Japanese Modern – Matcha Tiramisu with Anko (Sweet Azuki Bean Paste)

Do you have any food that you did not like in your childhood, but became your favourite recently?

For me, it is Matcha (Japanese powdered green tea) and Anko (sweet Azuki bean paste). When I was a kid, I felt they were too strong. Matcha was too bitter and Anko was too bean-like. Now, they are my favourite things. My taste buds have obviously changed.

Apparently, changing taste buds is part of aging. The number of taste buds decreases, and our taste buds naturally expire…, oh no…

While it sounds very sad, if aging actually affected my taste buds, I have to appreciate it since that allowed me to create my newest Modern Japanese dessert recipe – Matcha Tiramisu with Anko.

Matcha Tiramisu with Anko by alittlebitofsoy

This combination of Japanese and Italian classics popped into my head once day. It was when I felt like “cooking” Anko but did not feel like eating traditional Japanese sweets. I wanted something creamy, something light but something sweet enough… I heard of Matcha Tiramisu before in Japan. Why not add Anko to it?!

As soon as this idea came to me, I could almost taste it on my tongue! I just knew this would be a great dessert.

While the mascarpone cream and Anko have perfectly balanced sweetness, the slightly bitter and aromatic Matcha cuts through it. This Matcha Tiramisu is rich but not heavy, it is really difficult to stop eating it. And off course, the beautiful green colour! The vivid green Tiramisu certainly makes the table bright!

I recommend making Anko in advance when you have time. It might take time, but it is quite easy to make. You can store it in the freezer and just defrost it in the fridge a day before you would like to make this Matcha Tiramisu. Then after that, all you have to do is assemble.

Although I believe good Matcha powder and Azuki beans can be found in most Japanese grocery, nowadays they are often available in the healthy food or bulk food stores. Check them out if you are not familiar with a Japanese grocery store.

If you are looking for a different dessert, love Japanese sweets or want to WOW your friends at your house party, try my Matcha Tiramisu with Anko. I am super confident you will like it…

Ingredients for a 18cm square tin:

For Mascarpone Cream

  • 250g Mascarpone cheese – at room temperature
  • 2 Egg Yolks
  • 2 Egg Whites
  • 50g Caster Sugar

For Matcha

  • 1.5 Teaspoons of Matcha Powder
  • 80ml Hot Water

Assembling with…

  • 200g Sweet Azuki Bean Paste (Anko)
  • 10 Sponge Fingers
  • 1 Teaspoon of Matcha Powder for dusting


For Anko

See here. I recommend making it in advance.

For Mascarpone Cream

  • Beat mascarpone cheese in a bowl until it becomes soft. Add half amount of sugar (25g) and egg yolks, and combine together very well until it becomes creamy and sugar is completely dissolved.
  • In a different bowl, beat egg white until soft peak (about 1 minutes on high speed with electric hand mixer). Add the remaining caster sugar (25g) and continue beating for another 3-4 minutes or until stiff.
  • Using a wooden spoon, add 1/3 of the egg white mixture in the mascarpone mixture and combine well. Add the remaining egg white mixture and fold into the mascarpone mixture gently. Put it aside.

For Matcha

  • Shift Matcha Powder into a tea bowl (or a small bowl). Pour hot water over the matcha powder and whisk (with a matcha whisk, if you have one) until no lumps remain. Transfer it to a bigger and shallower bowl. Put it aside
Matcha by alittlebitofsoy


  • Dip sponge fingers into the Matcha and arrange in the bottom of a 18cm square container. Please do not soak the sponge fingers too long into the Matcha. Dip them just long enough to suck Matcha in. Do not make the sponge soggy.
  • Spread Anko (Sweet Azuki Bean Paste) over the sponge fingers evenly.
  • Spread the mascarpone cream over it.
  • Dust with Matcha powder before serving.
Matcha Tiramisu with Anko by alittlebitofsoy


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