Matcha Tiramisu Easy Recipe

When it comes to matcha, you know I have developed a very strange obsession. Not only you have endured a few matcha recipes already like the matcha mochi muffins or the matcha sponge cake. You are now about to be hit with our new favourite matcha recipe, this matcha tiramisu – or matchamisu as some call it.

Of course, you might not know this but we are obsessed with tiramisu. Like, obsessed, honestly. I could happily eat it day and night and never get bored of it. Maybe it does say a lot about my coffee dependence too. You think?

So it was only fair I had to give my usual tiramisu a twist. And while I have not come up with the matcha tiramisu idea, this version of a matchamisu it’s all down to my original recipe for tiramisu. So I feel like it should be added to my own personalised recipe book. At the very least the base. Because there are a couple of points to make here, which will be all about the tiramisu base, as you might call it. But one little step at a time.

Before we move on and see the details of this matcha tiramisu recipe, then, you might be asking. Or not, but I will still assume you are. Are there any more matcha recipes coming for you in 2022? Yes, to be honest with you. In two weeks, you will get to try another dessert we have enjoyed thoroughly. Or maybe it was just me who scoffed it all up, but that is more of no-need information there.

Easy Matcha Tiramisu – or matchamisu.

Matcha tiramisu (or matchamisu) it’s one of those desserts you’ll end up loving or hating. Not because it’s not tasty, but because matcha is…well, matcha.

What is matcha?

As you have previously read in our post about the matcha sponge and the matcha mochi muffins, matcha is a type of green tea made by grinding young green tea leaves into a powder. This powder is then traditionally served with hot water, or also with milk in more western countries. We do love our matcha lattes around here, it shouldn’t be a secret! But we also love matcha tiramisu, so help us out.

Matcha, of course, it’s grown slightly differently from your average green tea. While both come from the same plant, matcha’s plants are covered 20-30 days before they are harvested. This is to avoid direct sunlight shining on the plants and increase the production of chlorophyll, boost the amino acid content and give the plant that strong green colour we all recognise so easily.

Matcha benefits.

While I am not going to bother you with the details on how the tea is harvested and grounded to a powder, I will tell you something else about matcha. And it’s most definitely worth mentioning the benefits of matcha.

First off, matcha is full of antioxidants. Like, packed to the brim with antioxidants, which may reduce cell damage and prevent chronic disease. At the same time, matcha may help protect the liver and boost your brain function. But also, some of the compounds matcha contains are linked to cancer prevention and heart health. But because of the high caffeine content, you should also make sure you only consume it in moderation! The same goes for consuming this matchamisu.

Where can I buy matcha?

As mentioned, you can get matcha powder everywhere nowadays. From the supermarket to the internet, your speciality coffee shop might also be selling some great ones! We have been trying quite a few and, depending on what grade of matcha you are after, we are able to recommend you a few options.

Yes, you read that right: matcha is graded, depending on the use you will have for it. There are two main grades for it, one being the Ceremonial grade, and the second one being the culinary grade. We have used Ceremonial grade before, in both drinking and baking. Bad, we know. But we have also used culinary graded one for drinking, and still enjoyed it. While we have generally found it less strong on the palate, it’s definitely easier to drink than your Ceremonial one.

And because of these grades, the pricing grows or decreases accordingly. Ceremonial matcha is extremely expensive, and the only one used for traditional Japanese tea ceremonies. The culinary grade matcha is not a low-quality tea at all, in fact, the only difference between culinary and ceremonial is down to how they are produced. But it’s definitely cheaper, and more prone to being mixed with other ingredients. Make sure you use culinary-grade matcha in this matcha tiramisu.

Some of the brands we love are Lalani & Co and the more commonly found Clearspring.

What ingredients do I need to make this matcha tiramisu?

First off, you will need matcha powder for a dipping sauce and the various layers. Then you will need some dry biscuits – we usually make our tiramisu with Pavesini or Savoiardi (also known as ladyfingers). In our house, we are team Pavesini all the way but needs must, and we won’t be paying that much for a pack here in the UK. In this case, though, we have used some petit beurre type of biscuits. There is no tiramisu without mascarpone cheese, of course, and fresh eggs. And this matcha tiramisu recipe has both. Some people will tell you to use normal cream cheese, or even heavy cream – ours has neither nor. Mascarpone is the only way forward. And last, but definitely not least, it’s going to be sugar and water or milk for the dipping sauce.

Very few ingredients, big results. Don’t trust me? Try to make your own matcha tiramisu now.

How do I make this matchamisu?

First of all, the mascarpone cream. Grab a bowl and put the eggs and sugar, then beat them using either a stand mixer or a hand mixer until fluffy and light, doubled in size. We normally use raw eggs, but feel free to use pasteurised ones if you are worried about salmonella. We have never had an issue, so touch wood. What we also don’t do is separate the egg whites from the egg yolks, some people do but we are honestly in for an extremely quick dessert, no need for trillion bowls. Easy, quick and yummy, it’s our rule.

Once the sugar is fully dissolved, add the mascarpone cheese and mix it in well. If you do separate the yolks from the whites, make sure the whites are beaten until stiff peaks form. Then fold them in the yolks, sugar and mascarpone cheese, using a movement from bottom to top until no lumps are left.

Set the mascarpone mixture aside and prepare the dipping liquid for the biscuits. We did use 1/4 cup of boiling water with 2 tablespoons of matcha powder and 1 tablespoon of sugar. Mix it all well, making sure there are no lumps from the matcha powder, then add some cold milk. This will help cool down the liquid and give the biscuits a nice matcha taste too.

And then it’s time to build: layer the biscuits you soaked in your matcha sauce in the baking dish of your choice. Layer the mascarpone cream on top, then sprinkle some extra matcha and keep on doing this until you are out of mascarpone cream. Let it rest in the fridge for at least two hours and serve cold.

Delicious Matcha Tiramisu Recipe

Simona

The easiest, tastiest matcha tiramisu you’ll find around. A matchamisu made for a lazy day!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Sweet

Cuisine Asian-Inspired

Servings 1

Ingredients

  

• For the mascarpone cream
• 3 eggs
• 5-6 tbsp granulated sugar
• 500 g mascarpone
• For the dipping sauce
• ¼ cup boiling water
• 2 tbsp matcha powder
• 1 tbsp granulated sugar
• ¼ cup cold milk
• For the layers
• dry biscuits like ladyfingers or savoiardi
• matcha powder to sprinkle

Instructions

 

• Grab a bowl and put the eggs and sugar, then beat them using either a stand mixer or a hand mixer until fluffy and light, doubled in size.
• Once the sugar is fully dissolved, add the mascarpone cheese and mix it in well.
• Set the mascarpone mixture aside and prepare the dipping liquid for the biscuits. Mix 1/4 cup of boiling water with 2 tablespoons of matcha powder and 1 tablespoon of sugar. Make sure both the sugar and matcha powder are fully dissolved.
• Once they are fully dissolved, add some cold milk and mix.
• It’s time to build: layer the biscuits you soaked in your matcha sauce in the baking dish of your choice. Add a thick layer of the mascarpone cream on top, then sprinkle some extra matcha and keep on doing this until you are out of mascarpone cream.

Notes

Let this rest in the fridge for at least two hours before serving.

It will last in the fridge for up to two days.

Keyword matcha tiramisu, matchamisu

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What did you think of this matcha tiramisu?

We have loved eating this matchamisu, and it’s just so easy to make too! Let us know what you think if you make it!

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