Matcha Tiramisu
Matcha Tiramisu (No Eggs, No Alcohol) offers a smooth, creamy balance of earthy matcha and mascarpone layers. This easy, family-friendly dessert requires no baking and delivers authentic Japanese flavor in every bite.
Servings: 8
Ingredients
FOR THE CREAM MIXTURE
- 8 oz mascarpone cheese
- 1 ½ cups heavy cream
- ⅓ cup sugar
FOR THE MATCHA MIXTURE
- 1 cup hot water (about 160–175°F / 70–80°C)
- 2 ½ tablespoon matcha powder
FOR ASSEMBLY
- 24-30 pieces ladyfingers
- 2 tablespoon matcha powder
Instructions
- Prepare the Matcha MixtureHeat water to about 160–175°F (70–80°C). In a small bowl, add 2½ tablespoons of matcha powder and 1 teaspoon of hot water, then whisk until smooth with no lumps. Gradually add the remaining hot water a little at a time, whisking until fully dissolved. Set aside to cool to room temperature.
- Make the Cream MixtureIn a medium mixing bowl, whip heavy cream with an electric mixer. Add sugar in two additions and continue whipping until it’s just before stiff peaks (slightly soft). Add mascarpone cheese in three portions and mix until fully combined and smooth with no lumps.
- Dip the LadyfingersPour the cooled matcha mixture into a shallow bowl. Quickly dip each ladyfinger in the matcha on both sides—about 1 second per side—so they absorb some liquid without getting soggy. Arrange a single layer of dipped ladyfingers on the bottom of your serving dish.
- Spread half of the mascarpone mixture evenly over the first layer of ladyfingers. Add another layer of dipped ladyfingers, then smooth the remaining cream over the top.
- Chill and ServeRefrigerate for at least 3–4 hours, or overnight for best results. Just before serving, dust the top with matcha powder using a fine-mesh strainer.