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Matcha Green Tea Tiramisu Cake

2023-02-20 - Written by: Emiko Nakamura

matcha tiramisu cake Japanese-inspired

Matcha Green Tea Tiramisu Cake

A creative twist on the classic Italian dessert, this matcha tiramisu cake combines the brightness of green tea with the richness of mascarpone cream and espresso-soaked ladyfingers.

Matcha Green Tea Tiramisu Cake

Servings

8-10 people

Ingredients

Ladyfingers

  • 12-16 ladyfingers (preferably Italian-style)
  • 1 cup strong brewed espresso or coffee
  • 2 tablespoons matcha powder (preferably ceremonial grade)

Mascarpone Cream

  • 8 ounces mascarpone cheese
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, softened

Matcha Mousse

  • 1 cup heavy cream
  • 2 tablespoons matcha powder (preferably ceremonial grade)
  • 2 cups confectioners' sugar
  • 1/4 teaspoon salt

Instructions

Step 1: Prepare the Ladyfingers

Dip each ladyfinger into the espresso or coffee for about 3-5 seconds on each side. They should be soft and pliable but not too wet.

Step 2: Make the Mascarpone Cream

In a medium bowl, beat the mascarpone cheese with an electric mixer until smooth. Gradually add the granulated sugar and beat until stiff peaks form. Beat in the egg yolks one at a time, followed by the vanilla extract and softened butter.

Step 3: Assemble the Cake

In a large serving dish or individual glasses, create a layer of ladyfingers. You may need to trim them to fit the container. Spread half of the mascarpone cream over the ladyfingers. Repeat the layers one more time, ending with a layer of mascarpone cream on top.

Step 4: Make the Matcha Mousse

In a separate bowl, whip the heavy cream until stiff peaks form. Add the matcha powder and confectioners' sugar, and whip until combined. Beat in the salt to taste. Spread the matcha mousse over the mascarpone cream layer.

Tips

  • To ensure the ladyfingers are evenly soaked, you can place them on a wire rack for 10-15 minutes after dipping to remove excess moisture.
  • For an extra-decadent treat, drizzle some high-quality matcha syrup or honey over the top of the mousse.

Matcha Syrup (optional)

  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons matcha powder

Combine the sugar and water in a saucepan, and stir until the sugar dissolves. Add the matcha powder and bring to a boil. Reduce heat and simmer for about 5 minutes or until slightly thickened.

Storage and Serving

Cover the cake with plastic wrap and refrigerate for at least 3-4 hours before serving. The mascarpone cream will set, making it easier to slice and serve.

Note: This recipe was originally created by Emiko Nakamura for a special occasion, but it has since been modified to fit the format of this publication.