Japanese Matcha Tiramisu

Ingredients
2 eggs, separated
60g sugar (divided)
200ml double cream
250g mascarpone cheese
Pinch salt
Sponge fingers (ladyfingers) or sponge cake

The Matcha Soak
2 tablespoons matcha powder
200ml hot water

PREPARATION

COOKING

1. Separate the eggs, placing whites and yolks into separate bowls.
2. Whisk the egg whites, adding half the sugar gradually until stiff peaks form.
3. In a heatproof bowl, whisk egg yolks with remaining sugar over a bain-marie until pale and glossy.
4. Remove from heat and continue whisking until slightly thickened.
5. In a separate bowl, whip the double cream to stiff peaks.
6. Fold mascarpone into the yolk mixture until smooth.
7. Gently fold in the whipped cream, followed by the meringue, keeping the mixture light and airy.
8. Mix matcha powder with hot water until smooth.
9. Lightly dip the sponge fingers into the matcha soak and arrange a layer in a dish.
10. Spread a layer of mascarpone cream over the sponge.
11. Repeat with another layer of soaked sponge and cream.
12. Chill for at least 1–2 hours (or overnight), then dust with matcha powder before serving.

School of Wok Tips

• Do not over-soak the sponge or it will become too soft.
• Fold gently to maintain a light, airy texture.
• Chill thoroughly to allow the layers to set.
• Dust matcha just before serving to keep it fresh and vibrant.

FAQs

What makes this tiramisu different?
It uses meringue for a lighter texture and matcha instead of coffee.

Can I skip the bain-marie?
Yes, but gently heating helps create a smoother, more stable cream.

Is it very sweet?
No, the matcha balances the sweetness for a more delicate flavour.