Matcha Tiramisu Recipe

Name: Recette Tiramisu au matcha
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8
Ingredients: 250 g de mascarpone; 3 œufs (blancs et jaunes séparés); 100 g de sucre; 1 grosse cuillère à soupe de matcha en poudre (plus un peu pour la décoration); 200 ml d'eau chaude (peu calcaire si possible); 200 g de biscuits cuillère / boudoirs; 1 cuillère à soupe de liqueur de votre choix, comme l'Amaretto ou une liqueur japonaise de thé vert (facultatif); 1 pincée de sel

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Portion

Preparation time

30 minutes

Cooking time

4 hours

Discover a revisited version of traditional tiramisu with a unique Japanese twist: matcha. This dessert combines the creamy sweetness of mascarpone with the subtle bitterness of matcha tea. Ideal for a snack, a dessert or simply to treat yourself, this original tiramisu is as easy to prepare as the traditional coffee recipe.

Ingredients

250 g mascarpone
3 eggs (whites and yolks separated)
100 g sugar
1 heaping tablespoon matcha powder (plus a little for decoration)
200 ml hot water (low in calcium if possible)
200 g spoon cookies / boudoirs
1 tablespoon liqueur of your choice, such as Amaretto or Japanese green tea liqueur (optional)
1 pinch salt

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Instructions

In a bowl, mix the matcha powder with the hot water until the matcha is completely dissolved. Leave to cool. If you're using liqueur, add it to the matcha syrup once cooled.
In a large bowl, whisk the egg yolks with the sugar until the mixture whitens and becomes frothy. Add the mascarpone to the egg yolk-sugar mixture, then continue whisking until smooth.
In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the mascarpone cream, taking care not to break them.
Dip each sponge in the matcha syrup. Don't let them soak for too long to prevent them from becoming too soft.
Place a layer of soaked cookies in the bottom of a rectangular dish (or individual verrines as shown in the photo). Spread a layer of mascarpone cream over the cookies. Repeat with a second layer of soaked cookies, finishing with a layer of cream.
Cover the dish with cling film and place in the fridge for at least 4 hours, ideally overnight, to allow the flavours to develop and the layers to firm up.
Just before serving, sprinkle a little matcha powder over the top of the tiramisu for decoration. Serve chilled.

Our product selection for this recipe:

Sencha matcha tea Mabushi loose ⋅ Yamamasa Koyamaen ⋅ 100g

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