Matcha Tiramisu Recipe
A light, bright green tea take on the traditional espresso-flavored Italian dessert, Matcha Tiramisu is super easy with just a few ingredients, no baking, and in this version of tiramisu, no egg!
Servings: 9 -12 servings
Calories: 330kcal
Ingredients
For the Mascarpone Cream
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
- 8 ounces mascarpone
- ½ teaspoon vanilla extract
- pinch sea salt
For the Soaked Cookies
- ½ cup hot water
- 1 tablespoon matcha powder
- 24 ladyfingers
For Dusting on Top
- 1 tablespoon matcha powder
- 2 tablespoons powdered sugar
Instructions
Make Mascarpone Cream
- In a large mixing bowl using a hand mixer or in a stand mixer, whip 2 cups heavy whipping cream, ⅓ cup powdered sugar, ½ teaspoon vanilla, and ½ teaspoon salt until soft peaks. You can also do this by hand with a whisk, but prepared for an arm workout!
- Place the mascarpone in another bowl. Using a spatula press the mascarpone against the sides of the bowl to soften and loosen.
- Add the whipped cream to the mascarpone and gently fold in with the spatula until well combined. Place the bowl in the refrigerator to stay cool while you prep the matcha green tea for soaking.
Assemble Matcha Tiramisu
- Sift the 1 tablespoon matcha green tea powder into ½ cup steaming hot water. Whisk together until evenly mixed; the matcha will not dissolve. Pour into a small, shallow bowl with a flat bottom, wide enough to fit the length of a ladyfinger cookie. I use a small rectangular storage container.
- Grab the Mascarpone Cream from the refrigerator, ladyfingers, and the 8x8 pan or baking dish.
- Dip a ladyfinger in the matcha green tea, flip it over, then place in the bottom of the 8x8 pan. Don't let the ladyfinger soak too long otherwise it will get too soft or worse, fall apart. Continue dipping and lining up the ladyfingers in a single layer the bottom of the pan. Depending on the size of the ladyfingers, you may need to break the last few in half to cover the bottom.
- Spread half the Mascarpone Cream over the soaked ladyfingers in an even layer.
- Dip in the matcha green tea, flip, and place the remaining ladyfingers in a single layer on the mascarpone in the pan.
- Spread the remainder of the Mascarpone Cream over the second layer of ladyfingers, doing your best to create a smooth, flat top.
- Cover Matcha Tiramisu with plastic wrap or a tight-fitting lid and refrigerate for at least 4 hours, best overnight.
Dust and Serve Matcha Tiramisu
- When ready to serve, remove the Matcha Tiramisu from the refrigerator and uncover.
- Stir together 1 tablespoon matcha powder with 1 tablespoon powdered sugar, then use a sieve to sift the matcha sugar in an even layer over the entire top surface of the Matcha Tiramisu. Serve immediately.
when you make this recipe, let us know!Mention @TheDelicious or tag #thedeliciousmademedoit!
Notes
Leftover Matcha Tiramisu can be kept in an air-tight container in the refrigerator for up to 3 days.
Matcha Tiramisu does not freeze well.
Nutrition information for 1 serving based on 9 servings.
Nutrition
Serving: 1serving | Calories: 330kcal | Protein: 2.9g | Saturated Fat: 14.4g | Fiber: 0.3g