Every time I see matcha tiramisu on a menu, I do not hesitate to order it. The problem is, half the time it’s already sold out, and another quarter of the time, it’s not actually that good. Maybe there is not enough matcha flavor, or the matcha powder used is not the best quality, whatever it may be, I decided the obvious solution to this problem is to make my own.
I get to pick the matcha I use, and I can control how strong the matcha brew is and the biscuit to cream ratio. I do prefer having thick lady finger layers to add texture. Not a fan of just eating cream – but you can do whatever YOU prefer. Perfect, right?
In this recipe I omitted all alcohol. Usually there is rum or Grand Marnier, but I didn’t have either at home, and I didn’t feel like buying a big bottle just to use a few tablespoons for the tiramisu. Less ingredients = easier. And it does not impact the taste at all! I think the alcohol probably goes better with the espresso in the traditional version anyway.
I consulted various online sources, including Sally’s Baking Addiction and NYT Cooking, and adjusted it based on my tastes (no alcohol, less sugar). I’m very happy with the results, I hope you will be too.
Ingredients for Easy Matcha Tiramisu
- 150 ml of matcha, warm or room temperature – I made this by whisking together 1 ½ Tbsp matcha + 150 ml (a little more than half cup) water.
- About 25 ladyfingers – I bought one 200 g package, and it was just right
- 250g mascarpone cheese, ideally at room temperature – This was again the sizing of one package for me. Some recipes call for slightly less (225g), but it didn’t make sense for me to have a tiny bit of leftovers, so I used the whole thing. The point is, this measurement doesn’t need to be precise. Do what works for you.
- 3 large eggs, separated – I had the yolks at room temp, and whites refrigerated. I think the yolks would have been fine cold as well since you will be heating it up anyway.
- 6 tbsp / 75 g granulated sugar – this will be split between the egg yolk mix, the heavy cream, and the egg whites
- 200 ml heavy cream – if you’re trying to cut some calories, you can use slightly less (150ml)
- 1/2 teaspoon vanilla extract – a small bit goes a long way
- Matcha powder for dusting – this is for the nice green layer on the top. No exact measurement, just enough for a generous covering
How to make Easy Matcha Tiramisu
- Beat the mascarpone – just to break it up and prepare it for folding in the egg yolk mixture
- Whisk egg yolks and sugar over a water bath. Boil water in a big pot, then bring it to a slow simmer. Place second bowl over the first to make a double boiler. Whisk egg yolks and 2 tbs sugar until creamy.
- Mix egg yolks into mascarpone cream mixture.
- Make whipped cream. Whip heavy cream and vanilla extract and 1 tbsp sugar until medium peaks form.
- Fold whipped cream into mascarpone cream mixture.
- Whip egg whites, salt, and sugar. Beat the egg whites and salt together until foamy, then slowly pour in 2 tbsp sugar and beat until stiff peaks form.
- Fold egg white mixture into mascarpone cream mixture.
- Whisk 1 1/2 tbsp matcha powder with 1/2 cup warm water
- Dip the ladyfingers in the matcha mixture. Dip enough at a time to line the pan you’re using. Dip more as you go along.
- Line dipped ladyfingers in bottom of pan. Arrange dipped ladyfingers in the pan, dish, or container to make one solid layer.You can break apart the ladyfingers so that the bottom is covered
- Layer cream mixture on top of the ladyfingers. Just enough to cover the lady fingers.
- Dip, layer, and repeat. Until you reach the top of your container. I used several small dishes, and depending on how tall they were, I had 2 to 3 layers of ladyfingers.
- Dust with matcha. Dust the top of the tiramisu with a generous layer of matcha. Use a sifter. A sieve is also an okay substitute.
- Chill overnight. I know it’s hard to resist, but the flavors blend together and work their magic overnight.
Delicious No Alcohol Matcha Tiramisu
- 250 grams mascarpone cheese
- 3 large eggs, (separate yolks from white)
- 3 tbsp granulated sugar
- 200 ml heavy cream
- ½ tsp vanilla extract, (can be omitted if you don't have any)
- pinch of salt
Tiramisu Cake Layer
- 150 ml warm water
- 1½ tbsp matcha powder, (for making matcha tea)
- 200 g ladyfingers, (about 25 pieces)
- extra matcha powder, (for dusting on top)
- Beat the mascarpone for 30 seconds to break it up and prepare it for folding in the egg yolk mixture
- Prepare double boiler/water bath – Boil water in a big pot, then bring it to a low simmer. Place a second mixing bowl over the boiling water.
- To make the egg yolk cream – Add egg yolks and 2 tbsp granulated sugar into the mixing bowl and whisk constantly until creamy, about 1 – 2 minutes. Hand whisking will be sufficient here…an electric mixer may be a bit of mess!
- Pour the egg yolk cream into the mascarpone and mix well either by hand or with an electric mixer
- Make the whipped cream. Using an electric mixer, whip together the heavy cream and vanilla extract with 1 tbsp granulated sugar until soft peaks form.
- Fold the whipped cream into the mascarpone cream mixture. Mix with spatula until well combined.
- Make the egg white mixture. Using an electric mixer, beat the egg whites and salt together until foamy. Then, add 2 tbsp sugar and beat until stiff peaks form.
- Fold the egg white mixture into the mascarpone cream mixture until combined. Don't over mix, otherwise you lose the fluffiness of the cream.
Ladyfinger Cake Layer
- Make the matcha – Whisk 1 1/2 tbsp sifted matcha powder with 1/2 cup warm water. I used a bamboo matcha whisk, but if you don't have it, a regular whisk would work, just make sure you get rid of all the clumps.
- Dip the ladyfingers in the matcha mixture. Dip three to four at a time to line the pan or container you're using. You can dip more as you go along. Don't leave the ladyfingers sitting the matcha for too long to avoid them getting too soggy.
Assemble the Matcha Tiramisu
- Arrange dipped ladyfingers to cover the bottom of the pan, dish, or container to make your first layer. You can break apart the ladyfingers to fit the form.
- Scoop the tiramisu cream mixture on top of the ladyfingers. Use just enough to cover the lady fingers.
- Dip, layer, and repeat! Keep adding matcha dipped ladyfingers and tiramisu cream until you've filled your container. The last layer should be the tiramisu cream. If you use a large pan, you'll likely have just two layers of ladyfingers. If you're using a smaller containers, you will have more layers. I used several small dishes, and for the taller containers, I had 3 layers of ladyfingers.
- Dust the top of the tiramisu with a generous layer of matcha. Use a sifter or a sieve to make sure there are no chunks.
- Chill overnight for the flavors to blend.
- Serve and enjoy!