As you have probably noticed from my crepe cake and macaron recipes, I’m a big fan of matcha flavored desserts. Neither Chef K nor I drink coffee, so we decided to do a twist on the classic tiramisu. This recipe looks like it has a lot of complicated parts, but each part is actually super easy to make.
For the cake, it’s important that you whisk those egg whites first to make sure your cake batter turns out fluffy. You’ll know they’re done right when it forms stiff peaks after removing the wisk.
The coconut cream is the opposite of the egg whites ~ don’t over whip it because this can cause the cream to break down and get chunky. This sometimes happens if you don’t use high quality coconut cream. Combined with the honey and matcha, it will give the cake a nice creamy texture without an overpowering coconut flavor.
The assembly part is the fun part, but can also be the messy part! Getting the matchamisu out of the mold was a bit of a challenge. I ended up having to push the matchamisu out with a chopstick, then I just took some of the extra cream to patch up the hole that my chopstick left behind.
Keep your matcha on your cake, not the floor,
Your favorite alternative chefs, K & T
Matcha Tiramisu
Ingredients
Syrup
- ⅓ cup hot water
- ¼ cup sugar
- 1½ tsp matcha green tea powder
Cake
- 4 eggs separated
- ⅓ cup sugar
- ¾ cup gluten free all purpose flour
- 1½ tbsp matcha green tea powder
Matcha cream
- 2 cans coconut milk refrigerated so the cream rises to the top
- 4 tbsp honey
- 1 tbsp matcha green tea powder
Instructions
Cake
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Preheat oven to 350F.
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Line a 9-inch round cake pan with parchment paper. (You can use a small rectangle cake pan too, we just didn’t have one)
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Start with whisking the egg whites on medium speed until they start to get fluffy and white.
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Slowly add the sugar into the egg whites. After you add the sugar, turn up the speed to high and whisk until stiff peaks form.
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Next, fold in the egg yolks and sift in the matcha powder and flour.
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Pour batter into cake pan and bake for 12 minutes.
Cream
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Scoop the coconut cream out of the can. You only want the cream, not the coconut water.
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Using your whisk attachment of your mixer, cream the coconut cream and honey together on a low speed.
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After the honey is well incorporated, sift in the matcha powder and beat until fluffy.
Assembly
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The cake and syrup need to be completely cooled before you start assembling.
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Using a round, 4-inch food mold, cut out circles from your cake.
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Place cake in the mold, then brush cake with the syrup. Spoon a layer of cream over your bottom layer of cake.
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Add a second layer of cake and repeat the previous step. You should end with a top layer of cream.
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Sift some matcha powder over the top layer of cream and serve!