Indulge in this mouth-watering Italian-inspired Easy Alcohol Matcha Tiramisu. It’s creamy, rich, sweet and is made with green matcha powder instead of coffee. Put this lush dessert together in no time at all, leave to chill and serve as desired.
About this Recipe
If you’re a matcha lover then you have to try this matcha tiramisu recipe. It’s delicious, vibrant and is sure to satisfy your sweet tooth cravings! Matcha is a popular Japanese powder that is used to make tea. It is believed that matcha is healthy and has some of the same effects as coffee.
Matcha has become increasingly popular. It has a pleasant, smooth, grassy, bitter-sweet flavor and can be added to drinks, baked goods and more. I recently made some matcha brownies and they tasted delicious!
Matcha tiramisu is not difficult to make. All you have to do is prepare the cream layer, soak ladyfingers in the alcohol mixture and assemble. I chose to serve the dessert in a large dish however you can also assemble the matcha tiramisu in dessert or glass cups instead.
Matcha Tiramisu Ingredients
- Ladyfingers or Sponge fingers: are sweet sponge cake biscuits shaped like fingers. They are used to make desserts like trifles, tiramisu and charlottes.
- Matcha powder: use good quality matcha powder for this recipe.
- Dark rum: use your favorite dark rum for this recipe.
- Mascarpone: is combined with cream and yolks to make the delcious creamy layer in the matcha.
- Cream: I used full fat cream for this recipe. If you decide to use low-fat cream then you may have to whisk the cream for longer.
- Yolks: combine yolks with mascarpone and cream to make the creamy layer.
- Sugar: sweetens up this delicious dessert.
- Almond extract (optional): for sweetness
- Water: is mixed with the matcha powder and rum. Then the ladyfingers are soaked in this mixture.
How to Make Matcha Tiramisu
- Start by preparing the creamy layer. Beat yolks and sugar in a bowl until smooth. Add the mascarpone to the same bowl and mix with a spatula. Set the bowl aside for later.
2. Grab another bowl, pour in the cream and whisk until it is fluffy. Do not over-whip the cream.
3. Add the mascarpone mixture and almond extract to the whipped cream and mix gently to create the cream layer cream.
Tip: The colder the cream the easier it is to whip. Do not leave the cream out before whipping.
4. Mix matcha powder with 2 tablespoons of water until smooth. Then pour more water and dark rum into the bowl. Soak the sponge fingers in the matcha for 7-10 seconds.
Tip: Make sure that the sponge fingers don’t soak for too long as they will get soggy and break when serving.
5. Use a deep dish and grease the bottom with a little cream. Next, lay the sponge fingers flat to make the first layer. Then spread a thick layer (about half) of cream on top of the ladyfingers. Place the second layer of ladyfingers on top of the cream, and another layer of the remaining cream. Carefully cover the tiramisu with plastic wrap and refrigerate for 4 hours.
Tip: Dust the tiramisu with matcha powder after it has chilled.
6. Once the tiramisu has set dust matcha powder on top. Serve Matcha tiramisu on a plate for dessert.
Tips and Tricks
Layers: The number of layers you have will depend on the size of your dish. I used a medium-sized dish for this recipe which made a total of four layers – two layers of ladyfingers and two layers of the whipped cream mixture.
Alcohol: I added dark rum to this recipe to give the dessert a kick. However, if you don’t want alcohol or want to make this kid-friendly you can make this matcha tiramisu alcohol free by omitting the rum.
Make-ahead: To make this matcha tiramisu ahead of time prepare it and refrigerate it for up to 24 hours. Once you are ready to serve the dessert, take it out of the fridge, dust matcha powder on top and serve.
Despite what some people think tiramisu is not Japanese. Tiramisu is a popular Italian dessert. It has layers of coffee-infused savoiardi (ladyfingers), a whipped cream mixture, chocolate and cocoa powder.
Tiramisu means “pick me up” or “cheer me up” in Italian. It is believed that this dessert was created by Roberto Linguanotto and served at the end of meals to “pick” people up.
Refrigerate matcha tiramisu for up to 4 days. It can also be frozen for up to 3 months.
Thanks for reading this recipe, comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
- mixing bowl
- Deep dish
- 175 g or 30 Sponge fingers (ladyfingers)
- 5 g Matcha
- 20 ml Dark rum
- 250 g Mascarpone
- 200 ml Cream 30%
- 3 Yolks
- 70 g Cane or granulated sugar
- 1 tsp Almond extract
- 100 ml Water
- Beat yolks and sugar in a bowl until smooth.
- Add the mascarpone to the bowl of yolks and mix with a spatula.
- In a separate bowl, whisk the cream until it is fluffy. Do not over-whip the cream.
- Add the mascarpone mixture, almond extract to the whipped cream and mix gently to create the cream layer cream.
- Mix half of the matcha powder with 2 tablespoons of water to loosen any lumps. Then pour more water and dark rum into the bowl. Soak the sponge fingers in the matcha for 7-10 seconds, making sure that the sponge don’t get too soggy.
- Use a deep dish or pan and grease the bottom with a little cream. Next, lay the sponge fingers flat to make the first layer. Then spread a thick layer (about half) of cream on top of the ladyfingers.
- Place the second layer of ladyfingers on top of the cream, and another layer of the remaining cream. Carefully cover the tiramisu with plastic wrap and refrigerate for 4 hours.
- Once the tiramisu has set dust matcha powder on top and serve.