Delicious No Alcohol Matcha Tiramisu
Classic Tiramisu with a Japanese Twist
Ingredients
Tiramisu Cream
- 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)
Instructions
Tiramisu Cream
- 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!
Did you make this recipe?
Show me! Mention @maggieats on Instagram and tag it #maggieats