This dessert has two things we love: Matcha and Tiramisu! It’s a creamy, melt-in-your-mouth indulgence that’s perfect all year round. While the sugar is highly reduced, we’re able to taste all the subtleties and flavors of this tea infusion. The nutty earthiness of Matcha pairs perfectly with the creamy mascarpone cheese. And if you love Matcha Green Tea as we do, then this Italian-Japanese twist is for you.
– 15oz of lady fingers-400g (20-26 pieces)
– 4 cold eggs
– 5tbps white sugar – 60g (This is a highly reduced qty. Feel free to add more to your liking)
– 2 1/3 cups of mascarpone cheese – 500g
-1/2 cup water
-1 ½ tbsp. Premium Culinary Matcha (Green Tea Powder)
-2 tbsp. Premium Culinary Matcha for dusting
Serves: 6-8 (depending on the portion size)
- Separate egg whites and egg yolks. Beat the egg yolks and sugar in a mixer for 5-8mins until it becomes a thick consistency and pale-yellow color.
- Add the mascarpone and beat together until smooth. Set aside.
- In a separate bowl, beat egg whites to create stiff peaks of white foam.
- Gently fold the egg whites with the mascarpone cream, making sure not to overdo the folding.
- Using a sieve, sift the matcha powder in a separate wide base bowl. Add ½ cup of water. Mix well together to ensure the Matcha is well incorporated. If you have a bamboo whisk (Chasen), then even better.
- Quickly dip each ladyfinger generously, one by one, front and back in the Matcha sauce and line them at the bottom of a square casserole dish. Arrange them equally in such a way that there are no empty gaps in the casserole.
- Then, spread the cream on top and layer with another matcha-dipped ladyfinger. Repeat this process until you have 2-3 layers.
- Spread the remaining cream on top of the casserole. Cover and refrigerate overnight. When ready to serve, dust with Premium Culinary Matcha powder.
- Refrigerate the eggs well in advance. Beating egg whites while they’re cold will result in a firmer foam and easier to fold in step 4.
- In step 2, feel free to add a tsp. of vanilla extract if you prefer.
- In step 5, use room temperature or lukewarm water, not cold.
- In step 6, make sure not to over saturate the ladyfingers. Otherwise, the Tiramisu will become watery.
- Tiramisu is better if you let it sit at least 12 hours in the fridge before serving.
This recipe has also been featured in Gulf News. You can check out here as well!
Want to know more about Matcha? Follow us @yvetteteas on Instagram.
By: Yvette Arizala, Special Member of World Green Tea Association (Japan), Certified Tea Sommelier & Recipe developer at yv et tè boutique artisan teas @yvetteteas
Reference: This recipe has been adapted from our favorite Italian cook “Mamma’s Kitchen.” We’ve used it as our guide and added our variation. Visit her website at: https://www.facebook.com/1196756530339061/photos/a.4181498895198128/4189965884351429/