Green Tea Tiramisu with White Chocolate

This is definitely a dessert for adults – not for your little ones. The Japanese green tea used in this recipe, or Matcha (deep green ground tea leaves) is loaded with caffeine. This is a treat just for yourself, for an afternoon tea or for a dinner party with friends. Tiramisu made with green tea instead of the Italian expresso. The bitter taste of the Matcha pairs perfectly with the cream.

It is a dish that gets better with time. You can make it a day before your dinner party and let the flavors infuse. The mascarpone becomes dense and rich, soaking up the green tea syrup.

I made it for our dinner with an old friend visiting from Los Angeles, who has a thing for mascarpone. I thought I had made too much – enough for 6 people – but the four of us finished almost all of it save a tiny bit – even after a very heavy meal of roast leg of lamb, rice and greens. The leftover was enough for a small bowlful – which I saved for Kjetil, who happily ate it with a huge smile on his face.

Green Tea Tiramisu with White Chocolate

(Serves 6 )


500 grams mascarpone cheese

1 tablespoon Amaretto liqueur (or another sweet liqueur)

1 cup green tea

1 tablespoon green tea powder

28-32 ladyfinger biscuits

4 eggs, separated

1/2 cup sugar

1-2 tablespoons white chocolate shavings

1. In a bowl placed over hot water, beat the egg yolks with the sugar until pale and creamy. Add the mascarpone cream with amaretto. Set aside.

2. In another bowl, whip the egg whites until stiff peaks form. Gently fold into the mascarpone mixture, little at a time.

3. Prepare the but of green team in a small bowl. Prepare the serving dish/baking dish. Taking one ladyfinger at a time, dip into the green team and quickly line the dish. Then cover with the cream mixture. Repeat.

5. When the last layer of cream is added, smooth the top with a spatula, and sprinkle the white chocolate shavings and then the green tea. Cover and put in the fridge for at least 4 hours and up to 24 hours.


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