Description
A green tea twist on classic tiramisu: layers of matcha-soaked ladyfingers and a light mascarpone-matcha cream.
Ingredients
Scale
- 3 large egg yolks
- 70 g granulated sugar
- 225 g mascarpone cheese (room temperature)
- 350 g whipping cream
- 2 teaspoons matcha powder (for whipped cream, sifted)
- 1 teaspoon vanilla extract
- 2 teaspoons matcha powder (for soak, sifted)
- 1 tablespoon granulated sugar (for soak)
- 120 g hot water (for soak)
- 24?30 ladyfingers
- 2 teaspoons matcha powder (for dusting)
Instructions
- Fill a pot with about 1 inch of water and bring it to a boil.
- In a large mixing bowl that fits over the pot without touching the water, whisk together the egg yolks and 70 g granulated sugar.
- When the water is boiling, turn off the heat and set the bowl on the pot to create a double boiler.
- Continuously whisk the egg mixture until the sugar dissolves and the mixture becomes pale, about 5 minutes.
- Remove the bowl from the pot and immediately add the softened mascarpone cheese; whisk until smooth and silky, then set aside.
- In a separate bowl combine the whipping cream, 2 teaspoons sifted matcha (for the cream), and vanilla extract.
- Use an electric mixer with a whisk attachment to whip the cream to medium peaks: structured and trailing but not stiff.
- Fold the whipped cream into the mascarpone mixture with a spatula until no streaks remain; set aside.
- In a shallow bowl combine 2 teaspoons sifted matcha (for the soak), 1 tablespoon granulated sugar, and 120 g hot water.
- Whisk the matcha soak until slightly frothy, about 30 seconds.
- Very briefly dip each ladyfinger into the matcha soak, coating both sides; let excess drip off. Do not let them sit and soak through.
- Place a single layer of soaked ladyfingers in the bottom of your serving dish, creating a flat, even layer.
- Spread a generous layer of the mascarpone-matcha cream over the ladyfingers and smooth with a spatula.
- Repeat with another layer of soaked ladyfingers and another layer of mascarpone cream.
- Cover and chill the tiramisu in the refrigerator for at least 4 hours or preferably overnight to allow the cream to firm and the ladyfingers to soften.
- Right before serving, sprinkle the top of the tiramisu with the remaining 2 teaspoons matcha powder for dusting.
- Prep Time: 30 mins
- Cook Time: 0 mins