Matcha Tiramisu: A Japanese Twist on an Italian Classic

Tiramisu, the beloved Italian dessert, finds a refreshing counterpart in matcha. By replacing cocoa with vibrant green tea powder, the dessert transforms into a fusion of cultures and flavors.

To start, prepare your mascarpone cream—beat egg yolks and sugar until pale and fluffy, then fold in mascarpone cheese and whipped cream. For the matcha layer, dissolve 2 teaspoons of ceremonial-grade matcha in hot water, ensuring no clumps remain. Dip ladyfingers lightly in this matcha mixture—never soak too long, as they may become mushy.

Layer soaked biscuits and cream alternately in a glass or dish, finishing with a generous dusting of matcha on top. Refrigerate for at least 4 hours, allowing flavors to blend.

The result is a dessert that feels both rich and refreshing. The bitterness of matcha offsets the sweetness of mascarpone, creating depth and sophistication. It’s a dessert that doesn’t just taste good—it looks like art, with each green layer a quiet homage to both Kyoto and Milan.