Double Chocolate Hawaiian Tiramisu With Matcha

by Andrew Jennings June 18, 2016 0 Comments


    • 8 ounces mascarpone cheese
    • 2 tablespoons powdered sugar
    • 1 cup full fat canned coconut milk
    • 1/4 cup + 3 tablespoons Kahlua or coffee liquor (optional)
    • 4 ounces semi-sweet chocolate, melted + cooled slightly
    • 1 tablespoon vanilla extract
    • 1-2 teaspoons of CupOfMatcha's Matcha Green Tea Powder
    • 1/2 cup strong brew Hawaiian coffee (or just use your favorite black coffee)*
    • 6 Sweet Hawaiian Rolls, cubed**
    • 1 batch coconut whipped cream or 1 1/2 cups whipped cream, for topping
    • 4 ounces dark or milk chocolate, finely chopped
    • cocoa powder + matcha green tea powder, for dusting
    • chocolate covered coffee beans, for serving (optional)


Melt 4 ounces semi sweet chocolate on the stove or in the microwave and cool slightly.

Combine the mascarpone, powdered sugar, coconut milk, 3 tablespoons kahlua (if using), melted chocolate and vanilla in a large bowl. Beat with a mixer on medium speed until creamy, light and fluffy, about 2 minutes.

Add the coffee and the remaining Kahlua to a shallow bowl. Lightly dip the pieces of Hawaiian bread through the coffee mixture and allow any excess coffee to drip off.

To assemble add a layer of coffee dipped Hawaiian bread to the bottom of 4-6 serving glasses or 1 serving bowl. Spread a layer of the mascarpone over the bread and then add a finely chopped chocolate. Repeat the layers until all the ingredients have been used. Cover with plastic wrap and refrigerate at least 1 hour or overnight. Garnish each individual tiramisu with a dollop of coconut whipped cream and a good sprinkle of chopped chocolate. Dust with cocoa and or matcha powder. Serve!


Andrew Jennings
Andrew Jennings