An Asian take on the classic tiramisu. This matcha tiramisu has layers of golden oreo soaked in espresso layered between creamy matcha mascarpone cream.

Why matcha tiramisu?

I'm back again with one of my favourite flavours, matcha! This matcha Oreo tiramisu is a take on my popular Oreo tiramisu parfait that I uploaded recently. This time with a smooth matcha mascarpone cream and espresso soaked golden Oreos. Honestly I am more of a matcha fan than a chocolate fan ( I know... shocking) so this Matcha Oreo Tiramisu is right up my alley! The perfect balance of sweet and bitter from the matcha and espresso. The best kind of combination.

No-bake Matcha Golden Oreo Tiramisu with mascarpone cream and espresso

Tips on the perfect mascarpone cream for tiramisu

Why is my mascarpone cream runny?

There are a couple of reasons for a runny mascarpone cream:

The cream hasn't been whipped enough: If the cream hasn't been whipped enough it can cause the cream to be thinner than it should be
The cream has been over-whipped: Over-whipping the cream can cause the cream to split. The splitting of the cream releases liquid, causing it to be runny.

Can I save curdled cream?

Curdled cream is very difficult to save as you can't reverse the process of whipping. However if you catch it in the early stages it is possible to fix. If you notice that your cream is beginning to look a little grainy stop immediately. This is the beginning of curdled cream.

If you see it getting increasingly grainier add a little heavy/thickened cream to your mixture. This will bring back the curdling of your cream. After you add the cream there is no need to whip the mixture any further as this can cause more problems.

The best method to incorporate matcha powder into cream

When incorporating powders into creams they can clump up and cause the cream to look speckled. To create a smooth cream the best method is to take a little of the prepared cream and mix it with the matcha powder (or any powder) in a small bowl. When the matcha powder has been completely incorporated into the small batch return it to the large batch of cream. This will help to incorporate the matcha powder smoothly without large clumps.

How to use raw egg yolks safely

Since my last Oreo tiramisu parfait there were a couple of comments on the use of a raw egg yolk. It is completely safe to eat raw eggs as long as the eggs you are using is fresh. It is totally understandable if you still feel uncomfortable with raw eggs you can heat the egg yolk in a bowl over a hot water bath. Heat the egg yolk until 60C/140F and then remove. Make sure the bowl and egg yolk have cooled sufficiently before incorporating it into the chilled thickened/heavy cream and mascarpone cream.

Substitutions for cookies in tiramisu

It is easy to substitute the cookie used in your tiramisu, whether that by a traditional ladyfinger or an Oreo. I used Oreos because they are a universally loved cookie and easy to access no matter where you are in the world. However any cookie you have on hand will work! Trust me even it is the most boring cookie in the world you can make it delicious in this tiramisu.

I whisk the Oreo filling into the cream to sweeten the dessert. If you are using ladyfingers or a cookie without a filling add a couple of tablespoons of sugar into the cream. You can adjust the sweetness to your taste, and create the perfect dessert for you!

Chocolate version

I was very tempted to use original Oreos in this recipe because matcha and chocolate Oreos are a match made in heaven 😍 If you are looking for that kind of combination go for it!

But if you want to let the flavours of matcha shine through go for a more neutral flavoured cookie.

Let's Get Baking

If you are a fan of matcha, a fan of tiramisu, or just a fan of desserts in general you are going to love this. If you like the recipe make sure to leave me a comment and rating below! Don't forget to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share all your creations. So glad you stopped by and I guess I'll see you next time... happy baking!