My First Taste of Matchamisu
I first tried this dessert in a tiny Tokyo cafe. It was called matchamisu. The green color surprised me. But one bite made me a believer. It was creamy, cool, and just a little earthy. I knew I had to make it at home. This recipe is my version of that happy memory. It mixes Italian style with Japanese flavor. That’s why some call it Japanese tiramisu. It feels fancy but is quite simple to put together. Have you ever tried a green tea tiramisu before?The Heart of the Dish: Fluffy Cream
The soul of any good homemade tiramisu is the mascarpone cream. Getting it light is key. Use everything very cold. Whip the cream and mascarpone just until it holds a soft peak. Overwhipping makes it sad and runny. Gently fold the creams together. Think of it like tucking in a blanket. This keeps the air inside. That air is what makes each bite so dreamy. This matters because texture is just as important as taste. A fluffy cream feels like a hug on a spoon.A Little Dip for the Ladyfingers
You don’t soak the ladyfingers like in classic tiramisu. Just a quick dip in the matcha tea! One second per side is plenty. This gives flavor without sogginess. I learned this the hard way with a very mushy first try. I still laugh at that. *Fun fact: The matcha powder for dusting will slowly melt into the cream. It creates a beautiful, soft green top. So dust it right before you serve. Do you prefer your desserts very sweet, or more gently sweet like this one?Why Patience is a Secret Ingredient
After assembling, the wait begins. You must chill it for at least four hours. This waiting time is magic. It lets the flavors get to know each other. The cookies soften just right. The cream sets perfectly. This matters for any good make-ahead matcha dessert. The rest makes it the best matcha tiramisu. When you pull it from the fridge, it’s ready. Doesn’t that smell amazing? The grassy, sweet scent of matcha powder is so special.Making It Your Own
This easy matcha tiramisu recipe is your starting point. You can play with it. Love more matcha? Add a little powder to the cream. Want it richer? Use all mascarpone, no heavy cream. Cooking is about joy, not strict rules. The final dusting of vibrant green makes everyone smile. It tells a story of two places in one dish. What’s your favorite dessert that mixes cultures? I’d love to hear about it. Sharing recipes is how we share our stories.Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Egg yolks | 6 | For the mascarpone cream |
| Granulated sugar | 150 g (¾ cups) | For the mascarpone cream |
| Mascarpone, high fat | 500 g (2¼ cups) | Use it cold, for the mascarpone cream |
| Heavy Cream, 36% fat | 350 g (1½ cups) | Use it very cold; can be substituted with equal amount of mascarpone |
| Ladyfinger cookies | 20 pieces | Store-bought or homemade |
| Matcha tea | 1 cup | To soak the ladyfingers in |
| Matcha powder | 1 tablespoon | To dust before serving |
Instructions
Step 1: Let’s make the egg yolk mix. Whisk yolks and sugar over simmering water. Keep whisking until sugar melts and it’s warm. This is the heart of your homemade tiramisu. (Tip: Use a low heat so the eggs don’t scramble!)
Step 2: Now, whip that mix until it’s cool. Then, whip the cold mascarpone and cream together. Stop when it’s fluffy like a cloud. This mascarpone cream makes the best matcha tiramisu. What’s your favorite fluffy dessert? Share below!
Step 3: Gently fold the mascarpone cream into the yolk mix. Be kind and slow. You want all that air to stay in your green tea tiramisu. Doesn’t that color look amazing already?
Step 4: Time to build our matchamisu! Quickly dip ladyfingers in matcha tea. Layer them in your dish. Spread half the cream on top. I still laugh at my first messy layer.
Step 5: Repeat the layers. Smooth the top. Chill for 4 hours. Right before serving, dust with matcha powder. This easy matcha tiramisu recipe is a dream. Your Japanese tiramisu is ready!
Creative Twists
Add a layer of sweet red bean paste. Use chocolate-dipped ladyfingers for a fun surprise. Make mini matcha desserts in little cups. Which one would you try first? Comment below!Serving & Pairing Ideas
Serve your matcha dessert with fresh berries. Their tartness is perfect with the sweet cream. You can also add a dollop of whipped cream on top. For a pretty plate, sprinkle extra matcha powder around the edges. This makes your best matcha tiramisu look like a pro made it! Which would you choose tonight?
Keeping Your Matchamisu Fresh
Let’s talk about storing your lovely dessert. This matcha tiramisu must live in the fridge. Cover it well so it doesn’t pick up other flavors. It will stay perfect for 2 to 3 days. I don’t recommend freezing it at all. The mascarpone cream can become grainy when frozen.
You can prepare parts ahead for an easy matcha tiramisu recipe. Make the fluffy mascarpone cream a day early. Keep it in a sealed bowl in the fridge. Dip the ladyfingers and assemble everything the next day. This is called batch cooking. It makes a busy day feel much simpler.
