Tasty Japanese Matcha Tiramisu Recipe

Today I’ve got something special for you!

A Tasty Japanese Matcha Tiramisu Recipe.

A breezy, green, and insatiable dessert, made of three layers of sponge cake soaked with the most energizing and refreshing matcha tea, intercalated by a delicious mascarpone cream which is also one of the biggest components of the traditional Italian dessert, the tiramisu.

A journey of flavors that has its roots in Japanese tradition and in Italian tradition.

It surely will excite your palate.

Tasty Japanese Matcha Tiramisu Recipe

Anna Maria

A journey of flavors that has its roots in Japanese tradition and in Italian tradition.

5 from 1 vote

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Prep Time 35 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Cookies and Pastries

Cuisine Italian, Japanese

Servings 6 servings

Calories

Ingredients

  

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Matcha Sponge Cake

• 2 medium eggs room temperature
• 65 g flour 00 2.3 oz
• 75 g sugar 2.6 oz
• 5 g matcha tea powder 1 tsp
• 1 scraped vanilla bean
• 35 g soft butter

Mascarpone Cream

• 250 g mascarpone cheese 9 oz
• 100 g sugar 7 tbsp
• 3 separated eggs
• 4 g gelatine sheet 0.15 oz
• 100 ml cold water 3.4 fl oz
• 25 ml whipping cream 2 tbsp

Soaking Matcha Tea Syrup

• 100 ml water 3.4 fl oz
• 100 g sugar 3.5 oz
• 5 g matcha tea powder 1 tsp

Instructions

 

Matcha Sponge Cake

• Beat the eggs, sugar, and scraped vanilla caviar in a mixer for 15 minutes at medium speed.
• Add the sifted flour, Matcha tea powder, and the soft butter, mix the mixture with a spatula from the top to the bottom to obtain a homogeneous consistency.
• Put the mixture into the cake pan properly greased and lightly floured.
• Bake in a preheated oven at 180°C (356°F) for about 40-50 minutes, never open the oven before 35 minutes.
• Do the toothpick test to check cooking, insert it in the center and it should come out clean.
• After the time necessary to allow it to cool, remove it from the mold.
• Make sure the sponge cake is cooled completely before slicing.
• Slice the sponge into three layers.

Mascarpone Cream

• Soak the gelatin in cold water.
• Work the egg yolks in a mixer at maximum speeds with 100g (7 tbsps) sugar until the mixture is light and smooth.
• After the gelatin has completely soaked, squeeze it with your hands and make it completely dissolve in a cup with warm whipping cream.
• Slowly drip the whipping cream-gelatine mixture into the egg cream.
• Add the mascarpone cheese, while continuing to mix it little by little amalgamating it very well to avoid lumps.
• In a clean container whip the egg whites.
• Once you’ve whipped the egg whites, incorporate them into the mixture of mascarpone with a spatula moving from top to bottom until you get a smooth cream.

Soaking Matcha Tea Syrup

• The Matcha tea powder is dissolved in water, do not infuse.
• Heat the water and pour it into a cup, avoid reaching the boiling point (therefore remaining around 80°C, 176°F ).
• Mix the tea powder in the water with a small whisk, if you don’t have the bamboo whisk (Chasen), which should be kept in water for a few seconds before being used (bamboo whisk) – mix with slow movements simulating the shape of an eight until the powder dissolved in the water.

Assembling

• Place the first base layer onto a 6-inch round springform pan.
• Brush 1/4 of the soaking Matcha syrup onto the cake then spread with the mascarpone cream.
• Repeat with the remaining layers and cover the top with the remaining mascarpone cream.
• Place it into the fridge for 3-4 hours.
• After, remove the Matcha Tiramisu` from the springform pan and garnish with sponge cake crumbles, as I did, or dust the surface with some powdered matcha tea.

Notes

ENJOY!

Keyword baking, Italian, Japanese, mascarpone cream, matcha, tiramisu

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