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Tasty Japanese Matcha Tiramisu Recipe

Tasty Japanese Matcha Tiramisu Recipe

solo-dolce
A journey of flavors that has its roots in Japanese tradition and in Italian tradition.
5 from 1 vote
Prep Time 35 mins
Cook Time 50 mins
Total Time 1 hr 25 mins
Course Cookies and Pastries
Cuisine Italian, Japanese
Servings 6 servings

Ingredients
  

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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