There was a precise moment when tiramisu decided to pack its bags, take an imaginary train eastward, and fall in love with a green powder with an ancient charm . From there, matcha tiramisu was born: not just an "Instagrammable" variation, but a dessert that works because it unites two worlds that, chemically and emotionally, speak very well to each other.
Matcha isn't just "powdered tea." It's a ritualistic, meditative, and intense raw material. And something very interesting happens inside the mascarpone: the elegant bitterness of the Japanese green tea cleanses the sweetness, reduces the cloying sensation, and leaves the mouth with that zen vibe that makes you say: I'll have another one, but with respect.
Here's the recipe for making matcha tiramisu at home in just a few simple steps: but first, let's take a step back and talk about the bitterest and greenest ingredient of all.
What Matcha Really Is (And Why Not All Matcha Is Created Equal)
Matcha isn't just any ground tea. It's a shade-grown leaf , hand-picked, dried, and then ground into a fine powder using stone grinders. This process concentrates:
- chlorophyll (bright green color)
- L-theanine (calming effect)
- “slow” caffeine (clean, non-nervous energy)
In Japan, matcha isn't a drink to be "sipped absentmindedly." It's a gesture.
It's prepared slowly. It's whipped with a chasen (a bamboo whisk). It's drunk in silence. Not to be slow, but to be present.
The combination of caffeine and L-theanine gives you clarity without the jitters. You're not in "espresso mode." You're in "clear mind mode," and that's exactly the feeling you get when you use it in desserts: you're eating something good, but not heavy. Sweet, but not overpowering.
Ceremonial matcha vs. culinary matcha
The so-called ceremonial matcha is the one to be drunk pure . It has a sweet, almost vanilla-like aroma and a bright green color. It's more expensive because it comes from the first, youngest leaves. Culinary matcha , on the other hand, is the one perfect for desserts. A little more bitter, more intense , designed to "resist" sugar, milk, and mascarpone without disappearing. For tiramisu, therefore, culinary matcha is used: it's the one that leaves a mark, not just color.
Matcha Tiramisu: Green Tea, Not Just in a Cup
From a sensorial point of view it is almost a perfect formula : - fat + creamy than mascarpone - deep vegetal bitterness of matcha - controlled sweetness - herbaceous aroma that “lifts” the whole dessert.
The cocoa in classic tiramisu serves a similar purpose, but matcha brings a new aesthetic: less trattoria-style desserts, more minimalist Japanese tearoom desserts with lo-fi music and warm lighting. This isn't a random trend. Matcha has entered Western kitchens because it has evolved from a "strange powder for making tea" to a true gourmet ingredient.
Ingredients:
- 250 g mascarpone
- 3 fresh eggs
- 80 g sugar
- 300 g ladyfingers
- 2 teaspoons culinary matcha
- 200 ml hot water (not boiling)
- 1 extra teaspoon of matcha for the top
Preparation
Beat the egg yolks with the sugar until pale (if you want an eggless version , use whipping cream). Add the mascarpone and mix slowly. Beat the egg whites until stiff, incorporating them from the bottom up.
Dissolve the matcha in the hot water, stirring well (no lumps, that's important). Quickly dip the ladyfingers in the water.
Add a layer of biscuits, a layer of cream, and repeat. Refrigerate for at least 3 hours. Before serving, sprinkle with matcha. The aroma that rises when you bring it to the table is half the experience.
At Mood Market you can find both types of matcha : whether you want to experiment with sweets in your home kitchen, or whether you just want to sip some good hot green tea just like the Japanese do!
