Matcha Tiramisu – A Fusion of Italian Tradition and Japanese Elegance
My Journey with Matcha
I’ve always been passionate about bringing the best flavors to life. Growing up in Italy, tiramisu was a dessert I cherished, a symbol of family gatherings and cozy moments. But when I discovered the delicate, umami-rich world of matcha, I knew I wanted to create something that would bring these two worlds together. That’s how this Matcha Tiramisu was born—a unique twist on a classic Italian dessert infused with the premium quality of Alearia Matcha.
Read more about my matcha journey here
Ingredients for Matcha Tiramisu
4 large eggs (separate yolks and whites carefully)
250g mascarpone cheese
250g heavy cream (slagroom, if you're familiar with Dutch)
90g granulated sugar
3g Alearia premium matcha (insert website link)
40g shredded coconut
1 tsp powdered sugar
Savoiardi (ladyfingers)
50ml hot water (not boiling) + a splash of coconut milk
Step 1: Whip the Cream
In a mixing bowl, add heavy cream and powdered sugar.
Beat until stiff peaks form. This will give the tiramisu its airy texture.
Once done, place the whipped cream in the refrigerator to keep it chilled.
Step 2: Separate the Eggs
Carefully separate the egg yolks from the whites.
Make sure the egg whites are completely free from yolk—this is crucial for the consistency later.
Step 3: Prepare the Egg Yolk Mixture
In a clean bowl, whisk egg yolks and granulated sugar together.
Beat until the sugar dissolves completely and the mixture turns pale and creamy.
Step 4: Combine the Mixtures
Add the chilled whipped cream mixture to the egg yolk and sugar mixture.
Gently fold until smooth and well combined.
Place the mixture back in the fridge to prevent it from warming up.
Step 5: Prepare the Matcha Soaking Mixture
In a bowl, mix 3g of Alearia premium matcha with 50ml of hot water (not boiling).
Whisk until completely dissolved and frothy.
Add a splash of coconut milk for an extra layer of flavor.
Step 6: Soak the Ladyfingers
Quickly dip each Savoiardi (ladyfinger) into the matcha mixture.
Don’t let them soak too long, or they will become too soggy.
Step 7: Assemble the Tiramisu
First layer: Place soaked ladyfingers at the bottom of a dish.
Second layer: Spread a generous amount of the mascarpone mixture over them.
Repeat for 2 or 3 layers (depending on your preference).
Finish with a final layer of mascarpone, sprinkle with shredded coconut, and dust with matcha powder for a bold, earthy finish.
Step 8: Let It Set
Cover and refrigerate for at least 4 hours (overnight is best for deep flavors).
When ready to serve, dust extra matcha on top for a stronger flavor.
Enjoy Your Matcha Tiramisu!
This recipe is a beautiful balance of creamy mascarpone, bold matcha, and light coconut flavors—a dessert that brings two cultures together in every bite. I hope you enjoy making it as much as I did!
If you love matcha as much as I do, check out Alearia Premium Matcha to elevate your desserts with the smoothest, highest-quality matcha from Japan.