Matcha Tiramisu

Matcha tiramisu is a creamy and delicious dessert that combines the rich flavour of traditional tiramisu with the earthy taste of matcha. It’s light, elegant, and perfect for anyone who loves green tea desserts.

For our recipe, we have used Ito En Matcha Powder Wa, provided to us by one of our partners, Sarah International. This is a ceremonial grade matcha powder, which is the highest grade of matcha powder.

Ito En matcha powder is regarded as the highest grade of matcha in Japan as well, prepared using the youngest tea leaves. It has a beautiful green colour with a perfect balance of bitterness and sweetness, giving this dessert a refined and unique flavour.

To get your Ito En Matcha Powder you can contact Sarah International on 7374481.

Serving size: 6.5 x 6.5-inch tray

Ingredients:

For the matcha mix:

• 1 tbsp matcha powder
• 1 cup hot water

For the egg custard:

• 3 egg yolks
• ¼ cup sugar
• 1 ½ cup water

For the tiramisu cream:

• 250 g cream cheese
• ½ cup whipping cream
• 1 tbsp sugar
• ½ tsp vanilla essence

For assembling:

• 13 lady finger biscuits
• 1 tsp matcha powder

Instructions:

1. Firstly, prepare the matcha water. This is to soak the biscuits for extra flavour. Mix together 1 tbsp matcha powder and 1 cup hot water in a medium sized bowl with a spoon. Then, using a small handheld electric milk frother, mix for 3 minutes or until it becomes frothy on top. Set this aside.
2. Next, prepare the egg custard. To do this, add 3 egg yolks and ¼ cup sugar into a glass bowl. Then using a handheld electric mixer, on low speed, beat the egg yolks and sugar for 20-30 seconds or just until combined.
3. In a small pot, heat up 1 ½ cup water on low heat for 2 minutes or until steaming (the pot should be smaller than the bowl with egg yolks and sugar, so that it can sit nicely on top of the pot). Once heated, place the glass bowl on top of the water pot, to make a double boiler.
4. Then, using the handheld electric mixer, continue to beat the egg yolks at low speed on the double boiler for 4 minutes or until it becomes thick and creamy like a custard. At this point, the mixture will be a pale yellow in colour, and most of the sugar should have dissolved.
5. Remove the custard bowl from the top of the pot and add in 250 g cream cheese. Now, using an electric handheld mixer, mix together the cream cheese and egg custard for 2 minutes or until smooth and creamy, with no lumps. The mixture will be almost white in colour by now. Set aside.
6. Next, to new bowl, add in ½ cup whipping cream and whip the cream for 2 to 5 minutes at medium speed or until it reaches soft peaks (soft peaks mean that when you take the beater out of the whipping cream, the beater should have peaks that barely hold their shape and flop easily).
7. Then, add in 1 tbsp sugar and continue to whip for another minute on low speed or until stiff peaks form (stiff peaks mean that when you lift the beaters from the mixture, the peaks hold their shape).
8. Add the whipped cream to the cream cheese-custard mixture and fold in using a spatula for around 1 minute or until evenly combined. Then, add in ½ tsp vanilla essence and fold again for 30 seconds or until fully combined. The tiramisu cream is now ready.
9. To assemble the tiramisu, spread around 3 tbsp of the tiramisu cream on the bottom of a container or tray. We used a 6.5 x 6.5-inch square glass tray.
10. Then, dip one lady finger biscuit in the matcha water that was prepared earlier – one at a time – for just a second on each side (the matcha water should be room temperature by now). Arrange the biscuits at the bottom of the tray as you go. Be careful not to fully dunk the biscuits or dip for longer than a second as it will absorb the water very quickly and get soggy.
11. After covering the bottom of the tray with the biscuits (we used 6 and half of 1 piece), evenly spread half of the tiramisu cream on top. Then, repeat the process one more time, adding one dipped biscuit layer and the last of the tiramisu cream. When done, there will be two layers of biscuits and cream each.
12. Lastly, using a small sifter, dust 1 tsp matcha powder on top of the cream, until the surface is fully covered. Cover the top of the tiramisu tray with food wrap or a lid, and let it set in the refrigerator for at least 4 hours or overnight. Enjoy!