Eggless Matcha Tiramisu (Print-Friendly Version)
Smooth mascarpone and matcha layered with soaked ladyfingers for a refreshing, egg-free sweet treat.
# What You Need:
→ Mascarpone Cream
01 -
250 g mascarpone, at room temperature
02 -
60 g granulated sugar
03 -
1 tablespoon matcha powder, sifted
04 -
400 g heavy whipping cream
→ Matcha Syrup
05 -
12 g matcha powder
06 -
2 tablespoons granulated sugar
07 -
500 ml hot water
→ Assembly
08 -
24 ladyfingers
09 -
Additional matcha powder, for dusting
# How to Make It:
01 -
Reserve 1 tablespoon of cream and mix with 1 tablespoon sifted matcha powder to create a smooth paste, ensuring no clumps remain.
02 -
In a large bowl, combine mascarpone, 60 g sugar, and the prepared matcha paste. Blend until well incorporated.
03 -
Whip remaining heavy cream to medium-stiff peaks. Gently fold whipped cream into the mascarpone mixture to create a smooth filling.
04 -
In a matcha bowl, whisk 12 g matcha powder, 2 tablespoons sugar, and 500 ml hot water using a matcha whisk until frothy. Allow liquid to cool completely.
05 -
Quickly dip each ladyfinger into cooled matcha syrup. Arrange a single layer of soaked ladyfingers in a 20 x 20 cm dish. Evenly spread half of mascarpone mixture over the ladyfingers.
06 -
Repeat the dipping and layering process with remaining ladyfingers and mascarpone mixture. Cover dish with plastic wrap and refrigerate overnight for optimal texture.
07 -
Right before serving, dust the surface generously with additional matcha powder.
# Important Notes:
01 -
Ensure matcha is thoroughly whisked to prevent bitterness and graininess in the final dessert.