Matcha Tiramisu Recipe

Matcha Tiramisu Recipe

Ingredients:

For the Matcha Soak:

• 1 cup hot water

• 2 tablespoons matcha green tea powder

• 2 tablespoons honey or sugar (adjust to taste)

For the Mascarpone Filling:

• 16 oz (about 2 cups) mascarpone cheese, softened

• 3 large egg yolks

• 1/2 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 cup heavy cream, whipped to stiff peaks

For Assembly:

• 24 ladyfinger cookies (savoiardi)

• 1-2 tablespoons matcha powder (for dusting)

• White chocolate shavings (optional, for garnish)

---

Instructions:

1. Prepare the Matcha Soak:

   • In a bowl, whisk the matcha powder into hot water until fully dissolved. Add honey or sugar and stir until combined. Let it cool completely.

2. Make the Mascarpone Filling:

   • In a large mixing bowl, whisk the egg yolks and sugar together until pale and creamy. You can use a hand mixer or stand mixer for this step.

   • Add the softened mascarpone cheese and vanilla extract. Mix until smooth and well combined.

   • Gently fold in the whipped cream until the mixture is light and fluffy. Be careful not to overmix.

3. Assemble the Tiramisu:

   • Quickly dip each ladyfinger into the matcha mixture, ensuring they are moist but not soggy. Line the bottom of an 8x8 inch dish (or a similar-sized serving dish) with a layer of dipped ladyfingers.

   • Spread half of the mascarpone filling evenly over the ladyfingers.

   • Add another layer of dipped ladyfingers, followed by the remaining mascarpone filling.

   • Smooth the top with a spatula.

4. Chill:

   • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the dessert to set.

5. Serve:

   • Before serving, dust the top generously with matcha powder using a fine sieve.

   • Garnish with white chocolate shavings if desired.

   • Slice and enjoy!

---

Tips:

• Matcha Quality: Use high-quality ceremonial-grade matcha for the best flavor and vibrant green color.

• Egg Safety: If you’re concerned about raw eggs, use pasteurized egg yolks or heat the yolks and sugar in a double boiler until the sugar dissolves and the mixture reaches 160°F (71°C), then cool before adding the mascarpone.

• Make-Ahead: Tiramisu tastes even better the next day, so it’s a great dessert to prepare in advance.

• Presentation: For individual servings, layer the ingredients in glasses or jars.

Enjoy your Matcha Tiramisu—a delightful fusion of Italian and Japanese flavors! 🍵🍰