Matcha Tiramisu

Ingredients:
1 green tea bag
3 egg yolks
½ cup sugar
2 Tablespoons marsala wine
1 teaspoon vanilla extract
8 ounces mascarpone cheese
1 ½ cup heavy cream
1 cup brewed green tea
1 ½ Tablespoon matcha
1-7.5 ounce  package lady fingers
2 Tablespoon matcha for dusting

Directions:

  1. Boil water and add one cup of hot water to a green tea bag. Allow to sit
  2. Combine the egg yolk, 3 Tablespoons of sugar, wine and vanilla extract.
  3. Mix until fluffy and a pale yellow.
  4. Fold in the mascarpone just until it is incorporated otherwise it will get grainy.
  5. In another bowl, whip the heavy cream and the rest of the sugar until it’s fluffy.
  6. Fold this into the mascarpone.
  7. Remove the green tea bag. Add the 1 ½ Tablespoon of matcha. Pour into a shallow bowl that will allow you to dip the lady fingers and not break the cookies.
  8. Take a 8”x4” casserole dish.
  9. Dip up to three lady fingers quickly on each side into the matcha solution for a second. Lay next to each other in the dish and continue to do this until there is one even layer.
  10. Take a spatula and add a layer of the mascarpone.
  11. Dip more lady fingers into the matcha solution, so that it’s soaked but not disintegrating. Layer another on top of the mascarpone.
  12. Add a layer of mascarpone.
  13. At this point, my casserole dish is filled. I have some mascarpone left, which I later used as a topping for waffles.
  14. Dust with matcha powder right before service using a fine mesh sifter.

This can be made traditional with cold brew coffee (add a pinch of salt to reduce the bitterness) and cocao powder.
Instead of a casserole dish, you can opt to use parfait cups and individualize the dessert. The lady fingers will need to be broken up and you can probably get more layers with this method.
Please use quality matcha, which costs about $8 for an ounce, but the difference is needed.

The original recipe called for a double steamer and to whip the yolk mixture over a gentle simmer and to not let it reach over 160F. This is a lot of work to ensure that the eggs are pasteurized and the way I made this recipe, you are serving raw egg yolk so be mindful of your audience. I skipped this step and just ensured that the mascarpone topping gets into the fridge shortly after assemble. Then for serving, only bring it out of the fridge once you are ready to eat so it doesn’t sit at room temperature. Enjoy immediately.

Thank you to justonecookbook for this recipe inspiration!

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