TRADITIONAL JAPANESE RECIPE: Tiramisu is our favourite dessert, and it's probably yours too. There are many Tiramisu recipes out there but very few are as good as this Japanese Tiramisu Recipe made with Matcha Green Tea instead of Coffee.
Matcha Tiramisu ( 抹茶ティラミス ) is not really a thing in Japan. Virtually all Tiramisu' sold in convenient stores, restaurants and shops are coffee based as Italian Food is the most loved foreign food in Japan, but it's nice to change from time to time.
This Matcha Tiramisu ( 抹茶ティラミス ) is actualy very simple to make. The whole recipe revolves around two steps: 1- work the Mascarpone and Eggs, and assamble the Tiramisu layers. You won't need to cook anything.
Like any other Tiramisu recipe, this Matcha Tiramisu ( 抹茶ティラミス ) involves the use of raw eggs, so before you jump in and start making this recipe, make sure your eggs are fresh and safe to eat. The best option is to use Pasteurized Eggs.
Skill Level:  |
Time: 40 Minutes |
Price:  |
Serves: 8 People |
Ingredients:
| Conversions |
Directions:
01 - Combine the Hot Water and Matcha Powder and whisk until the Tea is lump-free.
Set Aside.
02 - Separate the 4 Eggs and put the Yolks and the Whites into 2 separate large bowls.
03 - Add half of the Sugar into the Egg Yolks and beat until the Sugar is completely dissolved and the mixture is creamy.
04 - Mix Yolks and Mascarpone together.
05 - Now, beat the Egg Whites along with the other half of the Sugar until it all becomes spongy and it has formed stiff peaks.
06 - Fold the bowls delicately together and mix just until the Yolk and White Mixtures have well combined. From now on we'll refer to this as, Cream Mixture.
07 - ( OPTIONAL ) Spread some Cream Mixture on the bottom of the Baking Dish. This will be the base of your Tiramisu, the first layer.
The Traditional Tiramisu Recipe requires soaked Savoiardi Biscuits to be the first layer on the bottom of the dish or cups to allow the Tiramisu slice to slide off the spatula without problems when serving, but many love that extra Cream on the bottom. If you're making it for yourself, we advise you to place Cream first, if you have guests, soaked Savoiardi first.
08 - At this point the Matcha Tea should be cold. Transfer the Matcha Tea into a plate and add the Marsala Wine.
09 - Soak the Savoyard Biscuits in the Matcha Tea and line them up on top of the Cream inside the Baking Dish, to form the second layer of your Tiramisu'.
10 - Generously cover the Savoiardi layer with Cream Mixture, and spread evenly.
11 - Make a second ( and third layer if you can ) the same way. Matacha Tea soaked Savoiardi Biscuits and more Cream Mixture.
12 - Using a Tea Sieve, sprinkle some Matcha Powder on top.
13 - Leave in the fridge for about 3 hours before serving.
Notes:
- If you want you can use half amount of Mascarpone Cheese and half of Heavy ( whipping ) Cream.
- In this recipe the term 'Savoiardi Biscuits' refers to a kind of biscuit very similar to the 'Ladyfingers'.
- Savoyard Biscuits are the traditional Biscuits used in the Italian Traditional Tiramisu Recipe rather than Ladyfingers.
- Soak the Savoyard Biscuits depending on how you like your Tiramisu.
- The Matcha Tea can be sweetened according to how you like it.
ALTERNATIVES:
- Cream can be used as an alternative to thicken the Tiramisu. Whisk the Double Cream until stiff peaks form, then add the Sugar.
- Full-fat spread Cheese can be used as an alternative to Mascarpone; add some Cream to taste.
- Whether thickening with Egg Ehites or Cream, ensure it is stiff before adding to the other ingredients; if it is not stiff, the Tiramisu will not set properly.
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| Written by: Uncut Recipes | Disclaimer |
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Rosa
October 09, 2019 OMG I'M so excited to try this out!!! I love Matcha and this is so amazing. I only hope I can find some reasonable priced matcha. |
November 19, 2019
I've made this recipe but I didn't use marsala wine. Apart from that it was delicious. Love it!