What is the difference between Tiramisu and Matcha Tiramisu? The classic Tiramisu originated from Veneto, Italy. Traditionally, Tiramisu is made with ladyfingers, also called savoiardi, dipped in a rich black coffee and dark rum, layered with a rum-infused whipped mascarpone cheese custard, and topped with cocoa powder. My twist on this delicious classic substitutes out
What is the difference between Tiramisu and Matcha Tiramisu?
The classic Tiramisu originated from Veneto, Italy. Traditionally, Tiramisu is made with ladyfingers, also called savoiardi, dipped in a rich black coffee and dark rum, layered with a rum-infused whipped mascarpone cheese custard, and topped with cocoa powder.
My twist on this delicious classic substitutes out the coffee and rum with a concentrated matcha tea. Furthermore, instead of infusing the mascarpone cheese with rum I added more matcha tea. Lastly, the dessert is topped with matcha powder instead of cocoa powder. Each layer is infused with matcha tea allowing the earthy and rich matcha flavor to really shine through that rich and creamy mascarpone cheese.
Ingredients
Matcha Tiramisu contains five separate layers beginning at the bottom of the pan: 1. Matcha dipped ladyfingers, 2. Mascarpone cream, 3. Matcha dipped ladyfingers, 4. Mascarpone cream, and 5. Dusted matcha powder.
Matcha is a powdered green tea made of top-quality tea leaves. It provides a deep, earthy green tea flavor. There are three grades of matcha: ceremonial, premium, and culinary. Culinary is generally sufficient but the premium and culinary grades will provide a richer green color. However, the premium and ceremonial grades tend to be more expensive.
Ladyfingers (Savoiardi) are sweet, dry finger-shaped sponge cookies. You can find ladyfingers in most large grocery stores or you can also purchase them here online. These finger-shaped cookies when dipped in the green tea and topped with the mascarpone cream will soften into a cake-like texture.
Mascarpone cheese is an Italian soft velvety cheese made from cream. It has a super spreadable, silky consistency and is slightly sweet with a hint of acidity. Cream cheese has a firmer consistency than mascarpone. You should NOT substitute cream cheese for mascarpone cheese if you want that soft and silky cream.
Eggs are a key ingredient in the mascarpone custard. You gently cook the eggs in a double boiler and will create a lovely curd.
Vanilla + Sugar add that subtle sweetness to the cream that balances out the earthy matcha flavors.
Heavy Whipping Cream whisked into a whipped cream will make the mascarpone cream light and airy.
How to Make Matcha Tiramisu
Make the Matcha Mascarpone Cream and Soak the Ladyfingers
Whisk the matcha tea for the ladyfingers: In a small bowl, whisk the 2 tbsp matcha and 2 cups hot water in a bowl and set aside.
Whisk the matcha tea for mascarpone cream: In a separate small bowl, whisk 1/2 tbsp matcha powder and 1/4 cup of hot water in a bowl and set aside to cool.
Mix the mascarpone and matcha tea: In a large bowl, transfer the mascarpone and pour the cooled 1/4 cup of matcha tea. Using a hand mixer, whisk until well combined.
Gently cook egg yolks and sugar: In a medium glass bowl, add the egg yolks and sugar. Whisk together then place over a pot of simmering water making sure the water does not touch the bowl. Whisk over heat until the sugar has dissolved and the mixture is LIGHT yellow in color and thickened. About 10 min.
Whisk egg yolks with mascarpone mix: Place in the fridge to chill.
Whip heavy cream and vanilla to medium peaks: Add the cold heavy whipping cream and vanilla to a large bowl. Mix with a hand mixer on low for about 30 seconds then slowly increase speed to high. Beat until the whipped cream has stiffer peaks but don’t overwhip.
Gently fold the whipped cream into the mascarpone mixture.
Assembly
Quickly dip the top and bottom of your ladyfingers briefly in the matcha tea mixture. 1-2 seconds on each side.
Arrange the ladyfingers in the 9×13 dish. Or in small cups, if you prefer. Cut the pieces so there are no gaps.
After the bottom layer of dipped ladyfingers is arranged add the mascarpone mixture on top and smooth out to the edges using a rubber spatula. You can also pipe the mascarpone mixture for a more even distribution of cream.
Dip more ladyfingers, arranging them on top of the filling as you go, and add another layer of the mascarpone mixture.
Dust top with matcha powder and chill overnight.
To serve, use a sharp knife and slice the chilled tiramisu into squares. For clean cuts, wipe the knife clean before each cut.
Expert Tips
Mascarpone cheese is the best type of cheese for tiramisu. Substituting this with cream cheese or any other spreadable cheese will change the flavor and consistency of the cream.
DO NOT drench your ladyfingers. When dipping the ladyfingers in the matcha tea dip them one at a time and for 1-2 seconds on each side only.
Take time to slowly cook your egg yolks. This is the key ingredient in the tiramisu cream that holds its structure. The eggs need to be thick, creamy, and light yellow before you remove them from the heat. Remember to continually whisk the entire time it is on the double boiler.
