Tiramisu is one of the cornerstones of Italian cuisine, cherished as one of the most beloved desserts worldwide. Its simplicity in preparation and the irresistible, velvety mascarpone cream layered with soaked ladyfingers make it a personal favorite. While the classic tiramisu is a delight, you must try Marge’s white chocolate matcha variation—perfect for any occasion! We recently served this tiramisu at an apartment coffee shop event, and it was an absolute hit.

Prepare it and let us know how you like it!

Ingredients:

3-4 Tbsp of matcha powder
300g milk of your choice
2 Tbsp sugar (or to taste)
250g white chocolate
4 large eggs, separated
750g mascarpone cheese
200g ladyfingers
2 Tbsp Marsala wine (optional - we didn’t use alcohol)

Instructions:

Prepare the Matcha:

Mix two tablespoons of the matcha powder with your chosen milk , then add sugar to taste. Allow it to cool in a wide, shallow bowl.

Melt the White Chocolate:

Over medium heat, melt the white chocolate using a bain-marie until fully liquid. Set aside to cool, reserving a small amount for grating later.

Separate and Whip the Eggs:

Carefully separate the eggs, ensuring no yolk contaminates the whites. Whip the egg yolks with an electric whisk, until light and frothy.
Gradually incorporate the melted white chocolate and mascarpone into the yolk mixture, continuing to whisk until you achieve a dense, compact cream.

Whip the Egg Whites:

Clean the whisks thoroughly and whip the egg whites until frothy. Add 1 tablespoon of sugar and whip until stiff peaks form, indicating that the mixture doesn't move when you tilt the bowl.

Combine Mixtures:

Add a spoonful of whipped egg whites to the mascarpone mixture and mix vigorously to lighten it. Gradually fold in the remaining egg whites delicately, mixing from bottom to top to maintain the airy texture.

Assemble the Tiramisu:

Spread a generous spoonful of mascarpone cream on the bottom of your desired dish. If you opted for the alcohol it now to your cooled matcha mixture and soak the ladyfingers in briefly, coating both sides, and arrange them in a single layer in the dish.
Repeat the layering process, alternating soaked ladyfingers with mascarpone cream until you reach the top of the dish.