What’s Matchamisu? It’s a matcha green tea tiramisu! This matcha tiramisu recipe is THE original and the best.
My baking guru, Queenie, came up with the name Matchamisu and the recipe. It’s utterly brilliant.
She took a classic Italian dessert, the tiramisu, and gave it a green tea spin by replacing espresspo with matcha green tea. Even better, they’re adorable since each one is a mini portion.
Get a little adventurous and try swapping out the espresso like we did here with matcha or any fruit like this rhubarb tiramisu recipe.
Layer upon layer of matcha! It’s super fluffy and rich with alternating layers of matcha cream and matcha sponge cake.
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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What We Used to Make This Matchamisu Recipe
The brighter green the matcha is, the better. Look to spend around $15 – $30 regardless of whether it says ceremonial grade or cooking grade.
- Sugar, eggs, all-purpose flour, confectioner’s sugar, rum, mascarpone cheese, and heavy cream.
TOOLS & EQUIPMENT
Ok, let’s get started!
How to Make Matchamisu
Matcha Simple Syrup
Making the matcha syrup first by bringing water (3/4 cup) and sugar (1/2 cup) to a boil in a pan. Simmer for 3 minutes and remove from heat.
Let simple syrup cool, then sift in the matcha (1 tablespoon). Whisk well. This can be made up to a day before.
Matcha Sponge Cake
Turn oven on to 350°F. Lay parchment paper on a 13″x18″ sheet tray/jelly roll pan. 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.
Separate eggs (4). In a mixing bowl, whisk on low speed, then the egg whites for 1 minute. Turn up the speed to medium and slowly add the sugar (7 tablespoons).
After the sugar, turn speed to high. Mix until the stiff peaks form and the egg whites look shiny.
Add the egg yolks (4) and fold to mix.
Sift in matcha (1 1/2 tablespoon) and flour (3/4 cup) to the egg mixture and fold.
Pour the mixture onto the sheet tray and spread evenly using a dough scraper.
Dust confectioner’s sugar on top using a mesh strainer to get an even coat.
Bake for 10 minutes. Let cool then use a cookie cutter (we used the 3″) to cut out circles.
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.
Continuously whisk all three ingredients together until it thickens to the ribbon stage (about 5 minutes). Cool for 5 minutes.
In another bowl, whip the heavy cream (1/2 cup) until soft peaks form.
Fold together the lightly whipped heavy cream and the egg mixture.
Sift in matcha (1 tablespoon) and mix well. Finally, fold in the mascarpone cheese (2/3 cup).
Assembling the Matchamisu
In a small glass (we used these mini cups), put in a cut piece of the sponge cake. (We cut a smaller piece of cake to fit the tapered bottom of the cup.)
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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