Matcha tiramisu is a flavor explosion, blending the creamy layers of Italian tiramisu with rich Japanese matcha. It's a journey through two culinary worlds, offering a smooth texture with earthy, slightly bitter matcha notes. This recipe creates a visually appealing and delicious dessert.
Ingredients
- Matcha Mixture:
- 1 ½ cups hot water
- 2 tsp matcha powder
- 2 tbsp sugar adjust to taste
- Cream Layer:
- 2 large eggs separated
- ⅓ cup sugar
- 1 tsp vanilla extract
- 1 cup mascarpone cheese room temperature
- Assembly:
- 1 package of ladyfingers about 20 pieces
- 1 tbsp matcha powder (for dusti
Instructions
Prepare the Matcha Mixture:
- Dissolve matcha powder and sugar in hot water. Let it cool to room temperature.
Make the Cream Layer:
- Separate the eggs into two bowls. • In a heatproof bowl, whisk the egg yolks and sugar. Place over a pot of simmering water (double boiler) and whisk constantly until the mixture is pale and thickened (about 5-7 minutes). Remove from heat and mix in the mascarpone cheese until smooth.
- In a separate bowl, beat the egg whites to stiff peaks. • Gently fold the whipped egg whites into the mascarpone mixture, being careful not to deflate the volume.
Assemble the Tiramisu:
- Dip each ladyfinger briefly into the matcha mixture (don’t oversoak).
- Arrange a single layer of soaked ladyfingers in the bottom of the pan.
- Spread half of the Mascarpone mixture evenly over the ladyfingers.
- Add another layer of dipped ladyfingers on top, followed by the remaining mascarpone mixture.
Chill and Serve:
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Sift matcha powder evenly on top before serving.