Matcha Tiramisu Japanese Style

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This Japanese-style tiramisu swaps the classic espresso for earthy ceremonial-grade matcha, layered between soft sponge fingers and a cloud of mascarpone cream. The result is a delicately sweet, lightly bitter dessert with the elegant bitterness matcha lovers crave.

Nutrition Facts

Per serving (estimated)

• 455 kcalCalories
• 28 gFat
• 15 gSaturated Fat
• 42 gCarbs
• 1 gFiber
• 28 gSugar
• 8 gProtein
• 95 mgSodium
• 180 mgPotassium
• 110 mgCalcium
• 1.6 mgIron
• 0 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the matcha syrup

• 1 cup hot water (just off the boil)
• 2 tablespoons ceremonial-grade matcha powder
• 3 tablespoons granulated sugar
• 1 tablespoon mirin

For the mascarpone cream

• 3 large eggs, separated
• 1/3 cup granulated sugar
• 1 1/4 cups mascarpone cheese, room temperature
• 3/4 cup cold heavy cream
• 1 teaspoon vanilla extract
• Pinch of fine sea salt

For assembly

• 18 to 20 Italian savoiardi (ladyfinger) biscuits
• 1 tablespoon matcha powder, for dusting
• White chocolate shavings, optional garnish

Directions

1. Whisk the hot water, 2 tablespoons matcha, sugar, and mirin in a shallow bowl until smooth, then let the matcha syrup cool completely to room temperature.
2. In a large bowl, beat the egg yolks with half of the sugar until pale and thick, about 3 minutes. Gently fold in the mascarpone and vanilla until just combined and silky.
3. In a separate chilled bowl, beat the heavy cream to soft peaks and fold it into the mascarpone mixture. In another clean bowl, beat the egg whites with the salt to foamy, then stream in the remaining sugar and whip to glossy stiff peaks. Fold the whites into the mascarpone in three additions to keep the cream light.
4. Quickly dip each ladyfinger into the cooled matcha syrup for about 1 second per side and arrange a tight layer in the bottom of an 8-inch square dish.
5. Spread half of the mascarpone cream evenly over the ladyfingers and smooth the top. Repeat with a second layer of dipped ladyfingers and the remaining cream.
6. Cover and refrigerate for at least 6 hours, preferably overnight, so the flavors meld and the texture sets.
7. Just before serving, sift the remaining 1 tablespoon of matcha powder generously over the top and scatter with white chocolate shavings if using. Cut into squares and serve chilled.

Cook’s Notes

• Use ceremonial-grade matcha for the brightest color and cleanest flavor; culinary grade can taste grassy.
• Do not soak the ladyfingers longer than a second or they will turn to mush in the final dessert.
• Chill at least 6 hours, but overnight is best for clean slices and a fully developed matcha flavor.
• Sift the matcha powder through a fine mesh just before dusting so it stays vivid green and does not clump.
• For a fully traditional feel, top each serving with a thin sweet red bean (anko) layer, or skip it for a pure matcha taste.

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