Matcha Tiramisu
No-bake matcha tiramisu with mascarpone cream and green-tea-soaked ladyfingers.
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Matcha replaces coffee and cocoa to create a Japanese-Italian dessert with gentle bitterness balancing the rich cream.
Ingredients
- 500 g mascarpone
- 300 ml whipping cream
- 100 g icing sugar
- 2 tbsp matcha plus extra to dust
- 250 ml warm water
- 2 tbsp caster sugar
- 250 g ladyfinger biscuits
- 1 tsp vanilla extract
Step-by-step method
- Sift 1 tablespoon matcha into the warm water, add caster sugar and whisk until smooth, then cool completely.
- Beat mascarpone with icing sugar and vanilla just until smooth; avoid overmixing because mascarpone can split.
- Whip the cream in a separate bowl to soft-medium peaks, then fold it gently into the mascarpone mixture in two additions.
- Dip each ladyfinger very briefly in the cooled matcha liquid; it should absorb flavour without becoming soggy.
- Arrange one layer of biscuits in a dish, spread over half the mascarpone cream, then repeat with another biscuit and cream layer.
- Cover and refrigerate for at least 6 hours, preferably overnight, so the biscuits soften evenly and the dessert sets.
- Sift the remaining matcha over the top just before slicing and serving.
