ABOUT MATCHA TIRAMISU
Tiramisu is one of my favorite desserts and matcha is my favorite flavor, so I thought why not try to combine the two! Matcha tiramisu is by no means an original idea of mine, but I wanted to try creating it for myself. This tiramisu made with matcha instead of espresso has that same rich, indulgent taste of traditional tiramisu, but the matcha brings a unique and lighter taste. This dessert isn’t too sweet and is perfect for matcha lovers like me, so I hope you give it a try!
Also because why not, I decided to decorated the top with the main trio from Chiikawa (ちいかわ)! I thought the top of the matcha tiramisu looked like an open field of grass so I thought why not depict the peaceful scenery of lying down in grass. Looking at the cute little fellas on the cake makes me wish I could live like that, lying down in the grass peacefully with those I cherish ♡
COMPONENTS OF MATCHA TIRAMISU
- ☆ Matcha Cake Sheet: Instead of the traditional lady fingers, this recipe uses a matcha genoise. The matcha sheet layers are lightly soaked with a matcha syrup, giving the tiramisu a strong matcha flavor!
- ☆ Mascarpone Cream: Traditional mascarpone cream! This rich and sweet cream pairs well with the slightly bitter matcha cake.
- ☆ Buttercream Decoration: Optional! But the final dusting of matcha looks like a field of grass. Why not make buttercream decorations to bring the landscape to life?
MATERIALS
- ☆ Cake Pan (15cm/6in diameter)
- ☆ Cake Ring (15cm/6in diameter)
- ☆ Acetate for cake or parchment paper
INGREDIENTS (+ SUBSTITUTIONS)
This is a basic list and explanation of the key ingredients. For full list and measurements, please scroll down to the recipe below!
- ☆Matcha
- Matcha is used for flavoring the cake sheet as well as the syrup that is used instead of espresso. Please use culinary matcha for this to make sure the matcha flavor powers through!
- ☆ Cake Flour
- Cake flour is preferred for making lighter pastries like cake. You can use a mix of all-purpose flour and cornstarch if you don’t have any on hand. This recipe uses 70g of cake flour, so to substitute you can use 60g of all-purpose flour and 10g of cornstarch.
- ☆ Mascarpone
- Mascarpone cheese is what’s traditionally in tiramisu cream, but is often substituted with cream cheese if you cannot find any!
- ☆ Egg Yolks
- This recipe uses egg yolks heated to a safe temperature over a bain marie. If this concerns you, you can omit it. I’ve never tried making the cream without egg yolks, but there are a few recipes out there and I’m sure they’ll work just as well!
- ☆ Egg Whites
- Swiss meringue buttercream uses egg whites as its meringue base. Which is convenient considering the egg yolks used earlier. The egg whites are heated to a safe temperature with the bain marie, but if this concerns you or you didn’t use egg yolks earlier then you can use a regular buttercream. The decoration is optional, so you can also skip this!
TIPS FOR MAKING MATCHA TIRAMISU
- ☆ Typically when making tiramisu, you soak the lady fingers into the espresso. However, because this recipe uses a cake sheet, it’s better to soak the matcha into the cake like how syrup is applied to cake layers.
MORE CAKE RECIPES! ♡
If you recreate this Matcha Tiramisu Cake recipe, please let me know by tagging me or leaving a comment on Instagram @maruryouri or TikTok @atsuryouri. I’d love to see your creations and hear your feedback!
Matcha Tiramisu Cake
Traditional tiramisu with a twist! Combining the best of both worlds: matcha and tiramisu~
Equipment
- Cake pan (15cm/6in diameter)
- Cake Ring (15cm/6in diameter)
- Acetate for cake or parchment paper
Ingredients
Matcha Sheet (15cm/6in)
- 70 g cake flour
- 5 g matcha powder
- 75 g granulated sugar
- 120 g egg about 2
- 35 g heavy cream
- 5 g oil
- 4 g honey
- 0.5 g salt
Matcha Syrup
- 120 g hot water
- 30 g granulated sugar
- 4 g matcha powder
Mascarpone Cream
- 3 egg yolks
- 50 g sugar
- 1 tsp vanilla
- 250 g mascarpone cheese room temperature
- 250 g heavy cream
Buttercream (optional)
- 45 g egg whites
- 65 g granulated sugar
- 105 g unsalted butter room temperature
Instructions
Matcha Cake Sheet
- Start by preparing the matcha cake sheet. In a large heat safe bowl, whisk the eggs to break up the yolks. Next, add the sugar, salt, and honey and whisk together to fully incorporate.
- Place the bowl over a pot of boiling water and continuously whisk until the mixture heats to 107F/42C. Once it reaches the correct temperature, remove the bowl and set aside.
- In a smaller bowl, combine the heavy cream and oil, then place the bowl into the hot water from earlier and allow it to heat to 122F/50C.
- Back to the egg mixture, use a hand mixer and beat on high for 6-8 minutes until lighter in color and doubled in size. Then turn the hand mixer on low for 2-3 minutes to stabilize the bubble structure.
- Sift in the flour and matcha powder and carefully fold in until almost fully incorporated. Then carefully pour the cream and oil mixture over the batter and gently fold it in.
- Pour the batter into a parchment lined cake pan from a height of about 10 inches/25cm. Use a skewer and swirl around the batter starting from inside going out or vice versa to disrupt any large bubbles. Drop it onto the counter once then bake at 320F/160C for 30 minutes.
- Once finished baking, remove from the pan and allow to cool completely on a rack.
Matcha Syrup and Mascarpone Cream
- While the cake cools, prepare the matcha syrup and the mascarpone cream. For the syrup, simply combine the hot water, sugar, and matcha powder until the powders are fully dissolved.
- Next, add the egg yolks, sugar, and vanilla to a heat safe bowl and whisk it together over a bain marie. Heat the mixture up until it reaches 158F/70C. Remove from heat, and use a hand mixer to beat until light and fluffy. Set aside.
- Prepare the room temperature mascarpone cheese in a separate and use a spatula to spread it around to soften it. Add the egg yolk mixture and fold until fully incorporated.
- In a separate bowl, whip the heavy cream to soft peaks and add to the mascarpone mixture. Whisk together to combine. The mixture should be a pretty soft and loose consistency at this point. Prepare the cream by scooping into piping bags.
Cake Assembly
- Finally, cut the cake into three 1cm layers. Now we can begin assembling the matcha tiramisu cake. Prepare a cake ring with a ring of acetate and lay down the first cake layer.
- Drizzle or spoon over the matcha syrup to soak the first layer. Be careful not to put too much so it doesn’t leak. Pipe the first layer of mascarpone cream about the same thickness as the cake sheet. Repeat this with the remaining layers of cake.
- Once you’ve finished piping the last layer of mascarpone cream, use an offset spatula or cake scraper to smoothen out the top.
- Use a fine sieve to dust a layer of matcha powder on top then refrigerate to set. You can stop here if you’d like, but if you’d like to make the swiss meringue buttercream, then continue ahead!
- In a large heat safe bowl, combine the egg whites and granulated sugar. Then heat it over a bain marie until it reaches 158F/70C, whisking constantly. Once it reaches temp, remove from heat and use a mixer to beat until stiff peaks.
- Add the softened butter bit by bit while continuing to beat. The meringue may break part way through but keep going, and it will eventually come together.
- You should now have a strong buttercream ready for coloring and decorating as needed!
- Take the matcha tiramisu cake out of the fridge and let it come to room temp a little before adding decorations and serving. And the matcha tiramisu cake is finished! 完成です！