Step-by-Step Recipe: Matchamisu = Matcha (Green Tea) Tiramisu

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This month, my baking/cooking guru Queenie worked up a recipe for a mini Matchamisu, or matcha tiramisu. Layer upon layer of matcha. Beware, if you’re sensitive to caffeine, you may want to limit yourself to just one of these decadent tiny treats.

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INGREDIENTS

Matcha Syrup
3/4 cup water
1/2 cup sugar
1 tablespoon matcha (I also like Aiya’s Cooking Grade matcha.)

Matcha Sponge Cake
4 eggs
7 tablespoons of sugar
3/4 cup all-purpose flour
1 1/2 tablespoons matcha
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 + more for dusting

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1. Making the matcha syrup first, bring water (3/4 cup) and sugar (1/2 cup) to a boil. Simmer for 3 minutes and remove from heat.

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2. Let cool, then sift in the matcha (1 tablespoon). Whisk well. (This can be made up to a day before.)

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Now, moving onto the matcha sponge cake.

3. Turn oven on to 350°F. Lay parchment paper on a 13″x18″ sheet tray. If the parchment paper rolls up, put a little butter or oil under each corner. Dust the parchment paper with confectioner’s sugar. Set aside.

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4. Separate eggs (4). In a mixing bowl, whisk on low speed, the egg whites for 1 minute. Turn up the speed to medium and slowly add the sugar (7 tablespoons).

5. After adding the sugar, turn speed to high. Mix until the stiff peaks form and the egg whites look shiny.

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6. Add the egg yolks (4) and fold to mix.

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Mix well.

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7. Sift in matcha (1 1/2 tablespoon) and flour (3/4 cup) to the egg mixture and fold to incorporate.

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8. Pour the mixture onto the sheet tray and spread evenly.

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9. Dust confectioner’s sugar on top.

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10. Bake for 10 minutes. Use a cookie cutter (we used the 3″) to cut out circles.

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And, the matcha cream.

11. Bring a small pot of water to a simmer. Put the egg yolks (2), sugar (1 tablespoon), and rum (1 tablespoon) in a stainless steel bowl that will sit on top of the pot.

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12. Continuously whisk all three ingredients together until it thickens to the ribbon stage (about 5 minutes). Cool for 5 minutes.

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13. In another bowl, whip the heavy cream (1/2 cup) until soft peaks form.

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14. Combine the lightly whipped heavy cream and the egg mixture. Fold together.

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15. Sift in the matcha (1 tablespoon) and mix well. Finally, fold in the mascarpone cheese (2/3 cup).

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Assembling the Matchamisu.

16. In a small glass (we used these mini cups), put in a piece of the sponge cake. (We cut a smaller piece of cake to fit the tapered bottom of the cup.)

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17. Spoon on the matcha syrup over the sponge cake, making sure the sponge cake gets soaked with the syrup. Dollop the matcha cream on top. Layer on another piece of sponge cake. Pour on matcha syrup to the top level sponge cake. Add the final layer of matcha cream and dust with matcha.

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MATCHAMISU/MATCHA TIRAMISU
Recipe by Queenie Fok for Oh, How Civilized

Makes 10 mini cups

INGREDIENTS

Matcha Syrup
3/4 cup water
1/2 cup sugar
1 tablespoon matcha (I also like Aiya’s Cooking Grade matcha.)

Matcha Sponge Cake
4 eggs
7 tablespoons of sugar
3/4 cup all-purpose flour
1.5 tablespoons matcha
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 + more for dusting

DIRECTIONS
1. Making the matcha syrup first, bring water (3/4 cup) and sugar (1/2 cup) to a boil. Simmer for 3 minutes and remove from heat.

2. Let cool, then sift in the matcha (1 tablespoon). Whisk well. (This can be made up to a day before.)

Now, moving onto the matcha sponge cake.

3. Turn oven on to 350°F. Lay parchment paper on a 13″x18″ sheet tray. If the parchment paper rolls up, put a little butter or oil under each corner. Dust the parchment paper with confectioner’s sugar. Set aside.

4. Separate eggs (4). In a mixing bowl, whisk on low speed, the egg whites for 1 minute. Turn up the speed to medium and slowly add the sugar (7 tablespoons).

5. After adding the sugar, turn speed to high. Mix until the stiff peaks form and the egg whites look shiny.

6. Add the egg yolks (4) and fold to mix.

7. Sift in matcha (1/2 tablespoon) and flour (3/4 cup) to the egg mixture and fold to incorporate.

8. Pour the mixture onto the sheet tray and spread evenly.

9. Dust confectioner’s sugar on top.

10. Bake for 10 minutes. Use a cookie cutter (we used the 3″) to cut out circles.

And, the matcha cream.

