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Creamy Japanese Matcha Tiramisu

Japanese matcha tiramisu - featured image
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A luxurious and creamy dessert blending the earthy bitterness of ceremonial-grade matcha with rich mascarpone layers, perfect for a quick and elegant treat.

Ingredients

Scale
  • 8 oz (225 g) mascarpone cheese, full-fat
  • 1 cup (240 ml) heavy cream
  • 1/3 cup (65 g) granulated sugar
  • 3 large egg yolks, room temperature
  • 2 tablespoons ceremonial-grade matcha powder
  • about 7 oz (200 g) sponge cake or ladyfingers
  • 3/4 cup (180 ml) hot water (about 175°F / 80°C)
  • Optional: 2 tablespoons sweetened condensed milk

Instructions

  1. Sift 2 tablespoons of ceremonial-grade matcha powder through a fine mesh sieve into a bowl. Add 3/4 cup (180 ml) of hot water (about 175°F / 80°C) and whisk until smooth and fully dissolved. Set aside to cool to room temperature (about 10 minutes).
  2. In a medium bowl, whisk 3 large egg yolks and 1/3 cup (65 g) granulated sugar together. Using a mixer or whisk, beat until the mixture becomes pale and slightly thickened (about 3-5 minutes).
  3. In a separate bowl, whip 1 cup (240 ml) heavy cream to soft peaks, being careful not to overwhip.
  4. Gently fold 8 oz (225 g) mascarpone cheese into the egg yolk mixture. Add 2 tablespoons of sweetened condensed milk here if using, folding carefully to keep the mixture smooth and creamy.
  5. Slowly fold the whipped cream into the mascarpone mixture in three portions using a spatula and gentle folding motions to maintain the airy texture.
  6. Quickly dip each piece of sponge cake or ladyfinger into the cooled matcha soak for 1-2 seconds—do not oversoak. Arrange a layer at the bottom of your dish or individual glasses.
  7. Spoon or pipe half of the mascarpone cream over the soaked sponge layer and smooth gently with a spatula.
  8. Add another layer of matcha-soaked sponge cake, then top with the remaining mascarpone cream.
  9. Cover the tiramisu and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and texture to set.
  10. Just before serving, dust the top lightly with sifted matcha powder for a vibrant finish.

Notes

Use ceremonial-grade matcha powder for best flavor and color. Be gentle when folding mascarpone and whipped cream to keep the texture light. Quickly dip sponge in matcha soak to avoid sogginess. Refrigerate overnight for best flavor and texture. Pasteurized eggs can be used for safety. Optional sweetened condensed milk adds extra sweetness and creaminess.

Nutrition

Keywords: matcha tiramisu, Japanese dessert, creamy tiramisu, mascarpone dessert, easy tiramisu recipe, matcha powder dessert, homemade tiramisu

Find it online: https://blairrecipes.com/creamy-japanese-matcha-tiramisu-recipe-easy-homemade-luxurious-dessert/