Matcha Tiramisu

No espresso. No regrets. Just matcha, mascarpone, and something worth making the night before.

What you need

24 ladyfingers (savoiardi) 3 tbsp ceremonial matcha powder 300 ml hot water (70–80°C) 500 g mascarpone 3 large eggs, separated 80 g sugar 1 tbsp matcha powder for dusting

How to make it

Make the matcha Sift the matcha into a bowl. Add the hot water and whisk in a W motion until smooth and frothy, no lumps. Set aside to cool.

Whisk the egg yolks Beat the egg yolks with the sugar until the mixture is pale, light and creamy. About 3 to 4 minutes with a mixer.

Add the mascarpone Fold the mascarpone into the egg yolk mixture until smooth. Don't overmix. Once it comes together, stop.

Whip the egg whites In a clean bowl, whip the egg whites to stiff peaks. Fold them into the mascarpone cream in three additions. Take your time. Keep the air in.

Dip the ladyfingers One by one, briefly dip each ladyfinger into the cooled matcha. Not too long or they'll go soft. Lay them tightly in a single layer in your dish.

Build the layers Spread half the mascarpone cream over the first layer and smooth it out. Add a second layer of dipped ladyfingers, then the rest of the cream. Smooth the top.

Rest Cover with cling film and refrigerate for at least 4 hours. Overnight is better.

Serve Just before serving, dust generously with matcha through a fine sieve. Cut into portions and serve straight from the fridge.

A few tips

Use Megami matcha. Our flavour comes through here more than anywhere else.

Don't rush the resting time. The longer it sits, the better it gets.

Make it once. You'll make it again.