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Matcha Tiramisu

Prep Time:

20 Minutes

Cook Time:

10 Minutes


8 - 10 Servings



About the Recipe

Back in the 1980s and 90s, the must have dessert in Japan was tiramisu. Tiramisu is still pretty popular in Japan today and most younger Japanese will be surprised to hear that it's Italian and not Japanese in origin. Like a lot of other foods that the Japanese have adopted as their own, some Japanese variants of tiramisu have emerged, the best of which is this recipe - Matcha Tiramisu.


1.5 tbsp matcha powder

100ml hot water

13 sponge fingers

1 tbsp golden syrup

130g mascarpone cheese

20g sugar

130g double cream


set 1/2 tbsp of the matcha aside - you will need it later

add the hot water to the remaining 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 and plenty of the. matcha liquid is absorbed

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

add the cream, and whisk again until the cream keeps its peaks

now, lay half of the fingers in a dish and  sprinkle some of the leftover matcha liquid over the fingers

next, 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 gently spread the remaining cream over the second layer of fingers, smooth the cream over with 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 for at least 1 hour before serving

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