Description
Creamy, rich, and bursting with flavor, this irresistible Matcha Tiramisu layers green tea-soaked ladyfingers with a light and airy mascarpone cream. It’s a modern Japanese twist on the classic Italian dessert.
Ingredients
Scale
- 3 large egg yolks (room temperature)
- 1/3 cup sugar (divided)
- 2 Tbsp marsala wine (or dark rum/brandy)
- 8 oz mascarpone cheese (room temperature)
- 1 1/2 cups heavy (whipping) cream (chilled)
- 1/2 cup water (heated to 175ºF/80ºC)
- 1 1/2 Tbsp matcha powder (for soaking)
- 24 ladyfingers (divided, for 2 layers)
- 2 Tbsp matcha powder (for dusting)
Instructions
- Please note that this is a chilled dessert and requires at least 4 hours of chilling time, preferably overnight.
- Gather all the ingredients and equipment. You’ll need a medium saucepan, a heatproof mixing bowl, and two large bowls. Prepare an ice bath for cooling the egg mixture later. Set up a double boiler.
- In a heatproof bowl, add egg yolks, marsala wine, and 3 Tbsp of the sugar. Start whisking with a handheld mixer.
- Place the bowl over the double boiler and continue beating the mixture until it reaches 160ºF (71ºC). Use an instant-read thermometer. The mixture should be pale yellow and increase in volume.
- Once it hits 160ºF, immediately remove the bowl and place in the ice bath to stop cooking. Cool for 1 minute.
- In a separate bowl, soften mascarpone cheese. Fold in the cooled egg mixture gently until smooth. Do not overmix.
- In another bowl, beat chilled heavy cream until foamy. Gradually add remaining sugar and continue beating until medium peaks form.
- Fold whipped cream into the mascarpone mixture gently until well combined.
- In a small bowl, whisk matcha powder with warm water until no lumps remain. Transfer to a shallow container for dipping.
- Quickly dip each ladyfinger into the matcha soak on both sides. Don’t oversoak.
- Arrange 12 soaked ladyfingers in two rows in an 8×8 dish. Spread half the mascarpone cream over them and smooth the surface.
- Repeat with the remaining ladyfingers and spread the remaining cream on top. Smooth out evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Before serving, dust the top with matcha powder using a fine-mesh sieve. Serve chilled and enjoy!
Notes
Do not oversoak the ladyfingers—they only need a quick dip to stay soft without getting soggy.
For best results, use high-quality ceremonial or culinary-grade matcha.
Letting the tiramisu chill overnight deepens the flavor and improves texture.
Store leftovers in an airtight container in the fridge for up to 3 days. Avoid freezing.
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 3837
- Sugar: 63 g
- Sodium: 680 mg
- Fat: 273 g
- Saturated Fat: 160 g
- Unsaturated Fat: 68 g
- Trans Fat: 0 g
- Carbohydrates: 238 g
- Fiber: 3 g
- Protein: 87 g
- Cholesterol: 1918 mg