Matcha Tiramisu

Asianized version of tiramisu! Matcha soaked lady fingers instead of espresso/rum, and matcha marscapone filling, assembled the tiramisu way! Yummy and light japanese style dessert, and I of course as a matcha fan, love soaking the ladyfingers to as much capacity it can hold. Flavor variations for next time: matcha jelly? Red bean? And maybe swirls of white chocolate matcha ganache

Matcha Tiramisu
Makes 1 3 layer, 9 inch cake
Matcha Tiramisu adapted from Honeysuckle

Matcha Tiramisu cream

6 egg yolks
3/4 cup white sugar
1/2 cup milk
16 oz or 2 ½ cups mascarpone cheese
1 1/4 cups cold heavy cream
1/2 teaspoon vanilla extract
1 tbsp matcha powder
An additional ½ cup of matcha powder for dusting.

Matcha cake

2 packets of lady fingers
1 cup boiling water
1/4 cup sugar
1 tbsp matcha powder

To make Matcha Tiramisu

In a medium saucepan, heat milk until steaming.

In a separate bowl, whisk egg yolks with sugar and matcha powder. When the milk begins to steam, slowly temper the egg yolks by adding 1/4 cup of milk and whisk vigorously. Add the rest of the milk and whisk until combined.

Next, mix in mascarpone cheese and set aside.

Using a stand or hand mixer, whip heavy cream with vanilla extract. Continue to beat until it reaches stiff peaks. Gently fold in mascarpone matcha mixture, a little bit at a time. Set aside.

To make matcha cake layer and assembly

In a bowl, combine boiling water, ¼ cup sugar and 1 tbsp matcha. Stir until dissolved. Taking one lady finger at a time, dip into Matcha mixture.

Continue to dip lady fingers and line in a row at bottom of baking dish.

Add a thin layer of the mascarpone matcha cream on top and dust with more matcha powder. Continue to layer until it reaches the top of baking dish. Dust with more matcha powder to cover.

Chill in refrigerator for 2 hours or overnight.

 

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