11. Bring a small pot of water to a simmer. Put the egg yolks (2), sugar (1 tablespoon), and rum (1 tablespoon) in a stainless steel bowl that will sit on top of the pot.

12. Continuously whisk all three ingredients together until it thickens to the ribbon stage (about 5 minutes). Cool for 5 minutes.

13. In another bowl, whip the heavy cream (1/2 cup) until soft peaks form.

14. Combine the lightly whipped heavy cream and the egg mixture. Fold together.

15. Sift in the matcha (1 tablespoon) and mix well. Finally, fold in the mascarpone cheese (2/3 cup).

Assembling the Matchamisu.

16. In a small glass (we used these mini cups), put in a piece of the sponge cake. (We cut a smaller piece of cake to fit the tapered bottom of the cup.)

17. Spoon on the matcha syrup over the sponge cake, making sure the sponge cake gets soaked with the syrup. Dollop the matcha cream on top. Layer on another piece of sponge cake. Pour on matcha syrup to the top level sponge cake. Add the final layer of matcha cream and dust with matcha.

» » »
See All Matcha Recipes

53 Comments

  • Can you and Queenie offer a workshop/course, please?!

  • Diane
    3 years ago

    That looks and sounds amazing. Too bad I don't have the patience for making it!

  • Jee (Oh, How Civilized)
    3 years ago

    Hi Georgia, that's so nice for you to say!

    Hi DIane, it seems a bit involved but it was quick to make. Try it!

  • 3 years ago

    What a neat idea! I love tiramisu & I love matcha tea. I have a tin of matcha in my kitchen – I might have to go and make this right now. Thanks for the great idea!

    Beth

  • 3 years ago

    Looks beautiful and tasty. I'll get some matcha so I can try it!

  • Jee (Oh, How Civilized)
    3 years ago

    Hi Beth, thanks and enjoy your Matchamisu!

    Hi Michele, yes! You'll love it!

  • Daniella
    3 years ago

    I just made these and they taste so wonderful! They weren't very difficult to make either! Thank you 🙂

  • 3 years ago

    This tiramisu made from scratch is simply amazing! I'm keeping it in a special place in my memory, just in case… 😉

  • Jee (Oh, How Civilized)
    3 years ago

    Hi Daniella, YAY! So happy to hear you made it!

    Hi Laurence, hope you get around to making it sooner than later!

  • Francis
    3 years ago

    Do we really need to put only 2/3 of and once of Mascarpone cheese in the recipe? It doesn't seem enough… Can you help me?

  • Jee (Oh, How Civilized)
    3 years ago

    Hi Francis, thanks so much for catching that!! It's 2/3 CUP, not oz. Updating the post right now…

  • 3 years ago

    This dessert looks beautiful! I love making desserts with matcha :3 Also love how your cake rounds fit so well in your little dessert glasses!

  • Jee (Oh, How Civilized)
    3 years ago

    Hi Alice! Thanks, Queenie did a great job making the dessert look amazing!

  • Thao Le
    3 years ago

    Hallo,

    how many small tiramisu can I made with such quantitiy of ingredients?

  • Jee (Oh, How Civilized)
    3 years ago

    Hi Thao Le, the recipe makes 10 small cups.

  • 3 years ago

    These looked fantastic and my friend and I tried to make them! Only problem we ran into was with the cream. When mixing the egg yolks, sugar, and alcohol on the stove top, the mixture turned into something more like custard. It didn't even reach 5 minutes before happening. We were both shocked and disappointed. :C

    Any tips on how to avoid this?

  • Jee (Oh, How Civilized)
    3 years ago

    Hi Tiff, I asked Queenie and she's wondering if you used a double boiler (bowl on top of a saucepan)for the egg yolks, sugar and rum? If you heated directly in a saucepan, it won't create the same result.

  • 3 years ago

    Hey Jee – yeah we did use a double boiler. I talked to my mom who bakes a lot and she said that the temperature might have been too hot or something along those lines.

    Despite our problems, we did manage to fix things and in the end, the dessert turned out just fine! Super delicious! 🙂

  • Jee (Oh, How Civilized)
    3 years ago

    Hi Tiff, sorry you had problems with the recipe, but happy to hear it turned out delicious! Thanks so much for liking the Matchamisu enough to try making it on your own!

  • patricia
    3 years ago

    Im not sure what happened, but when I was whisking the eggs in the double boiler it was a really small amount it did not look like the picture…..

    also i had more cake than cream. Why is that?

  • Jee (Oh, How Civilized)
    3 years ago

    Hi Patricia, I'm not sure what happened either, but I asked Queenie and she wonders how long you were whipping the mixture for (since it has to be briskly whipped for a while), and wonders if you got to the "ribbon stage"? We only had a small amount too even after it was whipped. As for having more cake than cream, we cut ours with a cookie cutter and we also had some excess cake since we used two sizes for the cookie cutter.

