Have you ever wondered what happens when creamy Italian desserts meet the earthy, elegant flavors of Japanese matcha? Well, we have you covered here!
In today's blog, we are sharing three of our favorite fusion recipes; all easy to make, super delicious, and perfect to show off your matcha passion.
1. Matcha Affogato
You may already know the classic Italian affogato: a scoop of vanilla ice cream with a shot of hot espresso poured on top. But instead of coffee, we’re going green.
With hot matcha poured over vanilla ice cream, you get that same hot-cold contrast, but with a smoother, umami-filled sensation.
What you need (for 1 serving):
1 scoop vanilla ice cream
1 tsp matcha (ceremonial or premium grade)
70 ml hot water (around 75°C)
Whisk the matcha until it’s nice and frothy, then pour it right over your ice cream.
Eat immediately as it melts fast!
(This dessert is naturally gluten-free and works great with vegan ice cream too.)
2. Matcha Biscoff Tiramisu
This one is certainly a crowd-pleaser. Classic tiramisu is made with coffee-soaked biscuits and cream.
Again, we simply swap the coffee for matcha and dust the top with matcha instead of cocoa powder. And to make the recipe easier, we will not use any eggs!
It’s fresh, slightly bitter, and oh-so creamy.
What you need (for 4–6 servings):
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250 g of fresh cream or heavy cream
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200 g of mascarpone
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Biscoff cookies
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2 tsp YEDOENSIS Matcha
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120 ml water (75°C)
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Vanilla syrup
Choose the cream based on how consistent and creamy you want your tiramisu. We used fresh cream for this one, but for more consistency, we advise you to use 250g of heavy cream + 200g of mascarpone!
In one bowl, whip the cream while adding 2 spoons of vanilla syrup (add more if you want extra sweetness).
As the cream begins to harden, gradually add the mascarpone while mixing it all together.
Leave the cream in the fridge for approximately 10-15 minutes.
For the biscuit part:
Dip Biscoff quickly (2-3 seconds) in matcha (don’t soak too long), and layer them with the cream, and some matcha powder at the top of each layer.
Chill for at least 3 hours, then dust with matcha before serving.
Did you know? In Japan, matcha tiramisu became popular in Kyoto cafés, especially served in little wooden boxes called masu!
3. Matcha Panna Cotta
Panna cotta is a soft, chilled dessert, similar to that of like a fancy milk pudding.
Just infuse the cream with matcha, and that's how the magic will happen!
What you need (for 4 servings):
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400 ml cream (dairy or oat/soy)
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2 gelatin sheets (or agar for vegan)
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40g sugar
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2 tsp matcha
Gently heat cream and sugar in a saucepan. Remove from heat, add the matcha by sifting, and let steep for 10 min.
Strain, reheat slightly, and stir in your softened gelatin. Pour into glasses and chill.
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200g fruit
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3 tbsp of sugar
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1 tbsp of lemon juice (optional)
Blend the fruit until it becomes a fruit purée. Over low heat, pour your fruit coulis into a saucepan, whisking constantly, and add a little sugar to break up the bitterness, and if you like, add a squeeze of lemon to give a burst of citrus.
Why It Works
Japanese tea is all about subtlety, umami, and a little bit bitter.
Italian desserts are creamy, sweet, and comforting. Together?
They balance each other beautifully.
It’s also a fun way to explore tea outside the teacup, like in your dessert plate!
Want to Try These at Home?
We use our own matcha sourced from Shizuoka in Japan, always fresh and full of flavor.
With various qualities perfect for both tea drinks and desserts.
Browse our tea selection here