Matcha & raspberry tiramisu

Our matcha tiramisu with raspberries between the layers: the festive version.

25 min + 4 h chilling · 6 servings

Ingredients

• 250 g mascarpone
• 200 ml whipping cream
• 40 g honey or maple syrup
• 6 g matcha + 150 ml water
• Ladyfingers (about 20)
• 250 g raspberries
• Matcha to finish

Method

1. Whisk the mascarpone, cold cream and honey into a firm cream.
2. Whisk the matcha with warm water. Dip the ladyfingers in it quickly.
3. Layer biscuits, cream and raspberries, twice.
4. Sift matcha over the top and chill for 4 hours. Crown with raspberries before serving.

No bamboo whisk? A small electric milk frother makes a decent foam — or a tightly closed jar, shaken for twenty seconds.

Choose your pouch →Iced matcha latte →