  • Carrie Amy
    3 years ago

    Just like heaven!

  • Jee (Oh, How Civilized)
    3 years ago

    Thanks, Carrie!

  • mia
    3 years ago

    This looks wonderful. Do you think the recipe can be used for a trifle sized matchamisus and not individual cups? I'd love to try it for xmas!!

  • Jee (Oh, How Civilized)
    3 years ago

    Hi Mia, I think you can since we had some extra cream and cake left over. You just will need to eyeball the cream to make sure there are even amounts on each layer. It should be a hit!

  • Estee
    2 years ago

    Hi! Just wondering, when is the matcha syrup used in the recipe?

  • Jee (Oh, How Civilized)
    2 years ago

    Hi Estee, the matcha syrup is used in step 17. "17. Spoon on the matcha syrup over the sponge cake, making sure the sponge cake gets soaked with the syrup." If you make the recipe, hope you enjoy it!

  • Not Logged In
    2 years ago

    Why is there 2 cheese for the syrup?

  • Cinnabonnie
    2 years ago

    This recipe is so good! I made it twice already. It’s not too sweet so I’m a big fan of it. The matchamisu was good bakery quality! Thank you so much for sharing this recipe!

  • 1 year ago

    This looks absolutely divine! I recently returned from Japan with an insatiable matcha obsession. I’m now obsessed with your matcha lovin’ blog too. I LOVE making tiramisu. I’ve done the classic version, sweet potato, pumpkin, and chestnut (my favorite). Next on the list is matchamisu. Oh, and I’m vegan, so I’ll have to make some alterations, but I’m game for the challenge 😉
    I’m in NYC too, and can’t wait to check out all of your recommendations for the best matcha in town. Thanks for your gorgeous blog!

    • Hi Jenné, thanks so much for your comment! A chestnut or sweet potato tiramisu sounds delicious — what a fantastic twist on a classic. Thanks for visiting my blog!

  • Oh my gosh, this matcha tiramisu sounds heavenly! I love matcha- can’t wait to try this!

  • JJ
    1 year ago

    Do you have to let the matchamisu set overnight or is it ready to serve right away? Thank you! Can’t wait to try!

  • miche
    1 year ago

    for the Matcha Sponge Cake on top you write 1.5 tablespoons matcha, then below the picture in the step by step process you wrote 0.5 tablespoons matcha, so which one is it?….otherwise great recipe

  • Tania Stacey
    1 year ago

    I would like to add this to a traditional afternoon tea event in my cafe. Is it possible to make the day before and keep in the fridge? Would it taste as good? or would it be better to make all the components the day before and assemble the day of the event?

    • Hi Tania, I asked Queenie, the one that created the recipe and she says: "Not a problem to assemble the day before. Be sure to cover it will with saran wrap to not get a skin on top and also dust matcha on top before serving. "

  • Tilly
    9 months ago

    Hi I was wondering can you add food coloring to make it more green and put a little less matcha to make it taste less strong? Is the matcha flavor really strong? I would like for of like a hint of it not over powering. Thanks x

    • Hi Tilly, to lessen the matcha taste, you can try omitting the matcha from the matcha syrup or use half the matcha from the syrup, the sponge cake, and the cream.

  • Anna
    9 months ago

    Hi. I was wondering what type of rum you used for this recipe. And also, can I make a 9 inch out of this recipe or do I have to alter the ingredients? Thank you so much!

  • Fera
    5 months ago

    Looks yummy and Simple recipe, must try it

  • Huong Le
    4 months ago

    Can this recipe be frozen?

    • Jee
      4 months ago

      Hi Huong Le, I’ve never tried freezing it so I can’t say how that’ll turn out.

  • 3 months ago

    Wow this looks amazing! Thanks for sharing, I can’t wait to try it and see if it tastes as good as it looks!

    • Jee
      2 months ago

      Hi Rob, let me know how it goes!

  • May
    3 months ago

    Just finished making it for my partner’s birthday tomorrow. Can’t wait to taste it. Boyfriend says it looks yummy already lol
    Thanks for sharing as I was wanting try making something with matcha for him ❤️

    • Jee
      2 months ago

      Hi May, yay! So happy to hear you made it! Hope you both enjoyed!

  • 2 months ago

    This recipe looks amazing! Will definitely like to give it a try.

    Have you tried the Cold Brew Iced Green Tea?

    • Jee
      2 months ago

      Hi Vedika, yes, give it a try! And yup, I make cold brews of green, oolong, and black tea in the summer!

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