Matcha Tiramisu: Creamy Recipe with Ceremonial-Grade Matcha

Prepare the matcha soaking liquid

Heat 15 cl of water to approximately 70 to 75°C.

Sift 4 g of matcha into a bowl to prevent small clumps. First add a small amount of water and whisk until you obtain a smooth paste, then gradually pour in the rest.

Then let it cool completely. The biscuits should not be soaked with a hot liquid, as they may become too soft too quickly.

Whiten the egg yolks and incorporate the mascarpone

Separate the eggs while they are still cold: the yolks are then easier to handle without breaking.

Whisk the yolks with the 70 g of sugar for about 2 to 3 minutes, until the mixture lightens slightly and becomes thicker.

Then incorporate the very cold mascarpone, in two or three times, just enough to obtain a smooth cream.

Avoid whisking for too long: over-worked mascarpone can become looser and make the cream less stable.

Add the matcha to the cream

Sift 2 to 3 g of matcha directly over the mascarpone cream.

Mix gently with a spatula or hand whisk, without trying to incorporate too much air at this stage.

Sifting is essential: once caught in a thick cream, small clumps of matcha become difficult to remove.

Whip the egg whites without drying them out

Pour the egg whites into a mixing bowl that is perfectly clean, dry, and free of any traces of fat.

Start whisking at medium speed. When the foam becomes fine and even, gradually increase the speed.

Stop when the whites form a firm but still supple peak. If they become dry and grainy, they will be harder to incorporate.

First add a small amount of the whites to the cream to loosen it, then incorporate the rest in two batches with a rubber spatula, gently folding from the bottom to the top.

Soak the biscuits just enough

Pour the cooled matcha into a dish large enough to easily dip the biscuits.

Dip each biscuit very quickly: a simple back-and-forth is enough.

They should be damp on the surface but still hold their shape. The rest of the hydration will take place while resting in the refrigerator.

Assemble the tiramisu without breaking the cream

Arrange a first layer of soaked biscuits, then add a generous layer of cream.

Repeat a second time and finish with the cream.

Smooth gently with a spatula without pressing too hard, in order to preserve the volume obtained thanks to the whipped whites.

Let it set in the cold then finish with matcha

Cover the tiramisu and place it in the refrigerator for at least 6 hours.

For a cleaner hold and a creamier texture, ideally let it rest for a full night.

Take it out about 5 to 10 minutes before serving.

Only at the last moment, sift about 1 g of matcha over the top. This better preserves its color and appearance.