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Matcha Tiramisu (Matchamisu) Recipe

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4.2 from 47 reviews

The Original Matchamisu is a delightful twist on classic tiramisu, infused with vibrant matcha green tea flavors. This dessert layers moist matcha syrup-soaked sponge cake with a luscious matcha mascarpone cream, presented in elegant mini cups perfect for sharing at gatherings or indulging anytime.

Ingredients

Matcha Syrup

  • 3/4 cup water
  • 1/2 cup sugar
  • 1 tablespoon matcha powder

Matcha Sponge Cake

  • 4 eggs, separated
  • 7 tablespoons sugar
  • 3/4 cup all-purpose flour
  • 1.5 tablespoons matcha powder (1/2 tablespoon for batter, 1 tablespoon for folding in)
  • Confectioner's sugar for dusting

Matcha Cream

  • 2 egg yolks
  • 1 tablespoon sugar
  • 1 tablespoon rum
  • 2/3 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1 tablespoon matcha powder (plus more for dusting)

Instructions

  1. Prepare Matcha Syrup: Bring 3/4 cup water and 1/2 cup sugar to a boil, then reduce heat and simmer for 3 minutes. Remove from heat and let cool slightly. Sift in 1 tablespoon matcha powder and whisk thoroughly to combine. Set aside or prepare up to a day in advance.
  2. Make Matcha Sponge Cake: Preheat oven to 350°F. Line a 13"x18" sheet tray with parchment paper, securing corners with butter or oil and dust with confectioner's sugar. Separate 4 eggs. In a mixing bowl, whisk egg whites on low speed for 1 minute, then medium speed while slowly adding 7 tablespoons sugar. Increase to high speed and whisk until stiff, shiny peaks form. Gently fold in egg yolks, 1/2 tablespoon matcha powder, and sifted 3/4 cup flour until just incorporated. Pour batter evenly on tray, dust with confectioner's sugar, and bake for 10 minutes. Once cooled slightly, use a 3-inch cookie cutter to cut circles for the dessert.
  3. Prepare Matcha Cream: Bring a small pot of water to a simmer. In a heatproof bowl, whisk together 2 egg yolks, 1 tablespoon sugar, and 1 tablespoon rum over the simmering water continuously for about 5 minutes until mixture thickens to a ribbon stage. Cool for 5 minutes. In a separate bowl, whip 1/2 cup heavy cream until soft peaks form. Combine the cream and egg yolk mixture by folding gently, then sift in 1 tablespoon matcha powder and fold well. Finally, fold in 2/3 cup mascarpone cheese until smooth and creamy.
  4. Assemble Matchamisu: In mini cups, place one sponge cake circle, trimming smaller pieces as needed to fit the cup bottom. Drizzle matcha syrup generously over the sponge piece to soak it. Add a dollop of matcha cream on top. Repeat layering with another sponge cake circle, soaking with matcha syrup, and topping with matcha cream. Finish by dusting the top layer with matcha powder for garnish. Chill before serving for best flavor.

Notes

  • Matcha powder should be sifted when added to avoid lumps in syrups and cream.
  • Use fresh eggs and high-quality mascarpone for creamier texture and richer flavor.
  • Chill assembled Matchamisu for at least 1 hour before serving to allow flavors to meld.
  • Adjust sweetness or rum quantity according to preference or dietary restrictions.
  • Mini cups or small glasses work best for this presentation and portion control.

Find it online: https://recipethrive.com/matcha-tiramisu-matchamisu-recipe/