Matcha Tiramisu

Matcha and tiramisu — two things I love completely separately — have been showing up together everywhere lately, and I finally understand why. Swapping the classic espresso for earthy, slightly bitter matcha against the same rich mascarpone layers creates something genuinely different from a traditional tiramisu, while keeping everything that makes the original so good.

Ingredients

• 2 tbsp high-quality matcha powder, plus extra for dusting
• 1 cup hot water (not boiling)
• 3 large egg yolks
• 1/3 cup granulated sugar
• 1 1/4 cups mascarpone cheese, room temperature
• 3/4 cup heavy cream, lightly whipped
• 1 tsp vanilla extract
• 20-24 ladyfingers
• White chocolate shavings, for decoration (optional)

Directions

1. Whisk matcha powder into hot water until fully dissolved and no lumps remain. Let cool to room temperature.

2. Place egg yolks and sugar in a heatproof bowl over a double boiler. Whisk on high speed for 5-8 minutes until pale, thick, and cooked through.

3. Remove from heat and add mascarpone, whisking until smooth.

4. In a separate bowl, whip heavy cream to soft peaks, then gently fold into the mascarpone mixture along with vanilla.

5. Quickly dip each ladyfinger into the cooled matcha liquid (don't soak — just a quick dip) and arrange in a single layer in your serving dish.

6. Spread half the mascarpone cream over the ladyfingers. Repeat with a second layer of dipped ladyfingers and the remaining cream.

7. Refrigerate for at least 6 hours, ideally overnight.

8. Just before serving, dust generously with extra matcha powder and add white chocolate shavings if using.

Hugs, Alla xox

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