Why choose matcha tiramisu?
Matcha is a finely ground green tea powder with a distinctive flavour: vegetal, mellow and slightly bitter. It pairs surprisingly well with mascarpone, balancing its richness. On the palate, it is lighter than the coffee version, yet just as indulgent.
And it has several advantages:
- It is an original dessert that surprises without unsettling
- Its natural green colour makes it visually elegant
- It suits every occasion, from a formal dinner to a simple afternoon snack
In short, a touch of exoticism without making life complicated.
Ingredients for your matcha tiramisu
| Ingredient | Quantity |
|---|---|
| Eggs | 2 |
| Sugar | 60 g |
| Mascarpone | 250 g |
| Biscuits (ladyfinger type) | 1 packet |
| Hot water | 1 cup |
| Matcha | 2 tablespoons |
One important point: the quality of the matcha changes everything. Low-grade matcha will be too bitter and overpower everything else. It is worth investing a little.
Preparation, step by step
1. The basics
Separate the egg whites from the yolks. Whip the whites until very stiff — there should be no liquid left.
In a cup, mix the hot water with the matcha. Stir until smooth and lump-free.
2. The mascarpone cream
Whisk the egg yolks with the sugar until the mixture turns pale. Fold in the mascarpone and mix until you have a smooth cream.
Then add the stiffly whipped egg whites — gently, using a spatula, lifting the mixture from the bottom upwards. This step gives the cream all its lightness.
3. Assembly
Quickly dip the biscuits in the water-matcha mixture. Be quick: if they become too soaked, they will collapse and the texture will turn soggy.
Place a first layer at the bottom of the dish, cover with mascarpone cream, then repeat. Finish with the cream and lightly dust with matcha for the final touch.
4. Resting time
Place in the fridge for at least 4 hours. Overnight is even better. Resting time is what makes the difference between an acceptable tiramisu and a truly successful one: the flavours meld and the texture sets.
A few tips that make all the difference
- Choose culinary or premium matcha — not the cheapest option
- Do not add too much sugar: matcha already brings intensity
- Take the mascarpone out in advance so you can work with it at room temperature; this prevents lumps
- Be really gentle when folding in the egg whites — that is where many people make mistakes
Variations to take it further
Want to personalise the recipe? Here are a few ideas:
- Red berries: their acidity contrasts beautifully with the sweetness of mascarpone
- White chocolate: for a sweeter, more indulgent touch
- Lactose-free version: replace the mascarpone with a plant-based alternative
- In individual glasses: for a more elegant presentation at the table, ideal for impressing guests
Matcha, an ingredient with substance
Beyond its flavour, matcha has a few benefits: rich in antioxidants, it helps combat oxidative stress, and its theine provides gentler energy than caffeine. That is not a reason to have three helpings, but it is always good to know.
Classic mistakes to avoid
- Soaking the biscuits for too long
- Using poor-quality matcha
- Deflating the egg whites by mixing too vigorously
- Serving the tiramisu without allowing it time to rest
Follow these points, and the rest will come naturally.