Gradually increase the speed while whipping your heavy cream. It will create a thicker and more stable whipped cream. Also, remember to keep your heavy cream and mixing bowl cold! It will make the cream easier to whip.
Storage Instructions
Cover the matcha tiramisu or place it in a sealed container in the refrigerator for up to 3 days. You can also freeze the tiramisu for up to 3 months and thaw overnight before serving.
This Japanese twist to a classic Italian Tiramisu has a light and creamy mascarpone filling layered with matcha tea soaked ladyfingers and dusted with a generous amount of matcha powder.
40Lady fingersYou may need more or less depending on your dish
Instructions
Whisk the matcha tea for the lady fingers: In a small bowl, whisk the 2 tbsp matcha and 2 cups hot water in a bowl and set aside to cool.
Whisk matcha tea for mascarpone cream: In a separate small bowl, whisk 1/2 tbsp matcha powder and 1/4 cup of hot water in a bowl and set aside to cool.
Mix mascarpone and matcha tea: In a large bowl, transfer the mascarpone and pour the second cooled 1/4 cup of matcha tea. Using a hand mixer, whisk until combined.
Gently cook egg yolks and sugar: In medium heat proof bowl, add the egg yolks and sugar. Whisk together then place over a pot of simmering water making sure the water does not touch the bowl (Double boiler). Whisk over heat until sugar has dissolved and the mixture is LIGHT yellow in color and thickened. About 10 min.
Whisk egg yolks with mascarpone mix: Place in the fridge to chill.
Whip heavy cream and vanilla to medium peaks: Add the cold heavy whipping cream and vanilla to a large bowl. Mix with hand mixer on low for about 30 seconds then slowly increase speed to high. Beat until the whipped cream has medium stiff peaks but don’t over whip.
Gently fold the whipped cream into the mascarpone mixture.
Assemble the Matcha Tiramisu:
Quickly dip the top and bottom of your lady fingers briefly in the matcha tea mixture. 1-2 seconds on each side.
Arrange the lady fingers in the 9x13 dish. Or in small cups if you prefer. Cut the pieces so there are no gaps.
After the bottom layer of dipped lady fingers is arranged, add the mascarpone mixture on top and smooth out to the edges using a rubber spatula. You can also pipe the mascarpone mixture for a more even distribution of cream.
Dip more ladyfingers, arranging them on top of the filling as you go and add another layer of mascarpone mixture.
Dust top with matcha powder and chill overnight.
To serve: use a sharp knife and slice the chilled tiramisu into squares. For clean cuts, wipe the knife clean before each cut.
Notes
Mascarpone cheese is the best type of cheese for tiramisu. Substituting this with any other spreadable cheese will change the flavor and consistency of the cream.
Lady fingers: DO NOT drench your lady fingers. When dipping the lady fingers in the matcha tea dip them one at a time and for 1-2 seconds on each side only.
Eggs: Take time to slowly cook your egg yolks. The eggs need to be thick, creamy and light pastel yellow before you remove from the heat. Remember to continually whisk the entire time it is on the double boiler.
Whipped Cream: Gradually increase the speed while whipping your heavy cream. It will create a thicker and more stable whipped cream. Also remember to keep your heavy cream and mixing bowl cold!
Storage: Cover the matcha tiramisu or place in a sealed container in the refrigerator for up to 3 days. You can also freeze the tiramisu for up to 3 months and thaw overnight before serving.
I love this tiramisu ❤️ just made 4 small batches for my boyfriend’s birthday (1 for his work colleagues, one for us, one for friends and one for the future! It came out so good fresh and creamy! I was only wondering if there’s anything in my environment that renders the final cream not pipable and more servable with a ladle? Will try to whip up the heavy cream a little bit more next time. Anyway thank you so much for the recipe! It sure us a compliment magnet. Love, Iz.
I’m so glad you loved it! It could be the texture of the heavy cream not being whipped enough or the mascarpone mixture was not cold enough when you mixed the whipped cream with it so it could’ve melted a little bit there too. Whipped cream is very delicate and needs a cold environment to stay fluffy and not runny. I hope this helps!
I love this tiramisu ❤️ just made 4 small batches for my boyfriend’s birthday (1 for his work colleagues, one for us, one for friends and one for the future! It came out so good fresh and creamy! I was only wondering if there’s anything in my environment that renders the final cream not pipable and more servable with a ladle? Will try to whip up the heavy cream a little bit more next time. Anyway thank you so much for the recipe! It sure us a compliment magnet. Love, Iz.
I’m so glad you loved it! It could be the texture of the heavy cream not being whipped enough or the mascarpone mixture was not cold enough when you mixed the whipped cream with it so it could’ve melted a little bit there too. Whipped cream is very delicate and needs a cold environment to stay fluffy and not runny. I hope this helps!
Very good and very easy. Everyone loved it. I only wish I had made two!
We can’t wait for you to make them and again to share with family and friends! 🙂