- Prep time
- 0:25
- Cook time
- 4:00
- Skill level
- Low
- Serves
- 6
Tiramisu gets a makeover with this equally crave-worthy layered matcha dessert.
Coffee and matcha share many of the same flavour attributes — both are caffeinated and bitter. However, in desserts they shine, their bitterness becoming nuanced when balanced with sweetness and creaminess.
In this vibrant matcha-misu, savoiardi biscuits (also known as ladyfingers) are dipped into a deep-green, slightly sweetened matcha liquid.
Where this recipe diverges substantially from traditional tiramisu is in the cream layer. Rather than whipped mascarpone and eggs, I've opted for sour cream and yoghurt which delivers a lively tartness that makes this dessert light and refreshing rather than heavy and rich. It's also much less fussy, requiring no heavy whipping, just gentle hand whisking.
This matcha-misu is a perfect make-ahead dish as it keeps in the fridge for several days.
Tips:
- Buying matcha powder: If you have never worked with matcha before, look for the 'culinary grade' variety which is suitable for drinks, cooking and dessert recipes (save the ceremonial grade matcha for traditional tea ceremonies).
- Whisk the matcha powder well: The key thing to remember when working with matcha is that it must be dissolved well or you won't experience the full flavour. Traditionally, matcha powder is dissolved with a fine bamboo whisk, but for the purposes of this recipe, a regular whisk works fine — just make sure the mixture is completely smooth and lump-free.
- For vegans: there is the option to use plant-based sour cream and coconut yoghurt (this is my preference!), though the dessert will not be completely vegan unless you can find egg- and dairy-free savoiardi biscuits. However, there are options: there are many vegan ladyfinger recipes online, or substitute the biscuit layer with vegan cake or a store-bought vegan biscuit.
- For a gluten-free option: use gluten-free savoiardi biscuits (they can be hard to find in stores but they are available online).
- Use the baking dish you have: If your baking dish is larger than the one specified, you could build just two layers of ladyfingers and cream.
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Ingredients
Method
- 1.Place the sour cream and sugar into a large bowl and whisk together until it loosens up and becomes airy (this should take about 15–30 seconds). Add the vanilla extract and yoghurt and stir to combine.
- 2.To make the matcha soaking liquid, sift the matcha powder into a wide bowl and then add the sugar and water. Whisk until the matcha is dissolved and there are no lumps.
- 3.You will need a 16cm x 20cm rectangular or 20cm x 20cm deep baking dish. Working quickly, dip one side of the ladyfinger biscuits into the matcha mixture and immediately flip it over so both sides are soaked (you only want a quick dip as we don't want the biscuits to get soggy and fall apart) and then transfer to the baking dish, rounded side up. Repeat, lining them up neatly, until you have one layer of ladyfingers (the exact number used in each layer will depend upon the size and shape of your dish and the size and length of your biscuits). Spoon ⅓ of the sour cream mixture over the biscuits and spread it out into an even layer. Repeat these layers two more times — one layer of matcha-soaked ladyfingers, followed by a layer of cream, until you have three layers of ladyfingers and three layers of cream in total. Cover and refrigerate for at least 4 hours or overnight.
- 4.When ready to serve, sift 2 teaspoons of matcha powder over the top layer of cream until it is fully covered. Serve cold.