Matcha Tiramisu
Matcha Tiramisu
Ladyfingers dipped in matcha, not coffee.
Ingredients
For the matcha soak:
- 1 cup (240ml) hot water (175°F/80°C)
- 2 tbsp (10g) matcha powder (ceremonial grade)
- 1–2 tbsp sugar (optional)
For the mascarpone cream:
- 8 oz (225g) mascarpone cheese, room temperature
- 1 cup (240ml) heavy cream
- 1/2 cup (60g) powdered sugar
- 1 tsp vanilla extract
For assembly:
- 24 ladyfingers
- Extra matcha powder for dusting
- Matcha white chocolate shavings (optional)
Instructions
- Prepare the matcha soak: In a bowl, whisk matcha powder and sugar (optional) with hot water until smooth. Let it cool to room temperature.
- Make the mascarpone cream: In a large bowl, whisk heavy cream to soft peaks. In another bowl, beat mascarpone and powdered sugar until smooth. Gently fold in the whipped cream and vanilla until combined.
- Assemble the tiramisu: Quickly dip each ladyfinger in the matcha mixture (1–2 seconds each side). Arrange a layer in the bottom of a serving dish. Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight, to set.
- Finish & serve: Dust the top generously with matcha powder and garnish with matcha white chocolate shavings if desired. Slice and enjoy!
Serves: 8–10 people
Dr. Kesha's Tip: Use high-quality ceremonial matcha for the best flavor and vibrant green color.
