Strawberry Matcha Tiramisu Recipe

Introduction

Strawberry Matcha Tiramisu offers a refreshing twist on the classic Italian dessert, blending fruity sweetness with the earthy notes of matcha. This layered treat is perfect for spring and summer gatherings or anytime you want a light yet indulgent dessert.

Ingredients

• 400 g fresh strawberries
• 40 g granulated sugar (for strawberry puree)
• 2 tablespoons corn flour
• 2 tablespoons water (for strawberry puree)
• 600 g mascarpone
• 600 ml double cream
• 6 large egg yolks
• 80 g granulated sugar (for mascarpone cream)
• 1⁄8 teaspoon salt
• 1 teaspoon vanilla extract
• Pink food colouring (optional)
• 1-2 tablespoons matcha powder
• 350 ml warm water
• About 40 sponge fingers

Instructions

1. Step 1: Make the strawberry puree by blending the strawberries until smooth, then sieve to remove seeds. In a pot, combine the puree, sugar, and a mixture of corn flour and water. Heat on medium, stirring constantly until thickened. Chill in the fridge for 30 minutes.
2. Step 2: Prepare the mascarpone cream by first beating the mascarpone until slightly loosened. Whip the double cream to soft peaks separately.
3. Step 3: Heat water to a simmer in a pot. In a heatproof bowl, whisk egg yolks, sugar, and salt. Place the bowl over the simmering water (ensuring the water doesn’t touch the bowl) and whisk continuously for about 5 minutes until lightened and sugar dissolves, keeping the water at a gentle simmer.
4. Step 4: Remove the egg mixture from heat and mix in mascarpone, vanilla, and the cooled strawberry puree until smooth. Stir in a large dollop of whipped cream, then fold in the remaining whipped cream in two parts until combined. Set aside.
5. Step 5: Dissolve matcha powder in warm water in a wide bowl. Quickly dip sponge fingers about 2 seconds per side into the matcha mixture and arrange a layer in a 9-inch square dish.
6. Step 6: Spread half of the mascarpone cream over the sponge layer. Repeat dipping and layering sponge fingers, then top with the remaining cream.
7. Step 7: Dust the top with a light sprinkle of matcha powder. Refrigerate overnight to set before slicing and serving.

Tips & Variations

• Adjust the amount of matcha powder to suit your taste—start with less if you prefer a milder flavor.
• Adding a few drops of pink food colouring to the mascarpone cream can enhance the strawberry layer’s visual appeal.
• Use fresh, ripe strawberries for the best natural sweetness and flavor.
• For a non-alcoholic version, avoid adding any liqueurs and rely on the strawberry puree for moisture and flavor.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. The flavors develop and improve overnight. When ready to serve, slice with a clean knife. Leftovers can be gently reheated at room temperature for 10–15 minutes but are best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the puree?

Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before processing to avoid a watery puree.

How strong will the matcha flavor be?

The matcha flavor can be adjusted by the amount of powder used. Using 1 tablespoon gives a subtle taste, while 2 tablespoons will be more pronounced. Taste the liquid before dipping and adjust accordingly.

Strawberry Matcha Tiramisu Recipe

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★★★★★

4.9 from 105 reviews

• Author: Elara
• Total Time: 8 hours 50 minutes (including overnight chilling)
• Yield: 8 to 10 servings 1x

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Description

This delightful Strawberry Matcha Tiramisu combines the luscious sweetness of fresh strawberry puree with the earthy bitterness of matcha powder, layered with a creamy mascarpone mixture and delicate sponge fingers. It’s a unique twist on the classic Italian dessert, offering a refreshing fruity and green tea flavor perfect for special occasions or a gourmet treat.

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Ingredients

Scale 1x2x3x

Strawberry Puree

• 400 g fresh strawberries
• 40 g granulated sugar
• 2 tablespoons corn flour
• 2 tablespoons water

Mascarpone Cream

• 600 g mascarpone
• 600 ml double cream
• 6 large egg yolks
• 80 g granulated sugar
• 1⁄8 teaspoon salt
• 1 teaspoon vanilla extract
• Pink food colouring (optional)

Extras

• 1–2 tablespoons matcha powder (adjust to taste)
• 350 ml warm water
• About 40 sponge fingers

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Instructions

1. Making the Strawberry Puree: Add fresh strawberries to a food processor and blend until smooth. Pass the puree through a sieve to remove seeds. Transfer to a pot, add sugar, and stir together. Mix corn flour and water, then add this slurry to the pot. Cook over medium heat, stirring constantly until the mixture thickens. Allow it to cool in the fridge for 30 minutes.
2. Preparing the Mascarpone Cream – Step 1: Loosen mascarpone by beating it in a bowl for about a minute, then set aside. In another large bowl, whip the double cream until soft peaks form and set aside.
3. Preparing the Mascarpone Cream – Step 2: Heat water in a pot over medium heat until it simmers. In a separate large bowl, whisk together the egg yolks, sugar, and salt. Place this bowl over the simmering water as a double boiler, ensuring the water does not touch the bowl bottom. Whisk continuously for about 5 minutes until the mixture lightens in color and sugar is dissolved; adjust heat to keep a gentle simmer.
4. Combining Mascarpone Mixture: Remove the bowl from heat. Add mascarpone, vanilla extract, and the cooled strawberry puree to the egg mixture and mix until combined. Stir in a large dollop of whipped cream and whisk thoroughly. Then fold in half of the remaining whipped cream gently, followed by the rest, ensuring a light, airy consistency. Set this mascarpone cream aside.
5. Preparing the Matcha Liquid: In a wide bowl, whisk matcha powder into warm water until smooth and well combined, adjusting the quantity for desired strength.
6. Assembling the Tiramisu: Quickly dip each sponge finger into the matcha liquid for about 2 seconds per side, ensuring they soak but don’t become soggy. Arrange a single layer of dipped sponge fingers in a 9-inch square cake tin or dish.
7. Layering the Cream: Spread half of the mascarpone cream evenly over the sponge finger base. Add another layer of dipped sponge fingers, followed by the remaining mascarpone cream spread evenly on top.
8. Finishing Touches and Setting: Dust the top layer with additional matcha powder for an elegant finish. Cover and refrigerate the tiramisu overnight to allow flavors to meld and the dessert to set perfectly.
9. Serving: The following day, slice the tiramisu into portions and serve chilled, enjoying the perfect balance of fruity, creamy, and green tea flavors.

Notes

• Adjust the amount of matcha powder according to your preference for bitterness and strength.
• Ensure the simmering water for the egg yolks does not boil to prevent curdling.
• Whip the double cream to soft peaks to maintain a light and airy mascarpone cream.
• Dip sponge fingers quickly to avoid sogginess in the final dessert.
• The dessert is best refrigerated overnight to develop full flavor and texture.
• Optional pink food coloring can be added to the mascarpone cream for a more vibrant appearance.

• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian-inspired Fusion

Keywords: Strawberry Matcha Tiramisu, Matcha Tiramisu, Strawberry dessert, Mascarpone cream, Italian dessert twist, Green tea tiramisu