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Matcha Tiramisu.

Updated: Oct 1, 2021

Matcha green tea powder teramisu with finger biscuits and cream by kurumicooks healthy delicious easy to make Japanese Asian and Fusion food for your kitchen

If you are of a certain age, you might remember that back in the 1980s, Tiramisu was the absolute must eat dessert, especially in Japan.

Nowadays, this Italian dessert is still a firm favourite and like most foods that have stood the test of time in Japan, it's "gone native" to fit the Japanese palate and undergone a few changes. For example, unlike the Italian original, Japanese tiramisu doesn't use eggs which makes it a little less rich and a little less calorific.

Of course, coffee tiramisu is still very much the "standard" but tiramisu made with matcha green tea has also become a bit of a "thing". Real matcha green tea is quite costly but a little does go quite a long way (you only need 1.5 tbsp in this recipe) and shouldn't we all treat ourselves to something luxurious now and again? Once you have bought your packet of matcha, you'll probably find the other ingredients you need somewhere in your larder or fridge - double cream, mascarpone cheese, a few sponge fingers etc etc.

Once you have all your ingredients lined up, putting this delish dessert together is a breeze - 15 minutes later just pop it in the fridge to set a little and it's ready. Once matcha tiramisu is served, it tends to disappear quite quickly so if you're thinking of sneaking back for some cheeky fridge leftovers, prepare to be disappointed!

My recipe uses enough finger biscuits to create two layers in a 15cm X 15cm pyrex dish. You'll need to vary the number of biscuits depending on the dish you use. My only other tip is not to over whisk the cream/mascarpone as this make it harder to spread over the biscuits when you are putting the dish together. That apart, this is a doddle to make!

If it sounds like your proverbial cup of tea, you can find the written recipe below and the Youtube tutorial by clicking Matcha Tiramisu or just scroll to the bottom of the page.

Happy cooking! Kurumi XXXX.

For more Japanese matcha inspiration, why not try my Matcha and White Chocolate cookies recipe?


Matcha Tiramisu


(enough for a 15 cm x 15 cm pyrex dish)

1.5 tbsp matcha powder

100ml hot water

13 sponge fingers

1 tbsp golden syrup

130g mascarpone cheese

20g sugar

130g double cream


how to:

set 1/2 tbsp of the matcha aside for later

add hot water to the remaining 1 tbsp of matcha in a small bowl a little at time, whisk well until the matcha is dissolved, then add the golden syrup and whisk again

soak the sponge fingers in the matcha liquid in a shallow dish, turn over the sponge fingers a couple of times so they are well soaked

meanwhile, put the mascarpone & sugar in a bowl and whisk, add the cream, and whisk again

until the cream keeps its peaks

lay half of the fingers in a dish, sprinkle some of the matcha liquid over the fingers, spread 1/2 of the mascarpone & cream over the fingers and create an even layer

lay the rest of the sponge fingers over the cream, then layer the remaining cream over the fingers and smooth the cream over using a knife or the back of a spoon

sprinkle 1/2 tbsp of matcha powder over the cream until it’s covered

refridgerate to cool before serving


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