Matcha Tiramisu with Berry Compote

Delicious and rich matcha tiramisu with from-scratch savoiardi (sponge fingers), contrasted with a tangy and sweet berry compote surprise.

Hi there, how are you doing? It’s been more than a year since I last posted a recipe here… Today I’m here with a Matcha Tiramisu recipe. There is a slightly long backstory how this recipe came about, so feel free to skip to the steps / recipe using the buttons on top heh.

So anyway, I wanted to bake a matcha-flavoured dessert for one of my friends’ birthday – but unfortunately I didn’t have enough time to plan the various components for a layered cake. I considered a matcha basque cheesecake, but in my opinion, doesn’t feel “celebrative” enough (this is a recipe for another day).

Not sure how my brain worked, but I suddenly thought of matcha tiramisu – it has the elements of a layered cake, looks good and I was sure it would taste delicious.

I knew there would be plenty of matcha tiramisu recipes out there but surprisingly when I was doing my research, many recipes do not add matcha in the mascarpone cream. Matcha was only present in the soaking liquid and dusting of powder. But I wanted an intense matcha flavour in my matcha tiramisu – so I made my own tweaks. This is also why I documented the recipe here for my future reference (but also in case anyone wants an intensely matcha-y matcha tiramisu ;)).

My matcha tiramisu consisted of 4 components:

• Savoiardi or sponge fingers (made from scratch)
• Matcha soaking syrup for the savoiardi
• Matcha mascarpone cream
• Berry compote

Savoiardi

I made my own because I originally wanted to make black sesame savoiardi. The black sesame flavour unfortunately did not come through so the recipe below is for a normal savoiardi recipe. It works better than store-bought savoiardi as it’s thinner so the height of the cake looks more balanced.

Matcha Mascarpone Cream

Matcha was added to the mascarpone cream for an intense matcha-flavour. The mascarpone cream is similar to how my other tiramisus are made – which contain egg yolks. I really enjoy how creamy and intense the matcha flavour is in the tiramisu.

Berry Compote

On a whim, I decided to incorporate a berry compote in because I’ve been curious about the matcha-strawberry combination for a while. The tangy and sweet compote cuts through the creaminess of the mascarpone cream and surprisingly complements well with the matcha flavour. And I like how the purple adds a pop of colour through the green. But of course if you don’t like this combination, feel free to omit the berry compote.

Verdict

I’m really happy and pleased with how this matcha tiramisu turns out, and am happy the birthday girl likes it too. If you are looking a delicious intesenly matcha-y matcha tiramisu, here you go!

Step-by-Step Photos

Step-by-step photos for savoiardi can be found in my Durian Tiramisu recipe here. No photos for the berry compote, but it should be pretty straight-forward. Happy baking!

Matcha Tiramisu
1) Sift matcha into a bowl. Pour in hot water in four parts, whisking after each addition until the matcha is smooth and incorporated.	2) Place egg yolks and sugar in a heatproof bowl.
3) Whisk immediately until sugar is incorporated. Whisk in Grand Marnier.	4) Whisk constantly over a pot of simmering water until the mixture reaches 60°C. Turn off the heat and continue whisking for 3 minutes. Remove bowl from heat and continue stirring until zabaglione has cooled to room temperature.
5) Whisk in mascarpone gently until incorporated.	6) Set mascarpone cream aside and make the whipped cream.
7) Add cream, sifted matcha and sugar in a chilled metal bowl.	8) Beat with an electric mixer until soft peaks. The cream stiffens fast so watch it - do not overbeat.
9) Fold whipped cream into mascarpone cream.	10) Use immediately for assembly.
11) Place one layer of savoiardi into the cake ring.	12) Brush 1/3 Matcha Syrup on savoiardi.
13) Spread Matcha Mascarpone until it comes up to halfway of the cake ring.	14) Pipe Berry Compote on the Matcha Mascarpone. Lift up the cake and tap it gently a few times on the countertop to allow the mascarpone to fill out any gaps and remove large air bubbles.
15) Soak 2nd layer of savoiardi in Matcha Syrup and place in the cake ring.	16) Spread Matcha Mascarpone until it reaches the top of the cake ring. Use a large spatula to smooth the surface.

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Matcha Tiramisu

Intense and rich matcha tiramisu with a tangy and sweet berry compote surprise.

Recipe makes a 20cm x 4.5cm tall cake (8-inch x 1.75-inch) – use the cake pan converter if you need a different size cake.

Prep Time2 hours hrs

Cook Time15 minutes mins

Chilling Time4 hours hrs

Servings: 8 people

0.511.523

INGREDIENTS

 

Savoiardi / savoiardis

• ▢ 40 grams plain flour
• ▢ 20 grams cornstarch
• ▢ 60 grams egg whites, 1 egg white ≈ 30 grams
• ▢ 60 grams caster sugar
• ▢ 40 grams egg yolks, 1 egg yolk ≈ 20 grams
• ▢ Icing sugar, for dusting

Berry Compote

• ▢ 150 grams berries
• ▢ 30 grams caster sugar

Matcha Soaking Liquid

• ▢ 10 grams matcha, sifted
• ▢ 120 grams hot water, 80°C and divided

Matcha Mascarpone

• ▢ 60 grams egg yolks, 1 egg yolk ≈ 20 grams
• ▢ 30 grams caster sugar, Part A
• ▢ 30 grams Grand Marnier
• ▢ 250 grams mascarpone, softened just slightly at room temperature
• ▢ 250 grams cream, minimum 30% fat content
• ▢ 35 grams caster sugar, Part B
• ▢ 10 grams matcha, sifted

