Matcha Tiramisu | Maison Koko

Matcha Tiramisu

  • Prep Time: 25 mins
  • Chill Time: A few hours
  • Servings: 6 to 8
  • Category: Dessert

Why You'll Love This Matcha Recipe

  • A Matcha Twist on a Classic: Ladyfingers soaked in ceremonial matcha and layered with a silky matcha cream.
  • No Baking Required: Just whip, dip, layer, and chill.
  • Make-Ahead Dessert: Prepare it in the morning or the day before and let the fridge do the work.
  • Plant-Based Cream: Made with plant-based cream, so the cream layers need no dairy.

Ingredients

Matcha Concentrate

Matcha Cream

  • 400ml plant-based cream
  • ¼ cup sweetener or maple syrup
  • Vanilla bean paste, to taste
  • 15g matcha latte powder (Matcha Latte Mix)
  • Pinch of sea salt (optional)

Assembly

  • 1 pack ladyfingers
  • Matcha powder, for dusting

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Directions

Step 1

Make the Matcha Concentrate

  • Sift 12g of ceremonial matcha into a chawan (matcha bowl).
  • Add 80ml of warm water and 2 tbsp of maple syrup.
  • Whisk until smooth and frothy, then set aside to cool.

Step 2

Whip the Matcha Cream

  • Whip the plant-based cream with ¼ cup of sweetener or maple syrup and vanilla bean paste until thickened.
  • Sift in the 15g of matcha latte powder and gently fold through until evenly combined.

Step 3

Start Layering

  • Spread a layer of matcha cream across the base of a large dish.
  • Quickly dip each ladyfinger into the matcha concentrate and lay them across the cream.

Step 4

Repeat the Layers

  • Cover the ladyfingers with another layer of matcha cream.
  • Repeat the dipping and layering until all the ladyfingers are used.
  • Finish with a final layer of cream on top.

Step 5

Chill, Dust & Serve!

  • Cover and refrigerate for a few hours, until the tiramisu is set and the ladyfingers have softened.
  • Dust the top generously with matcha powder.
  • Slice or spoon into portions and enjoy your Matcha Tiramisu!

Pro Tips for the Best Matcha Tiramisu

  • Dip the ladyfingers quickly. A one-second dip on each side is enough. Any longer and they turn soggy and fall apart.
  • Cool the matcha concentrate first. Warm liquid will break down the cream layers.
  • Fold the matcha latte powder in gently so you keep the cream light and airy.
  • Dust just before serving. Matcha powder on top can darken in the fridge, so add it fresh for the most vibrant colour.

FAQs

1. Can I make this ahead of time?

Yes, it actually improves with time. Make it the day before and keep it covered in the fridge, then dust with matcha just before serving.

2. Can I make this fully dairy-free or egg-free?

The cream is plant-based, but many ladyfingers contain egg and sometimes dairy. Check the label, or look for a vegan ladyfinger or sponge finger alternative.

3. What’s the difference between matcha latte powder and ceremonial matcha?

The ceremonial matcha makes a rich, earthy concentrate for soaking the ladyfingers. The matcha latte powder is a sweetened blend that gives the cream its smooth, mellow flavour.

4. Can I use a different sweetener?

Absolutely. Maple syrup, honey, or caster sugar all work well. Adjust to taste.

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