Gluten Free Matcha Tiramisu
A creamy and simple gluten free matcha tiramisu that showcases layers of soaked cookies and a rich mascarpone filling, perfect for any occasion.
Ingredients
For the tiramisu
- 16 pieces Gluten free ladyfingers or gluten free sponge cookies If they are extra crunchy, that is fine, they soften as they chill.
- 2 tablespoons Matcha powder Culinary grade works great. If you have ceremonial grade and love it, go for it.
- 1 cup Mascarpone This is the heart of tiramisu. Full fat cream cheese can work as a substitute.
- 1 cup Heavy cream For whipping into fluffy clouds.
- 0.5 cup Powdered sugar To sweeten without graininess.
- 1 teaspoon Vanilla extract To enhance flavors.
- 0.5 teaspoon Salt A tiny pinch to make flavors pop.
- 0.5 cup Hot water or warm milk For the matcha soak. Warm milk makes it softer.
Instructions
Preparation
- Whisk matcha powder with warm water or warm milk until smooth. Sweeten it lightly if desired.
- In a cold bowl, whip the heavy cream until it holds soft peaks.
- In another bowl, stir mascarpone with powdered sugar, vanilla, and a pinch of salt. Then gently fold in the whipped cream.
Assembly
- Quickly dip the cookies in the matcha soak, only for one second per side.
- Add a layer of dipped cookies, then a thick layer of cream. Repeat and finish with cream on top.
Chilling
- Cover and refrigerate for at least 6 hours, preferably overnight.
Serving
- Before serving, dust with matcha powder and optionally add white chocolate shavings.
Notes
Taste matcha before using it since bitterness varies. Adjust sweetness in the cream layer as needed. It's crucial to chill the tiramisu to let it set properly.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 4gFat: 17gSaturated Fat: 10gSodium: 200mgSugar: 15g
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