Black Sesame Matcha Tiramisu
A small-batch, lighter twist on tiramisu featuring delicate black sesame lady fingers, vibrant matcha, and airy black sesame whipped cream. This recipe offers a unique blend of flavors and textures for a refreshing take on the classic dessert.
Equipment
- pipping bag & tips for pipping whipped cream
- tea strainer for dusting matcha powder
- stand mixer or hand held mixer
Ingredients
Black sesame lady fingers
- 5-8 pc Black Sesame Lady Fingers
Matcha soak
- 60 g hot water
- 2 g quality matcha
Black sesame whipped cream
- 150 g heavy cream
- 15 g powdered sugar
- 8 g black sesame powder
Topping
Instructions
Make the black sesame lady fingers
- Make the Black Sesame Lady Fingers. Refer to the linked recipe for guidance.
Make the matcha soak
- Whisk matcha powder and hot water together until it is nice and foamy. Set aside to cool.
Make the black sesame whipped cream
- Using an electric mixer (handheld or stand mixer) or a whisk, beat the cream on medium-high speed. Continue to whip until stiff peaks form. Stiff peaks stand upright and hold their shape when you lift the beaters or whisk.Transfer the whipped cream to a pipping bag with your pipping tip of choice (for decoration, optional).
Assemble the tiramisu
- Create the first layer of the tiramisu: Soak the black sesame lady fingers in matcha until it has become soft (about a couple seconds per side) and place it on the bottom of the glass dish. Repeat until you have completed the bottom layers.
- Pipe a layer of black sesame whipped cream on top. Then, repeat dipping the black sesame lady fingers in matcha to create the second layer. Repeat with a layer of whipped cream.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set properly.
- Stash the remainder of the whipped cream, with the pipping bag and tip (with the tip facing down), in a mason jar in the fridge. The remainder will be used to decorate the tiramisu before serving.
Serving
- Before serving, pipe the remainder of the black sesame whipped cream on top of the cake in a decorative way.
- Then, using a tea strainer dust the top of the tiramisu with matcha.
- Serve & enjoy! The cake will keep in the fridge for up to 5 days.