Classic Matcha Tiramisu
A delicate fusion dessert layering earthy Japanese green tea soaked ladyfingers with a rich, velvety mascarpone cream.
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Ingredients
- 500 g Mascarpone cheese
- 24 pieces Ladyfinger biscuits (Savoiardi)
- 3 tbsp Ceremonial grade matcha powder
- 3 units Large eggs (separated)
- 100 g Granulated sugar
- 250 ml Hot water (80°C/175°F)
- 150 ml Heavy cream
- 1 tsp Vanilla extract
- 1 pinch Salt
Instructions
- 1
Whisk 2 tablespoons of matcha powder with hot water until smooth and frothy; set aside to cool completely.
- 2
In a large bowl, beat egg yolks with sugar until pale and creamy, then fold in the mascarpone and vanilla extract until smooth.
- 3
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.
- 4
In a third bowl, whisk egg whites with a pinch of salt until stiff peaks form, then fold carefully into the cream base to maintain fluffiness.
- 5
Quickly dip each ladyfinger into the cooled matcha tea (about 1-2 seconds per side) and line the bottom of a rectangular dish.
- 6
Spread half of the mascarpone cream over the ladyfingers in an even layer.
- 7
Repeat with a second layer of soaked ladyfingers and top with the remaining cream.
- 8
Refrigerate for at least 6 hours (preferably overnight) and dust with the remaining 1 tablespoon of matcha powder just before serving.
Nutrition per Serving
420
Calories
8g
Protein
32g
Carbs
28g
Fat
2g
Fiber
18g
Sugar
95mg
Sodium
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