🍰 Matcha Tiramisu
Matcha tiramisu is a fusion dessert that swaps coffee for Japanese green tea. Ladyfingers are dipped in matcha tea and layered with a whipped cream and mascarpone mixture, then finished with a dusting of matcha powder. Chilled until set, it is creamy and light with a pleasantly bitter, earthy edge.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g mascarpone
- 200 ml cream
- 70 g sugar
- 3 tsp matcha powder
- 200 ml hot water
- 200 g ladyfingers
Method
- Whisk 2 tsp matcha into the hot water and let it cool.
- Whip the cream with the sugar to soft peaks, then fold in the mascarpone.
- Dip half the ladyfingers briefly in the matcha tea and line a dish.
- Spread half the cream, repeat with the remaining ladyfingers and cream.
- Chill for at least 4 hours and dust with the remaining matcha before serving.
How to make it lighter
- Cut small squares: about 100 g per portion is plenty.
- Replace part of the cream with extra matcha-soaked ladyfingers for a lighter layer ratio.
- Reduce the sugar by a third; the cream still tastes sweet against the matcha.
History
Matcha tiramisu is a modern fusion of the Italian classic and Japanese green tea, popular in cafés in Japan and elsewhere. It has no single documented origin.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →