Japanese Matcha Tiramisù

Ingredients

While the original Italian Tiramisù features coffee-soaked ladyfingers and cocoa powder, our Japanese adaptation replaces these elements with matcha-infused ladyfingers and a dusting of matcha powder. This modification adds a distinct Japanese touch, elevating the dessert with the rich and aromatic flavors of matcha. We alse have the original recipe for Tiramisù, so you can check it out.

• 250g (8.8 oz) mascarpone cheese 250g (8.8 oz) mascarpone cheese
• 3 large eggs, separated 3 large eggs, separated
• 80g (2.8 oz) granulated sugar 80g (2.8 oz) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 tablespoon matcha powder, plus extra for dusting 1 tablespoon matcha powder, plus extra for dusting
• 200ml (7 fl oz) heavy cream 200ml (7 fl oz) heavy cream
• 200ml (7 fl oz) strong brewed matcha tea, cooled 200ml (7 fl oz) strong brewed matcha tea, cooled
• 24 ladyfingers 24 ladyfingers
• Matcha-flavored chocolate shavings, for garnish (optional) Matcha-flavored chocolate shavings, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 25g (total), 15g (saturated)
• Carbohydrates: 32g (total), 18g (sugars)
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, beat the mascarpone cheese until smooth and creamy.
2. 2.
   In a separate bowl, whisk the egg yolks, sugar, and vanilla extract until pale and fluffy.
3. 3.
   Gradually add the matcha powder to the egg yolk mixture, whisking until well combined.
4. 4.
   In another bowl, whip the heavy cream until soft peaks form.
5. 5.
   Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
6. 6.
   In a clean bowl, beat the egg whites until stiff peaks form.
7. 7.
   Carefully fold the beaten egg whites into the mascarpone mixture, ensuring not to deflate the mixture.
8. 8.
   Dip each ladyfinger into the brewed matcha tea, allowing them to soak for a few seconds.
9. 9.
   Arrange a layer of soaked ladyfingers in the bottom of a rectangular dish.
10. 10.
    Spread half of the matcha mascarpone mixture over the ladyfingers.
11. 11.
    Repeat the process with another layer of soaked ladyfingers and the remaining matcha mascarpone mixture.
12. 12.
    Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
13. 13.
    Before serving, dust the top of the tiramisù with matcha powder and garnish with matcha-flavored chocolate shavings, if desired.

Treat your ingredients with care...

• Matcha powder — Use high-quality ceremonial grade matcha powder for the best flavor and vibrant green color.
• Mascarpone cheese — Make sure the mascarpone cheese is at room temperature before using to ensure a smooth and creamy texture.
• Ladyfingers — If you prefer a softer texture, briefly dip the ladyfingers in the matcha tea. For a firmer texture, soak them for a slightly longer time.

Tips & Tricks

• For a stronger matcha flavor, increase the amount of matcha powder to your preference.
• If you don't have matcha-flavored chocolate shavings, you can use regular chocolate shavings or omit the garnish altogether.
• To make individual servings, assemble the tiramisù in small glasses or ramekins.
• Allow the tiramisù to chill for at least 4 hours to achieve the perfect texture and flavor.
• Serve the tiramisù chilled for a refreshing dessert experience.

Serving advice

Serve the Japanese Matcha Tiramisù chilled. For an elegant presentation, cut the tiramisù into rectangular slices and place them on individual dessert plates. Garnish each slice with a sprinkle of matcha powder and a few matcha-flavored chocolate shavings, if desired.

Presentation advice

To enhance the visual appeal of the Japanese Matcha Tiramisù, consider serving it in traditional Japanese ceramic dishes or on a beautiful platter adorned with cherry blossoms or bamboo leaves. The vibrant green color of the matcha will create a striking contrast against the white or earth-toned background.