Matcha Tiramisu
Servings 9
Ingredients
Matcha Syrup:
- 2/3 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon matcha powder
- 1/4 cup marsala wine or substitute, see notes
Mascarpone Filling:
- 2 cups mascarpone cheese
- 1/2 cup powdered sugar divided
- 1/2 tablespoon matcha powder
- 2 tablespoons water
- 1 1/2 cups heavy whipping cream
For the Top:
- 1/2 cup whipping cream very cold
- 2 tablespoons matcha powder
- 1 cup raspberries
- 1/2 cup chopped matcha chocolate
Instructions
Matcha Syrup:
- Mix water and sugar in a small saucepan over medium heat. Bring to a boil.
- Sift the matcha powder into the boiling water, then whisk until combined.
- Remove from heat and stir in the wine. Let it cool. *(If not using wine, add extra water instead.)*
Mascarpone Filling:
- In a large bowl, whip the heavy cream with 1/4 cup powdered sugar until slightly stiff peaks form (about 2-3 minutes). Don’t over whip.
- Heat the water until very hot (about 175°F). Sift in matcha powder and whisk until dissolved.
- In another bowl, beat mascarpone cheese with the remaining powdered sugar and the dissolved matcha using an electric mixer at medium speed until just combined.
- Fold half the whipped cream into the mascarpone mixture, then gently fold in the rest.
To Assemble:
- Use a 9×9-inch pan (or similar size).
- Quickly dip each ladyfinger in the matcha syrup, then lay them side by side in the pan.
- Spread half the mascarpone filling over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the rest of the mascarpone filling.
- Cover and refrigerate overnight.
To Serve:
- Before serving, whip the cream for the topping until stiff peaks form.
- Sift matcha powder over the tiramisu, pipe whipped cream around the edges, and garnish with fresh raspberries if desired.
- Slice and enjoy!
Notes
- Store in the fridge for up to 3 days.
- Ladyfingers: Amount needed may vary based on pan size.
- Pan Size: A 9×9-inch pan works well, but you can also use 8×8-inch or 11×6-inch pans, or divide between two 6×6-inch pans.
- Wine Substitute: If you don’t want to use marsala wine, substitute with rum or brandy, or just add more water.