Tiramisu Mochi with a delicate coffee and mascarpone filling

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To round off a perfect day, are you looking for a Japanese dessert for true coffee lovers? Then this recipe will feel like a gift: after all, what could be more perfect than heavenly tiramisu Mochi with a homemade filling of coffee-soaked ladyfingers and mascarpone!

I have such fond memories of my time in Japan… We turned Tokyo upside down and explored so many neighbourhoods, alleyways and shops! One place in particular has stayed with me to this day. We went on a massive walk from the Skytree, through Asakusa, then along Kappabashi Street (a mecca for every amateur and professional cook) and eventually found ourselves somewhere in the Taito district… ravenous for something sweet and a hot cup of coffee!

Fortunately, Japan has a wonderful coffee culture! In Japan, green tea is of course the most important hot drink, particularly sencha and Matcha. Tea is both part of everyday life and a Japanese cultural treasure – one need only think of the Japanese tea ceremony. But coffee does exist in Japan. You can find it in so-called ‘kissaten’, the traditional coffee houses of Japan.

And there we were, standing in front of a small shop with a blue wooden façade – a café and patisserie called FOBS. There I drank a heavenly cup of coffee and ordered a fabulous tiramisu to go with it:

And it was this wonderful moment – sitting there with wobbly legs, sipping a hot coffee and enjoying the best tiramisu in the world – that I was thinking of as I put together this Mochi variation for you.

After all, isn’t it wonderful that a traditional Italian tiramisu recipe has found its way to Japan! And now, in recognition of this, let’s bring a traditional Japanese Mochi recipe over here – combining the best of both worlds: Mochi tiramisu!

Would you like to find out more about these irresistibly sweet Mochi? Then let yourself be enchanted by the world of Japanese rice cakes here: → Make Mochi yourself: 7 recipes that really work!

What makes this recipe special is, firstly, the coffee-scented mochi dough and the delicate filling made from sponge fingers, coffee and mascarpone. We’ll start by making the filling, then move on to the mochi dough. This basically consists of glutinous rice flour, sugar and water – yes, that’s all!

I use shiratamako, which is glutinous rice flour. It should also work with another type of glutinous rice flour, but be careful – please don’t use just any ‘normal’ rice flour! It absolutely must be glutinous rice flour (im Shop ansehen) for the Mochi to turn out right.

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You should have no trouble finding all the other ingredients in any supermarket. There are various methods for cooking the Mochi dough. In my recipe for tiramisu Mochi, I’ll show you how to cook it using a traditional steamer insert in a saucepan.

You can also cook the dough in a non-stick frying pan or in the microwave. It’s best to follow my instructions in the recipe for Mochi dough! Either way, once cooked, we’ll roll out the dough and cut it to size.

In less than 90 minutes, these delicious Mochi with a hint of Italy will be ready and looking lovely right in front of you. So let’s get started!

Tiramisu Mochi

Serves 4 | 90 minutes | 265 kcal

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To round off a perfect day, are you looking for a Japanese dessert for true coffee lovers? Then this recipe will feel like a gift: after all, what could be better than heavenly tiramisu Mochi with a homemade filling of coffee-soaked ladyfingers and mascarpone!

Ingredients (12 pieces = 4 portions)

150 g glutinous rice flour (im Shop ansehen)
100 g sugar
2 tsp instant coffee (or 20 ml freshly brewed espresso)
180 ml water (use only 160 ml if using freshly brewed espresso)

150 g sponge fingers
2 tsp instant coffee (or 20 ml freshly brewed espresso)
20 ml water (please omit if using freshly brewed espresso)
45 g mascarpone

100 g Katakuriko (potato starch) (im Shop ansehen)
30 g cocoa powder (for decoration)

Useful equipment:
Steamer (im Shop ansehen)

Preparation (90 minutes)

Step 1

Get the ingredients for the homemade tiramisu Mochi ready. If you opt for freshly brewed espresso, it should already be prepared and completely cooled for both the dough and the filling (40 ml in total)!

Step 2

First, let’s make the filling: To do this, place the sponge fingers in a freezer bag, seal it and use a rolling pin (or a bottle or frying pan) to crush them into small, nice and fine crumbs. Transfer the crumbs to a sealable container.

