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Matcha green tea tiramisu recipe

Looking for some inspiration, try this Matcha Tiramisu. It really is sooooooo Good.


9 oz marscarpone cheese
3 egg yolks
1/4 cup white sugar
1 cup whipping cream
1 tablespoon matcha powder
splash of hot water


1. In a small sauce pan with 1″ of simmering water, place a heat-proof bowl on top. Ensure that the water doesn’t touch the bottom of the bowl. Place the egg yolks and sugar into the bowl, and beat with a hand mixer until pale and fluffy.
2. In a stand-up mixer with the paddle attachment, cream the mascarpone cheese until light and fluffy. It’s best to leave it out on the counter for at least 15-30 minutes before using.
3. Fold in 1/3 of the egg yolk mixture into the mascarpone with a spatula. Fold in the rest until incorporated.
4. In a stand-up mixture with the whisk attachment, whisk the whipping cream until soft peaks form. Fold in the whipped cream into the mascarpone/egg yolk mixture.
5. Divide the completed mascarpone cream into two bowls.
6. In a small bowl, mix 1 tablespoon of matcha powder with a bit of hot water (just enough to dissolve the matcha powder).
7. Add the matcha into one of the bowls with the mascarpone cream and mix until well-blended. Set aside.

Honey Syrup

1/4 cup white sugar
1/4 cup water
1 tablespoon honey
1 tablespoon grand marnier

In a small sauce pan, bring the above ingredients to a boil and turns into a syrupy consistency. Set aside.

Matcha Sponge Cake

1/2 cup + 6 tablespoons cake flour
1 teaspoon baking powder
dash of fine salt
3 tablespoons 2% milk
1 tablespoon matcha powder
1 teaspoon vanilla essence
1/4 cup melted butter at room temperature
4 large egg yolks
4 large egg whites
12 tablespoons sugar

1. Preheat oven to 350 °F.
2. Sift flour, baking powder and salt into a large bowl and set aside.
3. Whisk milk, vanilla, and matcha powder together and set aside.
4. Whip egg whites with 6 tbsp of sugar until they hold a soft peak when beaters are lifted. In a separate bowl, whip egg yolks with remaining 6 tbsp of sugar until doubled in volume and a pale, butter colour.
5. Fold whipped whites into yolk mixture.
6. Fold flour into whipped eggs in two additions. Stir a spoonful of batter into milk mixture then add all back to batter, folding quickly to incorporate.
7. Fold in the melted butter in two additions.
8. Bake for 12 minutes in a square pan (around 9×9″), until cake springs back when touched. Let cool.


1. Slice the matcha sponge cake in half sideways, and place one layer in the bottom of a dish.
2. Soak the sponge cake generously with the honey syrup using a brush.
3. Spread an even layer of matcha mascarpone cream on top.
4. Place another layer of matcha sponge cake and brush with honey syrup.
5. Spread the mascarpone cream on top.
6. Dust enough matcha powder on top as garnish.
7. Leave in refrigerator for at least 4 hours or overnight for easy slicing.

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