Matcha Tiramisu has a rich traditional texture of soft sweetness that delightfully finishes with a satisfying tea flavored earth note. Each delicious bite rewards you with time tested creamy filling atop layers of tea soaked sponges that form a combination worthy of any dessert planning. This is a kid friendly recipe and does not contain alcohol that may be found in traditional Tiramisu recipes. Also the technique used to create the custard will slightly heat the eggs further reducing any reservations with sharing this dessert with the younger inhabitants of your residence. This is also the perfect dish to teach your children how to appreciate a dessert and not just devour it. Small portions will prove to be satisfying and pleasant at almost any point in the day. I love a small slice with my morning coffee.
This meticulous simple to follow short recipe is a true test of patience and planning. Watch the video a couple of times, read through the instructions at least once prior to attempting and you will also be able to create this aristocratic dish in your home today. If you enjoy a fine rewarding treat that is suitable for formal occasions or just because you are in the mood for something heavenly, you must give this a try. Do not fear the attempt and add a level of sophistication to your desert repertoire as you embark on your next foodlicious adventure.
Homemade Matcha Tiramisu
Ingredients
Combine sugar, egg yolks and vanilla extract. Beat for 3-5 minutes or until smooth.
Continue to mix as you add small amounts (~1tbsp) of hot milk to the beaten eggs.
Gently spread the mascarpone cheese until it softens.
Slowly add the egg mixture to the soft mascarpone cheese. Mix/stir until smooth and creamy with no lumps to form the custard.
Pour the heavy whipping cream in and whip for 7-10 minutes until stiff peaks begin to form.
Add the whipped cream to the custard as you continuously fold them together until uniformly constant and smooth.
One at a time, dip both sides of the ladyfingers into the room temperature tea and transfer to the bottom of your serving dish (8″ x 8″).
First layer: Using approx ~12 ladyfingers. One at a time, dip both sides of the ladyfingers into the room temperature tea and transfer to the bottom of your serving dish (8″ x 8″).
Second layer: Place half of the custard into the dish atop the tea dipped lady fingers. Gently smooth and spread the custard until level.
Third layer: Repeat and dip both sides of the ~12 additional ladyfingers into the tea.
Fourth layer: Place the other half of the custard atop the second layer of ladyfinges. Be sure to level and smooth as you spread the custard for the top/final layer. Cover and refrigerate for 8 hours.
Dusting with matcha powder.
Place the matcha powder into a fine wire mesh and gently tap the side to dust the top layer of custard.
Serve and enjoy!
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Matcha Tiramisu
Equipment
- 8"x8" baking dish
Ingredients
Cake
- 1 cup boiling water
- 2 tbsp matcha powder
- 24 lady fingers
Custard
- 3 egg yolks
- 8 oz mascarpone cheese
- ½ cup granulated sugar
- 1 tbsp vanilla extract
- ¼ cup hot milk
- 1 ½ cup heavy whipping cream
Dusting
- 2 tbsp matcha powder
Instructions
Tea
- Make tea by disolving 2 tbsp matcha powder in 1 cup HOT water.
- Pour tea in a shallow dish, let stand until cool to touch (~10 minutes).
Custard
- In a medium bowl: Combine sugar, egg yolks and vanilla extract. Beat for 3-5 minutes or until smooth.
- Continue to mix as you add small amounts (~1tbsp) of hot milk to the beaten eggs. Mix well between increments and continue until all milk has been slowly added to the egg mixture. (If too much hot milk is added in a single increment, the eggs will form undesirable clumps) Watch video for reference and exercise patience.
- In a separate bowl: gently spread the mascarpone cheese until it softens.
- Slowly add the egg mixture to the soft mascarpone cheese. Mix/stir until smooth and creamy with no lumps to form the custard. Set aside until ready for use.
- In a separate large bowl or kitchen-aid mixer: Pour the heavy whipping cream in and whip for 7-10 minutes until stiff peaks begin to form.
- Slowly add the whipped cream to the custard as you continuously fold them together until consistent and smooth.
Cake
- First layer: Using approx ~12 ladyfingers. One at a time, dip both sides of the ladyfingers into the room temperature tea and transfer to the bottom of your serving dish (8" x 8").
- Second layer: Place half of the custard into the dish atop the tea dipped lady fingers. Gently smooth and spread the custard until level.
- Third layer: Repeat and dip both sides of the ~12 additional ladyfingers into the tea.
- Fourth layer: Place the other half of the custard atop the second layer of ladyfingers. Be sure to level and smooth as you spread the custard for the top/final layer. (wipe any excess custard from the edges of your serving dish)
- Cover and refrigerate for 8 hours.
- Dusting with matcha powder: place the matcha powder into a fine wire mesh and gently tap the side to dust the top layer of custard. (see picture for reference) Clean edges of serving dish to remove excess powder, this make it presentation ready.
Serve and enjoy! Store the leftovers in the refrigerator and can be kepp up to 3 days.
Video
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