Matcha Tiramisu

Total Time Prep: 35 min. + chilling
Yield 12 servings
Test Kitchen Approved
Layers of light and luxurious mascarpone and matcha-soaked ladyfingers make this matcha tiramisu the perfect dessert for green tea lovers.

Ingredients

  • 3 large egg yolks, room temperature
  • 1/4 cup sugar
  • 1 tub (8 ounces) mascarpone cheese, room temperature
  • WHIPPED CREAM:
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons matcha (green tea powder), sifted
  • ASSEMBLY:
  • 24 to 28 soft ladyfingers, split
  • 2 teaspoons plus 1 tablespoon matcha (green tea powder), sifted, divided
  • 1 tablespoon sugar
  • 1-1/4 cups hot water

Directions

  1. In a large bowl, beat egg yolks and sugar until pale yellow in color, 4-5 minutes. Add softened mascarpone cheese; beat until smooth and creamy, 2-3 minutes.
  2. In a separate large bowl, beat together heavy cream, sugar, vanilla extract and matcha powder until medium peaks form, 4-5 minutes. Gently fold whipped cream into the mascarpone mixture until just combined. Set aside.
  3. In a shallow bowl, combine 2 teaspoons matcha powder, sugar and hot water; whisk until frothy, about 30 seconds.
  4. One at a time, dip ladyfingers into the matcha/water mixture; place round side-up in an 8-in. square baking dish in a single layer. Continue until the bottom of the baking dish is covered, cutting the ladyfingers as needed to fill any empty space. Spread half of the mascarpone cream on top of the ladyfingers in an even layer. Repeat with a second layer of soaked ladyfingers and mascarpone cream. Cover; chill in the refrigerator at least 4 hours or overnight.
  5. Sprinkle the top with remaining 1 tablespoon matcha powder just before serving. Cut into squares to serve.

Nutrition Facts

1 serving: 247 calories, 17g fat (10g saturated fat), 128mg cholesterol, 121mg sodium, 18g carbohydrate (12g sugars, 0 fiber), 5g protein.

The fresh and earthy flavor of matcha replaces coffee in this variation on the classic Italian dessert. —Susan Bronson, Rhinelander, Wisconsin
Recipe Creator

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