Matcha Tiramisu
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 and egg mixture.
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