Description
Indulge in this vibrant, nature-inspired Matcha and Strawberry Tiramisu. Made with a rich matcha-infused mascarpone filling, matcha-dipped ladyfingers, and a layer of strawberry sauce, this dessert is a crowd pleaser.
Ingredients
Scale
- 2 cups of frozen strawberries
- 2 tbsp of water
- 1–2 tsp of sugar
- 2 tsp or 1.5-2 tbsp of matcha powder (sieved)
- 3/4 cups of hot water for dipping ladyfingers
- 480 ml or 2 cups of heavy cream or double cream (cold)
- 500 g or 18oz mascarpone cheese (cold)
- 150 g or 3/4 cups of granulated sugar
- 1 tsp of vanilla extract
- 1 3/4 tbsp of matcha powder (sieved)
- 260 g of ladyfingers
- Matcha powder (sieved, enough to cover the tiramisu)
- 5 strawberries (sliced)
- Mint leaves (enough to create a stem effect)
Instructions
- Add the frozen strawberries and water to a small saucepan.
- Heat over medium heat for 3–5 minutes, then reduce to a simmer and cook for a further 2–3 minutes, or until the strawberries are fully softened. Taste and add 1–2 teaspoons of sugar if needed (optional). Remove from the heat and allow to cool.
- Once cooled, blend until smooth using a blender or smoothie maker. Transfer to a bowl or jar, cover, and set aside. You can refrigerate to cool faster.
- Next, prepare the matcha for dipping. Sift the matcha powder into a bowl, then add the hot water (not boiling). Whisk for 1–2 minutes using a bamboo whisk or small whisk until smooth and lightly frothy. Set aside and allow to cool completely.
- While the strawberry sauce and matcha are cooling, prepare the filling. Whisk the heavy cream in a bowl until stiff peaks form, then set aside.
- In a separate bowl, whisk together the mascarpone, sugar, and vanilla extract for about 1 minute until smooth. Gently fold in half of the whipped cream along with the matcha powder. Fold in the remaining whipped cream until fully incorporated and smooth, about 2–3 minutes.
- To assemble, dip each ladyfinger into the cooled matcha for 2–3 seconds, then arrange in a single layer in the dish. Repeat until the base is evenly covered.
- Spread half of the matcha mascarpone filling over the ladyfingers and smooth evenly.
- Once cooled, spoon the strawberry sauce over the filling and spread evenly.
- Add a second layer of matcha-dipped ladyfingers, followed by the remaining matcha filling. Smooth the top.
- Cover with plastic wrap and refrigerate for at least 6 hours, or overnight for best results.
- To decorate, remove the stems from the strawberries and slice them horizontally. Set aside mint leaves to resemble stems.
- Remove the tiramisu from the refrigerator and discard the plastic wrap. Dust the surface generously with sifted matcha powder to maintain a vibrant colour.
- Arrange the sliced strawberries on top, slightly overlapping to form a rose shape. Repeat to create three strawberry roses.
- Place mint leaves between the roses to resemble stems.
- Slice and serve this delicious matcha and strawberry tiramisu.
Notes
- Use fresh strawberries for best flavor.
- Ensure mascarpone and cream are cold for better whipping.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 25 g
- Sodium: 60 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: Matcha Tiramisu, Strawberry Tiramisu, Dessert Recipe