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Matcha Tiramisu

Matcha Tiramisu

A unique twist to the traditional tiramisu, this matcha tiramisu is layered with matcha mascarpone cream and matcha-soaked sponge fingers. No raw eggs!
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Course: Dessert
Servings: 3 -6 glasses
Author: Jamieanne


  • Matcha soaking syrup:
  • ¾ cup hot water
  • 2 teaspoons matcha sifted
  • 3 tablespoons caster sugar
  • 10 sponge fingers approximately
  • Mascarpone cream:
  • 1 tablespoon matcha sifted
  • ¼ cup 60ml hot water
  • 1 cup 230g mascarpone
  • 1 teaspoon pure vanilla extract
  • 1 cup 250ml thickened cream
  • cup sugar
  • Black sesame praline:
  • 25 g glucose syrup or light corn syrup
  • 1 teaspoon 5ml water
  • 65 g unsalted butter
  • pinch salt
  • 80 g caster sugar
  • 50 g toasted black sesame seeds


  • Matcha soaking syrup: Whisk hot water, matcha and sugar together until matcha is dissolved. Set aside.
  • Mascarpone cream: Whisk together hot water and matcha until matcha is dissolved. Allow to cool completely.
  • In a large bowl, whisk mascarpone until creamy and smooth. Whisk in vanilla extract.
  • In a separate bowl, whisk together thickened cream and sugar with an electric mixer until stiff peaks form; don't over-whisk or the whipped cream will turn grainy.
  • Gently fold the whipped cream into the mascarpone in 2 additions until smooth. Divide the mascarpone cream in half. To one half, add the cooled matcha mixtutre and very gently stir until combined.
  • To assemble: Cut sponge fingers to fit the shape of your serving glasses (see notes below about serving glass sizes). Dip the fingers for your first layer into the matcha soaking syrup, making sure they're completely soaked on all sides. Stuff them into the bottom of the serving glasses.
  • On top of the matcha-soaked fingers, add a layer of plain mascarpone cream and flatten the top with the back of a small spoon. Next, add a layer of the matcha mascarpone cream and flatten the top.
  • Repeat above assembly steps one more time to fill the glass to the top.
  • Repeat above steps for the remaining serving glasses.
  • Transfer the filled serving glasses to the refrigerator until ready to serve, or for at least 2 hours.
  • Meanwhile, prepare the black sesame praline.
  • Black sesame praline: Preheat oven to 200C. Line a baking tray with baking paper and set aside.
  • In a small saucepan, combine glucose syrup, water, butter and salt. Cook over medium heat until the butter has melted, stirring occasionally.
  • Add sugar and bring to a boil. Remove from the heat and stir in the sesame seeds. Pour the mixture onto the prepared pan and tilt the pan slightly to spread the mixture out.
  • Bake for about 10 minutes, or until the sugar mixture is boiling and has turned a golden amber colour.
  • Cool completely. Break into shards and place into a ziploc bag. With a rolling pin, or wooden spoon, crack the shards in the bag into little crumbs. Keep in the bag until ready to serve.
  • Just before serving, dust the tops of the tiramisu with sifted matcha powder (place a spoonful of matcha into a sieve and gently shake the sieve over the glasses) and scatter the black sesame praline on top.


I used Original Culinary Matcha from Matcha Me for this recipe.
A note on serving glasses: I used 350ml glasses and got just under 3 of them full. The serving is just too big, however, so I'd recommend going with about 250ml glasses; you should get 4-6 glasses full.
Inspiration from Pretty. Simple. Sweet., Del's Cooking Twist and The Little Epicurian.