Introduction

This Eggless Matcha Tiramisu Cake is a delightful twist on the classic Italian dessert, featuring the earthy flavors of matcha green tea. Quick to prepare and rich in creamy texture, it’s perfect for those who want a unique, egg-free treat. Experience a layered dessert that’s as beautiful as it is delicious.

A round cake is shown in three layers, alternating between green sponge cake layers and thick light yellow cream layers, with the cream partially covering the sides in an uneven way. The top layer of the cake is decorated with a circle of evenly spaced cream dollops, dusted with green powder, while more green powder is being sifted over it from above by a woman's hands holding a metal sieve. The cake sits on a white plate, which is placed on a rustic metal stand. A striped cloth is casually arranged at the front on a wooden surface with a white marbled texture background. Nearby, there is a glass with ladyfinger biscuits and a wooden whisk. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Make the matcha simple syrup by combining the granulated sugar and matcha powder in a small bowl. Add a small amount of hot water and stir vigorously until smooth with no lumps. Then add the rest of the hot water and mix well.

Step 2: Allow the matcha syrup to cool completely, then stir in the dark rum.

Step 3: Prepare the mascarpone cream by beating the heavy whipping cream, confectioners’ sugar, and vanilla extract on high speed until stiff peaks form.

Step 4: Add the mascarpone cheese to the whipped cream and beat on low speed until fully combined. Chill the mixture in the refrigerator until ready to use.

Step 5: Line a 6×3 inch (15×7.5 cm) cake ring or springform pan with baking paper or a transparent cake collar. Place a flat surface or cake board at the bottom if using a cake ring.

Step 6: Trim ladyfingers to fit the pan, using about eight per layer.

Step 7: Quickly dip each ladyfinger on both sides into the matcha syrup, then arrange them in a single layer at the bottom of the pan.

Step 8: Spread one-third of the mascarpone cream evenly over the ladyfingers.

Step 9: Repeat the dipping and layering process two more times, finishing with a layer of mascarpone cream on top.

Step 10: Smooth the top layer using a bench scraper or an offset spatula.

Step 11: Chill the assembled cake for at least 6 hours or overnight to allow it to set properly.

Step 12: Remove the cake ring and baking paper or collar. Smooth the sides of the cake if needed.

Step 13: Decorate the top by piping whipped cream and dust generously with matcha powder just before serving.

Tips & Variations

For a non-alcoholic version, omit the rum or replace it with a splash of vanilla extract or matcha-flavored syrup.

To enhance the matcha flavor, sift additional matcha powder over each cream layer before adding the next set of ladyfingers.

Use chilled mascarpone and whipping cream for easier whipping and better texture.

FAQs

Can I use a different type of alcohol or skip it entirely?

Yes, you can substitute the dark rum with other spirits like whiskey or brandy. If you prefer an alcohol-free dessert, simply omit the rum and add a little extra vanilla extract for flavor.

Is this recipe suitable for vegans?

This recipe is eggless but not vegan because it contains mascarpone and heavy cream. To make a vegan version, you would need to use plant-based substitutes for both the cream and cheese.