Matcha Tiramisu
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Matcha Tiramisu
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Matcha Lady Fingers
- 1 tbsp matcha powder
- 2 tbsp granulated sugar
- 150 ml hot water approx 80°C / 176°F
- 150 ml water room temperature
- 38 ladyfingers (savoiardi biscuits)
Matcha Mascarpone Cream
- 120 ml water
- 100 g granulated sugar
- 4 egg yolks
- 400 g mascarpone cheese softened
- 2 tbsp matcha powder plus extra for sprinkling
- 200 ml heavy cream chilled
Instructions
- Sift 1 tbsp matcha powder into a bowl and add 150 ml hot water. Whisk until incorporated and then add 2 tbsp granulated sugar. Whisk thoroughly until the sugar has dissolved.
- Transfer to a container tall enough to submerge the ladyfingers. Add another 150 ml water, this time at room temperature. This will cool the mixture quickly. Set aside for later.
- Pour 100 g granulated sugar and 120 ml water into a saucepan. Heat on medium and mix to help dissolve the sugar. Once dissolved, stop stirring and allow it to bubble until it reaches 120 °C (248 °F). (Tip: the syrup will thicken and bubbling will slow down around the correct temperature, but check regularly with a thermometer to ensure accuracy.)
- Add 4 egg yolks to a large heatproof bowl (I used a glass mixing bowl). Once the sugar has reached 120 °C (248 °F), take it off the heat and start whipping the egg yolks on high with an electric mixer. Slowly pour in the syrup while whisking.
- Once all of the syrup is added, reduce the speed to medium-high and continue to whip until the egg yolks are pale, smooth and thick enough to draw ribbons.
- Place 400 g mascarpone cheese in a separate mixing bowl and mix to soften. Sift in 2 tbsp matcha powder and roughly mix it in. Add 200 ml heavy cream and then whip with an electric mixer on medium-high speed until it's firm enough to form peaks.
- Pour the egg mixture into the matcha mascarpone cream and fold until combined.
- Take your 8" square cake pan or a deep baking dish with similar dimensions. Dip the ladyfingers in the matcha for about 1-2 seconds at a time and arrange in one layer at the bottom of the container. Use a sifter to sprinkle the top with matcha powder before adding half of the matcha cream mixture.
- Repeat another layer of matcha-dipped biscuits and cream. Smooth the top with a spatula and then chill in the refrigerator for at least 4-6 hours (overnight is recommended).
- Sprinkle the top with matcha powder right before serving and enjoy!
Notes
- Keep refrigerated and consume within 3-4 days.
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