Instead of traditional tiramisu, which uses espresso, this tiramisu uses matcha! We’ve swapped the lady fingers for green tea cake, the espresso for homemade, frothy matcha and top the entire dessert with a beautiful dusting of pure matcha powder! For an extra touch, we’re also adding some homemade green tea custard, which adds a delicious creaminess to this popular layered dessert.
Matcha Green Tea Tiramisu Recipe
Instead of traditional tiramisu, which uses espresso, this tiramisu uses matcha! Layered with green tea cake, mascarpone and matcha custard, every tea fan will love this!
Ingredients
- ½ batch Matcha Green Tea Cupcake batter baked in an 8”x8” pan
- 6 large egg yolks
- ¾ cup white sugar
- 2 tbsp matcha green tea powder
- 2/3 cup milk
- 1 ¼ cups 35% whipping cream cold
- ½ tsp vanilla extract or vanilla bean paste
- 1 lb mascarpone cheese room temperature
- 1 tsp matcha green tea powder + extra, for dusting
- 1/3 cup almost boiling water
Instructions
Make the matcha custard:
- Pour the egg yolks, white sugar and 2 tbsp matcha powder into a small pot and whisk until fully combined.
- Place the pot on the stove and set to medium heat. Bring it to a boil while whisking constantly. Slowly add the milk and continue to cook, while whisking, for about 1 minute. Remove the pot from the heat and pour the custard into a heat-proof bowl. Cool at room temperature for 20 minutes, then press a sheet of plastic wrap onto the surface of the custard and place it in the fridge for about 1 hour, until cooled completely.
Make the vanilla cream:
- In the meantime, pour the whipping cream and vanilla extract into a bowl and beat with an electric mixer until stiff peaks form. Place in the fridge until needed.
Layer the tiramisu:
- Remove the crusts from the matcha cake and slice it into long slices. Take your serving dish of your choice and place an even layer of cake onto the bottom of the dish.
- In a small bowl, whisk together the 1 tsp matcha powder and almost-boiling water. Brush the matcha cake layer with the matcha until it is wet.
- Spoon half of the matcha custard on top. Top with half of the whipped cream.
- Repeat, starting with the cake, brushing it with matcha, then add the remaining matcha custard. Smooth the surface.
- Place the remaining cream into a piping bag fitted with a large, round piping tip. Pipe little dollops of cream, starting at the edges and working inwards. Place the tiramisu in the fridge to chill for 4-5 hours.
- Place some more matcha powder into a sieve or a tea strainer and dust the entire surface of the tiramisu in an even layer of matcha. Enjoy!
Tried this recipe?Let us know how it was!
Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
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