jadesfood
Tiramisu is so famous and popular not only in Italy but worldwide that many different kinds of flavours keep popping around. In Japan, matcha tiramisu has become a trend in recent years. Matcha’s bitterness surprisingly goes well with a creamy mascarpone mixture. This is the perfect dessert for your Japanese-themed dinner party!
Ingredients You will Need
mascarpone cheese – Mascarpone chees can’t be replaced with cream cheese, mascarpone doesn’t have the sourness that cream cheese has and is much softer in texture.
egg – I know many tiramisu recipes call for cream, but traditional Italian tiramisu is made with no cream, and all airiness comes from eggs, making tiramisu much lighter.
granulated sugar – I like to use granulated sugar to make tiramisu because it doesn’t disturb its flavour whether it is a classic one or a matcha one. However, you can use soft brown sugar if you want a little bit of caramelly flavour in your tiramisu.
Savoiardi (lady fingers) – Any brand of Savoiardi works perfectly, you don’t have to look for a specific product to make this tiramisu.
matcha powder – I recommend using Japanese matcha powder because it is kind of guaranteed a certain level of quality to be used at least in baking(Nowadays, there are a lot of low-quality matcha produced outside Japan which even can’t be called proper matcha).
Step-by-Step Guide
1 Take mascarpone and egg out of the fridge 30 minutes before making tiramisu to make them temperature. Mix hot water and 2 tbsp matcha powder in a shallow dish and let it cool completely.
2 Separate egg whites and yolks in two bowls, add half the amount of sugar to the egg whites and beat them until soft peaks. Set aside for later.
3 Add the remaining sugar to the yolks and beat them using the same mixer until pale. Add mascarpone cheese to the egg yolk mixture and continue beating for a couple of minutes.
4 Add 1/3 of egg white to the mascarpone mixture using a spatula or a big metal spoon and mix vigorously. Tip the remaining white egg into the mixture and it carefully until fully combined.
5 Prepare some wooden bowls or glasses or you can use a big deep dish. Dip Savoiardi in the matcha one by one and lay them on the bottom of the bowl or dish. Cover the Savoiardi layers with some creamy mixture and repeat the layers until all Savoiardi and creamy mixture are used up.
6 Cover and chill the tiramisu overnight or at least 5 hours. This process matures the tiramisu and makes it set.
7 To serve, dust with matcha powder on the top with a mesh strainer. Enjoy before the matcha powder gets wet.
Tips for Making Matcha Tiramisu
- Use room-temperature ingredients – It is important to let mascarpone cheese and egg sit at room temperature for at least 30 minutes which makes egg whites whipped up faster and prevents mascarpone cheese from splitting.
- Mix your matcha just before dipping Svoiardi – Matcha can’t be dissolved in water completely which means it sinks at the bottom of the dish during the cooling time after you mix it with hot water. Therefore, you have to mix the matcha mixture before dopping.
- Do not dip Savoiardi in matcha for too long – Savoiardi sucks liquid so quickly, so all you have to do is put it in matcha solution for just a second, otherwise you’ll have a mushy sponge and soggy cream which cannot be the best tiramisu.
- Chill tiramisu ideally overnight – Why do I have to wait for so long to eat my homemade tiramisu? Well, here is the reason. During the chilling time, Savoiardi soaks moisture from the creamy mixture and becomes soft which makes tiramisu perfect in consistency.
Q & A
How long can homemade tiramisu last in the fridge?
You have to leave your tiramisu in the fridge for at least 5 hours, ideally overnight but it is also important to eat it before it goes bad because it’s homemade which means it doesn’t contain any preservatives. I recommend eating your tiramisu within 2 days.
How can I store my tiramisu?
Cover your tiramisu with cling film or put it in an airtight container to prevent it from having a dry surface in the fridge.
Can I make my tiramisu in a big dish?
Yes, of course, you can make it in a deep flat dish like a classic tiramisu. It is your tiramisu after all.
More Matcha Recipes
Eggless Matcha and White Chocolate Mousse
Matcha Tiramisu
Equipment
- 2 Large bowl
- 1 shallow dish
- 1 Electric mixer
- 1 spatula or big metal spoon
- 1 mesh strainer
Ingredients
- 250 g mascarpone cheese
- 2 eggs
- 70 g granulated sugar divided into two
- 10-15 Savoiardi (lady fingers)
- 150 ml hot water
- 2 tbsp matcha powder
- some matcha powder for dusting
Instructions
Preperation
- Take mascarpone and egg out of the fridge 30 minutes before making tiramisu to make them temperature. Mix hot water and 2 tbsp matcha powder in a shallow dish and let it cool completely.
For the Mascarpone and Egg Mixture
- Separate egg whites and yolks in two bowls, add half the amount of sugar to the egg whites and beat them until soft peaks. Set aside for later.
- Add the remaining sugar to the yolks and beat them using the same mixer until pale. Add mascarpone cheese to the egg yolk mixture and continue beating for a couple of minutes.
- Add 1/3 of egg white to the mascarpone mixture using a spatula or a big metal spoon and mix vigorously. Tip the remaining white egg into the mixture and it carefully until fully combined.
Assembling
- Mix the matcha solution prepared earlier since it tends to sink at the bottom of the dish like sand in water.
- Prepare some wooden bowls or glasses or you can use a big deep dish. Dip Savoiardi in the matcha one by one and lay them on the bottom of the bowl or dish. Cover the Savoiardi layers with some creamy mixture and repeat the layers until all Savoiardi and creamy mixture are used up.
- Cover and chill the tiramisu overnight or at least 5 hours. This process matures the tiramisu and makes it set.
- To serve, dust with matcha powder on the top with a mesh strainer. Enjoy before the matcha powder gets wet.
Notes
- Homemade tiramisu can be stored perfectly in the fridge for at least 2 days
- Cover your tiramisu
