You could even do it the day before and have ‘em ready to go in the fridge. These are the perfect mix of matcha and sweet. Not too bitter and not too sweet.
Matcha Tea (for dunking lady fingers):
- 1 cup hot water
- 1 teaspoon honey
- 1 teaspoon matcha
- 1 cup marscarpone
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1 tablespoon heavy cream or milk
- Pinch kosher salt
- 2 teaspoons matcha powder
- 1/2 cup powdered sugar
- 12-16 lady fingers
To Make the Matcha:
- Whisk together the honey and hot water until the honey has dissolved. In a bowl, add the matcha and pour in a few teaspoons of water (you can eyeball this). Whisk the matcha powder and water together until the matcha has dissolved completely. Pour in the remaining water and mix. Set aside.
To Make the Mascarpone Filling:
- To a bowl of a stand-up mixer (you can also use a bowl with a whisk, too!), add the mascarpone, sugar, egg yolks, heavy cream or milk and pinch of salt. Beat until light and fluffy, about 3 minutes. Pour in a tablespoon of the matcha tea mixture and whisk one last time until combined.
To Assemble the Tiramisu:
- In a bowl, sift together the matcha powder and powdered sugar together. Next, pick your two vessels (see “Notes” for more vessel ideas). If you’re using glasses (like I did), you’ll have to break the lady fingers in half.
- Dip each piece of lady finger in the matcha tea for about 10 seconds and transfer them to the bottom of the glass. Dip a few more pieces of lady finger in the matcha tea until the first layer is full and reaches the edges of the glass. Top with a tablespoon of the mascarpone mixture. Repeat until each glass is full. Smooth the top with a butter knife or off-set spatula.
- Transfer to the fridge to set for at least 2 hours, ideally 4 to 6 or overnight. Dust the tops with the powdered sugar/matcha mixture and serve.