This matcha tiramisu is rich and decadent and made with alternating layers of matcha soaked ladyfingers and creamy matcha mascarpone cream. Also, unlike classic tiramisu, this tiramisu does not include alcohol, so anyone can enjoy!
Heat an inch of water in a pot and bring the water to a simmer. Then, reduce the heat to low to keep the water hot.
In a large heatproof bowl that is big enough to sit on the pot, combine the egg yolks, sugar, and milk. Whisk until well combined.
Place the bowl over the pot of hot water and constantly whisk until the sugar has dissolved and the mixture reaches at least 160°F. Immediately remove the bowl off the pot and continue to whisk for a a few more seconds to prevent overheating.*If the bowl ever feels too hot, take it off the pot to let the bowl cool before putting it back over the hot water.*
Using a hand mixer, beat the mixture on medium high speed until it becomes fluffy and pale yellow in color, about 5 to 10 minutes. Set aside to cool until needed.
Make the mascarpone base:
In a medium mixing bowl, whisk together the matcha powder, milk, and vanilla until a smooth paste forms.
Add the mascarpone cheese to the matcha paste and fold with a rubber spatula until evenly combined.
Add the matcha mascarpone mixture to the cooled egg yolk base and gently whisk until the mixture is well combined. Set aside until needed.
Finish the matcha mascarpone cream:
In a large mixing bowl, combine the heavy cream and sugar. Using a hand mixer, whip the cream to medium stiff peak.*Please refer to the post above for photo reference.*
Add the whipped cream to the egg yolk and mascarpone mixture and gently fold with a rubber spatula until well combined and no more steaks are visible.
Prepare the matcha soak:
In a shallow bowl large enough to fit a whole ladyfinger, mix together the matcha powder and 3 to 4 tablespoons of milk. Whisk until a smooth paste forms. Then, whisk in the remaining milk, a little at a time, making sure no clumps of matcha is left.
Assemble the matcha tiramisu:
Prepare an 8 or 9 inch square pan and gather the prepared matcha mascarpone cream, lady fingers, the matcha soak, and an offset spatula or spoon.
Dip each ladyfinger into the prepared matcha soak until the ladyfingers are soaked but not soggy, about 7 to 10 seconds. Arrange the soaked ladyfingers into the square pan, side-by-side, in a single layer. Cut or break ladyfingers into smaller pieces if needed.
Top the ladyfingers with about ⅓ of the mascarpone cream. Level out the cream with an offset spatula or the back of a spoon.
Dip and and arrange another layer of ladyfingers on top of the mascarpone cream and gently press the ladyfingers down to ensure they are compact. Top with another ⅓ of the matcha mascarpone cream and level it out. Repeat the two layers one more time to make a total of 6 layers.*If you have a shallower pan, you can make a total of 4 layers instead.*
Cover the tiramisu with cling wrap and refrigerate for 4 hours or overnight to set.
Serve:
Uncover the tiramisu and dust the top with with matcha powder. Use a sharp knife to cut and portion the tiramisu. Wipe the knife between each cut to keep the tiramisu looking clean and sharp.
Use a small metal serving spatula or rubber spatula to help remove each square of tiramisu nicely. Enjoy!*If needed, dust on more matcha powder right before serving.*
Notes
Please refer to the post above for step by step photo references, tips, storage, and FAQs!
Total layers - Our tiramisu had a total of 6 layers, three of each. However, if you're using a shallower square pan, you may only be able to make a total of 4 layers. Which is totally fine as well.
Feel free to make a smaller matcha tiramisu if needed.