Matcha Tiramisu

Tiramisu but instead of coffee it’s matcha. That’s about it. If you have a stand mixer with a whisk attachment, USE IT. It makes whipping the cream so much easier. The key to whipped cream is chilled cream in a chilled bowl. Don’t neglect this or it might be difficult to adequately whip the cream. You don’t HAVE to use a matcha whisk to make your brewed matcha, but it makes it much easier. Speaking from experience Matcha is expensive. If you don’t wanna use the full amount I have listed here, it’s not the end of the world. Lastly, pretty much every ingredient quantity in this recipe is approximate and fudge-able. It’s not an exact science, so do what works for you.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sift about 3 tbsp of matcha into a small bowl and soak your matcha whisk in warm water

Step 2

Bring about half a cup of water to around 150 F (you don’t want it boiling or near boiling as it will harm the taste of the matcha)

Step 3

Add warm water to the bowl of matcha and whisk with matcha whisk until all lumps are gone to form a thin paste. Add two cups of cold water and mix. Set aside

Step 4

Place a very large mixing bowl (your stand mixer bowl if you have one) into the freezer alongside your pint of cream

Step 5

With an electric whisk, hand mixer, or stand mixer with a whisk attachment, cream together egg yolks and sugar in a separate bowl until pale yellow

Step 6

Add a couple tablespoons of matcha powder and the egg white to the bowl and continue to whisk until well incorporated

Step 7

Add mascarpone to the mixture and whisk until well incorporated. Set this bowl aside

Step 8

Remove your freezer bowl and cream

Step 9

Add cream and vanilla to the cold bowl and whip on high speed until stiff peaks form

Step 10

Fold egg/sugar/mascarpone mixture into the whipped cream

Step 11

Find the dish you plan to put the final tiramisu in and set it on the counter next to your combined cream mixture, bowl of brewed matcha, and ladyfingers

Step 12

Quickly dip each ladyfinger into the brewed matcha no longer than 1 second each and immediately place on bottom of tiramisu dish. There will likely be some space in the corner where a full ladyfinger won’t fit. Don’t be afraid to break ladyfingers into smaller portions (BEFORE dipping) so that they can fill this gap

Step 13

After the entire bottom of the container is covered with one layer of dipped ladyfingers, use a rubber spatula to add a layer of matcha cream atop the ladyfingers

Step 14

Repeat until you run out of ladyfingers or vertical space in your tiramisu dish. The top layer should be a layer of matcha cream

Step 15

Sift matcha powder over the top layer of cream

Step 16

For best results, allow tiramisu to sit in the fridge overnight and enjoy tomorrow