Creamy, rich, and bursting with bold matcha flavors, this irresistible matcha tiramisu consists matcha soaked ladyfingers layered with a light and airy mascarpone custard filling. It’s a classic tiramisu dessert with Japanese twist!

  • 3 large egg yolks (19g x 3 = 57 g) (room temperature)
  • 2 Tbsp marsala wine (highly recommend, missing a kick without it)
  • 8 oz mascarpone cheese (use 1 package mascarpone (226-250 g))(room temperature)
  • 360 ml heavy (whipping) cream (chilled)
  • ½ cup water
  • 1 ½ Tbsp matcha (green tea powder) (9 g)
  • 24 ladyfingers (36 if 3 layers - read my post)
  • 2 Tbsp matcha (green tea powder) (for dusting)
  • 1/3 cup sugar (70 g) (divided)


  1. Gather all the ingredients and equipments. You will need a medium saucepan, a heatproof mixing bowl (to set over the saucepan), and 2 large bowls. Make sure one of the large bowls can fit the mixing bowl and fill it with ice water, and set aside for Step 6.
  2. In the saucepan, fill with 2 inches of water. Set the mixing bowl over and make sure the bottom of the bowl does not touch the water. Remove the bowl (will use it shortly for egg custard), and bring the water to barely a simmer, and reduce the heat to low.
  3. ...
  4. ..........
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