Matcha and Tiramisu — a match made in heaven.
Or so my twin sister says, and maybe she is on to something. My twin is a matcha fanatic and is absolutely obsessed with it. And because I love my sister, I decided to create a Matcha Tiramisu recipe for her, and I am glad I did.
Light and airy matcha cream paired with soft lady finger biscuits infused with more matcha. This Asian twist on a classic Italian dessert is irresistible and is sure to be a showstopper for any special occasion.
A classic tiramisu does contain alcohol, but this Matcha Tiramisu recipe is alcohol-free because I personally do not drink alcohol, and buying a whole bottle of liqueur for the sole purpose of this recipe is not in my budget.
Key Ingredients for the Matcha Tiramisu
(see full Ingredient list below on the Recipe Card)
- matcha powder: I highly recommend using a culinary grade matcha as it will blend into the cream much easier. You can also use a ceremonial grade version if you want a matcha that is more vibrant in color and sweeter in taste. However, it is on the pricier side, so I tend to stick to culinary grade.
- ladyfingers: I enjoy using this type of cookie compared to any other because it soaks up the matcha really nicely and becomes soft without it getting too mushy.
- mascarpone cheese: this is the backbone of the cream layer that will give it that creamy and rich texture.
- egg yolks: this is essential to create a custard like cream filling. This recipe does require you to double boil them, so don’t worry about eating any raw eggs. (Since this is a no-bake recipe, I do not use the egg whites. I instead save them to make a delicious omelet in the mornings.)
- heavy cream: whipping the cream before incorporating it to the custard results in a light and velvet matcha cream.
- sugar: this adds the sweetness that is essential for a tiramisu, and it also balances out the bitterness from the matcha.
Tools and Equipment Needed
Here are some of the equipment that you will need for this Matcha Tiramisu recipe:
- Mixing bowls: in total, I used three bowls: one small bowl to whisk the matcha, one large bowl to whip the heavy cream, and one large heatproof bowl to double boil the egg yolks and sugar.
- Electric mixer: to whip the heavy cream
- Small shallow dish: to dip the ladyfingers in the matcha
- Large baking dish: this is where we will assemble the tiramisu
- Sifter: crucial to sift the matcha in order to avoid any lumps in the cream
- Whisk: for the double boiling process with the egg yolks and sugar
- Baking spatula: to combine the ingredients together for the cream
- Measuring cups: to measure out ingredients for this recipe
Now that we are fully aware of the major ingredients and necessary tool for this Matcha Tiramisu, let’s get down to business and begin to create this recipe.
How to make a Matcha Tiramisu (Step-by-Step Instructions)
Step 1: Whisk the matcha powder with some hot water until smooth and lump free.
- Doing this step first will help cool down the matcha before dipping the ladyfingers into it.
- To bump up the sweetness, honey can be added to the matcha as well.
Step 2: Whisk the egg yolks and sugar over a double boiler using a heatproof bowl until the mixture is thick and pale.
- Whisking should take around 5 minutes.
Step 3: Mix the mascarpone cheese and vanilla extract into the yolk and sugar mixture using an electric mixture.
Step 4: Fold in whipped heavy cream and sifted matcha powder using a spatula.
Step 5: Quickly dip the ladyfingers into the cooled down matcha tea from Step 1. Line the bottom of a large baking dish with the soaked ladyfingers.
- Dip the ladyfingers for no more than 3 seconds on each side.
Step 6: Spread a third of the matcha mascarpone over the soaked ladyfingers.
Step 7: Repeat Steps 5 and 6 two more times until the dish is layered to the top.
Step 8: Cover the dish with plastic wrap and refrigerate for at least 3 hours or overnight for best results.
Recipe Tips for Best Results
- Straining the matcha before adding it to the cream mixture will ensure a smooth matcha cream.
- Avoid oversoaking the ladyfingers in the matcha tea. They should not be soaked for longer than 3 seconds on each side.
- Do not overmix when combining the mascarpone cheese to the yolk and sugar mixture because it can become runny.
- Use a baking spatula to fold the whipped cream into the cheese mixture to keep the airiness.
