This easy matcha green tea tiramisu recipe only requires a few common ingredients, it does not even require heavy cream or gelatin like many other recipes do.
It’s not overly sweet. The green tea flavor is perfectly suitable for the summer days. The tiramisu is even more delicious after being frozen, the cheese portion tastes like ice cream. Homemade just can’t be beat.
For the cheese batter
- 130g mascarpone cheese
- 25-30g sugar
- 1 large egg
For the “ladyfinger cookies”
- 1 large egg
- 30g sugar
- 30g pastry flour/all purpose
For the match solution
- 1 tbs matcha powder
- 50-60ml hot water
- 1tsb sugar
- To make “ladyfinger” cookies, separate egg white and egg yolk ( I was too lazy to make finger shape cookies though….doesn’t matter really).
- Add sugar to egg white in several additions, beat until a stiff peak forms.
- No need to clean the whisk, use it to stir the egg yolk until smooth.
- Add and fold 1/3 egg white into egg yolk batter, do not overmix.
- Fold egg yolk batter into the remaining egg white.
- Add flour and gently fold flour into batter.
- Pour batter onto a piece of parchment paper, about 0.5 cm thick.
- Bake at 170 degrees Celsius for about 20 min until golden, let cool.
- For the mascarpone cheese batter, combine egg yolk, mascaropone cheese and a small portion of the sugar.
- Mix well the egg yolk batter.
- Add sugar to egg white in several additions, beat until a soft peak forms.
- Fold 1/3 egg white into egg yolk batter.
- Pour egg yolk batter back into remaining egg white.
- Fold and combine the batter.
- Mix matcha powder, hot water and sugar. Cut “ladyfinger cookies” into shape that fits your container. Dip both sides in the matcha solution quickly (do not soak). Layer mascarpone cheese mixture on top. Repeat once more. Freeze for about 30 min.
- Cut and plate the frozen tiramisu. Garnish with more matcha powder if desire.
Let me repeat…Homemade just can’t be beat.