Matcha Tiramisu
Japanese twist on the Italian classic — earthy matcha cream layers with delicate ladyfingers.
- prep 30 min
- cook 0 min
- total 30 min
- serves 6
- intermediate
- Japan
Ingredients
- 500 g mascarpone
- 200 ml heavy cream
- 3 tbsp matcha powder
- 80 g sugar
- 4 egg yolks
- 200 g ladyfingers
- 200 ml hot water
- 50 g white chocolate
Steps
- Dissolve 2 tbsp matcha in hot water, whisk until smooth with no lumps, let cool to room temperature for soaking the ladyfingers.
- Whisk egg yolks and sugar until pale and thick (3 minutes), fold in mascarpone.
- Separately whip heavy cream to soft peaks, fold in remaining 1 tbsp matcha, then fold into mascarpone mixture.
- Briefly dip ladyfingers in the matcha liquid — 1 second each side only, they should not be soggy — arrange in a single layer in a 20cm dish.
- Layer: matcha cream, dipped ladyfingers, matcha cream.
- Refrigerate at least 6 hours, dust with matcha powder and grate white chocolate on top before serving.
≈ 420 kcal · 10 g protein · 35 g carbs · 28 g fat — per serving, estimate