Ultimate Matcha Tiramisu Guide (No-Bake Recipe)

Ingredients

• 3 tbsp Matcha Powder (high‑quality ceremonial grade, sifted to remove lumps)
• 300 ml Water (150 ml hot (80°C) and 150 ml cold for rapid cooling)
• 425 g Granulated Sugar (used for syrup and to sweeten the matcha liquid)
• 4 large Egg Yolks (use pasteurized eggs if concerned about raw egg consumption)
• 400 g Mascarpone Cheese (softened to room temperature for easy mixing)
• 200 ml Heavy Cream (chilled, for whipping to firm peaks)
• 24 pieces Ladyfinger Biscuits (Savoiardi) (store‑bought, uncoated side will face up when layered)

Instructions

1. Sift Matcha

   Place 1 tbsp of matcha powder into a fine mesh sieve and sift into a bowl to break up any lumps.

   Time: PT1M

2. Heat Water

   Heat 150 ml of water to 80 °C (176 °F).

   Time: PT2M

   Temperature: 80°C

3. Make Matcha Liquid

   Whisk the sifted matcha into the hot water until fluffy, then add 2 tbsp sugar and whisk until fully dissolved.

   Time: PT3M

4. Cool Matcha Liquid

   Transfer the matcha mixture to a rectangular container and quickly stir in 150 ml cold water to bring the temperature down.

   Time: PT2M

5. Prepare Sugar Syrup

   Combine 400 g granulated sugar with 120 ml water in a saucepan. Heat over medium, stirring until the sugar dissolves.

   Time: PT3M

6. Heat Syrup to 120 °C

   Continue heating the syrup on medium‑low until it reaches 120 °C (248 °F).

   Time: PT7M

   Temperature: 120°C

7. Separate Egg Yolks

   While the syrup is heating, separate 4 egg yolks into a heat‑proof bowl and give them a light whisk.

   Time: PT2M

8. Temper Yolks with Syrup

   When the syrup hits 120 °C, remove from heat and slowly pour it into the yolks while whisking on high speed.

   Time: PT3M

9. Whisk Egg‑Syrup Mixture

   Whisk the combined mixture until it becomes pale, doubled in volume, and ribbons sink slowly.

   Time: PT5M

10. Combine Mascarpone and Matcha

    In a large bowl, gently mix the softened 400 g mascarpone with 2 tbsp sifted matcha powder until uniform.

    Time: PT2M

11. Whip Cream into Mascarpone

    Add 200 ml cold heavy cream to the mascarpone‑matcha mixture and whip with a hand mixer until firm peaks form.

    Time: PT5M

12. Fold Mixtures Together

    Gently fold the whipped mascarpone‑cream into the pale egg‑syrup mixture until the color is smooth and even.

    Time: PT2M

13. Assemble Tiramisu

    Quickly dip each ladyfinger (1‑2 seconds) into the cooled matcha liquid, layer them at the bottom of the 3.5 L container, dust with a little matcha, pour half of the cream mixture, smooth, then repeat the layers with the remaining ladyfingers and cream.

    Time: PT10M

14. Chill

    Cover the assembled tiramisu and refrigerate for at least 6 hours or overnight to set.

    Time: PT0M

Nutrition Facts

Calories

531

Protein

5.5 g

Carbohydrates

57 g

Fat

29 g

Fiber

0.4 g