📝 About This Recipe
This elegant fusion dessert marries the silky, indulgent architecture of a classic Italian Tiramisu with the refined, earthy bitterness of premium Japanese Uji Matcha. Instead of espresso-soaked ladyfingers, we use a vibrant green tea soak and layers of mascarpone cream infused with a hint of white chocolate. The result is a sophisticated, less-sweet treat that captures the 'Wafu' spirit of balance and aesthetic beauty.
🥗 Ingredients
The Matcha Soak
- 2 tablespoons Ceremonial Grade Matcha Powder (sifted to remove lumps)
- 1 cup Hot Water (approximately 80°C/175°F)
- 1 tablespoon Granulated Sugar
- 1 tablespoon Mirin or Sake (optional, for a subtle Japanese botanical note)
The Mascarpone Filling
- 500 grams Mascarpone Cheese (cold, straight from the fridge)
- 300 ml Heavy Whipping Cream (chilled)
- 4 large Egg Yolks (pasteurized recommended)
- 80 grams Granulated Sugar (divided into two portions)
- 1 teaspoon Vanilla Bean Paste
- 50 grams White Chocolate (melted and cooled slightly)
Assembly and Garnish
- 24-30 pieces Savoiardi (Ladyfinger Biscuits) (Italian crisp variety)
- 1 tablespoon Matcha Powder (for dusting the top)
- 1 tablespoon Freeze-dried Raspberries (crushed, for a pop of color)
- 1 small sheet Edible Gold Leaf (optional, for a luxury finish)
👨🍳 Instructions
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1
In a shallow bowl, whisk together the 2 tablespoons of sifted matcha powder and 1 tablespoon of sugar. Gradually pour in the hot water while whisking vigorously (ideally with a bamboo chasen) until no lumps remain. Stir in the mirin or sake and set aside to cool completely.
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2
In a heat-proof glass bowl set over a pot of simmering water (bain-marie), combine the egg yolks and 40g of sugar. Whisk constantly for about 5-7 minutes until the mixture becomes pale, thick, and reaches 160°F (71°C) for safety.
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3
Remove the yolk mixture from the heat and whisk in the melted white chocolate and vanilla bean paste. Let this cool to room temperature.
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4
In a separate large bowl, gently soften the mascarpone with a spatula. Fold the cooled egg yolk mixture into the mascarpone until just combined. Do not overmix or it may become grainy.
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5
In another chilled bowl, whip the heavy cream with the remaining 40g of sugar until stiff peaks form.
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6
Gently fold the whipped cream into the mascarpone mixture in three additions using a silicone spatula. Use a 'cut and fold' motion to maintain the airy volume.
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7
Prepare your assembly dish (an 8x8 inch square glass dish or individual glasses). Quickly dip each ladyfinger into the cooled matcha soak for about 1-2 seconds per side. They should be moistened but not soggy.
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8
Arrange a single layer of the soaked ladyfingers at the bottom of the dish, trimming them if necessary to fit snugly.
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9
Spread half of the mascarpone cream over the ladyfingers, smoothing the top with an offset spatula.
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10
Repeat with a second layer of matcha-soaked ladyfingers, followed by the remaining half of the cream.
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11
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, though overnight is best to allow the flavors to fuse and the structure to set.
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12
Just before serving, sift a generous, even layer of matcha powder over the top. Garnish with crushed freeze-dried raspberries and gold leaf for a stunning professional presentation.
💡 Chef's Tips
Use 'Ceremonial Grade' matcha for the topping to ensure a vibrant green color; culinary grade can look dull and brown. When dipping ladyfingers, remember the 'one-one-thousand' rule: one second in, one second out, otherwise the dessert will leak liquid. Ensure your mascarpone is cold but the egg yolk mixture is room temperature to prevent the cheese from splitting. For perfectly clean slices, wipe your knife with a warm, damp cloth between every single cut. If you prefer a boozy kick, replace the mirin with Maraschino liqueur or a nutty Amaretto.
🍽️ Serving Suggestions
Pair with a hot cup of Sencha or Genmaicha tea to complement the grassy notes. A small glass of chilled Plum Wine (Umeshu) provides a lovely sweet-tart contrast. Serve alongside a few fresh raspberries or a scoop of black sesame gelato. If serving at a dinner party, present in individual glass coupes to show off the beautiful green and white layers.