Matcha Tiramisu with Adzuki Bean Paste

A delicate, modern twist on the classic Italian dessert, this Matcha Tiramisu features layers of airy, matcha-infused mascarpone cream and delicate ladyfinger biscuits lightly brushed with a fragrant syrup. The surprise element is a sweet, earthy layer of smooth adzuki bean paste, which adds a beautiful color contrast and a uniquely satisfying depth of flavor. Finished with a generous dusting of vibrant green matcha powder, this no-bake dessert is as stunning to look at as it is delicious to eat, offering a perfect balance of bitter, sweet, and creamy textures.

What You’ll Need: Ingredients

Gather these components to create your fusion dessert masterpiece. For the best flavor, use high-quality culinary-grade matcha powder.

For the Adzuki Bean Layer:

• 1 cup (250g) canned or pre-cooked sweetened adzuki bean paste (anko)
• 2-3 tablespoons heavy cream or milk (to adjust consistency)

For the Matcha Syrup:

• 1/2 cup (120ml) hot water
• 1 tablespoon culinary-grade matcha powder
• 3 tablespoons granulated sugar
• 1 tablespoon sake or mirin (optional, for depth; can substitute with 1 tsp vanilla extract)

For the Matcha Mascarpone Cream:

• 3 large egg yolks (at room temperature)
• 1/2 cup (100g) granulated sugar
• 1 cup (250g) mascarpone cheese, softened
• 1 1/4 cups (300ml) heavy cream, cold
• 2 tablespoons culinary-grade matcha powder, plus extra for dusting
• 24-30 ladyfinger biscuits (Savoiardi)

Crafting Your Matcha Tiramisu: Step-by-Step Guide

Follow these detailed instructions for a foolproof, impressive dessert. The key is to work with cold ingredients for the cream and to assemble just before serving for the best texture.

Step 1: Prepare the Adzuki Bean Paste

If your bean paste is very thick, place it in a small bowl and stir in heavy cream or milk, one tablespoon at a time, until it reaches a smooth, spreadable consistency—like a thick peanut butter. Set aside. This step ensures it layers neatly without clumping.

Step 2: Make the Matcha Soaking Syrup

In a small bowl, sift the matcha powder to remove any lumps. Add the sugar. Gradually whisk in the hot water until the matcha and sugar are fully dissolved and you have a smooth, vibrant green syrup. Stir in the sake or mirin, if using. Let this syrup cool completely to room temperature. Pour it into a shallow dish wide enough to dip the ladyfingers.

Step 3: Create the Matcha Mascarpone Filling

1. Make the Zabaglione Base: In a large heatproof bowl, whisk together the egg yolks and sugar. Place the bowl over a pot of gently simmering water (double boiler), ensuring the bottom of the bowl does not touch the water. Whisk constantly for 5-7 minutes until the mixture becomes pale, thick, and warm to the touch. Remove from heat and let cool slightly.
2. Incorporate the Mascarpone: Add the softened mascarpone cheese to the slightly cooled yolk mixture. Using a spatula or whisk, fold and stir gently until completely smooth and lump-free. Be careful not to overmix.
3. Whip the Cream: In a separate, chilled bowl, whip the cold heavy cream until it forms soft peaks. Sift the 2 tablespoons of matcha powder over the whipped cream and gently fold it in until no streaks remain and the cream is uniformly green.
4. Combine Everything: Gently fold the green matcha whipped cream into the mascarpone-yolk mixture in two additions. Fold until just combined, maintaining as much air as possible. Your filling should be thick, fluffy, and hold its shape.

Step 4: Assemble the Tiramisu

1. Get an 8×8 inch square dish or a similar 2-quart serving dish.
2. First Layer: Quickly dip each ladyfinger into the cooled matcha syrup. You want them moistened but not soggy—a quick 1-2 second dip per side is perfect. Arrange a single layer of dipped ladyfingers in the bottom of your dish, breaking some to fill any gaps.
3. Second Layer: Using a spoon or offset spatula, spread the prepared adzuki bean paste evenly over the ladyfingers in a thin, even layer.
4. Third Layer: Spoon half of the matcha mascarpone cream over the bean paste and spread it gently into a smooth, even layer.
5. Repeat: Add another layer of matcha syrup-dipped ladyfingers, followed by the remaining half of the matcha cream. Smooth the top beautifully.

Step 5: Chill and Serve

Cover the dish tightly with plastic wrap. Refrigerate for at least 6 hours, but ideally overnight. This crucial resting time allows the flavors to meld and the layers to set firmly. Just before serving, use a fine-mesh sieve to generously dust the top with a final layer of matcha powder.

