Matchamisu (Matcha Tiramisu)

What’s Matchamisu? It’s a matcha green tea tiramisu! 

A delicious matcha version of a classic Italian dessert, the tiramisu.


For the layers
4 eggs, medium
40 g granulated sugar
90 g all-purpose flour
15 g matcha tea, powdered
50 g maple syrup, for spreading

For the cream
2 egg yolks, medium eggs
1 teaspoon(s) granulated sugar
1 tablespoon(s) rum
100 g light cream, chilled
1 tablespoon(s) matcha tea, powdered
150 g light cream cheese, at room temperature

To serve
1 tablespoon(s) matcha tea, powdered


For the sponge
Preheat oven over 180ο C (350* F) Set to Fan.
Line the walls and bottom of a 30x40 cm baking pan with parchment paper and set aside for later.
Separate the eggs in yolks and whites.
Place the egg whites in the mixer’s bowl and beat on high speed with the whisk attachment for 1-2 minutes until fluffy.
Add half of the sugar and beat on high speed for 2 more minutes.
Add the remaining sugar and beat for 2-3 minutes on high speed until the meringue is shiny and fluffy.
Remove mixer’s bowl from stand. Add the 4 yolks, flour and matcha powder to the meringue and mix with a silicone spatula until homogenized.
Pour the mixture into the baking pan and carefully spread it with a spatula until the bottom of the baking pan is covered.
Bake for 10 minutes until the layer is golden.
Remove baking pan from oven and while it is still warm, brush the sponge with maple syrup.
Allow the sponge to cool.

For the cream
In a bowl, add the 2 yolks, sugar, and rum.
Transfer over a ben marie and continuously whisk until the mixture is fluffy and thick. You want the eggs to be pasteurized, so, check with a cooking thermometer the temperature. You want it to be greater than 65ο C (105* F).
Remove bowl from ben marie and set aside for later.
In a mixer’s bowl, whisk the light cream until it is thick and becomes like whipped cream (not too thick, its texture should be like that of a yogurt).
Transfer the whipped cream to the bowl with the yolks and whisk until the two mixtures are homogenized.
Add the matcha powder, cream cheese and mix until you have a light cream.

To assemble
Use a 7 cm cookie cutter to cut the sponge.
Place 1 sponge in a 7 cm diameter glass. Cover the sponge with 1 tablespoon of cream. Cover with the second sponge and then place above the second sponge 1 tablespoon of cream. Sprinkle with matcha powder.
Repeat the process for the rest of the glasses and serve.

As an Amazon Associate I earn from qualifying purchases.

Post a Comment