Snack · 25 min · japanese

Matcha Tiramisu

Japanese flavors, weeknight effort. Mascarpone meets heavy cream in a 25-minute snack worth keeping in rotation. It is weeknight cooking that still hits your targets — 12 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 16 oz Mascarpone
• 1 cup Heavy cream
• 3/4 cup Sugar
• 24 Ladyfingers
• 3 tbsp Matcha powder
• 1 cup Hot water
• 4 Egg yolks

Steps

1. Whisk the matcha into the hot water until smooth, then cool — hot matcha melts the cream on contact.
2. Beat the yolks with half the sugar over a bain-marie until thick and pale, then cool; this zabaglione base gives the tiramisu its structure.
3. Whip the mascarpone, cream, and remaining sugar to soft, billowy peaks — stop before it turns grainy.
4. Fold the yolk mixture into the mascarpone cream in two gentle additions, keeping as much air as possible.
5. Dip the ladyfingers quickly in the cooled matcha — one second per side — and line the dish. Soggy fingers ruin the layers.
6. Spread over half the cream, repeat the layers, then chill at least 4 hours, ideally overnight.
7. Dust generously with matcha through a sieve just before serving.

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