This Matcha Tiramisu is stacked with creamy, matcha-flavored goodness and soft ladyfingers. The green layers are so pretty, and it looks fancy, but tastes even better! The combo of rich matcha and smooth mascarpone, plus ladyfingers soaked in matcha espresso, gives you the perfect mix of bitter and sweet in every bite.
Prepare the Matcha Dipping Liquid 1. In a bowl, whisk 10 teaspoons of matcha powder with a little water until smooth. Gradually add the remaining water, whisking continuously until the matcha powder is completely dissolved.
Prepare the Matcha Mascarpone Cream 1. In a heatproof bowl, whisk together the eggs, sugar, and a pinch of salt. Place the bowl over a saucepan of simmering water and whisk until the mixture is smooth, pale and slightly thickened. 2. Remove bowl from heat and whisk in vanilla extract and mascarpone until combined. 3. In a separate bowl, whip the heavy cream until firm.
4. Gently fold the whipped cream into the mascarpone mixture until smooth and well blended. 5. In a small bowl, combine the matcha powder with the water, stir until no lumps form, then whisk into the mascarpone cream until well combined.
3. Dip each ladyfinger briefly into the matcha dipping liquid. Be careful not to dip them too long or they may become soggy. 4. Place the dipped ladyfingers on the bottom of the previously topped mascarpone cream. 5. Repeat the process on the other side until the ingredients are used up. 6. Chill the tiramisu for at least 2 hours in the freezer, preferably overnight, to allow the flavors to blend and the texture to set. 7. After resting in the refrigerator until it hardens, remove the tiramisu from the mold and serve with a sprinkle of matcha powder on top. 8. Matcha Tiramisu Bar is ready to serve, can be served with coffee or matcha.
Assemble the Tiramisu 1. Prepare a bar-shaped mold the same length as the ladyfingers. 2. First, fill a piping bag with the matcha mascarpone cream, then fill the top of the mold with the cream until it fills half the mold.