How to prepare an authentic Japanese matcha tea tiramisu?
Ingredients
for Serves 6
- 250 g mascarpone, taken out of the fridge 15 minutes before
- 3 extra-fresh eggs
- 80 g caster sugar
- 15 to 20 sponge fingers, depending on the size of the dish
- 2 tablespoons premium matcha tea powder, for soaking and dusting
- 250 ml simmering water, at 80°C maximum
To end a meal on a rich and herbaceous note, matcha tiramisu is an obvious choice. This reinterpretation of the Italian dessert marries the creaminess of the cream with the vegetal intensity of Japanese tea. Here is the step-by-step guide to mastering this preparation, from our selection of Japanese recipes.
The key ingredients
The success of this dessert rests on the simplicity and excellence of its components. The aim is to find the balance where the richness of the dairy meets the natural umami of the tea.
- 250 g of mascarpone, removed from the refrigerator 15 minutes beforehand
- 3 extra-fresh eggs
- 80 g of caster sugar
- 15 to 20 sponge fingers, depending on the size of the dish
- 2 tablespoons of premium matcha tea powder, for the soaking syrup and dusting
- 250 ml of simmering water, at a maximum of 80 °C
Which matcha powder to choose to avoid bitterness?
The most common mistake is to use a low-quality matcha, often oxidised, which gives the dessert a khaki yellow hue and an unpleasant bitterness.
For an emerald green colour and a floral fragrance, you need a genuine Uji matcha, of ceremonial or superior culinary grade, stone-ground. Discover the selection of matcha tea imported directly from Japan.
The preparation steps
- The soaking syrup: vigorously whisk 1 tablespoon of matcha with 250 ml of simmering water — never boiling, so as not to scorch the leaves. Leave to cool.
- The cream mixture: separate the whites from the yolks. Whisk the yolks with the sugar until the mixture doubles in volume, then gently fold in the mascarpone to obtain a smooth cream. Whip the egg whites to stiff peaks and fold them in delicately with a spatula.
- The assembly: dip the sponge fingers very briefly in the cooled syrup — one quick dip is enough. Line the bottom of the dish, cover with cream, repeat the process and finish with a generous layer of smoothed cream.
Plating and storage
The golden rule: dust the dessert only at the moment of serving. Added before chilling, the powder absorbs the moisture from the cream, loses its vibrant colour and its velvety texture. Always use a fine sieve.
For storage, this dessert made with raw eggs must rest in the refrigerator for a minimum of 4 hours, ideally overnight, and should be consumed within 48 hours. If you enjoy this flavour, also try our iced matcha latte.
Frequently asked questions
How to make an alcohol-free matcha tiramisu?
This version is naturally alcohol-free. To capture the spirit of the Italian recipe with amaretto, add a tablespoon of umeshu plum liqueur or sweet sake to the soaking syrup.
What variations can you make to this dessert?
The most indulgent option is to scatter white chocolate shavings between the layers of sponge fingers: the sweetness of the cocoa butter softens the intensity of the tea. A zest of fresh yuzu in the cream adds a citrus touch.
Can you add raspberries?
Absolutely. Fresh raspberries between the layers of mascarpone are a classic of fusion patisserie: their acidity creates a visual and flavour contrast with the umami roundness of the matcha.
