This has been a recipe I’ve been wanting to share for awhile. I was inspired to create this recipe after going to the Fancy Food Show a few weeks ago. I discovered some amazing matcha and Vietnamese coffee brands, so I thought why not create something that combines them both. The result is a super yummy matcha tiramisu that combines the best of Italian and Vietnamese cuisine.
Making the matcha mascarpone cream
Tiramisu is made up of 3 things: mascarpone cream, espresso, and lady fingers. First let’s talk about the mascarpone cream. This is where I wanted to incorporate the matcha. One of the difficulties of baking with matcha is that it clumps up easily, so you often need a warm liquid to incorporate it well into a dish. For this, I used warm milk.
I first mixed the matcha powder with sugar and egg yolks, and then I added warm milk to the mixture to help melt the matcha. After whisking all the ingredients together, I then added the mascarpone cheese to give it that creamy texture. Mascarpone cream in tiramisu is also very pillowy, so I added in some homemade whipped cream to give it that texture.
I decided to use Vietnamese coffee in this matcha tiramisu recipe because I have so many amazing memories associated with it. The smell of Vietnamese coffee reminds me of waking up on a Sunday morning to breakfast made by mom. I would then sneak some coffee into my milk because it always made it taste better!
Vietnamese coffee is usually made with a pour over coffee maker which I didn’t have. Luckily, I found this cool new Vietnamese coffee brand called Copper Cow Coffee which has a built-in pour over coffee filter. They have a coffee ground packet that sits on top of your glass, and all you got to do is add hot water!
Assembling the matcha tiramisu
Most tiramisu is served in a baking dish, but I wanted each person to have individual servings so I put them in these small cups. To assemble the tiramisu, first dip lady finger pieces into the Vietnamese coffee/amaretto mixture and line the bottom with them. Spoon some matcha mascarpone cream on top. Repeat this process until the cup is full. I used glasses that were 3.25 inches high and 3 inches in diameter. If you want to use a 8×8 baking dish, I would double this recipe.
You can eat this matcha tiramisu right after you make it, but for the best tasting results, pop it in the fridge for 30 minutes or overnight!
I am absolutely in LOVE with this recipe. Matcha. Mascarpone Cheese. Vietnamese coffee. There are so many things to love about it. It is also one of those recipes that reminds me of where I’m from and where I live now. This is the dessert I will probably serve for Chinese New Year!
- 3 egg yolks
- 1.5 teaspoons matcha powder
- 6 tablespoons granulated sugar
- 1/4 cup milk
- 8 oz mascarpone cheese
- 1/2 cup + 2 tablespoons heavy cream
- 3 tablespoons amaretto
- 2/3 cup Vietnamese coffee
- 12 lady fingers
- Brew coffee and set aside for the coffee to cool to room temperature.
- Whisk the egg yolks with sugar and matcha.
- Heat up the milk in a small sauce pan and add to matcha egg yolk mixture. First, add a small amount of milk to temper the mixture before adding the rest.
- Add mascarpone cheese to the matcha egg yolk mixture and incorporate. Soften the mascarpone cheese in a small bowl first to make it easier to mix.
- Whip heavy cream until stiff peaks form. Gently fold the whipped cream into the matcha mascarpone cheese mixture. Set aside.
- Add amaretto to the Vietnamese coffee and stir. Set aside.
- Assemble the tiramisu cups. Dip lady fingers into the coffee and line the bottom of small cups. Add a layer of the matcha mascarpone cream. Repeat the process until each cup is filled to the brim. Dust matcha powder over the top and serve.
For the best tasting results, pop the tiramisu in the fridge for 30 minutes before serving.