A unique twist to the traditional tiramisu, this matcha tiramisu is layered with matcha mascarpone cream and matcha-soaked sponge fingers. No raw eggs!
If you haven’t ever tried matcha before, I’m really not sure where you’ve been for your entire life! Matcha is one of my favorite ingredients to cook and bake with, as well as just simply to drink as a tea, latte or milkshake.
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Matcha, which is just stone-ground green tea leaves, is a lovely pastel green and has a taste which I find quite hard to describe; it’s very earthy and pairs so well with foods like berries and chocolate.
The health benefits of this powdered green tea are many…
- boosts metabolism
- calms the mind
- enhances mood
- strengthens the immune system
A cup of matcha is the perfect alternative to coffee for your afternoon pick-me-up, as well. It has less caffeine than your average cup of coffee, but since matcha contains brain-boosting amino acids, it’ll still increase your mood and focus (without the caffeine-related side effects!).
So, yeah, you really gotta get yourself some matcha!
Matcha Me, based in Melbourne, Australia, recently contacted me about trying out their matcha – yes, please! – and giving them a shout-out on my blog. No problem! I thought I’d also try out a recipe I’ve had in mind for ages but just never got around to making…
Matcha tiramisu! The layers in this are just stunning!
Let me talk about the layers…
Firstly, we have matcha-soaked sponge fingers. I cut the fingers into the shape of the glass and soaked the shapes in a dark-green matcha bath, which is made of matcha powder, hot water and sugar. I stuffed the first layer of sponge fingers down into the bottom of the glass.
For the next two layers, I whipped up a bowl full of mascarpone and thickened cream (no raw eggs in this recipe) and divided the mixture into two. One half I left plain; the other half I added a sort of matcha syrup to.
Then, all that’s left to do is layer the plain mascarpone cream and matcha mascarpone cream into the glass… place in another layer of matcha-soaked sponge fingers, and finally one more plain mascarpone cream and matcha mascarpone cream.
Place into the refrigerator to set for a while. Just before serving, add a dusting of matcha powder to the top. Done!
Oh… but what is that on top of my matcha tiramisu? It’s black sesame praline! This is an amazing salty-sweet experience and adds a tiny bit of crunch to this otherwise soft and creamy dessert. It’s super easy to make and I highly recommend the addition.
You’ll just need black sesame seeds, some sugar, glucose syrup, water and butter. You’ll melt the sugar, syrup, water and butter together, then stir in the sesame seeds, pour onto a baking tray and bake the mixture until it is golden. Cool completely (mine had a bit of excess oiliness that I wiped off) and break into shards, then place in a ziploc bag (or similar) and bash with a rolling pin until the shards become little crumbs.
It’s really tasty! And what a unique twist to the traditional tiramisu!
Okay… now how about this matcha from Matcha Me? Would I recommend it? Oh, most definitely! I’m really happy with it – everything about it is perfect! Aside from the lovely greenness of the powder, the amazing aroma and the excellent taste, what I am most happy about is its dissolvibility (is that a word!?)!! I’ve tried several other matcha powders in recent years and I have found that a lot of them just don’t dissolve very well and leave clumps, even with a good deal of whisking power (I began to think I was just doing something wrong!). Not Matcha Me’s matcha, though – it dissolved completely in the hot water and I was super impressed!
Are you ready to get your matcha fix? I know you totally are, so the lovely folks at Matcha Me are offering all my readers a special 20% discount code! Yay! All you need to do is fill your cart in the online shop and at checkout, enter the code SWEETEST to receive your discount.
I cannot wait to make some more delicious matcha-things with this matcha, so if you love matcha as much as I do, keep your eyes peeled for more recipes featuring this gorgeous powdered green tea here on the blog!
Tell me, have you tried matcha before? What’s your favorite way to enjoy it?
- Matcha soaking syrup:
- ¾ cup hot water
- 2 teaspoons matcha, sifted
- 3 tablespoons caster sugar
- 10 sponge fingers (approximately)
- Mascarpone cream:
- 1 tablespoon matcha, sifted
- ¼ cup (60ml) hot water
- 1 cup (230g) mascarpone
- 1 teaspoon pure vanilla extract
- 1 cup (250ml) thickened cream
- ⅓ cup sugar
- Black sesame praline:
- 25g glucose syrup, or light corn syrup
- 1 teaspoon (5ml) water
- 65g unsalted butter
- pinch salt
- 80g caster sugar
- 50g toasted black sesame seeds
- Matcha soaking syrup: Whisk hot water, matcha and sugar together until matcha is dissolved. Set aside.
- Mascarpone cream: Whisk together hot water and matcha until matcha is dissolved. Allow to cool completely.
- In a large bowl, whisk mascarpone until creamy and smooth. Whisk in vanilla extract.
- In a separate bowl, whisk together thickened cream and sugar with an electric mixer until stiff peaks form; don't over-whisk or the whipped cream will turn grainy.
- Gently fold the whipped cream into the mascarpone in 2 additions until smooth. Divide the mascarpone cream in half. To one half, add the cooled matcha mixtutre and very gently stir until combined.
- To assemble: Cut sponge fingers to fit the shape of your serving glasses (see notes below about serving glass sizes). Dip the fingers for your first layer into the matcha soaking syrup, making sure they're completely soaked on all sides. Stuff them into the bottom of the serving glasses.
- On top of the matcha-soaked fingers, add a layer of plain mascarpone cream and flatten the top with the back of a small spoon. Next, add a layer of the matcha mascarpone cream and flatten the top.
- Repeat above assembly steps one more time to fill the glass to the top.
- Repeat above steps for the remaining serving glasses.
- Transfer the filled serving glasses to the refrigerator until ready to serve, or for at least 2 hours.
- Meanwhile, prepare the black sesame praline.
- Black sesame praline: Preheat oven to 200C. Line a baking tray with baking paper and set aside.
- In a small saucepan, combine glucose syrup, water, butter and salt. Cook over medium heat until the butter has melted, stirring occasionally.
- Add sugar and bring to a boil. Remove from the heat and stir in the sesame seeds. Pour the mixture onto the prepared pan and tilt the pan slightly to spread the mixture out.
- Bake for about 10 minutes, or until the sugar mixture is boiling and has turned a golden amber colour.
- Cool completely. Break into shards and place into a ziploc bag. With a rolling pin, or wooden spoon, crack the shards in the bag into little crumbs. Keep in the bag until ready to serve.
- Just before serving, dust the tops of the tiramisu with sifted matcha powder (place a spoonful of matcha into a sieve and gently shake the sieve over the glasses) and scatter the black sesame praline on top.
A note on serving glasses: I used 350ml glasses and got just under 3 of them full. The serving is just too big, however, so I'd recommend going with about 250ml glasses; you should get 4-6 glasses full.
Inspiration from Pretty. Simple. Sweet., Del's Cooking Twist and The Little Epicurian.