I remember my first green tea tiramisu. I left it uncovered overnight. The next day, it tasted like my leftover onion soup! Now I always press plastic wrap right on the cream. Storing food right saves your hard work. It means your best matcha tiramisu tastes just as good tomorrow. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes our cooking has little problems. That’s okay. First, a runny mascarpone cream. This happens if your ingredients are too warm. Always use very cold mascarpone and heavy cream. Whip them just until soft peaks form. I once used room-temperature cream. My mixture was soupy, and I had to start over.
Second, soggy ladyfingers. Just dip them quickly into the matcha tea. A one-second dip is plenty. They will soften more in the fridge. Third, a bitter matcha powder taste. Be sure to use a ceremonial or culinary grade powder. A baking grade can be too strong. Getting these right builds your confidence. Your homemade tiramisu will have the best flavor and texture.
*Fun fact: The name “matchamisu” is a fun mix of “matcha” and “tiramisu”!* It tells you exactly what this Japanese tiramisu is. Solving small issues makes cooking more fun. You learn what works every time. Which of these problems have you run into before?
Your Quick Questions, Answered
What is matcha mascarpone tiramisu?
It is a lovely twist on the classic Italian dessert. We swap coffee for vibrant matcha tea. Layers of tea-dipped ladyfingers are stacked with a fluffy, sweet mascarpone cream. The top gets a dusting of green matcha powder. It is a creamy, dreamy matcha dessert that feels both fancy and comforting. The flavors are rich, sweet, and gently earthy.
How to make fluffy matcha tiramisu?
The secret is in the mascarpone cream. Whip your very cold heavy cream and mascarpone just until thick. Then, gently fold it into the whipped egg yolk mixture. Do not stir too hard. You want to keep all the air inside. This air is what makes the cream light and fluffy. Chilling it for hours lets everything set perfectly.
What is the difference between matcha tiramisu and regular tiramisu?
Regular tiramisu uses strong coffee and cocoa powder. Our green tea tiramisu uses matcha. You dip the ladyfingers in matcha tea instead of coffee. You also dust the top with matcha powder instead of cocoa. The result is a beautiful green dessert. It has a unique, grassy-sweet taste instead of a coffee-chocolate flavor. Both are delicious!
Can I make matcha tiramisu without alcohol?
Yes, you absolutely can. The traditional recipe sometimes has marsala wine. This easy matcha tiramisu recipe uses just matcha tea. Simply brew the tea and let it cool. Then use it for dipping the cookies. The dessert will still be wonderfully flavorful. It is a great family-friendly option that everyone can enjoy.
How long does matcha tiramisu last in the fridge?
Your homemade tiramisu will keep for 2 to 3 days. Store it in an airtight container. Keep it in the coldest part of your fridge. The flavors actually blend and get better the next day. Remember to dust with matcha powder right before you serve it. The powder can melt into the cream if you do it too early.
What are good toppings for matcha tiramisu?
A simple dusting of matcha powder is classic and beautiful. For extra fun, add some fresh berries like raspberries. A few white chocolate shavings look pretty on the green. You could also sprinkle on some chopped pistachios for crunch. Keep toppings simple so you can still taste the best matcha tiramisu cream. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this special matchamisu. It is a joy to share these recipes with you. Cooking is about creating sweet memories. It is also about sharing them with people you love.
I would love to hear about your kitchen adventure. Tell me how it turned out for you. Your stories make my day brighter. Have you tried this recipe? Please leave a comment below and let me know.
Happy cooking!
—Marina Caldwell
Fluffy Matcha Mascarpone Tiramisu
Description
A light and airy twist on the classic Italian dessert, featuring layers of matcha-soaked ladyfingers and a fluffy mascarpone cream.
Ingredients
Mascarpone cream:
Other:
Instructions
- Prepare the egg yolk mixture: Set up a double boiler. Whisk egg yolks and sugar in the top pot continuously until sugar dissolves and mixture reaches 85°C (185°F), about 5 minutes. Transfer to a stand mixer and whip until cooled to about 24°C (75°F).
- Whip the mascarpone and cream: In a separate bowl, whip the cold mascarpone and heavy cream with an electric mixer until early stiff peaks form, about 3 minutes. Do not overwhip.
- Combine: Gently fold the whipped mascarpone mixture into the cooled egg yolk mixture using a rubber spatula until just combined and fluffy.
- Assemble: Prepare an 18×24 cm (7×9 inch) or 8×8-inch pan. Quickly dip ladyfingers into matcha tea and arrange a single layer in the pan (about 10). Spread half of the mascarpone cream over them. Repeat with another layer of dipped ladyfingers and the remaining cream. Smooth the top.
- Chill: Refrigerate for at least 4 hours to set. Just before serving, dust the top generously with matcha powder.
Notes
- Store leftovers in an airtight container in the fridge for 2-3 days. Do not freeze. The matcha powder will melt into the cream, so dust immediately before serving and re-dust if needed.