Garden Tiramisu by Gunawan Wu

Chef-Owner, Gazoz Cafe & Restaurant

This fresh take on tiramisu offers many of the traditional elements your guests expect, but with unexpected and refreshing flavors and a charming, organic-style plate-up.

Yield: 6 servings

Tiramisu Cream

• 250 g mascarpone cheese
• 250 g heavy cream, whipped
• 60 g super-fine granulated sugar

1. In a stand mixer fitted with a whisk attachment, whip the mascarpone cheese, whipped cream and sugar until stiff peaks form.
2. Transfer the mixture to a piping bag fitted with a round tip.

Matcha Ganache

• 50 g heavy cream
• 5 g matcha powder
• 75 g white chocolate, finely chopped

1. In a small saucepan, bring the heavy cream and matcha powder to a simmer over medium heat.
2. Pour the hot cream mixture over the white chocolate.
3. Let sit for 1 minute, then whisk until thoroughly combined and smooth.
4. Transfer to a piping bag and set aside.

Matcha Soaking Syrup

• 100 g hot water
• 2 g matcha powder
• 15 g super-fine granulated sugar
• 6 savoiardi biscuits

1. In a small bowl, whisk together the hot water, matcha powder and sugar until fully dissolved.
2. Submerge the savoiardi biscuits in the mixture until they are fully soaked.

Chocolate Soil

• 50 g super-fine granulated sugar
• 90 g almond meal
• 25 g cocoa powder
• 20 g coconut oil, melted

1. In a mixing bowl, combine the sugar, almond meal and cocoa powder.
2. Drizzle in the coconut oil and mix with your fingertips until the mixture resembles soil.

Assembly & Garnish

• 6 matcha-soaked savoiardi biscuits
• Fresh raspberries
• Grapes, halved
• Edible flowers
• Chocolate twig decorations
• Micro herbs

1. Pipe a layer of Tiramisu Cream into a glass bowl or terrarium-style serving dish.
2. Place a matcha-soaked savoiardi biscuit on top of the Tiramisu Cream.
3. Pipe a layer of Matcha Ganache over the biscuit, followed by another layer of Tiramisu Cream.
4. Spoon the Chocolate Soil on top, fully covering the Tiramisu Cream.
5. Garnish with raspberries, grapes, edible flowers, chocolate twig decorations and micro herbs.

Photos courtesy of Gunawan Wu

(This recipe appeared in the Spring 2025 issue of Pastry Arts Magazine)