Mugwort Tiramisu (Korean Herbal Twist on Italian Classic)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
This dessert is a Korean interpretation of the classic Italian tiramisu, featuring aromatic mugwort powder folded into mascarpone cream.
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Instead of a traditional matcha flavor, mugwort introduces a deep, earthy, and slightly medicinal herbal fragrance. The process involves whipping heavy cream and folding it into a sweetened mascarpone base with sifted mugwort powder. Ladyfingers are briefly dipped in espresso for just one second to prevent them from becoming soggy, then layered alternately with the green-hued cream. A rest of at least four hours in the refrigerator, or ideally overnight, allows the biscuits to absorb moisture from the cream, softening the layers into a unified, mousse-like texture. Before serving, a final dusting of mugwort powder is sifted over the top, balancing the bittersweet espresso and rich cream with fresh herbal notes.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Chill the bowl and whisk, then add 180 ml heavy cream and half the sugar.
Whip only to soft-medium peaks, stopping when the cream shows lines and the tip bends gently.
- 2Season
In a separate bowl, combine 250 g mascarpone, the remaining sugar, and 1 teaspoon vanilla extract.
Press and stir with a spatula until smooth, without beating hard enough to loosen the cheese too much.
- 3Prep
Fold the whipped cream into the mascarpone in two additions.
Sift in 1 tablespoon mugwort powder and fold gently from the bottom, keeping the mixture airy and evenly pale green.
- 4Step
Pour 120 ml espresso into a shallow dish and set out 16 ladyfingers.
Dip each one for only 1 second, turning if needed, then lift it out before the center turns soggy.
- 5Step
Line the bottom of the dish with soaked ladyfingers, keeping gaps small, then spread half the mugwort cream over them.
Repeat the ladyfinger and cream layers once more and level the surface.
- 6Control
Cover and refrigerate for at least 4 hours, or overnight if possible, until the biscuits soften into the cream.
Just before serving, sift the remaining 1 tablespoon mugwort powder evenly over the top.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Mugwort Tiramisu offers a Korean herbal twist on the Italian classic using mascarpone cream.
- Finish cue
- Whip only to soft-medium peaks, stopping when the cream shows lines and the tip bends gently.
- Avoid this
- Quick dips prevent soggy ladyfingers.
- Substitution
- Instead of a traditional matcha flavor, mugwort introduces a deep, earthy, and slightly medicinal herbal fragrance.
- Storage and reheating
- Overnight chilling deepens flavor balance.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 7 ingredients
Category median
45min, 6 ingredients
Based on 144 recipes
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