Go Back
Matcha Tiramisu Cake

Perfect Matcha Tiramisu Cake

A luxurious, no-bake fusion dessert featuring layers of ceremonial matcha-soaked ladyfingers and velvety mascarpone cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: Fusion, Italian, Japanese
Calories: 420
Ingredients Method Notes

Ingredients
  

Matcha Soak
  • 2 tbsp Ceremonial Grade Matcha Sifted
  • 1 cup Hot Water 80°C/176°F
Cream Filling
  • 500 g Mascarpone Cheese Room temperature
  • 300 ml Heavy Cream Chilled
  • 3 large Egg Yolks Pasteurized
  • 100 g Granulated Sugar
  • 1 tsp Vanilla Bean Paste
Assembly
  • 24 pcs Ladyfingers (Savoiardi) Dry variety
  • 1 tbsp Matcha Powder For dusting

Method
 

  1. Whisk 2 tbsp matcha with hot water until frothy; let cool to room temperature.
  2. Whisk egg yolks and sugar over a bain-marie for 5 minutes until thick and pale.
  3. Gently fold the room-temperature mascarpone into the egg mixture until smooth.
  4. In a separate bowl, whip heavy cream and vanilla to stiff peaks, then fold into the mascarpone base.
  5. Quickly dip ladyfingers into the matcha tea and layer them in a 8x8 inch dish or individual cups.
  6. Spread half the cream over the ladyfingers; repeat with a second layer of soaked ladyfingers and cream.
  7. Refrigerate for at least 6 hours. Dust with remaining matcha powder just before serving.

Notes

Always use ceremonial grade matcha for the best color and flavor. Do not over-soak the ladyfingers or the cake will become watery.