When I was a student in Osaka, I would often spend weekends in Kyoto, a city known for its delicious matcha, and I’d always treat myself to a matcha dessert. This recipe is inspired by a spectacular matcha tiramisu I ate there at a teahouse called Maccha House. The tiramisu was beautifully presented in individual masu cups (square wooden boxes used for sake), but what I loved most were the textures and flavors: it was so soft and creamy and balanced. The sweetness from the cream complemented the natural bitterness of matcha. I’ve re-created the smooth, airy cream along with a nice, strong matcha base. Discover more recipes like this in my cookbook, “Make It Japanese,” <a href="https://www.penguinrandomhouse.com/books/703315/make-it-japanese-by-rie-mcclenny-with-sanae-lemoine/">available now.</a>
Quick Info
⏱️ 90 min • 🍽️ 6 servings • ⭐ 90%
Nutrition
377 cal • 7g protein • 42g carbs • 20g fat
Tags
[Easy] • [Desserts] • [Under 1 Hour] • [Low-Fat] • [Alcohol-Free]
Ingredients
- 2 tablespoons (12g) plus 1½ teaspoons matcha powder
- 1 cup hot water
- 12 to 14 ladyfingers
- 2 large eggs, separated
- 6 tablespoons (75g) sugar
- 1 teaspoon rum or brandy
- 8 ounces (226g) mascarpone cheese, cold
Instructions Preview
- Place 2 tablespoons of the matcha in a mug…
- In a stand mixer fitted with the whisk (or…
- In a small saucepan, combine 3 tablespoons…
…and 6 more steps
Recipe by: Rie McClenny • From: Tasty
