Try the delightful taste of this matcha tiramisu recipe

Posted on by Lani and Norm
Matcha Tiramisu
Estimated read time 5 min read

I’m not coffee drinker or lover so the coffee based desserts were never my favourite. This included well loved desserts liked Tiramisu.  But, when this Matcha Tiramisu recipe was brought to my attention, I thought this may be worth trying.  And I did!  Very exciting results with this matcha tiramisu recipe and yummy too!  

Matcha Tiramisu Recipe

Matcha Tiramisu
Matcha Tiramisu

Ingredients

  • 3 large egg yolks (room temperature)
  • 1/3c granulated sugar
  • 2 tbsp marsala wine
  • 8 oz mascarpone cheese
  • 360 heavy cream or whipping cream (chilled)
  • 1/2c water
  • 5 tbsp matcha (or what is required)
  • 24 lady fingers
  • 2 tbsp matcha (for dusting)

Instructions

  1. Get all ingredients and tools, bowls etc. you need ready. You will need a bain-marie or double boiler to make the custard.  If you don’t have one, you can use a heat proof mixing bowl set over a pot of water.  Heat water in a pot and then place a heat proof mixing bowl on top of the pot of hot water.  Make sure the water is not touching the bowl.  This is your bain-marie or double boiler. 
  2. You will need a thermometer to measure the temperature of the custard as you’re stirring it over the hot water in the bain-marie. You don’t need a handheld electric mixer, but it helps.
  3. You will need a bowl of ice water to cool down the bowl of custard that you will be making in the bain-marie bowl.

Instructions to make the custard:

  1. In the bain-marie bowl, add the egg yolks, Marsala wine and 3 tbsp. granulated sugar and start whisking with a handheld electric mixer. (You can use a hand whisk, but it will take longer and is more of a workout.)
  2. Put the bowl over the heating water and continue to mix with mixture with the handheld electric mixer (or hand whisk). Continue mixing until the mixture becomes light and until the mixture temperature reaches about 160F or 71C. This should take about 10 minutes.  This is your custard.
  3. Remove from the heated pan of water and put the bain-marie bowl into the ice water bowl to cool down the custard mixture.
  4. Put the mascarpone into and bowl and mix with a spatula until soft and smooth.
  5. Add in the cooled custard mixture. If any of the custard sticks to the side of the bain-marie bowl, do not scrape it off.
  6. Only mix until smooth. If overmixed, the custard will become grainy.
  7. Mix whipping cream with handheld electric mixture until foamy gradually adding in the sugar. Continue whipping until peaks form.
  8. Add the whipped cream into the mascarpone mixture. Mix until well combined.

To assemble:

  1. Combine matcha with hot water and make whisk until there are no lumps. (Make matcha as you normally would using the 1.5 or more tablespoons suggested.) 
  2. Transfer matcha to a flat bottomed container.
  3. Dip the ladyfingers into the container of matcha, soaking both sides. Then place matcha soaked ladyfinger into an 8 inch square baking dish covering the area of the baking disk.
  4. Spread some of the mascarpone custard over the ladyfingers smoothing out the surface.
  5. Dip more ladyfingers into the matcha, soaking both sides. Again, place matcha soaked ladyfingers onto the layer of custard covering the area of the baking dish. Again, top with the custard.
  6. Continue this process of one layer of matcha dipped ladyfingers and a layer of custard until either you’ve reached the top of the baking disk or you’ve run out of ladyfingers, ending with a custard layer.
  7. Before you serve, dust with matcha powder.

Notes: 

  • So we have tried making this recipe twice now. The first time we didn’t have Marsala wine so instead we used green tea.  Yes, we brewed green tea and used it in the custard instead of Marsala wine.  It was quite good.  The second time we made this recipe, we used marsala wine.  It was also very good but the green tea/matcha flavour wasn’t as pronounced, for obvious reasons.  The first time we made this, we went with the exact quantities provided but we found there wasn’t enough custard.  So the second time we made it, we doubled all the ingredients that went into the custard.  This made a big difference, in a positive way.    The picture we have here is of the second attempt, so with the Marsala wine and with double the custard.
  • I’m no cook, chef or baker so everything I make is based on the enjoyment of creating something new, cooking, baking and especially tea!  I hope you enjoy the recipes, both making them and the tasting the results!

Future Modifications: 

I like this recipe and everyone I have shared the results with, really loves the tiramisu as well.  I’m thinking of trying a chai version of this.  Soaking the ladyfingers in chai instead of matcha and perhaps using chai instead of marsala in the custard and dusting the top with a little cinnamon.  In any case, the results of the chai version of tiramisu will be shared. Stay tuned!

References:

  1. Matcha Tiramisu, justonecookbook, Namiko Chen, December 2017, URL:  https://www.justonecookbook.com/matcha-tiramisu/
Lani and Norm
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Lani and Norm

I enjoy learning and sharing that knowledge. Sharing has been in many forms over the years, as a teaching assistant, university lecturer, Pilates instructor, math tutor and just sharing with friends and family. Throughout, summarizing what I have learnt in words has always been there and continues to through blog posts, articles, video and the ever growing forms of content out there!

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