Substitutions/Variations
- For a gluten free alternative, substitute the lady fingers with gluten free graham crackers or biscuits.
- If mascarpone cheese is unavailable for you, substitute with cream cheese or ricotta cheese. (The flavor will be slightly tangier and savory).
FAQs (Frequently Asked Questions)
- Does the type of matcha powder matter? The type of matcha powder definitely matters because it will affect the taste and color of the matcha tiramisu. Avoid using a lower quality generic matcha powder and instead go for a ceremonial or culinary grade that comes directly from Japan.
- How long does the tiramisu need to be in the fridge? The tiramisu should set in the fridge for at least 3 hours before serving to allow the ladyfingers to soak up all that matcha flavor.
- Can I make this dairy free? To make this dairy-free, substitute the mascarpone cheese for a non-dairy mascarpone cheese or non-dairy cream cheese. Substitute the heavy cream with a coconut cream or cashew cream.
- Do I have to use ladyfingers? No, ladyfingers are not a must and can be substituted for graham crackers or any kind of biscuit.
- What can I substitute mascarpone cheese with? You can substitute it with a full fat cream cheese or a full fat ricotta cheese.
Other Fun Similar Recipes
If you loved this recipe, try out these other delicious and creative desserts with an Asian twist. They sure would not disappoint.
- Matcha Oreo Cookies: Sweet and soft matcha cookies filled with Oreo bits and a gooey marshmallow center.
- Apple Custard Croissants: Warm cinnamon apples and creamy vanilla custard stuffed inside a crispy soft croissant with a cinnamon crumble.
Conclusion
This Matcha Tiramisu is such a decadent and elegant dessert, it will have your family and friends talking about it the whole night! It has the perfect amount of matcha flavor with the dessert not being too sweet. With only a few easy-to-follow steps, you will create a beautiful piece of art that you can eat!
If you are a fan of matcha and tiramisu, give this recipe a try and tell me what you think. Leave a comment about any reviews or questions you may have!
Make sure to share your beautiful matcha tiramisu creations with me by tagging me @foods_ofli on Instagram. I would love to see what you’ve chef’d up in the kitchen!
NO-BAKE MATCHA TIRAMISU (alcohol-free)
Description
Light and airy matcha cream paired with soft lady finger biscuits infused with more matcha. This Asian twist on a classic Italian dessert is irresistible and is sure to be a showstopper for any special occasion.
Ingredients
For the Matcha:
For the Cream Layer:
For the Assembly:
Instructions
Prepare the Matcha:
In a bowl, add in matcha powder then hot water and whisk using a matcha whisk until there are no clumps. Add honey for a sweeter matcha.
If you don't have a matcha whisk, use a regular whisk.Prepare the Cream Layer:
- In a heatproof bowl, whisk together the egg yolks and sugar over a double boiler. Stir constantly until the mixture is thick and pale (about 5 min). Remove from heat and allow to cool slightly.
- Mix in the mascarpone cheese and vanilla extract with a mixer until just combined. (Careful not to overmix)
- Sift in the matcha powder into the cheese mixture then gently fold into each other to create an even green color.
- Fold in the whipped heavy cream until smooth.
double boiler: heatproof bowl on top of a pan with a little water simmering on low heat.Assemble the Tiramisu:
- Quickly dip each ladyfinger into the matcha water for 3 seconds on each side. Line the bottom of a dish with the soaked ladyfingers.
- Spread 1/3 of the matcha mascarpone cream over the ladyfingers evenly.
- Repeat each step two more times until the dish is filled to the top.
Chill and Serve:
Cover the tiramisu and refrigerate for at least 3 hours. Dust the top with matcha powder before serving.
Note
- Sift the matcha: Always sift the matcha before combining with other ingredients to ensure smooth blending and no clumps.
- Assembly Tip: Avoid dipping the ladyfingers for too long or else they will fall apart. Dip for at most 3 seconds on each side.
- Chilling time: Allow the matcha tiramisu to set in the fridge for at least 3 hours or overnight for the best result.
