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