Matcha Tiramisu Recipe By Holly Belle Wood

This recipe shows how to create a matcha twist on traditional tiramisu using ceremonial matcha instead of espresso. The process involves making a five-ingredient mascarpone cream layer, dipping ladyfingers in matcha, and creating alternating layers. After refrigerating overnight to allow the cream to firm and ladyfingers to soften, the dessert is finished with a dusting of matcha powder. It's presented as an ideal make-ahead dessert for entertaining matcha enthusiasts.

Recipe by Holly B Wood

prep time

35 min

cook / Cool time

4 hrs

total time

4 hrs 35 min

servings

6 - 8

Ingredients & directions

MEDIUM

INGREDIENTS

3 egg yolks
75g caster sugar (divided)
250g mascarpone
300ml thickened cream
1 tsp vanilla bean paste
10g Ceremonial Matcha Powder
250ml water (heated to approximately 70°C)
24 ladyfinger biscuits (adjust based on dish size)

DIRECTIONS

1. In a heatproof bowl, whisk the egg yolks and 50g of sugar. Place the bowl over a saucepan of simmering water, ensuring the bottom doesn’t touch the water. Whisk continuously until the mixture thickens and reaches 70°C (use a thermometer for accuracy). Remove from heat and let it cool.

2. Once cooled, gently stir the mascarpone into the egg mixture until smooth and creamy. In a separate bowl, whisk the heavy cream, remaining 25g sugar, and vanilla paste until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate the cream.

3. In a small bowl, sift the ceremonial matcha powder and pour in a quarter of of the warm water. Whisk in w shaped motions until it’s frothy on the surface with no lumps, then whisk in the remaining water until combined.

4. Lightly dip each ladyfinger biscuit in the matcha mixture for 2-3 seconds, ensuring they don’t become too soggy. Dust the bottom of a 20cm square baking dish with matcha powder, then arrange a layer of dipped ladyfingers to cover the base.

5. Spread half of the cream filling evenly over the biscuits (I like to weigh it to ensure even layers). Repeat with a second layer of dipped ladyfingers, followed by the remaining cream filling. Refrigerate for at least 4 hours, or overnight for the best result.

6. Dust with additional matcha powder just before serving. Enjoy!