Tiramisu with Matcha: A Japanese Spin on the Famous Italian Dessert

In the 1960’s, one dessert that has become quite popular around the world is tiramisu. Tiramisu is an Italian dessert made of ladyfinger pastries dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone and flavored with cocoa. We took this same basic idea and used matcha instead.

For this recipe we used…

  • One cup water
  • 1/3 cup of vegetable oil
  • Three eggs (follow instructions on cake mix box)
  • 5g of matcha
  • 5g of sugar
  • 50cc of hot water
  • 100g of mascarpone cheese
  • 200cc of heavy cream
  • Two egg yolks
  • 30g of sugar

You can start by first combining the flour, three eggs, water, and vegetable oil to make a batter. Add this batter into a mold, set it, and bake it. Cut off the top and use a glass or some sort of cutting device to cut the cake into circular shapes.

Next, mix the egg yolks and sugar together. Once done, add the mascarpone cheese and mix. To this, add whipped heavy cream. In a separate bowl, mix 5g of sieved matcha and 5g of sugar together. Add 50cc hot water and mix these to make a sweetened matcha brew.

Finally, add the circular pieces of cake to a glass, topping them with the matcha brew and cream mix, layer by layer. Sieve some matcha on top as a decoration. Here is a video that we did showing the process of how to make it:

History of Tiramisu

While the origin of matcha is quite extensive and clearcut, the origin of tiramisu is comparatively not so clear and recent. Tiramisu appears to have been invented in the late 1960s or early 1970s, but where and when exactly is unclear. An origin story tells us that tiramisu has aphrodisiac effects and was concocted by an owner of a brothel, to “solve the problems they [the husbands seeking courtesans] may have had with their conjugal duties on their return to their wives.”

Kind of weird but, OK.

A traditional tiramisu. (Source)

Another possible origin for the dessert comes from the late restaurateur Ado Campeol, claiming that it was invented at his restaurant, Le Beccherie, in Treviso in 1969 by his wife and a pastry chef. The dish was added to the menu of Le Beccherie in 1972. 

According to Carminantonio Iannaccone, he created the tiramisu at his bakery, also named Le Beccherie, also in 1969. Tiramisu could have perhaps also been invented towards the end of the 17th century in Siena in honour of Grand Duke Cosimo III.

Whatever the origin, people now are coming up with all sorts of interesting ways to prepare this dish, using different ingredients to add a new cultural or modern flare to it. Follow our instagram and tiktok for more content and feel free to subscribe to ou newsletter by entering your email address at the bottom of any page of our website.