Matcha Tiramisu
A Japanese-Italian love story. Ladyfingers soaked in ceremonial matcha, layered with cloud-like mascarpone cream and dusted with bitter matcha snow.
🛒 Ingredients
- 24 savoiardi ladyfinger biscuits
- 3 tbsp ceremonial-grade matcha powder, divided
- 2 cups hot water (not boiling, ~80°C)
- 4 egg yolks
- 80g caster sugar
- 500g mascarpone cheese, cold
- 300ml heavy cream, cold
- 2 tbsp white rum or sake (optional)
- pinch sea salt
👨🍳 Method
- 1
Whisk 2 tbsp matcha with hot water until smooth and slightly frothy. Add rum/sake if using. Cool to room temperature.
- 2
In a large bowl, whisk egg yolks and sugar until pale and thick, about 5 minutes.
- 3
Fold mascarpone into egg mixture until just combined.
- 4
Whip cream to soft peaks and gently fold into mascarpone mixture in two additions.
- 5
Quickly dip each ladyfinger in the matcha mixture (1-2 seconds) and arrange in a single layer.
- 6
Spread half the cream over the first layer of soaked ladyfingers.
- 7
Repeat with remaining biscuits and cream.
- 8
Cover and refrigerate at least 4 hours, ideally overnight.
- 9
Just before serving, dust generously with remaining 1 tbsp matcha through a fine sieve.
💡 Chef's Tips
- →Use ceremonial-grade matcha — culinary-grade tastes bitter and dull.
- →Do not over-soak the ladyfingers — a quick 1-2 second dip is enough.
- →This must be made ahead. It gets better after 12+ hours in the fridge.
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