Ultimate Matcha Tiramisu Guide (No-Bake Recipe)

By Sudachi · 40 min

Ingredients

Instructions

1. Sift 1 tbsp matcha into a bowl, add 150 ml hot water (about 80°C / 176°F) and whisk until smooth. Add 2 tbsp sugar and whisk until dissolved.
2. Pour in 150 ml room-temperature water to cool the mixture quickly. Set aside in a container tall enough to submerge the ladyfingers.
3. Heat 100 g sugar and 120 ml water in a saucepan over medium, stirring until dissolved. Then stop stirring and let it boil until it reaches 120°C / 248°F.
4. Once the syrup reaches 120°C, remove from heat. Whip 4 egg yolks on high in a large heatproof bowl while slowly pouring in the syrup.
5. Continue whipping on medium-high until the yolks are pale, smooth and thick enough to form ribbons.
6. Soften 400 g mascarpone in a separate bowl. Sift in 2 tbsp matcha and mix roughly. Add 200 ml chilled heavy cream and whip on medium-high until firm peaks form.
7. Fold the egg yolk mixture into the matcha mascarpone cream until combined.
8. In an 8-inch square pan or similar deep dish, dip ladyfingers in the matcha liquid for 1–2 seconds each and arrange in one layer. Sift matcha powder over them, then spread half the cream on top.
9. Repeat with another layer of dipped ladyfingers and the remaining cream. Smooth the top and chill for at least 4–6 hours, overnight preferred.
10. Just before serving, sift matcha powder over the top.

Summarized from Sudachi's video. Watch it for the details.

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EggCreamHeavy creamMascarpone cheeseLadyfinger