Matcha Lava Tiramisu
If you love rich and elegant matcha desserts, this Matcha Lava Tiramisu is a beautiful recipe to make at home. It combines soft matcha-soaked ladyfingers with a creamy mascarpone filling that is thick, smooth, and slightly flowy for a dramatic lava-style finish. Dust with extra matcha before serving for a refined dessert that looks as good as it tastes.
Ingredients
For the matcha soaking liquid
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150 ml warm water
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2 tbsp ceremonial grade matcha powder
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1 tbsp maple syrup
For the matcha lava cream
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250 g mascarpone cheese, softened
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200 ml heavy whipping cream
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50 g granulated sugar
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2 pasteurized egg yolks
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1 tbsp matcha powder, sifted
For assembly
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1 pack ladyfinger biscuits, Savoiardi
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Extra matcha powder for dusting
Instructions
1. Prepare the matcha soak
Whisk the matcha powder and maple syrup into the warm water until completely smooth. Let it cool to room temperature.
2. Make the mascarpone base
In a large bowl, whisk the egg yolks and sugar until pale and creamy. Add the mascarpone cheese and fold until smooth.
3. Whip the cream
In a separate bowl, whip the heavy cream until soft peaks form.
4. Make the matcha lava cream
Gently fold the whipped cream and sifted matcha powder into the mascarpone mixture until smooth and uniform. The final texture should be thick but still slightly flowable.
5. Assemble the tiramisu
Dip each ladyfinger into the cooled matcha soak. Do not soak them too long or they will become too soft. Line the bottom of a dessert ring or mold with the dipped ladyfingers, then pour the matcha lava cream over the top.
6. Chill and serve
Refrigerate for at least 3 hours. Just before serving, remove the ring mold to reveal the lava-style shape, then dust generously with extra matcha powder through a fine-mesh sieve.
Pro Tips
Keep the cream soft
For the best lava effect, do not over-whip the heavy cream. Soft peaks will keep the filling smooth, velvety, and slightly flowing.
Use a ring mold for a cleaner finish
If you want a taller presentation, line the inside of the ring mold with a clear acetate cake collar. This helps keep the edges neat and makes the release easier.
Balance the flavor
If you want a deeper, more rounded flavor, add a tiny pinch of sea salt to the mascarpone mixture. It helps balance the earthy notes of matcha.