Matcha Tiramisu
Matcha Tiramisu is a twist on a classic Italian dessert. It swaps espresso for Japanese matcha for a bright and vibrant pudding. Find out how to make it below.
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A twist on a classic
Tiramisu is a classic Italian dessert that everyone knows and loves. It’s a coffee-flavoured Italian dessert made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. Way back in 2013 I decided to swap coffee and cocoa for matcha and made this Japanese inspired tiramisu. Here’s why.
Cooking with matcha
What is matcha?
Matcha is a super concentrated form of green tea that is ground down into a powder which is packed full of antioxidants and nutrients. It was first used in China but then became part of Japanese team culture. Matcha is now enjoyed around the world.
The process for making matcha sounds simple. The leaves are grown under cover which creates amino acids and chlorophyll which make the leaves bright green. The stems and the veins are removed so that just the leaves are left, they are then slowly ground down using a granite stone. The result is the bright green powder that we know as matcha.
What does matcha taste like?
Matcha has a slightly grassy, bitter taste. That’s why it works well with creamy, sweet flavours.
Why is matcha so good for you?
Matcha is known as a superfood as it is known to boost energy, is calming, boost metabolism and generally contains high levels of antioxidants, minerals, vitamins and other nutrients.
I’ve been drinking matcha for quite a whole now and it definitely gives you more energy. I’d also agree that it is more slow releasing than your regular tea, coffee or bottle of coke. This means that you don’t get that mid morning, pre-lunch caffeine crash!
Where can you buy matcha?
You can buy matcha everywhere from the high street to specialist stores. In the UK some supermarkets have started stocking it, as have Holland and Barrett. Specialist tea shops on the high street like T2 and Whittard also sell this wonder green tea. You can, of course, also buy it online. Just be sure to look out for ceremonial grade.
What is a Matcha Tiramisu?
As much as I love matcha I won’t lie to you, it can be a bit of an expensive habit. If you have the money then I highly suggest you take it up and keep to it – especially given the benefits listed above.
Because it’s a little bit pricey I’ve always been a bit wary to experiment with it, instead I simply drink it in the traditional way. But I’m now more comfortable seeing what else matcha offers in terms of cooking.
Although it was originally only used in Japan for tea ceremonies it is now used in a whole variety of dishes such as green tea ice cream, I’ve even seen it used to flavour and colour soba noodles, and it is also used in Wagashi which is a Japanese confectionery.
When I was thinking about Wagashi it reminded me of a dessert I enjoyed during my trip to Japan – the Matcha Tiramisu! This delicious, light and creamy pudding is sold across Japan and I knew I had to recreate it to enjoy at home.
How to make Matcha Tiramisu?
The idea is simple – I take layers of matcha flavoured lady fingers that have been layered with a sweetened (dairy free) cream. The top is sprinkled with extra matcha.
It’s worth noting that my recipe not only differs from traditional tiramisu by using green tea instead of coffee, but the cream filling is egg and dairy free! This means it’s ok for anyone with an egg or lactose intolerance or who simply follows a vegan or plant based diet.
It really is an incredibly simple recipe that is tasty and is visually awesome to look at. A bright green dessert really is a show stopper!
You can choose to make individual servings which would be perfect for an afternoon tea or one large one to serve at the end of dinner.
The recipe
Matcha Tiramisu
Ingredients
For the sponge layer
- 16 lady fingers
- 1 tablespoon Matcha powder
- 250 ml hot water
For the cream layer
- 100 g marscapone or cream cheese
- 200 ml double cream
- 4 tbsp icing sugar
- 2 teaspoon vanilla extract
For assembly
- 2 tbsp matcha powder
Instructions
For the sponge layer
- Begin by whisking together the matcha powder and hot water until you have a smooth, tea.
- Soak the ladyfingers in the tea while you whip the cream layer.
- Pour the double cream into a bowl along with the icing sugar and vanilla.
- Using an electric whisk, beat the cream and icing sugar until stiff.
- Carefully fold in the marscapone until you have a thick, smooth, creamy consistency.
- Remove half of the lady fingers from the tea and place a layer in each of the 4 dessert dishes.
- Top with half of the cream, then the remaining lady fingers and then the remaining cream.
- Once all of the lady fingers and cream have been used up, top with a dusting of matcha powder.
Nutrition
More matcha recipes
So there you have it, Matcha is not just for drinking! Is there any end to this marvellous tea’s talents?
Just one scour of the internet and you can find hundreds of recipes using this amazing powder. So if drinking it straight every day isn’t for you. I’m sure you will find something else a little more to your tastes. Why not try one of these?
More recipes inspired by Japan
For more recipes inspired by the flavours and dishes of Japan then check out my Japanese recipes archive.
This looks really lovely. I made a matcha tiramisu a while ago and loved the flavour but the way you've incorporated the matcha into the cake is much more elegant!
Thanks Foodycat! How did you make yours?!
What temp and how long to bake if using an oven? I’m not sure what a gas mark 3 is?
Hi Ruby
It’s 160°C or 325°F 🙂
Enjoy!