Matcha Tiramisu
Matcha Tiramisu served in individual glasses with silky mascarpone cream and soft matcha soaked savoiardi. An Asian inspired twist on a classic dessert, light, creamy, and perfectly portioned for a cozy moment.
🍽️ Servings: 2
Mascarpone Cream
Ingredients
- 80 g mascarpone, at room temperature
- 40 g heavy cream
- 25 g egg yolk
- 22.50 g sugar
- 0.50 g salt
- 2 g vanilla extract
- 2g matcha powder
- 5g hot water about 80 °C / 175 °F
Instructions
- Sift the matcha powder into a small bowl to remove any clumps.
- Add the hot water at about 80 °C / 175 °F and whisk until completely smooth and glossy. Set aside to cool slightly.
- Combine the egg yolk, sugar, and salt in a heatproof bowl.
- Place the bowl over gently simmering water and whisk continuously for about 4 minutes until the mixture reaches 72 °C / 162 °F. It should become pale, thick, and airy.
- Remove from heat and whisk for about 3 minutes until slightly cooled and more stable.
- Add the mascarpone and mix just until smooth and fully combined.
- Add the matcha paste and vanilla extract, then mix until evenly incorporated.
- Whip the heavy cream to soft peaks in a separate bowl.
- Gently fold the whipped cream into the matcha base until light and uniform.
Matcha Soak
Ingredients
- 50 g water
- 2.5g matcha powder
- 5g sugar
- 0.25g salt
Instructions
- Sift the matcha powder into a bowl.
- Add the sugar and salt, then pour in water at about 80 °C / 175 °F.
- Whisk thoroughly until completely smooth with no clumps.
- Let it cool to room temperature before using.
Assembly
- 4 savoiardi biscuits
- 1.5 g matcha powder
- Break the savoiardi into pieces that fit your serving glass.
- Dip each piece very briefly into the matcha soak, about 1 second per side.
- Add a thin layer of cream.
- Add a layer of soaked savoiardi.
- Repeat with another thin layer of soaked savoiardi. Two light layers create a better texture than one thick layer.
- Finish with the remaining cream and smooth the surface.
- Refrigerate for at least 6 hours. The texture becomes best after about 12 hours.
- Before serving, dust lightly with matcha powder through a fine sieve.
Tips & More Info
Why use ceremonial grade matcha?
Ceremonial grade matcha has a naturally smoother profile with less bitterness and a stronger umami sweetness. This makes the cream feel more balanced and refined, especially when paired with dairy, where lower quality matcha can turn harsh or overly earthy.
How does salt improve the mascarpone cream?
Even a small amount of salt enhances the perception of sweetness and brings out the creamy, milky notes in mascarpone and vanilla. It also helps sharpen the matcha flavor, making it more defined instead of flat or muted.
Why dust matcha only at the last moment?
Matcha oxidizes quickly when exposed to air and light, which can dull its color and reduce its fresh aroma. Adding it just before serving preserves its vibrant green tone and clean, slightly grassy flavor.
Why does resting time matter for matcha tiramisu?
During chilling, the matcha soak slowly distributes moisture into the cream and savoiardi, creating a unified texture. The bitterness mellows slightly while the umami and sweetness integrate, resulting in a more balanced and cohesive dessert.
Optional condensed milk addition to the matcha soak
You can add condensed milk to the matcha soak to create a softer, more café style flavor profile. It mellows the natural bitterness of matcha and replaces it with a round, milky sweetness that feels more balanced and dessert like. It also slightly increases the body of the soak, making the final tiramisu taste creamier and more indulgent instead of strongly tea forward.