Serving

• ▢ Additional matcha, for dusting

INSTRUCTIONS

Savoiardi / Sponge Fingers

• Preheat oven to 210°C (conventional) / 200°C (convectional). Draw two 20-cm circles on a piece of parchment paper. Flip the parchment paper (drawing side down) and place on a baking sheet.
• Sift plain flour and potato starch together in a separate bowl. Set aside.
  40 grams plain flour, 20 grams cornstarch
• Using an electric mixer, whisk egg white and caster sugar on high speed until almost-stiff peaks.
  60 grams egg whites, 60 grams caster sugar
• In a separate bowl, use the electric mixer to whisk the egg yolk until thick and pale (no need to wash the beaters).
  40 grams egg yolks
• Fold egg whites into egg yolks. Add in flour mixture and fold until just incorporated, taking care not to deflate the precious air bubbles whipped into the egg.
• Transfer batter into a piping bag fitted with a plain round nozzle. Pipe two 20-cm rounds on the parchment paper, maintaining an even height of around 0.5cm throughout. Use an offset spatula to spread the batter if needed. Bang the baking sheet twice to get rid of excess air bubbles. Dust with icing sugar.
  Icing sugar
• Bake for 7 minutes. Open the oven to release the steam, then close and bake for another 2 minutes until savoiardi are lightly golden.
• Let savoiardi cool completely. Slide a clean offset spatula to separate them from the parchment paper.
• If the savoiardi spread bigger than 20cm, use a cake ring and cut them into 20cm rounds. Set aside till Assembly Part 2.

Berry Compote

• Place berries and sugar in a pot. Bring to a simmer and mash the berries into small pieces (note: small enough so that you can pipe the compote later on).
  150 grams berries, 30 grams caster sugar
• Simmer for 5 minutes until slightly thickened – able to draw a line through the compote and the line stays separate briefly.
• Let cool completely, transfer mixture into a piping bag.

Assembly Part 1

• Place a 20cm x 4.5cm tall cake ring on a cake board.
• Line the inside of the cake ring with a 4.5-cm wide acetate strip.
• Set aside till Assembly Part 2.

Matcha Soaking Liquid

• Sift matcha into a bowl. Pour in hot water in four parts, whisking after each addition until the matcha is smooth and incorporated. Set aside until assembly.
  10 grams matcha, 120 grams hot water

Matcha Mascarpone

• For whipping cream: place a metal bowl and beaters into the fridge.
• Separately, place egg yolks in a heatproof bowl. Add in Part A sugar and whisk immediately until sugar is incorporated. Whisk in Grand Marnier.
  60 grams egg yolks, 30 grams caster sugar, 30 grams Grand Marnier
• Place the bowl over a pot of barely simmering hot water (the water should not be touching the base of the bowl). Whisk constantly until the mixture reaches 60°C. Turn off the heat and continue whisking for 3 minutes. The zabaglione will thicken and become light and pale.
• Remove bowl from heat and continue stirring until zabaglione has cooled to room temperature. Whisk in mascarpone gently until incorporated. Set aside.
  250 grams mascarpone
• Pour cream into the chilled metal bowl. Add in Part B sugar and sifted matcha. Beat with an electric mixer until soft peaks. The cream stiffens fast so watch it – do not overbeat.
  250 grams cream, 35 grams caster sugar, 10 grams matcha
• Fold ⅓ of the cream into the mascarpone mixture to lighten it. Pour the lightened mascarpone mixture into the remaining whipped cream and fold until incorporated.
• Use immediately for Assembly Part 2.

Assembly Part 2

• Place one of the savoiardi into the cake ring. Whisk the Matcha Syrup (in case the matcha has settled to the bottom) and brush ⅓ of the Matcha Syrup on the savoiardi.
• Spread Matcha Mascarpone until it comes up to halfway of the cake ring. Pipe Berry Compote evenly on the Matcha Mascarpone. Lift up the cake and tap it gently a few times on the countertop to allow the mascarpone to fill out any gaps and remove large air bubbles.
• Whisk the Matcha Syrup again and brush ⅓ of the Matcha Syrup on the other savoiardi. Place savoiardi syrup side down into the cake ring. Brush remaining Matcha Syrup on the savoiardi.
• Spread Matcha Mascarpone until it reaches the top of the cake ring. Use a large spatula to smooth the surface.
• Refrigerate the tiramisu overnight.
• Chill remaining Matcha Mascarpone in a piping bag.

Serving

• Remove the cake ring. Pipe patterns with remaining Matcha Mascarpone if desired. Dust with additional matcha powder and serve immediately.
  Additional matcha
• Tiramisu should be served immediately cold from the fridge. If possible, the matcha powder should be dusted just before serving to prevent it from absorbing moisture. Remove the acetate strip just before cutting and slicing, or scoop and serve.

NOTES

• Making ahead:
  • Savoiardi can be made 1 day in advance. Keep at room temperature in an airtight container.
  • Compote can be made 1 day in advance, keep chilled in the refrigerator until Assembly Part 2.
• I used Uji matcha – use the best matcha you can afford.
• If using store-bought lady fingers, I’d recommend making the tiramisu directly in a serving dish instead as they don’t fit the cake ring perfectly and liquid might seep out from the cake.
• How to get even layers:
  • Cut out two strips of 4.5cm wide acetate sheets, long enough to line the circumference of the cake ring. Both will be used to line the inside of the cake ring.
  • Mark 0.5-cm intervals on one acetate strip – this is the outer acetate strip serving as a gauge to ensure even layers.
  • Line the 2nd acetate strip inside the outer acetate strip – this is the inner acetate strip which will hold the tiramisu together for serving.
  • The markings on the outer acetate strip serves as a guide in terms of the height of the cake as you assemble it.
  • Remove the outer acetate strip when you are removing the cake ring. The inner acetate strip should remain until you are ready to serve the cake

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