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Matcha Tiramisu Cake

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Matcha Tiramisu Cake

Easy
Difficulty
Easy

Total Time
Total Time
Prep 30 M / Cook 12 H 00 M

Servings
Yield
8 Servings

Grace Teo
Grace Teo   thegraceteo
Published on September 4, 2016

  Based on 468 ratings  Watch Now

Ingredients

A

500 g
mascarpone
75 g
sugar
8 g
vanilla sugar
150 ml
milk
250 g
water
80 ml
coconut liquor
200 g
ladyfinger biscuits
4 tsp
matcha powder

Background

Matcha, a powdered green tea is known to contain a high level of antioxidant. I have always been a lover of matcha tea and that probably explains my avid interest in incorporating it in some of my recipes. It works exceptionally well with desserts such as cakes.

It all started when a friend of mine brought over some tiramisu a couple of years ago. It tastes simply amazing and I was over the moon! That was probably the best tiramisu I had ever tasted. My special thanks to him for being so kind and generous to share the recipe with me. Since then, it is my preferred choice each time I need to impress at gatherings.

After a while, I started to replace coffee (normally used in the classic tiramisu recipe) with matcha powder. There was no going back since then because it tastes just great. I especially enjoy serving it to friends who had never heard of matcha before. It is always so pleasant to see the surprised look on their faces, not to mention the heaps of praises once they sink their teeth into the cake.

You can either substitute coconut liquor with rum or omit it from the recipe. If you do not have an electronic mixer, it might take a little longer to beat the mascarpone cheese manually. Just ensure that it is well mixed, stiff and has a thick texture to enable it to hold the cake together. At the same time, avoid over mixing it as it may then curdle or split. Trust me, after all the effort, you will enjoy the cake while smiling!

Matcha Tiramisu Cake is also known as: No-Bake Matcha Cake

Steps

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Step 1/5

Mix matcha powder with warm water until evenly dissolved. Then, add in half of the coconut liquor. Mix well. Pour mixture into a plate.

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Step 2/5

Beat mascarpone cheese, sugar, vanilla sugar, milk and the rest of the coconut liquor until stiff.

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Step 3/5

Dip ladyfinger biscuits into matcha mixture and place them closely in a cake pan or container to build the first layer.

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Step 4/5

Then, cover the ladyfinger biscuits with a generous layer of mascarpone cheese mixture. Repeat the steps. Finish with a final layer of mascarpone cheese. Refrigerate matcha tiramisu for at least 4 hours or best, overnight for optimum taste.

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Step 5/5

After that, cut some ladyfinger biscuits into halves and lightly sprinkle with matcha powder. Place them around the cake. Lastly, sprinkle matcha powder on the cake.

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