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5 from 2 votes

Matcha Tiramisu

Prep Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: Asian, Japanese
Keyword: best matcha tiramisu recipe, easy matcha tiramisu recipe, japanese matcha tiramisu recipe, matcha tiramisu
Servings: 9
Calories:

Equipment

  • 8"x8" baking dish

Ingredients

Cake

  • 1 cup boiling water
  • 2 tbsp matcha powder
  • 24 lady fingers

Custard

  • 3 egg yolks
  • 8 oz mascarpone cheese
  • ½ cup granulated sugar
  • 1 tbsp vanilla extract
  • ¼ cup hot milk
  • 1 ½ cup heavy whipping cream

Dusting

  • 2 tbsp matcha powder

Instructions

Tea

  • Make tea by disolving 2 tbsp matcha powder in 1 cup HOT water.
  • Pour tea in a shallow dish, let stand until cool to touch (~10 minutes).

Custard

  • In a medium bowl: Combine sugar, egg yolks and vanilla extract. Beat for 3-5 minutes or until smooth.
  • Continue to mix as you add small amounts (~1tbsp) of hot milk to the beaten eggs. Mix well between increments and continue until all milk has been slowly added to the egg mixture. (If too much hot milk is added in a single increment, the eggs will form undesirable clumps) Watch video for reference and exercise patience.
  • In a separate bowl: gently spread the mascarpone cheese until it softens.
  • Slowly add the egg mixture to the soft mascarpone cheese. Mix/stir until smooth and creamy with no lumps to form the custard. Set aside until ready for use.
  • In a separate large bowl or kitchen-aid mixer: Pour the heavy whipping cream in and whip for 7-10 minutes until stiff peaks begin to form.
  • Slowly add the whipped cream to the custard as you continuously fold them together until consistent and smooth.

Cake

  • First layer: Using approx ~12 ladyfingers.
    One at a time, dip both sides of the ladyfingers into the room temperature tea and transfer to the bottom of your serving dish (8" x 8").
  • Second layer: Place half of the custard into the dish atop the tea dipped lady fingers. Gently smooth and spread the custard until level.
  • Third layer: Repeat and dip both sides of the ~12 additional ladyfingers into the tea.
  • Fourth layer: Place the other half of the custard atop the second layer of ladyfinges. Be sure to level and smooth as you spread the custard for the top/final layer. (wipe any excess custard from the edges of your serving dish)
  • Cover and refrigerate for 8 hours.
  • Dusting with matcha powder: place the matcha powder into a fine wire mesh and gently tap the side to dust the top layer of custard. (see picture for refernce) Clean edges of serving dish to remove excess powder, this make it presentation ready.

Serve and enjoy!

    Store the leftovers in the refrigerator and can be kepp up to 3 days.

      Video