Tiramisù with matcha tea and red beans


  • 1 tablespoon(s) of Matcha tea + a little
  • 3 eggs
  • 70 g of sugar
  • 250 g of mascarpone
  • 180 g of anko (sweet red bean paste)
  • 12 spoon biscuits


  1. Heat 20 cl of water to 70°. Add the Matcha tea, mix well using a whisk and leave to cool for 10 minutes.

  2. Separate the whites from the egg yolks, then beat the yolks and sugar until the mixture turns white. Add the mascarpone and mix well. Beat the egg whites with a pinch of salt. When they are firm, add them using a spatula to the previous mixture. Mix everything together well so as to obtain a homogeneous texture.

  3. Loosen the red bean paste with a little Matcha tea. Cut the biscuits into thirds widthwise with a spoon and quickly dip them in the matcha tea.

  4. Assemble the verrines by alternating the mascarpone mixture, the biscuit pieces and the red bean paste.

  5. Refrigerate for at least 6 hours. Just before serving, sprinkle the glasses with Matcha tea powder using a small strainer and serve quickly.

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