Green Tea/ Japanese Desserts/ Matcha

Matcha Tiramisu – recipe from new Japanese cookbook

I found this matcha tiramisu recipe in a new Japanese dessert cookbook at Tsutaya in Futako-Tamagawa.

The photo immediately caught my eye (mint green matcha layered with pure white cream! yum!) and when I translated the recipe into English I realized that it is quite simple to make.

Even with 2 kids running around I thought I could manage this one!

Luckily the first step can be made in advance, and then it is very easy to whip up the rest. The key is to serve it in cute small dishes – there are plenty to choose from in Japan! I used some little glass tulip-shaped ones.

Make sure you make this dessert for your next party! It looks amazing AND your guests will be wowed that you could make it even with your kids running around!

What you need:

  • Matcha – 1.5 tbsp (use less – about 1 tbsp – if you want a more pastel green matcha and lighter flavor)
  • Sugar – 1.5 tbsp
  • Mascarpone cream – 250g
  • Eggs – 2 (egg whites only)
  • Sugar – 6 tbsp
  • Fresh cream – 1/2 cup
  • Sponge cake – 4-5 small squares
  • Milk – 4-5 tbsp
  • Matcha powder (for dusting)

How to make:

  1. Sift matcha, mix in sugar. Add hot water, mix and cool in the refrigerator.
  2. Once ① has cooled, add mascarpone cheese and mix carefully with chopsticks.
  3. Brush milk onto sponge cakes (if you don’t have a brush, simply dip into milk on a plate)
  4. Separate eggs. Beat egg whites into stiff peaks and add into ①.
  5. Whip cream. (Keep some cream for decorating.)
  6. Fold ⑤ and then ④ into ① with a spatula.
  7. Separate ⑥ into half and layer with the sponge cakes into cute jars. Chill in fridge. Sprinkle matcha on top.
Ingredients

Ingredients

Ingredients for making Matcha Tiramisu - 7 altogether!

Ingredients for making Matcha Tiramisu – 7 altogether!

Step 1 - sift the matcha

Step 1 – sift the matcha

Sift the matcha into fine powder

Close-up shot – Sift the matcha into fine powder

Add sugar to the sifted matcha

Add sugar to the sifted matcha

Add hot water and mix

Add hot water and mix – then cool in the fridge

Mascarpone cheese (Japanese brand from Hokkaido)

Mascarpone cheese (Japanese brand from Hokkaido)

Add mascarpone cheese to the cooled matcha mixture

Add mascarpone cheese to the cooled matcha mixture

Mix the mascarpone cheese into the matcha mixture with chopsticks

Mix the mascarpone cheese into the matcha mixture with chopsticks

Separate the eggs

Separate the eggs

Beat the egg whites into stiff peaks (Note: the Japanese recipe also used the egg yolks, but I decided to only use the egg whites for this recipe)

Beat the egg whites into stiff peaks (Note: the original Japanese recipe also used the egg yolks, but I decided to only use the egg whites for this recipe)

Egg whites beaten into stiff white peaks

Egg whites beaten into stiff white peaks

Add whipped cream into the matcha mixture

Add whipped cream into the matcha mixture

 

Stir with spatula

Stir with spatula

Add egg whites to the mix and stir in gently

Add egg whites to the mix and stir in gently

Brush sponge cake squares with milk

Brush sponge cake squares with milk

I didn't have a brush, so I simply dipped each side into the milk for a few seconds

I didn’t have a brush, so I simply dipped each side into the milk for a few seconds

Layer the sponge and matcha into cute jars and top with cream and dusted matcha!

Layer the sponge and matcha into cute jars and top with cream and dusted matcha!

 

1 Comment

  • Reply
    Marion Burton
    May 16, 2016 at 9:18 am

    They look gorgeous. I will look for matcha at the supermarket and make it asap.!!

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