Matcha Tiramisu (No Bake Matchamisu)

This Japanese twist to a classic Italian Tiramisu has a light and creamy mascarpone filling layered with matcha tea soaked ladyfingers and dusted with a generous amount of matcha powder.

📝 Ingredients

• 2 1/2 tablespoon (17 g) Matcha powder
• 2 cups (473 ml) hot water ((176°F or 80°C))
• 16 oz mascarpone
• 1 1/2 tbsp (10 g) Matcha powder
• 1/4 cup (60 ml) hot water ((176°F or 80°C))
• 6 large egg yolks
• 3/4 cup (170 g) granulated sugar
• 2 cups (473 mL) heavy whipping cream
• 2 teaspoon (10 g) vanilla extract
• 1/4 cup matcha powder (for dusting)
• 40 Lady fingers (You may need more or less depending on your dish)

👨‍🍳 Instructions

1. 1Whisk the matcha tea for the lady fingers: In a small bowl, whisk the 2 tbsp matcha and 2 cups hot water in a bowl and set aside to cool.
2. 2Whisk matcha tea for mascarpone cream: In a separate small bowl, whisk 1/2 tbsp matcha powder and 1/4 cup of hot water in a bowl and set aside to cool.
3. 3Mix mascarpone and matcha tea: In a large bowl, transfer the mascarpone and pour the second cooled 1/4 cup of matcha tea. Using a hand mixer, whisk until combined.
4. 4Gently cook egg yolks and sugar: In medium heat proof bowl, add the egg yolks and sugar. Whisk together then place over a pot of simmering water making sure the water does not touch the bowl (Double boiler). Whisk over heat until sugar has dissolved and the mixture is LIGHT yellow in color and thickened. About 10 min.
5. 5Whisk egg yolks with mascarpone mix: Place in the fridge to chill.
6. 6Whip heavy cream and vanilla to medium peaks: Add the cold heavy whipping cream and vanilla to a large bowl. Mix with hand mixer on low for about 30 seconds then slowly increase speed to high. Beat until the whipped cream has medium stiff peaks but don’t over whip.
7. 7Gently fold the whipped cream into the mascarpone mixture.
8. 8--- Assemble the Matcha Tiramisu: ---
9. 9Quickly dip the top and bottom of your lady fingers briefly in the matcha tea mixture. 1-2 seconds on each side.
10. 10Arrange the lady fingers in the 9x13 dish. Or in small cups if you prefer. Cut the pieces so there are no gaps.
11. 11After the bottom layer of dipped lady fingers is arranged, add the mascarpone mixture on top and smooth out to the edges using a rubber spatula. You can also pipe the mascarpone mixture for a more even distribution of cream.
12. 12Dip more ladyfingers, arranging them on top of the filling as you go and add another layer of mascarpone mixture.
13. 13Dust top with matcha powder and chill overnight.
14. 14To serve: use a sharp knife and slice the chilled tiramisu into squares. For clean cuts, wipe the knife clean before each cut.