Modern Matcha Tiramisu Entremet

A modern Matcha Tiramisu Entremet with matcha biscuit base, pistachio crunch, matcha-pistachio ganache, creamy mascarpone with matcha-soaked lady fingers, and airy matcha-vanilla mousse, finished with a glossy green mirror glaze and architectural chocolate ribbons. An elegant twist on classic tiramisu for matcha lovers.

Servings: 10 people

Target Mold Size: 16 cm diameter pastry ring (Internal Insert), 18 cm diameter silicone mold (Outer Mousse).

DAY ONE: Lady Fingers Preparation

1) Lady Fingers

Method

1. Prepare the oven: Preheat the oven to 175 degrees C. Line baking trays with baking paper.
2. Whip egg whites: Whisk egg whites until soft peaks form. Gradually add 50 g caster sugar and whip until shiny stiff peaks form (meringue).
3. Whip egg yolks: In a second bowl, beat egg yolks, remaining 50 g caster sugar, vanilla paste, and salt until pale and thick.
4. Combine: Gently fold one-third of the meringue into the yolk mixture to lighten it. Fold in the remaining meringue in two additions. Do not overmix.
5. Add dry ingredients: Mix flour and cornstarch. Sift over the egg mixture. Gently fold just until no flour streaks remain.
6. Pipe: Transfer to a piping bag with a round tip (approx 18 mm). Pipe fingers onto the tray. Sprinkle with caster sugar.
7. Bake: Bake at 175 degrees C for 8 to 10 minutes until lightly golden. Cool completely on the tray.
8. Dry: Leave uncovered overnight to dry (essential for absorbing syrup without falling apart).

DAY TWO: Component Preparation & Insert Assembly

2) Matcha Biscuit Base

Method

1. Prepare ring: Line a 16 cm pastry ring with an acetate strip inside and baking paper at the bottom.
2. Make base: Blend biscuits to fine crumbs. Mix with melted butter, matcha powder, and sugar until uniform.
3. Form base: Press firmly into the ring using a glass to create a compact layer. Refrigerate.

3) Matcha & Pistachio Crunch

Method

1. Caramelize Pistachios: Melt sugar to a golden caramel. Add pistachios, coat quickly, and cool on parchment. Chop finely.
2. Melt Chocolate: Melt white chocolate gently.
3. Combine: Mix chopped caramelized pistachios into the chocolate. Add pistachio cream, matcha powder, feuilletine, and salt. Fold gently.
4. Spread: Spread evenly over the biscuit base.
5. Freeze: Freeze until set.

4) Matcha & Pistachio Ganache

Method

1. Melt base: Melt white chocolate and pistachio cream together.
2. Prepare matcha cream: Heat heavy cream, matcha powder, and lime juice until almost boiling. Whisk to remove clumps.
3. Emulsify: Strain hot cream over the chocolate mixture. Stir until smooth. Add salt. Blend with immersion blender.
4. Pour: Pour over the set crunch layer. Spread evenly.
5. Freeze: Freeze until set.

5) Mascarpone Cream

Method

1. Soak gelatin: Soak gelatin. Heat 30 g heavy cream. Dissolve gelatin in hot cream. Cool to lukewarm.
2. Whip yolks: Beat egg yolks, sugar, and vanilla until pale and thick.
3. Combine: Stir gelatin cream into yolk mixture.
4. Add Mascarpone: Add mascarpone and beat until smooth and homogeneous.
5. Whip: Add 270 g cold heavy cream. Whip to medium peaks. Transfer to piping bag.

6) Matcha Syrup

Method

1. Mix: Whisk matcha powder into hot espresso until dissolved.
2. Cool: Pour into a shallow container and cool to room temperature.

7) Assembling the Insert

Method

1. Base Layer: Remove cake ring from freezer. Pipe a 0.5 cm layer of mascarpone cream over the ganache.
2. Lady Finger Layer 1: Dip lady fingers quickly into matcha syrup. Arrange in a single layer over mascarpone. Fill gaps with broken pieces. Dust with matcha.
3. Mascarpone Layer 2: Pipe a 1.5 cm layer of mascarpone cream over the lady fingers. Level.
4. Lady Finger Layer 2: Dip and arrange a second layer of lady fingers. Dust with matcha.
5. Final Layer: Pipe a final 1.5 cm layer of mascarpone cream. Level perfectly flat.
6. Freeze: Freeze entire insert overnight.

DAY THREE: Mousse Preparation & Assembly

8) Matcha & Vanilla Mousse

Method

1. Infuse: Heat 175 g cream with vanilla seeds and matcha. Add soaked gelatin. Strain over chopped white chocolate.
2. Emulsify: Stir until melted and smooth. Cool to lukewarm.
3. Whip: Whip 260 g cream to soft peaks.
4. Fold: Fold whipped cream into the matcha base.
5. Fill Mold: Prepare 18 cm silicone mold with tall acetate strip. Pour mousse in. Let thicken slightly.
6. Insert: Press frozen cake insert (mascarpone side down) into the mousse.
7. Freeze: Freeze overnight.

DAY FOUR: Glazing and Decoration

9) Mirror Glaze

Method

1. Cook syrup: Heat sugar, water, cream, and glucose until almost boiling. Add gelatin.
2. Blend: Pour over chocolate. Blend with immersion blender. Add green coloring.
3. Cool: Cool to 34 to 35 degrees C.
4. Glaze: Pour over frozen cake. Clean edges. Thaw in fridge for 6 hours.

10) Chocolate Decoration

Chocolate Ribbon Dimensions:

Method

1. Ribbons: Temper green chocolate. Create ribbons on acetate. Shape around rings.
2. Decorate Sides: Attach side ribbons to the cake.
3. Decorate Top: Arrange the narrow, taller ribbons on top, layering them to create an architectural effect.
4. Finish: Attach flowers and leaves.

Chef Mimo

I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.