Cold Matcha Tiramisu with Strawberries冷抹茶提拉米蘇士多啤梨
A refreshing Hong Kong-style chilled dessert combining Italian tiramisu with Japanese matcha and fresh strawberries. Silky layers of matcha-infused cream alternate with rich mascarpone, creating an elegant green and white composition. The cold preparation is perfect for hot Hong Kong summers, offering a sophisticated balance of bitter matcha, sweet strawberries, and creamy elegance.
01Ingredients
- 200g Ladyfinger sponge cake
- 75ml Strong brewed green tea (cooled)
- 15g Matcha powder
- 500g Mascarpone cheese
- 100g Heavy cream
- 4 pieces Egg yolks
- 80g Caster sugar
- 300g Fresh strawberries
- 5ml Vanilla extract
- 3g Matcha powder (for dusting)
Nutrition (per serving)412kcal
- Protein7.2g
- Carbs38.5g
- Fat24.1g
Fiber 1.2 gSodium 89 mg
02Steps
- Cut strawberries into halves and slices. Set aside in a bowl.
- Whisk egg yolks with caster sugar in a heatproof bowl over simmering water until pale and thick (sabayon method).
- Remove from heat and cool the mixture to room temperature, about 15 minutes.
- In a separate bowl, whisk heavy cream until soft peaks form.
- Mix matcha powder with strong cooled green tea until smooth paste.
- Fold mascarpone cheese and vanilla extract into cooled egg yolk mixture gently.
- Divide the mascarpone mixture into two equal portions. Fold whipped cream into one portion (plain layer).
- Fold matcha-tea mixture and remaining whipped cream into the second portion (matcha layer).
- Break ladyfinger sponge cake into bite-sized pieces.
- In serving glasses, create first layer: dip cake pieces in cooled green tea, arrange on bottom.
- Add layer of plain mascarpone cream mixture on top.
- Add second layer of matcha cream mixture.
- Repeat layering pattern (sponge cake, plain cream, matcha cream) until glasses are filled, finishing with matcha cream.
- Top each glass with fresh strawberry pieces and a light dusting of matcha powder.
- Refrigerate for at least 4 hours (or overnight) before serving to allow flavors to meld and set properly.
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