Matcha Tiramisu with Pistachio & Mascarpone

I’m a huuuge matcha fan, so I thought it would be a fun project to turn the classic Tiramisu into a Matcha Tiramisu!

Apart from the coffee, I’ve kept the main elements of a classic tiramisu: lady fingers and mascarpone.

Here, I’ve turned the classic tiramisu into a modern matcha entremet with more layers, more flavor nuances with a hint of pistachio, and more textures. All perfectly balanced to create the perfect matcha tiramisu.

Happy baking <

For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:

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Day 1

Lady Fingers:

• 150 g eggs (approx. 3 medium eggs) (separated)
• 100 g caster sugar
• 0.5 tsp vanilla paste
• 80 g all-purpose flour
• 7 g cornstarch
• a pinch of salt
• caster sugar (to sprinkle on top)

1. Preheat the oven to 175°C / 347°F.
2. Separate the eggs into two bowls, one for the egg yolks and one for the egg whites.