Matcha Tiramisu Japanese Fusion (Printable Version)
Layers of matcha, mascarpone, and ladyfingers create a refined fusion dessert with vibrant color and delicate flavor.
# What You'll Need:
→ Matcha Syrup
01 -
240 ml warm water
02 -
2 tsp high-grade matcha powder
03 -
1 tbsp honey or sugar (optional)
→ Cream Filling
04 -
250 g mascarpone
05 -
240 ml cold heavy cream
06 -
4 tbsp powdered sugar
07 -
0.5 tsp vanilla extract
→ Base & Topping
08 -
16–20 ladyfinger biscuits (savoiardi)
09 -
1–2 tsp matcha powder for dusting
# Steps To Follow:
01 -
In a medium bowl, vigorously whisk matcha powder into warm water until the liquid is fully dissolved and smooth. Stir in honey or sugar if desired, then allow the syrup to cool slightly.
02 -
Using a cold mixing bowl, whip heavy cream and powdered sugar together to soft peaks. Add mascarpone and vanilla, then gently fold until smooth and thick—avoid over-mixing.
03 -
Quickly dip each ladyfinger into the cooled matcha syrup, ensuring they are saturated but not soggy. Arrange a single layer in a glass or ceramic dish. Spread half of the cream mixture evenly over the ladyfingers. Repeat the process with a second layer of dipped biscuits, followed by the remaining cream.
04 -
Cover the dish and refrigerate for a minimum of 4 hours or overnight to allow flavors to meld and layers to set. Before serving, dust the surface generously with sifted matcha powder for a vibrant appearance.
# Notes and Tips:
01 -
For optimal presentation, assemble in a transparent square or round glass dish to highlight visible layers.
02 -
Dust the top with matcha powder immediately before serving to maintain its vivid green color.
03 -
A slice served on a clean white plate with a minimalist background enhances visual appeal.