
Sift matcha into a medium bowl to break up any lumps. Add hot water to the matcha and whisk well using a matcha whisk or regular wire whisk to combine until smooth.
⅓ tablespoons matcha powder⅕ cup waterAdd milk into the dissolved matcha and stir to combine. Set the matcha milk aside in the fridge.
⅕ cup milkPour a few inches of water into a medium saucepan. Find a heat safe bowl that fits well on top of the pan without touching the bottom or the water. Bring the water in the saucepan to a simmer.
Combine yolks, eggs, sugar, vanilla, and ½ cup of the previously prepared matcha milk mixture in the heat safe bowl. Whisk until combined.
⅔ large egg yolks⅓ large eggs⅕ cup granulated sugar⅕ teaspoon pure vanilla extractPlace the bowl on top of the saucepan and whisk. Continue whisking with a wire whisk until the mixture foams up and thickens considerably. Remove from heat and let cool to room temperature.
While the egg mixture cools, whip the heavy cream until medium-stiff peaks with a whisk or stand mixer. Be careful not to overwhip or it will become grainy. Set aside in the fridge.
¼ cup heavy whipping creamIn a separate large bowl, add mascarpone cheese and whisk or beat briefly until smooth. Do not overmix or it will become liquidy and won’t set. This is just done to remove any lumps.
⅕ lb mascarpone cheesePour the thickened and cooled matcha filling into the mascarpone cheese and whisk or beat together very briefly until combined, being careful not to overmix.
Gently fold the whipped cream into the mascarpone mixture with a whisk until even and smooth.
Assembly
One by one, briefly dip a ladyfinger in the reserved matcha milk mixture and place a single layer inside a casserole dish.
⅓ packages ladyfingersSpread half of the filling over the ladyfingers, smoothing the filling all the way to the edges. Dip more ladyfingers in the tea, arranging them on top of the filling in a single layer. Add the rest of the filling and smooth the top.
If you're running out of the matcha milk tea, add milk to stretch it. If you have any leftover, pour it into a glass, add ice and extra milk, and enjoy your iced matcha tea latte.
Cover and refrigerate for at least 8 hours or overnight.
The day of serving, decorate by sifting some more matcha on top.
Optionally: To create a flower design, place cut out parchment paper flowers on top of the tiramisu before dusting with matcha powder. Carefully remove the parchment paper flowers and pipe small dollops of yellow whipped cream or frosting into the middle of each flower for the flower centers.
⅓ teaspoons matcha powderScoop or slice and serve!
