Eggless Matcha Tiramisu Cake
Eggless Matcha Tiramisu Cake just takes 30 minutes of hands-on work and requires no cooking or baking. It is creamy, rich, and bursting with bitter-earthy matcha flavors.
Servings: 6-inch/15 cm cake
Ingredients
- 1 package ladyfingers, 24 ladyfingers
Matcha Simple Syrup
- 2 tbsp granulated sugar
- 2 tbsp matcha powder
- 1 cup (240 ml) hot water
- 2-4 tbsp dark rum
Mascarpone Cream
- 8 oz (225 gr) mascarpone cheese
- 1 1/2 cups (360 ml) heavy whipping cream
- 1/3 cup (50 gr) confectioners' sugar
- 1/2 tsp vanilla extract
Topping
- Whipped cream
- Matcha powder, for dusting
Instructions
Matcha Simple Syrup
- In a small bowl, combine the sugar and matcha. Add a little bit of hot water and stir vigorously until well combined with no lump. Add the remaining hot water and stir to combine.
- Let the mixture cool completely. Stir in the rum.
Mascarpone Cream
- In a large bowl using a handheld mixer or stand mixer fitted with a whisk attachment, beat heavy whipping cream, confectioners' sugar, and vanilla extract on high speed until stiff peaks form.
- Add mascarpone cream and beat on low speed until well incorporated. Refrigerate the mascarpone until using it.
Assemble
- Line the side of a 6x3 inch/15x7.5 cm cake ring or springform pan with baking paper or transparent cake collar. If using a cake ring, place a cake board or a flat surface on the bottom.
- Trim the ladyfingers to fit the pan (I use 8 ladyfingers for each layer).
- One at a time, gently dip both sides of ladyfingers into the matcha simple syrup, then lay them on a single layer on the bottom of the pan. Spread one-third mascarpone cream over the top. Repeat the process for the second and third layers.
- Smooth the cream on top using a bench scrapper or offset spatula.
- Chill for at least 6 hours or overnight to set.
- Remove the mold and baking paper/cake side membrane. Smooth the sides of the cake with a bench scrapper or offset spatula.
- Pipe whipped cream on top to decorate.
- Dust the top with matcha powder generously right before serving.
Notes
If you don't have a 6-inch round mold, you can also use an 8x8-inch/20x20 cm square baking dish, arranging 12 ladyfingers for each layer. Or double the recipe for a 9-inch/22 cm round mold.
Nutrition
Serving: 1whole cake | Calories: 3517kcal | Carbohydrates: 202g | Protein: 71g | Fat: 258g | Saturated Fat: 158g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 43g | Cholesterol: 1097mg | Sodium: 518mg | Potassium: 617mg | Fiber: 2g | Sugar: 77g | Vitamin A: 12091IU | Vitamin C: 2mg | Calcium: 681mg | Iron: 16mg
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