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Matcha Tiramisu with Ladyfingers

A perfect slice of 8-Layer Matcha Tiramisu with Ladyfingers showing alternating layers of green cream, white cream, and soaked ladyfingers.
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A recipe for a layered Italian dessert featuring the earthy flavor of matcha green tea combined with creamy mascarpone and traditional ladyfingers.

Ingredients

Scale
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1 1/2 cups heavy cream, cold
  • 16 ounces mascarpone cheese, cold
  • 1 1/2 cups strong brewed matcha tea, cooled
  • 1/4 cup white rum or vanilla extract (optional)
  • 1 package (7 ounces) ladyfingers (Savoiardi cookies)
  • 2 tablespoons high-quality matcha powder, for dusting

Instructions

  1. Prepare the matcha soak: Whisk the cooled brewed matcha tea with the rum or vanilla extract, if using, in a shallow bowl. Set aside.
  2. Make the cream base: In a heatproof bowl set over a saucepan of simmering water (do not let the water touch the bowl), whisk the egg yolks and sugar constantly until the mixture is pale, thick, and reaches 160°F (about 8-10 minutes). Remove from heat and let cool slightly.
  3. Whip the cream: In a separate large bowl, whip the cold heavy cream until stiff peaks form. Set aside.
  4. Combine mascarpone: Gently whisk the cooled egg mixture into the cold mascarpone cheese until just smooth. Do not overmix.
  5. Fold together: Gently fold the whipped cream into the mascarpone mixture in two additions until fully combined and smooth.
  6. Assemble the first layer: Quickly dip each ladyfinger into the matcha liquid, turning once. Do not soak them too long or they will become soggy. Arrange the dipped ladyfingers in a single layer in the bottom of an 8×8 inch baking dish.
  7. Layer the cream: Spread half of the matcha mascarpone cream evenly over the ladyfingers.
  8. Repeat layers: Dip and arrange a second layer of matcha-soaked ladyfingers over the cream. Top with the remaining mascarpone cream, spreading it evenly.
  9. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the dessert to set.
  10. Serve: Before serving, use a fine-mesh sieve to dust the top generously with the remaining matcha powder. Slice and serve cold.

Notes

  • Use ceremonial grade matcha for the best color and flavor in the soaking liquid.
  • To prevent sogginess, dip the ladyfingers for only 1-2 seconds per side.
  • If you prefer an egg-free version, you can substitute the egg yolks with 1 cup of sweetened condensed milk mixed into the mascarpone and heavy cream.

Nutrition

Find it online: https://sundayflavor.com/matcha-tiramisu-with-ladyfingers/