Helpful Hints for First-Timers

If this is your first tiramisu, keep these pointers in mind to guarantee success.

• Cold is Key: Ensure your heavy cream and mascarpone are cold. A warm kitchen can make whipping cream difficult. Consider chilling your mixing bowl and beaters beforehand.
• Dip, Don’t Soak: The most common mistake is over-soaking the ladyfingers, leading to a mushy dessert. They should be lightly moistened and still retain a slight firmness in the center.
• Folding Technique: When combining the matcha cream with the mascarpone base, use a gentle folding motion with a spatula. Stirring aggressively will deflate the cream and result in a runny filling.
• Sift Your Matcha: Always sift matcha powder before using. It clumps easily, and sifting ensures a perfectly smooth syrup and cream without gritty bits.

Expert Tweaks & Simple Swaps

Customize this recipe based on your preferences or what you have available.

• No Raw Eggs: For a no-egg version, simply omit the zabaglione step. Just whip the cream with matcha and sugar to stiff peaks, then fold into the mascarpone. The texture will be slightly denser but still delicious.
• Bean Paste Variations: You can use either smooth (koshian) or chunky (tsubuan) adzuki bean paste based on your texture preference. For a less sweet option, look for reduced-sugar varieties.
• Ladyfinger Alternatives: If you can’t find ladyfingers, a plain sponge cake or pound cake sliced into strips can work in a pinch.
• Alcohol-Free: Replace the optional sake/mirin in the syrup with a teaspoon of vanilla extract or a tablespoon of maple syrup for complexity.

Presenting Your Dessert

Elevate your tiramisu from great to gorgeous with these presentation ideas.

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• Serve in clear glass trifle bowls or individual glasses to showcase the beautiful green, red, and white layers.
• Garnish each portion with a single, perfect red adzuki bean or a delicate matcha-dusted white chocolate curl.
• For a festive touch, serve with a side of sweetened whipped cream and a sprinkle of crushed, roasted soybeans (kinako).
• Use a sharp knife dipped in hot water and wiped dry for impeccably clean slices when serving from the baking dish.

How It Stacks Up: Matcha vs. Classic Tiramisu

While inspired by tradition, this version carves its own unique path. The classic Italian tiramisu relies on the bold, bitter kick of espresso and the richness of cocoa powder. Our matcha variation swaps coffee for the grassy, umami depth of green tea, which pairs unexpectedly well with the creamy mascarpone. The addition of adzuki bean paste is a complete departure, introducing a sweet, earthy element and a delightful textural contrast that you won’t find in any traditional recipe. It’s less about a caffeine punch and more about a complex, layered harmony of flavors.

Your Questions, Answered

Can I make this dessert ahead of time?

Absolutely. In fact, it’s required! This tiramisu needs at least 6 hours in the fridge to set properly, and making it a full day ahead often improves the flavor. It will keep well, covered, for 2-3 days.

Where can I find adzuki bean paste?

Look for canned or vacuum-sealed packages of sweetened red bean paste (often labeled “anko”) in the Asian foods section of well-stocked supermarkets, or at Japanese, Korean, or Chinese grocery stores. It’s a common ingredient for pastries.

Is culinary-grade matcha different from ceremonial grade?

Yes. Ceremonial grade is meant for drinking and has a subtler, more delicate flavor. Culinary grade is more robust, slightly more bitter, and better suited for baking and cooking, as its flavor holds up when mixed with other ingredients.

Can I freeze Matcha Tiramisu?

It’s not recommended. Freezing will alter the texture of the mascarpone cream and make the ladyfingers unpleasantly watery when thawed. It’s best enjoyed fresh from the refrigerator.

What if my cream filling seems too runny?

If the filling hasn’t set after the full chilling time, it was likely under-whipped or over-mixed. Don’t worry—it will still taste wonderful! Serve it in bowls rather than slices. Next time, ensure your cream is very cold and whip it to firm peaks before folding.

Final Thoughts

This Matcha Tiramisu with Adzuki Bean Paste is more than just a dessert; it’s a conversation-starting fusion creation that beautifully bridges Italian technique with Japanese flavors. The process is surprisingly simple, requiring no oven, just a bit of patience for chilling. The result is a sophisticated, visually stunning treat that will impress guests and satisfy your own craving for something uniquely delicious. So, sift that matcha, whip that cream, and build those layers. Your journey to a perfect, modern classic awaits in the refrigerator.

We’d love to see your creation! Did you add a personal twist? How did the layers turn out? Share your experience and photos in the comments below.