Matcha Tiramisu Recipe

Brew 1 cup of strong coffee or espresso and allow it to cool to room temperature. Stir in 1 tablespoon granulated sugar until dissolved, then add 1/4 cup coffee liqueur. Set the coffee soak aside in a shallow dish wide enough to dip ladyfingers.

Dissolve matcha

In a small bowl, sift 2 tablespoons matcha powder to remove lumps. Add 2 tablespoons hot (not boiling) water and whisk until smooth to form a concentrated matcha paste. Allow to cool slightly.

Whisk egg yolks and sugar

In a heatproof bowl, whisk together 4 egg yolks and 1/2 cup granulated sugar until pale. Place the bowl over a saucepan of simmering water (double boiler) and whisk continuously for about 3–5 minutes, until the mixture is warm and slightly thickened (reaches about 160°F/71°C) to pasteurize the yolks. Remove from heat and let cool for 5 minutes.

Combine mascarpone and matcha

Whisk the room-temperature 16 oz mascarpone in a separate bowl to loosen it. Fold the cooled egg yolk mixture into the mascarpone until smooth. Add the cooled matcha paste, 1 teaspoon vanilla extract, and 1 tablespoon powdered sugar if using; mix until fully incorporated and the mousse is uniformly pale green.

Whip cream and fold

In a chilled bowl, whip 1 cup cold heavy cream to soft-medium peaks. Gently fold one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining cream in two additions until the mousse is smooth and airy. Taste and adjust sweetness with up to 1 additional tablespoon powdered sugar if desired.

Prepare fruit: hull and quarter the strawberries; remove any damaged berries and pat strawberries and blueberries dry.

Dip ladyfingers: Working quickly so the cookies don't become soggy, dip each ladyfinger into the coffee soak for 1–2 seconds per side (just long enough to absorb liquid without collapsing). Lay a single layer of dipped ladyfingers in the bottom of a 9x9 inch (or similar) dish or divide among individual serving glasses.

Layer mousse: Spread about half of the mascarpone matcha mousse evenly over the first layer of soaked ladyfingers. Add a scattering of some strawberries and blueberries over the mousse (reserve most for garnish).

Repeat layers: Add another layer of dipped ladyfingers over the fruit, then top with the remaining mousse, smoothing the surface with an offset spatula.

Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably 6–8 hours or overnight, to set and allow flavors to meld.

Garnish before serving: Just before serving, dust the top generously with sifted matcha powder (about 1 teaspoon) and sprinkle dark chocolate shavings if using. Arrange the reserved quartered strawberries and blueberries on top or around portions for a fresh finish.

Serve: Cut into squares or spoon into bowls. Keep leftovers refrigerated and consume within 2–3 days.