Green Tea Tiramisu

Ben and Mike from Sorted Food make a Japanese-inspired version of an iconic Italian dessert.


  • For the sesame sponge fingers: 3 eggs, 25 grams caster sugar, 1/2 teaspoon vanilla extract, 75 grams plain flour, 1 tablespoon cornflour, 1 handful sesame seeds, 1 pinch cream of tartar, 40 grams caster sugar
  • 100 grams caster sugar
  • 2 tablespoons matcha powder
  • 1 shot sake
  • 1 orange
  • 300 grams double cream
  • 2 tablespoons icing sugar
  • 200 grams mascarpone
  • For the jasmine tea waffles: 230 milliliters whole milk, 120 milliliters double cream, 2 jasmine teabags, 4 egg yolks, 70 grams caster sugar, 1 tablespoon plain flour, 1 tablespoon cornflour, 8 waffle biscuits, 30 grams dark chocolate


  1. Preheat the oven to 180°C. Line a baking tray with baking parchment.
  2. Separate the eggs for the sponge fingers. Beat the yolks with 25 grams of caster sugar until thick and pale, then stir in the vanilla. Sift the flours into the bowl and combine with the yolks, then stir in the sesame seeds. Grab another bowl and chuck in the egg whites.
  3. Whisk the egg whites in a bowl with the cream of tartar to soft peaks. Add the remaining 40 grams of sugar to the whites until they are stiff, glossy peaks. Fold the whites into the yolk mixture, about a third at a time. Transfer the batter to a piping bag.
  4. Pipe shallow 'fingers' out onto the baking tray, leaving room between each one. Dust the fingers with icing sugar and bake in the oven for 8-10 minutes, until just golden and slightly spongy, then set aside to cool.
  5. Chuck the sugar into a saucepan with 200 milliliters of water. Heat to a boil and bubble until it is a syrupy consistency. Stir half of the matcha powder into the sugar syrup and the other half into a dash of hot water.
  6. Combine the sake with the juice and zest of the orange and a few tablespoons of the matcha syrup. Dip the sesame sponge fingers into the sake and matcha mixture and place half of them into the bottom of a large, round glass dish.
  7. Whip the double cream to soft peaks. Fold the cream and the icing sugar into the mascarpone, then stir in 2 tablespoons of the matcha syrup and water to get an even green cream. Top the sponge fingers with a layer of the mascarpone cream.
  8. Repeat the sponge, sake matcha mixture and cream layers until the dish is full. Leave to set slightly in the fridge for a few hours.
  9. Heat the double cream and milk with the jasmine tea in a saucepan. Use the infused cream to create a creme patissiere. Transfer the custard to a piping bag with a very narrow nozzle.
  10. Pipe the custard onto the mini waffles and sandwich with another. Serve the tiramisu with sake on the side.