Rich Matcha Tiramisu
An authentic, rich matcha tiramisu made with cream cheese instead of mascarpone for an easy yet elegant dessert. Layers of matcha-soaked biscuits and creamy cheese filling.
Ingredients
- 55g / 2 ozCream cheese(for cheese cream)
- 10g / 2 teaspoonsSugar(for cheese cream)
- 105ml / 3.5 fl ozWhipping cream(for cheese cream)
- 75ml / 2.5 fl ozMilk(for custard sauce)
- 10g / 2 teaspoonsSugar(for custard sauce)
- 1Egg yolk(for custard sauce)
- 5g / 1 teaspoonMatcha powder(for matcha syrup)
- 30g / 2 tablespoonsSugar(for matcha syrup)
- 30ml / 2 tablespoonsWater(for matcha syrup)
- as neededLadyfinger biscuits(or sponge cake)
- as neededMatcha powder(for dusting)
Instructions
- 1
Bring cream cheese to room temperature.
- 2
Make the matcha syrup: Mix matcha powder and 30g / 2 tablespoons sugar together, then gradually add water in small amounts to prevent lumps. Small lumps are okay.
- 3
Make the custard sauce: Heat milk in a saucepan until just before boiling.
- 4
In a bowl, whisk egg yolk and 10g / 2 teaspoons sugar well. Gradually add the warm milk while mixing.
- 5
Strain the mixture and return to the saucepan. Heat while stirring until thickened.
- 6
Make the cheese cream: Beat cream cheese until smooth, add 10g / 2 teaspoons sugar and mix. Combine with the custard sauce.
- 7
Whip the cream to soft peaks. Fold into the cream cheese mixture.
- 8
Dip ladyfinger biscuits in the matcha syrup and arrange in the bottom of serving dishes. Add half of the cream and spread evenly.
- 9
Add another layer of matcha-soaked biscuits, then top with remaining cream and smooth the surface.
- 10
Refrigerate until well chilled, then dust with matcha powder before serving. Best after resting at least half a day for the biscuits to soften.
Tips
- ✓Bring cream cheese to room temperature and beat until soft for a smooth texture.
- ✓Letting the tiramisu rest for at least half a day allows the biscuits to absorb moisture and blend with the cream.
- ✓Sponge cake can be substituted for ladyfinger biscuits.
- ✓Dust with matcha powder just before serving for the best color and freshness.
Source the matcha used in this recipe
Single-origin Chiran matcha from Kagoshima, Japan. Milled to order. Wholesale starting at 5kg minimum, with samples available before commitment. Own-label programs for cafés and brands.