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Matcha Tiramisu

Ippodo Matcha - Matcha Tiramisu

This is a perfect and elegant no-bake recipe that is bound to impress friends and family at any party. The generous helping of quality matcha in this recipe guarantees that each mouthful is filled with antioxidants and the iconic earthy and bitter bite of matcha.

Cuisine: Japanese + Italian
Recipe type: Dessert
Yield: Serves 6
Prep time: 
Cook time: 
Total time: 
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6 inch springform pan
Parchment paper to line the cake tin (1 circular piece for the bottom and a piece to go around the sides, taped at the ends)


    - Decoration -

    1 tablespoon of matcha powder, for decorating the top

    - Tiramisu -

    40 ladyfinger cookies (22 for the cake, 18 for the outside decoration)

    - Matcha Syrup (for soaking the lady fingers) -

    ⅓ cup of granulated sugar

    1 cup of water

    3 teaspoons of matcha green tea powder

    3 tablespoons of rum

    - Matcha Mascarpone Cream -

    2 large eggs separated

    1 cup mascarpone cheese

    1 cup chilled whipping cream

    1 tablespoon of matcha powder

    1 ¼ teaspoon hot water


    Time: 3 hours | Serves 6

    - Matcha Syrup (for soaking the lady fingers) -

    1. Bring the sugar and water and bring it to a boil and then allow to simmer down for 2 minutes. Once that has finished, sift in your matcha powder and stir until it has dissolved.

    2. Chill the syrup fully in the fridge for at least 1.5 hours.

    - Matcha Mascarpone -

    1. Whisk together the egg yolks and sugar until pale. You may do this by hand or make it faster with a hand mixer.

    2. Take the mascarpone and whisk that into the egg yolk mixture until combined.

    3. Whisk to dissolve some matcha in really warm water. Make sure the water is not too hot, otherwise it will cook the eggs. Pour the matcha mixture into the eggs and mascarpone and whisk thoroughly.

    4. In a large bowl, whip the whipping cream until you get medium stiff peaks formed. Set aside.

    5. In 3 portions, gently fold in the the whipped cream into the egg yolks and mascarpone until it is thoroughly combined. Try not to lose the volume of the whipped cream.

    6. In a medium sized bowl, whisk the egg whites until soft peaks are formed. Quickly yet gently fold the egg whites into the mascarpone mixture, again trying not to lose the volume.

    - Cake Assembly -

    1. Take your lined cake pan (with the cake collar or the parchment paper surrounding the cake) and have it ready to start the cake assembly.

    2. Dip your lady fingers into the matcha syrup, until it is soaked but not soggy and line the whole bottom of your pan. Make sure that each piece is drained and not dripping. The shape of all of the arranged ladyfingers should be circular in shape, so you may need to cut a few pieces to make it fit.

    3. Take ⅓ of the matcha mascarpone mixture and layer it on top of the soaked lady fingers, smoothing it out.

    4. Repeat step 2-3 until you get three layers of dipped ladyfingers and finish using all of the mascarpone.

    5. Chill the cake for about 2 hours or overnight to let it all set.

    6. After the cake has finished chilling, remove the cake from the cake tin and gently remove the cake collar.

    7. Place the ladyfingers around the cake for decoration. Press gently on each ladyfinger to make sure the cookie adheres to the cake and it does not fall before serving.

    8. Dust the top of the cake with matcha powder as the finishing touch.

    Nutrition Facts

    Per serving (6)

    Calories: 658 calories
    Fat: 39 grams
    Protein: 15 grams
    Sodium: 160 mg
    Cholesterol: 340 mg
    Potassium: 275 mg
    Carbohydrates: 64 g
    Vitamin A: 1%
    Vitamin C: 0%
    Calcium: 0%
    Iron: 0%


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    • Great Recipe!

      Seb on

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