Description
A creamy, refreshing no-bake tiramisu layered with matcha-soaked sponge fingers and a smooth strawberry mascarpone cream. This elegant dessert balances sweet berries with earthy matcha.
Ingredients
400 g fresh strawberries
40 g granulated sugar
2 tablespoons corn flour
2 tablespoons water
600 g mascarpone
600 ml double cream
6 large egg yolks
80 g granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Pink food colouring (optional)
1 to 2 tablespoons matcha powder
350 ml warm water
Around 40 sponge fingers
Instructions
- Blend the strawberries until smooth, then sieve to remove seeds.
- Pour the puree into a pot, add sugar, and stir in corn flour mixed with water. Cook over medium heat until thickened, then chill for 30 minutes.
- Beat mascarpone briefly to loosen and set aside. Whip double cream to soft peaks and set aside.
- Whisk egg yolks, sugar, and salt in a heatproof bowl over simmering water for about 5 minutes until pale and smooth.
- Remove from heat and mix in mascarpone, vanilla, and cooled strawberry puree until smooth.
- Fold in whipped cream gradually until light and fully combined.
- Whisk matcha powder with warm water in a shallow bowl.
- Quickly dip sponge fingers (about 2 seconds per side) and layer them in a 9-inch square dish.
- Spread half of the mascarpone cream over the layer, then repeat with another layer of dipped sponge fingers and remaining cream.
- Dust the top with matcha powder and refrigerate overnight until set.
- Slice and serve chilled.
Notes
Chill overnight for best texture and flavor.
Use frozen strawberries if needed; thaw before cooking.
Dip sponge fingers quickly to avoid sogginess.
Adjust matcha amount for stronger flavor.
Store covered in the fridge for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 540 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 210 mg
