Matcha Tiramisu. Matcha Tiramisu, A Really Simple Dessert Tiramisu is actually a very simple, easy-to-make dessert. Basically, this dessert involves two steps: Make the mascarpone custard filling with egg yolks, egg whites, sugar, and mascarpone cheese. Each velvety-soft aspect of the dessert—the cream, mascarpone, and sponge—tones down the harsh, tannic hit of the tea.
This is the last of the matcha series before I leave for Japan. I'm sure I'll come back inspired with all sorts of new matcha recipe ideas! This matcha tiramisu is light and airy with the vegetal aromas of matcha blending in perfect harmony with the traditional tiramisu flavors. You can cook Matcha Tiramisu using 14 ingredients and 9 steps. Here is how you cook it.
Ingredients of Matcha Tiramisu
- You need of x 3 Savoiardi (Sponge Fingers).
- It's of Matcha Powder.
- It's of Sugar.
- Prepare of Hot Water.
- You need of Rum.
- Prepare of Matcha Powder for dusting.
- You need of Filling.
- It's of Egg Yolk.
- Prepare of Caster Sugar.
- You need of Plain Flour.
- It's of Milk.
- You need of Mascarpone.
- You need of Thickened Cream *whipped.
- Prepare of Egg White *FIRMLY whipped.
The beautiful green tint to the matcha tiramisu makes this matcha cake an eye-catcher to even the most skeptical eaters. This matcha tiramisu recipe is creamy and luscious but the matcha adds a really nice earthy (not bitter) taste! For those who do not know much about matcha, it is just ground up green tea leaves that is packed with antioxidants and other great health benefits. But I know that not everyone is a fan of the taste.
Matcha Tiramisu instructions
- Make soft custard first. Place Egg Yolk, Caster Sugar, Plain Flour and Milk in a heat-proof bowl and whisk well. Cook in the microwave at medium power about 500W for 2 minutes. Mix well, then cook again at medium power for 30 to 60 seconds, and mix well..
- Note: Naturally you can cook custard in a saucepan. Cook over a medium to low heat, stirring constantly, until custard comes to the boil and thickens..
- Allow the custard to cool, then place in the fridge. While the custard is cooling, whip Egg White and Cream in separate bowls, and prepare other ingredients..
- To make Matcha mixture, combine Matcha Powder and 1 tablespoon Sugar in a small bowl, add hot Water and mix well, then add Rum..
- Combine the cold soft custard and Mascarpone in a bowl. Add whipped Cream and mix well. Then add firmly whipped Egg White and gently fold into the mixture..
- Dip Sponge Fingers into the Matcha mixture, and place them in serving glasses. You can break Sponge Fingers to fit them in. Spoon the filling over the Sponge Fingers..
- Repeat for the second layer with the Sponge Fingers and the filling. Cover and refrigerate for at least 2 to 4 hours..
- Right before serving, dust the top with Matcha Powder..
- Note: You can simply replace the Matcha mixture with Espresso, and dust with Cocoa Powder for those who don’t enjoy Matcha flavour..
Matcha Syrup: Combine all ingredients in a saucepot and let it boil. Once the sugar has melted, remove from heat and let it cool completely. Place water in a bowl and sprinkle with gelatine powder. Let it stand for a few minutes until it blooms. In a small bowl, stir together the mascarpone and powdered sugar.
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