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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. Cut strawberries into halves and slices. Set aside in a bowl.
2. Whisk egg yolks with caster sugar in a heatproof bowl over simmering water until pale and thick (sabayon method).
3. Remove from heat and cool the mixture to room temperature, about 15 minutes.
4. In a separate bowl, whisk heavy cream until soft peaks form.
5. Mix matcha powder with strong cooled green tea until smooth paste.
6. Fold mascarpone cheese and vanilla extract into cooled egg yolk mixture gently.
7. Divide the mascarpone mixture into two equal portions. Fold whipped cream into one portion (plain layer).
8. Fold matcha-tea mixture and remaining whipped cream into the second portion (matcha layer).
9. Break ladyfinger sponge cake into bite-sized pieces.
10. In serving glasses, create first layer: dip cake pieces in cooled green tea, arrange on bottom.
11. Add layer of plain mascarpone cream mixture on top.
12. Add second layer of matcha cream mixture.
13. Repeat layering pattern (sponge cake, plain cream, matcha cream) until glasses are filled, finishing with matcha cream.
14. Top each glass with fresh strawberry pieces and a light dusting of matcha powder.
15. Refrigerate for at least 4 hours (or overnight) before serving to allow flavors to meld and set properly.

Related recipes

More Japanese recipes

Roasted Tea Tiramisu with White Miso Cream Nasu no Niage (Eggplant in Dashi Broth) Japanese Curry Rice Dipping Noodles with Pork Bone and Seafood Broth Pork Bone Ramen Buri Teriyaki (Yellowtail Teriyaki)