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Matcha Tiramisu Recipe

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3.9 from 243 reviews

This delightful Matchamisu recipe reimagines the classic Italian tiramisu with vibrant Japanese matcha flavors. Featuring a light matcha-infused sponge cake soaked in a sweet matcha syrup, layered with a rich and creamy matcha mascarpone cream, this elegant dessert is perfect for tea lovers and special occasions. With its harmonious balance of earthy matcha and creamy sweetness, Matchamisu offers a unique and refreshing take on a beloved dessert.

Ingredients

Matcha Syrup

  • 3/4 cup water
  • 1/2 cup sugar
  • 1 tablespoon matcha powder

Matcha Sponge Cake

  • 4 eggs (separated)
  • 7 tablespoons sugar
  • 3/4 cup all-purpose flour
  • 1.5 tablespoons matcha powder (divided: 1/2 tablespoon + 1 tablespoon for dusting)
  • Confectioner’s sugar (for dusting)
  • Butter or oil (to secure parchment paper)

Matcha Cream

  • 2 egg yolks
  • 1 tablespoon sugar
  • 1 tablespoon rum
  • 2/3 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1 tablespoon matcha powder

Instructions

  1. Make Matcha Syrup: Bring 3/4 cup water and 1/2 cup sugar to a boil in a small pot. Reduce heat and let simmer for 3 minutes. Remove from heat and let cool. Once cool, sift in 1 tablespoon of matcha powder and whisk thoroughly. This syrup can be made up to one day in advance.
  2. Prepare Matcha Sponge Cake: Preheat the oven to 350°F (175°C). Line a 13″x18″ sheet tray with parchment paper, securing the corners with a bit of butter or oil to prevent rolling. Dust the parchment lightly with confectioner’s sugar and set aside.
  3. Whip Egg Whites: Separate 4 eggs. In a large mixing bowl, whisk the egg whites on low speed for 1 minute, then increase to medium speed and gradually add 7 tablespoons sugar. Continue to beat on high speed until stiff peaks form and the whites appear shiny.
  4. Combine Batter: Fold in the 4 egg yolks carefully to the whipped egg whites. Sift in 1/2 tablespoon matcha powder and 3/4 cup all-purpose flour over the mixture and fold gently until fully incorporated without deflating the batter.
  5. Bake Sponge Cake: Pour the batter evenly onto the prepared sheet tray and smooth the surface. Dust with confectioner’s sugar. Bake in the preheated oven for 10 minutes or until springy to the touch and lightly golden. Remove from oven and let cool.
  6. Cut Sponge Cake: Use a 3-inch cookie cutter to cut out round shapes from the sponge cake. Cut a smaller piece from each round to fit the tapered bottom if serving in mini cups.
  7. Make Matcha Cream: Bring a small pot of water to a gentle simmer. In a stainless steel bowl that fits over the pot without touching the water, whisk together 2 egg yolks, 1 tablespoon sugar, and 1 tablespoon rum continuously until the mixture thickens to the ribbon stage (about 5 minutes). Remove from heat and allow to cool for 5 minutes.
  8. Whip Cream & Combine: In a separate bowl, whip 1/2 cup heavy cream until soft peaks form. Gently fold the whipped cream into the cooled egg yolk mixture. Sift in 1 tablespoon matcha powder and fold well, then carefully fold in 2/3 cup mascarpone cheese until smooth and creamy.
  9. Assemble the Matchamisu: In small glasses or mini cups, place one cut sponge cake round at the bottom (use smaller pieces if needed to fit). Spoon and drizzle generous amounts of matcha syrup over the sponge cake to soak it thoroughly, then add a dollop of matcha cream on top.
  10. Layer: Add a second layer of sponge cake, pour matcha syrup again on top, and finish with a final layer of matcha cream. Dust the top with additional matcha powder for a vibrant finishing touch. Chill before serving, if desired.

Notes

  • The matcha syrup can be prepared up to a day ahead and refrigerated.
  • Use high-quality ceremonial grade matcha powder for the best flavor and vibrant color.
  • Ensure egg whites are whipped to stiff peaks for a light and airy sponge cake.
  • The batter should be folded gently to retain airiness—avoid overmixing.
  • If using mini cups, trim sponge cake rounds to fit the cup shape for better layering.
  • The assembled Matchamisu can be refrigerated for a few hours or overnight to meld flavors.
  • Alcohol (rum) can be omitted or substituted for a non-alcoholic version.

Find it online: https://justsosavory.com/matcha-tiramisu-recipe/