Matcha Tiramisu
Ayesha Said, an artist and craftsman, is known for her gorgeous cakes and desserts.
This Matcha Tiramisu recipe offers a unique fusion of Japanese and Italian culinary traditions. It combines the delicate flavor of unsweetened matcha powder with the creamy texture of mascarpone cheese, layered between soft ladyfingers. This dessert maintains the simplicity of traditional tiramisu while introducing the subtle, earthy notes of matcha, creating a delightful balance of flavors. It’s an elegant and interesting dessert perfect for those who appreciate a touch of international flair in their cooking.
Ingredients
For the matcha soak:
- 10 ml (2 teaspoons) unsweetened matcha powder, plus more for dusting
- 10 ml (2 teaspoons) granulated sugar
For the matcha honey:
- 15 ml (1 tablespoon) plus 5 ml (1 teaspoon) honey
- 5 ml (1 teaspoon) unsweetened matcha powder
For the filling and assembly:
- 226 grams (8 ounces) mascarpone cheese
- 60 ml (1/4 cup) granulated sugar
- 5 ml (1 teaspoon) vanilla extract
- 237 ml (1 cup) cold heavy cream
- 8 crisp ladyfinger biscuits
Preparation
- For the matcha soak: In a medium bowl combine 237 ml (1 cup) water, the matcha powder, and the sugar. Whisk with a fork until the matcha and sugar are dissolved.
2. For the matcha honey: Put the honey n a small microwave-safe bowl and microwave for 5 seconds. Add matcha powder and stir with a fork until the matcha is dissolved.
3. For the filling and assembly: In the bowl of a stand mixer*, combine the mascarpone, sugar, and vanilla extract. Using a whisk attachment, beat on medium speed until smooth, about 2 minutes. Add the heavy cream and beat on medium speed until stiff peaks form, 1 to 1 1/2 minutes more.
4. Assemble the tiramisu in four 237 ml (8-ounce) ramekins or small bowls. Soak 1 ladyfinger in the matcha mixture on both sides until moistened but not soggy, a few seconds per side. Break in half crosswise and place side-by-side in a ramekin. Repeat with the remaining ramekins.
5. Drizzle all the matcha honey evenly over the soaked ladyfingers. Top with half the filling (71 ml or generous 1/3 cup each) and smooth into an even layer. Repeat soaking and placing the remaining ladyfingers over the filling. Top with the remaining filling and spread into a smooth layer.
6. Cover each ramekin with plastic wrap and refrigerate at least 4 hours or up to overnight. Uncover and dust the top with matcha powder before serving.
*Or large bowl if using an electric hand mixer or whisking by hand.
Ayesha Said
Ayesha Said, an artist and craftsman, is known for her gorgeous cakes and desserts. Her previous career experience included accounting, commercial banking, and running an IT company before pursuing her passion for baking. She is a self taught pastry chef and has cooked delectable desserts and cakes over the years.
Read more from Ayesha Said
