Once again, tiramisu always tastes best if you let it rest in the fridge overnight (or for at least 8 hours) before serving to let all the ingredients mingle together—that is, if you can wait. I’ve kept this one alcohol-free, but of course, add some if you’d like! It’s all up to personal preference.


  • 2 egg yolks
  • 2 tbsp granulated sugar
  • 250 g mascarpone cheese
  • 300 ml heavy whipping cream
  • a packet of ladyfinger biscuits (also known as savoiardi)
  • matcha powder, the higher quality the better (the matcha I used for this particular recipe was gifted by Kenko Tea)
  • 1 tbsp granulated sugar


  1. Whisk egg yolks and granulated sugar together over hot water or a double boiler* until it has paled and doubled in size. It should resemble a custard-like texture.
  2. Take it off the heat, and once it has cooled down, fold in room temperature mascarpone cheese. Set aside.
  3. In a separate bowl, whip cream until stiff peaks form, then fold it into the mascarpone/egg yolk mixture.
  4. Prepare your matcha—add sugar to taste.
  5. Dip ladyfinger biscuits into your matcha and layer at the bottom of your serving container.
  6. Add a layer of your cream mixture.
  7. Repeat process.
  8. To finish, dust with matcha powder.
  9. You’re done!

Double boiler: Fill a saucepan/pot with around one to two inches of water and bring to a simmer over the stove. Place your bowl on your pot, and the steam trapped between the water & bowl will heat up whatever is in your bowl. In this case, the egg yolks will be heated to help the sugar dissolve—but make sure you whisk vigorously to avoid the eggs scrambling.

2 thoughts on “matcha tiramisu

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