Actually, we are rather hearty fans. But with our new month dedicated to Japanese cuisine, we also have to show off sweets. After all, the Japanese are also known for this and today we have a simple but no less delicious matcha tiramisu.
I in particular don’t usually like tiramisu because it’s made with coffee and I really detest anything that contains coffee. All the better that matcha tiramisu is the perfect alternative for me. Two years ago I was in Japan for the first time and immediately fell in love with the Far Eastern country.
Of course, this was partly due to the good cuisine, which was so varied that I almost never managed to eat the same dish twice. What was also noticeable in Japan was their love for French cuisine and it felt like every few meters there was a French bakery with all kinds of sweets. And the Japanese love their sweet dishes in other ways too.
Matcha tiramisu made in no time
The matcha tiramisu is probably not a Japanese classic, but it still fits into Japan Month. You can conjure up the dish in no time and delight your loved ones. We made it without alcohol, but you can of course also mix in some rum or amaretto. But it tastes great even without alcohol.
By the way, I’ve already done it twice because unfortunately when I imported the pictures from the first shoot, I lost them all. Note: Always back up everything twice and it’s best to work with cloud systems. I can say that it is really super easy to make. And I really don’t like making sweet dishes.
Quick matcha tiramisu
- 500 G Mascarpone
- 200 G Ladyfingers
- 2 protein
- ½ vanilla bean
- 90 G powdered sugar
- 250 ml warm water
- 3 EL Matcha powder
- 2 EL Coconut flakes
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Scrape the vanilla pulp out of the pod. Beat the egg whites with the powdered sugar and vanilla pulp in a bowl using a mixer until fluffy. Then mix in the mascarpone.
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In a small bowl, mix water with 2 tablespoons of matcha powder. This works best with a small matcha whisk, but you can also do it without it. If you like, add some alcohol if you like.
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Prepare a baking dish. Now dip the ladyfingers into the matcha. Then cover the bottom of the baking dish with it. Layer mascarpone cream on top and add another layer of soaked ladyfingers on top. Finish with mascarpone cream.
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Cool in the refrigerator for about 2 hours and allow to firm up.
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Before serving, sift the remaining matcha powder over the top and serve sprinkled with coconut flakes.
