Matcha Tiramisu Recipe 

Matcha is a bright green powder made from young tea leaves that gives out the fresh grassy aroma. It is widely used in Asian pastry.

Tiramisu is a traditional Italian dessert with a combination of mascarpone, coffee, sweet wine, and ladyfingers.

Matcha tiramisu is actually a relatively easy dessert to find in Asia, but not so much in Barcelona.

Today, I’m going to add some Japanese cultures twist into Italian tradition.

📝 I have chosen two different types of ceremonial grade matcha powder. One is for fingerladys, which works well under high heat, and the other is for the custard, which performs better under low temperatures. 

📝 Ceremonial grade matcha powder can be rare and expensive. You can always substitute with the premium grade or culinary matcha powder. 

Ingredients

FingerLady

  • Egg yolk
  • Egg white
  • Bread flour
  • Caster sugar
  • Matcha powder

Mascarpone Custard

  • Caster sugar
  • Egg Yolk
  • Whipped cream
  • Mascarpone cheese
  • Matcha powder 

Dipping Sauce

  • 30° sugar
  • Water
  • Raspberry brandy

 

Instructions

Fingerladys

1. Preheat oven 175 degrees

2. Whisk egg white and sugar until the whites are stiff and glossy.

3. Add egg yolk and stir lightly.

3. Add flour and matcha powder, stir evenly and lightly, remember to screen the flour and matcha powder with a sifting.

 4. Transfer to a pastry bag and pipe out onto the prepared baking sheet. Bake 12 – 14 minutes.

Mascarpone custard

1. Whip the egg yolks and sugar in a heatproof bowl set over a saucepan of a barely simmering water. Whisking constantly until the custard is light and foamy.

 2. Remove from pan and add matcha powder. Continue whisking until the custard reaches room temperature.

 3. Add the mascarpone into the custard and fold with a spatula.

 4. Beat whipping cream, but be careful not too overdone it. You want that “flowing” and “smooth” texture for tiramisu. Once ready, add to the step 3 above.

Assembly & Presentation

1. Combine sugar, water, and brandy in a shallow bowl and dip ladyfingers one at a time. Soaked but not soggy!

2. Arrange by rotating layer of ladyfingers and custard. Finalize by topping the custard and dust with the matcha tea powder.

 3. cover and refrigerate at least 6 hours or overnight before serving. 

 

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