Matcha Tiramisu (No Bake Matchamisu)

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.

Course Dessert

Cuisine Japanese

Prep Time 15

Cook Time 10

Total Time 6 25

Servings Servings

Calories 385kcal

Author Megan

Ingredients

Matcha Tea for Lady Fingers

2 tbsp Matcha powder
2 cups hot water

Mascarpone Filling

16 oz mascarpone
½ tbsp Matcha powder
¼ cup hot water
6 large eggs
⅔ cup granulated sugar
2 cups heavy whipping cream
2 tsp vanilla extract

Assembly

⅓ cup matcha powder
40 Lady fingers You 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.

Nutrition