Matcha Tiramisu

How to Make Matcha Tiramisu

1. 1

   Step 1: Make the matcha soak

   Sift 1 tablespoon of the matcha into a small bowl to remove lumps, then whisk briskly with the hot water until completely dissolved and smooth. Taste and set aside to cool to room temperature; this concentrated matcha liquid will be used to quickly dip the ladyfingers. Reserve remaining matcha powder for the filling and dusting.

   For this step

   • 3 tbspCeremonial-grade matcha powder
   • 1/2 cupHot water (just off the boil)
   
2. 2

   Step 2: Prepare the warm zabaglione

   In a heat-proof bowl set over (not touching) simmering water, whisk the egg yolks and granulated sugar vigorously until pale, thick, and slightly ribbon-like, about 4–6 minutes. Remove from the heat and continue whisking for 30 seconds to cool slightly; this warm, stable custard (zabaglione) will be folded into the mascarpone for silkiness.

   For this step

   • 3/4 cupGranulated sugar
   • 4 largeLarge egg yolks
   
3. 3

   Step 3: Make the mascarpone cream

   In a chilled bowl, whip the heavy cream with vanilla to soft peaks. Gently fold the mascarpone into the whipped cream until smooth, then stir in the remaining 2 tablespoons of matcha (sift if needed) and fold in the warm zabaglione until the mixture is airy and fully combined. Taste and adjust for sweetness or matcha intensity if desired.

   For this step

   • 12 ozMascarpone cheese
   • 1 cupHeavy cream (35% fat)
   • 1 tspPure vanilla extract
   
4. 4

   Step 4: Assemble the tiramisu

   Quickly dip each ladyfinger for 1–2 seconds into the cooled matcha soak — do not soak, or they will become soggy — and arrange a single layer in a 9x9-inch (or similar) dish. Spread half of the mascarpone filling over the layer, then repeat with a second dipped ladyfinger layer and the remaining filling, smoothing the top.

   For this step

   • 24 countLadyfingers (savoiardi)
   
5. 5

   Step 5: Chill and finish

   Cover tightly and chill for at least 4 hours, preferably overnight, to allow flavors to meld and textures to set. Immediately before serving, sift a thin, even layer of the reserved matcha powder over the top for a bright, bitter finish and attractive green contrast.
6. 6

   Step 6: Serve and store

   Cut into portions and serve chilled; garnish with white chocolate shavings or extra whipped cream if you like. Store tightly covered in the refrigerator for up to 48 hours — flavor deepens with time, though the matcha dusting may darken.
   

1. Sift 1 tablespoon of the matcha into a small bowl to remove lumps, then whisk briskly with the hot water until completely dissolved and smooth. Taste and set aside to cool to room temperature; this concentrated matcha liquid will be used to quickly dip the ladyfingers. Reserve remaining matcha powder for the filling and dusting.
2. In a heat-proof bowl set over (not touching) simmering water, whisk the egg yolks and granulated sugar vigorously until pale, thick, and slightly ribbon-like, about 4–6 minutes. Remove from the heat and continue whisking for 30 seconds to cool slightly; this warm, stable custard (zabaglione) will be folded into the mascarpone for silkiness.
3. In a chilled bowl, whip the heavy cream with vanilla to soft peaks. Gently fold the mascarpone into the whipped cream until smooth, then stir in the remaining 2 tablespoons of matcha (sift if needed) and fold in the warm zabaglione until the mixture is airy and fully combined. Taste and adjust for sweetness or matcha intensity if desired.
4. Quickly dip each ladyfinger for 1–2 seconds into the cooled matcha soak — do not soak, or they will become soggy — and arrange a single layer in a 9x9-inch (or similar) dish. Spread half of the mascarpone filling over the layer, then repeat with a second dipped ladyfinger layer and the remaining filling, smoothing the top.
5. Cover tightly and chill for at least 4 hours, preferably overnight, to allow flavors to meld and textures to set. Immediately before serving, sift a thin, even layer of the reserved matcha powder over the top for a bright, bitter finish and attractive green contrast.
6. Cut into portions and serve chilled; garnish with white chocolate shavings or extra whipped cream if you like. Store tightly covered in the refrigerator for up to 48 hours — flavor deepens with time, though the matcha dusting may darken.