Q1: What is a "sabayon" and why is it important for this recipe?

A sabayon (or zabaglione in Italian) is a light custard made by whisking egg yolks, sugar, and often a liquid (like wine) over a double boiler. In this recipe, the process of gently cooking the egg yolks and sugar creates the sabayon base. This is important for two reasons: it pasteurizes the eggs, making them safe to eat, and it creates a stable, emulsified, and velvety-smooth foundation for the entire mascarpone cream.

Q2: My tiramisu is watery at the bottom. What went wrong?

A watery bottom is almost always caused by over-soaking the ladyfingers. They are like little sponges and absorb liquid incredibly fast. It is crucial to give them a very quick dip —literally one second per side—and then immediately place them in the dish. Any longer, and they will become overly saturated and release excess liquid into the bottom of your tiramisu.

Q3: Can I make this dessert dairy-free?

Making a dairy-free version of this classic recipe would be challenging and would require significant substitutions. You would need to find a high-quality dairy-free mascarpone substitute (often made from cashews or coconut cream), as well as a dairy-free whipping cream (like a coconut cream or oat-based whipping cream). The results will have a different flavor and texture.

Q4: What is the best way to dust the top with matcha powder for a professional look?

For a beautiful, even, and delicate dusting of matcha, always use a fine-mesh sieve . Simply hold the sieve a few inches above the surface of the chilled tiramisu and gently tap the side of the sieve to let the matcha powder fall like a light snow. This prevents any clumps and gives you a much more professional finish than just sprinkling it on with a spoon.

Q5: Why is my mascarpone mixture grainy?

A grainy or lumpy mascarpone cream is usually caused by a temperature shock. This can happen if your mascarpone cheese is too cold when you add it to the warm egg yolk mixture. The cold cheese can cause the fats to seize up. To prevent this, always ensure your mascarpone is at a soft, cool room temperature before you begin.

Stunning No-Bake Matcha Tiramisu (Easy Recipe!)

Name: Stunning No-Bake Matcha Tiramisu (Easy Recipe!)
Prep time: 25 min
Cook time: 5 min
Total time: 4 h 30 min
Cuisine: Japanese-inspired
Ingredients: Matcha Mascarpone Cream:; 3 large egg yolks; 70 g (about 1/3 cup) granulated sugar; 225 g (about 8 oz) mascarpone cheese, at room temperature; 350 g (about 1 ½ cups) whipping cream; 2 teaspoons matcha powder, sifted; 1 teaspoon vanilla extract; Matcha Soak:; 2 teaspoons matcha powder, sifted; 1 tablespoon granulated sugar; 120 g (about ½ cup) hot water; 24-30 ladyfingers; Topping:; 2 teaspoons matcha powder

Stunning No-Bake Matcha Tiramisu (Easy Recipe!)

A Japanese-inspired twist on the classic Italian dessert, this Matcha Tiramisu features layers of ladyfinger cookies quickly dipped in a sweetened matcha (green tea) liquid. The rich and airy filling is made by combining a cooked egg yolk sabayon with mascarpone cheese and a matcha-infused whipped cream. The layered dessert is then chilled for several hours to allow the cookies to soften and the flavors to meld, and is finished with a final dusting of matcha powder before serving.

Author: Grace
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 4 hours 30 minutes (includes chilling time)
Yield: 8-9 servings 1x
Category: Dessert
Method: No-Bake, Layering, Chilling
Cuisine: Japanese-inspired
Diet: Vegetarian

Ingredients

Scale

Matcha Mascarpone Cream:
3 large egg yolks
70 g (about 1/3 cup) granulated sugar
225 g (about 8 oz) mascarpone cheese, at room temperature
350 g (about 1 ½ cups) whipping cream
2 teaspoons matcha powder, sifted
1 teaspoon vanilla extract
Matcha Soak:
2 teaspoons matcha powder, sifted
1 tablespoon granulated sugar
120 g (about ½ cup) hot water
24–30 ladyfingers
Topping:
2 teaspoons matcha powder

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Instructions

Make the Matcha Mascarpone Cream:
Create a double boiler by bringing about 1 inch of water to a boil in a pot. In a large heat-safe bowl, whisk together the egg yolks and granulated sugar.
Turn off the heat and place the bowl over the pot of hot water. Continuously whisk the egg mixture for about 5 minutes until the sugar dissolves and it becomes pale and thick.
Remove the bowl from the pot and immediately whisk in the softened mascarpone cheese until smooth and silky. Set aside.
In a separate mixing bowl, combine the whipping cream, 2 teaspoons of matcha powder, and vanilla extract. Use an electric mixer to whip the cream until it forms medium peaks.
Gently fold the matcha whipped cream into the mascarpone mixture with a spatula until no streaks remain. Set aside.
Assemble the Tiramisu:
In a shallow bowl, whisk together 2 teaspoons of matcha powder, 1 tablespoon of granulated sugar, and the hot water for the soak until slightly frothy.
Very briefly dip a ladyfinger into the matcha soak on both sides. Do not let it become saturated.
Arrange a flat, even layer of soaked ladyfingers in the bottom of your serving container.
Add a generous layer of the matcha mascarpone cream on top and use a spatula to smooth it evenly.
Repeat with another layer of soaked ladyfingers and another layer of mascarpone cream.
Chill and Serve:
Cover and chill the matcha tiramisu in the refrigerator for at least 4 hours, or preferably overnight.
Right before serving, use a fine-mesh sieve to dust the top of the tiramisu with matcha powder.

Notes

This is a no-bake dessert, but the egg yolks are gently cooked over a double boiler for food safety and to create a stable sabayon base.
It is crucial to dip the ladyfingers very briefly; over-soaking will cause them to become mushy and fall apart.
The long chilling time of at least 4 hours is essential for the dessert to set properly and for the flavors to fully develop.
Sifting the matcha powder is an important step to prevent clumps in both the cream and the soak.

Nutrition

Serving Size: 1/9 of recipe
Calories: 450-550
Sugar: 25-30 g
Sodium: 80-110 mg
Fat: 35-42 g
Saturated Fat: 22-28 g
Trans Fat: 0 g
Carbohydrates: 30-38 g
Fiber: 1-2 g
Protein: 8-10 g
Cholesterol: 200-250 mg

Find it online: https://www.eatswithsoul.com/matcha-tiramisu/