Japanese Matcha Tiramisu with Mascarpone Cream, Ladyfingers, White Chocolate and Azuki Bean Paste

Prepare the matcha: in a small bowl, whisk together 3 tbsp matcha powder with 1 tbsp warm water (not hot — excessive heat destroys matcha's delicate flavor compounds) until a smooth, thick paste forms with no lumps. Set aside.

Ingredients

• For the matcha cream:
• 500g (2 cups) mascarpone cheese, room temperature
• 3 large egg yolks
• 80g (1/3 cup) granulated sugar
• 200ml (3/4 cup) heavy whipping cream, cold
• 3 tbsp ceremonial-grade matcha powder, plus more for dusting
• 1 tbsp warm water (to dissolve the matcha)
• 1 tsp pure vanilla extract
• For the assembly:
• 24-28 ladyfinger biscuits (savoiardi)
• 300ml (1.25 cups) cold strongly brewed green tea (matcha or sencha)
• 2 tbsp sugar (to sweeten the soaking liquid)
• 150g (5 oz) good white chocolate, melted
• 200g (7 oz) sweetened azuki red bean paste (anko)
• For garnish:
• 2 tbsp ceremonial matcha, sifted
• Thin white chocolate shavings
• Toasted black sesame seeds

Instructions

1. Prepare the matcha: in a small bowl, whisk together 3 tbsp matcha powder with 1 tbsp warm water (not hot — excessive heat destroys matcha's delicate flavor compounds) until a smooth, thick paste forms with no lumps. Set aside.
2. Make the mascarpone base: whisk egg yolks and sugar together in a bowl until pale and thick — about 3-4 minutes by hand or 2 minutes with a hand mixer. The mixture should ribbon off the whisk. Add the mascarpone and fold gently until just combined. Do not overmix — mascarpone can turn grainy if worked too hard.
3. Fold in the matcha paste and vanilla extract into the mascarpone mixture until the color is uniformly pale green. Taste — the matcha flavor should be present but balanced, not harsh.
4. Whip the cream: in a clean cold bowl, whip the heavy cream to medium-soft peaks — it should hold shape but still be slightly billowy. Fold the whipped cream into the matcha-mascarpone mixture in three additions, using a spatula with gentle folding motions. The finished cream should be airy, light, and the color of pale jade.
5. Prepare the soaking liquid: combine cold brewed green tea with 2 tbsp sugar and stir to dissolve. The soaking liquid should be sweet and grassy — taste it. Cool or room temperature is correct; hot liquid will dissolve the ladyfingers.
6. Assemble the tiramisu: dip each ladyfinger briefly into the soaking liquid — one second per side. They should be moistened, not saturated. Lay a tight single layer in a rectangular dish or individual glasses.
7. Drizzle half the melted white chocolate over the ladyfingers. Dot spoonfuls of azuki bean paste over the top — the red bean paste adds a sweet, earthy depth that is the Japanese inflection of this Italian dessert. Spread half the matcha cream evenly over everything.
8. Repeat with a second layer of dipped ladyfingers, remaining white chocolate, remaining azuki paste, and remaining matcha cream. Smooth the top perfectly. Refrigerate for at least 6 hours, ideally overnight — the tiramisu firms up dramatically and the flavors meld.
9. Before serving, dust the entire surface heavily with sifted ceremonial matcha until it is a deep green. Add white chocolate shavings and a few sesame seeds. Slice cleanly with a knife dipped in hot water. This dessert exists at the precise intersection of Italian technique and Japanese aesthetics — the result is something neither culture could have made alone.