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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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