Matcha Tiramisu

🧂 Ingredients

• 3 large egg yolks
• 70 g granulated sugar
• 225 g mascarpone cheese

  room temperature
• 350 g whipping cream
• 2 teaspoons matcha powder

  sifted
• 1 teaspoon vanilla extract
• 2 teaspoons matcha powder

  sifted
• 1 tablespoon granulated sugar
• 120 g hot water
• 24-30 ladyfingers
• 2 teaspoons matcha powder

Instructions

• 1 Fill a pot with about 1" of water and bring it to a boil. In a large mixing bowl
  that fits into the pot perfectly without touching the water, whisk together the
  egg yolks and granulated sugar.
• 2 When the water starts boiling, turn off the heat and place the bowl on top of
  the pot to create a double boiler. Continuously whisk the egg mixture until the
  sugar dissolves and it becomes pale in colour, about 5 minutes.
• 3 Remove the bowl from the pot and immediately add in the softened mascarpone
  cheese. Whisk together until smooth and silky. Set aside.
• 4 In a separate mixing bowl, add the whipping cream, matcha powder, and vanilla
  extract. Use an electric hand mixer fitted with a whisk attachment to whip the
  cream until it becomes medium peaks. It should have structure and leave trails
  but still fluid and not completely stiff peaks.
• 5 Add the whipped cream to the mascarpone mixture and fold together with a spatula
  until no streaks remain. Set aside.
• 6 In a shallow bowl, combine matcha powder, granulated sugar, and hot water. Use a
  matcha whisk, milk frother, or regular whisk to whisk until slightly frothy,
  about 30 seconds.
• 7 Very briefly dip a ladyfinger in the matcha soak just enough to coat both sides.
  Let any excess drip off. Do NOT let it sit in the liquid or soak all the way
  through or it will quickly turn into mush. Place the ladyfinger in the bottom of
  a serving container of your choice. Repeat until you have a flat, even layer of
  ladyfingers.
• 8 Add a generous layer of mascarpone cream on top of the ladyfingers and use a
  spatula to smooth it evenly.
• 9 Repeat with another layer of soaked ladyfingers and another layer of mascarpone
  cream.
• 10 Cover and chill your matcha tiramisu in the fridge for at least 4 hours or
  overnight, preferably, to allow the cream to firm up and ladyfingers to soften.
• 11 Right before serving, sprinkle the top of your tiramisu with matcha powder.

Nutrition Info