Matcha Tiramisu

By Silvia

For 2 People
30 mins, plus chilling time
Allergens: Gluten, Dairy, Eggs

Utensils & Essentials

Kitchen aid mixer, Kitchen aid whisk attachment, 1 large KA bowl, 1 small KA bowl, whisk, jug, medium baking dish


Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies. Each recipe highlights ingredients that may typically cause an allergic reaction.

Allergens: gluten, fish, barley,dairy

50g matcha powder 

4 eggs

150g icing sugar

400g mascarpone

300g ladyfingers

40g white chocolate chips

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How to make

Matcha Tiramisu
To make the matcha tea, sift 2 tsp of the matcha powder into 300ml of hot (not boiling) water in a jug, around 80°C, whisk well and set aside until completely cool.  
Carefully separate the egg whites from the yolks, making sure the egg whites don’t contain any trace of yolk. Place the whites in the small Kitchen Aid stand mixer bowl and the yolk in the big one. With the whisk attachment, whip the whites until stiff peaks form, then slowly add half of the sugar, until firm and glossy.  
Remove from the stand mixer and set aside. Place the small bowl with the yolk in the mixer, add the remaining sugar and whisk (using the same whisk used for the whites) until thick and pale. Gradually add the mascarpone. When everything is incorporated, add one spoonful of the egg white mixture and whisk until incorporated. Remove from the stand mixer and add the remaining egg whites, folding them gently with a spatula.  
To assemble, soak half the lady fingers in the cooled matcha tea for a few seconds each and place them, side by side, in a medium baking dish. Spread half the mascarpone mixture over the lady fingers and level with a spatula or spoon. Chop the white chocolate and sprinkle it over this. Repeat with the remaining soaked lady fingers to create the second layer, then top this with the remaining mascarpone mixture. Level the surface and sift the remaining matcha powder over the top. Refrigerate for at least 2 hours before serving.