Step 3

Dissolve the instant coffee in 20 ml of cold water (or use 20 ml of espresso) and add to the sponge fingers. Also add the mascarpone .

Step 4

It’s best to knead the sponge fingers, coffee and mascarpone together evenly by hand. The result should be a fairly firm dough that is still slightly moist. Finally, press it down flat with a spoon, seal the container and place it in the fridge for 1 hour.

Step 5

Once the chilling time is up, take the delicious coffee and mascarpone filling out of the fridge and cut it into 12 roughly equal pieces using a knife. Then roll each piece between your palms to form small balls. Put all the balls back in the fridge until you’re ready to use them.
Tip: It’s best to moisten your palms with clean water beforehand and from time to time to prevent the balls from sticking.

Step 6

Now we move on to the mochi dough: Once again, dissolve the instant coffee in 180 ml of cold water (or, alternatively, use 20 ml of espresso and dilute it with 160 ml of water).
Now sift the glutinous rice flour through a sieve into a medium-sized bowl, add the sugar and mix thoroughly with the coffee-water mixture .
Tip: To begin with, the mixture will be very thick, almost lumpy. Don’t let that put you off! Just keep stirring with a spoon. The sugar will slowly dissolve and the batter will become runny again after a while.
If the batter reminds you of icing, it’s ready.

Tiramisu Mochi Schritt 7 Dampfgarer vorbereiten

Step 7

Fill a large saucepan (the medium-sized bowl from the previous step should fit comfortably inside) with about two fingers’ depth of water and place a steamer inside (only the legs of the steamer should be in the water). Bring the water to the boil.
Tip: To make the dough in a pan or in the microwave, follow my basic recipe for mochi dough!

Step 8

Place the bowl containing the dough into the steamer. Wrap the lid of the saucepan with a kitchen towel (to prevent condensation from dripping into the dough), fold the ends of the towel upwards and place the lid on the saucepan. Reduce the heat so that the water beneath the steamer is just simmering gently. Steam the dough for 15 minutes.

Step 9

Halfway through the steaming time, remove the lid, stir the mixture with a slightly damp spoon and replace the lid, including the tea towel. Caution: Risk of burns – please use oven gloves or pot holders!

Step 10

Shortly before the end of the cooking time Line a baking tray with baking paper and dust generously with cornflour using a sieve. Then, as soon as the mixture is ready (it should be a milky-coffee-brown, thick, cohesive mass that is no longer runny but still slightly moist), remove the bowl from the steamer. Using a spoon, transfer the dough from the bowl directly into the cornflour so that it doesn’t stick. Leave to cool briefly (for about 5 minutes).

Tiramisu Mochi Step 11: Roll out the mochi dough

Step 11. Step

Once the dough has cooled slightly, dust it with a little cornflour. First, gently flatten it a little with your hands, then roll it out into a square shape using a rolling pin. The dough should be about 5 mm thick after rolling.

Tiramisu Mochi Schritt 12 Mochiteig teilen

Step 12

Divide the dough into 12 roughly equal-sized squares using a sharp knife. Also, take out the tiramisu balls and lightly dust a serving plate with cornflour.

Step 13

Carefully lift out each piece of dough, remove the excess cornflour – for example, using a pastry brush – and place a portion of the tiramisu filling in the centre of the dough.

Step 14

Using your fingertips, press two opposite corners of the dough firmly together in the centre over the filling, then fold the other two corners together in the same way. The filling inside should be completely enclosed by the mochi dough.
Tip: The point where all the folds meet is the underside of the Mochi – so the appearance isn’t particularly important. The main thing is that the Mochi dough on the top doesn’t tear!
Using a brush, dust the finished Mochi once more with a little cornflour on all sides.

Step 15

Shape all the remaining tiramisu Mochi, place them on the serving plate and decorate with sifted cocoa.
The tiramisu Mochi go well with a cup of freshly brewed coffee and make a heavenly dessert to accompany a Japanese meal. Be sure to eat them within 24 hours. Done – Itadakimasu!

Are you looking for even more delicious Japanese desserts that will have you and your guests eating out of your hand? Here are my most popular recipes: