Matcha and Raspberry Tiramisu | Recipe
A summery dessert variation with white chocolate
Text:
Katharina Kuhlmann
Photography:
© Marzia Balza
9 July 2026
This variation on the classic Italian dessert, tiramisu, consists of a pale green cream made with matcha powder and organic white chocolate. The handy individual portions in dessert glasses are layered with a summery raspberry coulis and ladyfingers. The dessert can easily be prepared in advance and stored in the fridge until ready to serve. The trendy ingredient matcha makes this dessert visually appealing and gives it a distinctive flavour thanks to the subtly bitter notes of green tea.
Why VIVANI’s "White Cooking Chocolate" matches perfectly with this tiramisu
Cooking chocolate is perfect for baking. Whenever cakes, tarts and pastries need to be covered or decorated with chocolate, cooking chocolate is the better choice. The higher cocoa butter content compared to chocolate makes melted cooking chocolate particularly easy to pour and work with. But cooking chocolate is also ideal for chocolate sauces, creams or ganaches (chocolate cream).
White cooking chocolate has a more subtle and sweeter flavour than dark or milk cooking chocolate, making it ideal for pairing with fruit. In this recipe, it complements the fruity flavours of the raspberries particularly well. The sweetness of the melt-in-the-mouth organic cooking chocolate also pairs very well with the tangy matcha powder.
RECIPE: MATCHA AND RASPBERRY TIRAMISU
Ingredients
Serves 6
For the raspberry coulis:
250 g
raspberries (fresh or frozen)
3 tbsp
sugar
2 tbsp
lemon juice
For the cream:
500 ml
whole milk
25 g
cornstarch
15 g
matcha-powder
80 g
sugar
120 g
VIVANI White Cooking Chocolate, chopped
1 pinch
salt
For the decoration:
VIVANI White Cooking Chocolate, roughly chopped
fresh raspberries
Also:
150 g
ladyfinges
6
dessert glasses
making
working time
approx.. 30 minutes
waiting / cooling time
2 hours minimum
level of difficulty
easy
N°
01
Mix the cornflour, matcha, sugar and salt in a bowl. Stir in some of the cold milk until smooth and there are no lumps left.
02
Heat the remaining milk in a saucepan. Gradually pour in the matcha and cornflour mixture, stirring constantly. Cook over a medium heat for 2–3 minutes until a thick, glossy custard forms.
03
Remove the saucepan from the heat and add the chopped cooking chocolate directly to the hot custard. Leave to stand briefly, then stir until you have a smooth, even cream.
04
Either transfer the cream to a bowl with a tight-fitting lid, or leave it to cool in the open saucepan, stirring regularly. Before layering, give the cream a quick stir to ensure it is smooth again.
05
Place the raspberries, sugar and lemon juice in a small saucepan. Simmer over a medium heat for 5–8 minutes until the berries have fallen apart. Purée finely or leave coarse, depending on the desired texture. Then leave to cool completely.
06
Layer the tiramisu into the dessert glasses. In total, there should be three layers of matcha cream, one layer of raspberry coulis and three layers of loosely broken ladyfingers. The first and last layers should consist of cream.
07
Chill the dessert glasses for at least 2 hours and garnish with chopped chocolate and fresh raspberries before serving.
Alternatives & Tips
• For a firmer consistency: Increase the amount of cornstarch by 5 to 10 g.
• For a milder flavour: You can reduce the amount of matcha powder.
• Do not soak the sponge fingers: they draw moisture from the cream, ensuring they retain a slight crunch.
• Alternative to sponge fingers: coarsely broken butter biscuits or light sponge cake torn into pieces also work very well.
• Fruit alternative: depending on the season, the coulis can also be made from strawberries, blackberries, apricots or plums.
White Cooking Chocolate
Related
If you like it, you also like ...
Recipes
