Matcha tiramisu with raspberries

Based on 19 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-6+
3 tbsp matcha powder
400 g raspberries
egg whites
90 g confectioner’s sugar
1 tsp vanilla extract
500 g mascarpone cheese
250 ml water (warm)
200 g ladyfingers
Metric
Imperial

Utensils

  • 1 large bowl
  • 1 hand mixer with beaters
  • 1 bowl
  • 1 matcha whisk
  • 1 baking dish
  • 1 fine sieve
  • rubber spatula

Nutrition per serving

Cal
634
Protein
11 g
Fat
41 g
Carb
50 g
  • Step 1/3

    Add egg whites, confectioner’s sugar, and vanilla extract to a big bowl. Beat with a hand mixer with beaters until foamy. Add mascarpone to the bowl and mix until combined.
    • egg whites
    • 90 g confectioner’s sugar
    • 1 tsp vanilla extract
    • 500 g mascarpone cheese
    • 1 large bowl
    • 1 hand mixer with beaters

    Add egg whites, confectioner’s sugar, and vanilla extract to a big bowl. Beat with a hand mixer with beaters until foamy. Add mascarpone to the bowl and mix until combined.

  • Step 2/3

    Dissolve matcha powder in warm water and whisk vigorously with a matcha whisk. Let cool briefly.
    • 2 tbsp matcha powder
    • 250 ml water (warm)
    • 1 bowl
    • 1 matcha whisk

    Dissolve matcha powder in warm water and whisk vigorously with a matcha whisk. Let cool briefly.

  • Step 3/3

    Dip half of the ladyfingers in the matcha tea and layer in the bottom of a baking dish. Spread over half of the mascarpone cheese mixture, then add half of the raspberries. Repeat with the rest of the ladyfingers and mascarpone cheese. Sieve an even, thin layer of matcha powder over the top and decorate with the remaining raspberries. Let chill in the fridge for at least 2 hrs., before slicing. Enjoy!
    • 200 g ladyfingers
    • 400 g raspberries
    • 1 tbsp matcha powder
    • 1 baking dish
    • 1 fine sieve
    • rubber spatula

    Dip half of the ladyfingers in the matcha tea and layer in the bottom of a baking dish. Spread over half of the mascarpone cheese mixture, then add half of the raspberries. Repeat with the rest of the ladyfingers and mascarpone cheese. Sieve an even, thin layer of matcha powder over the top and decorate with the remaining raspberries. Let chill in the fridge for at least 2 hrs., before slicing. Enjoy!

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