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Tiramisu with matcha tea

Matcha Tiramisu

A famous creamy dessert with a Japanese twist! In this tiramisu recipe, the ladyfingers are soaked not in coffee but in matcha tea. Matcha is also dusted over the finished dish, giving the dessert an unusual look and a distinctive taste. The custard of raw yolks is cooked over a water bath, and cream is added in place of egg whites.

katushafin

Recipe author

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Composition / ingredients

Servings:

Egg yolks

Sugar

Dessert wine (Marsala)

Mascarpone

250

Heavy cream

360

Water

0.5

Matcha green tea (matcha)

1.5

Ladyfingers (24 pieces)

200

Matcha green tea (matcha)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 4 g

Fats 46 % 22 g

Carbohydrates 46 % 22 g

306 kcal

GI: 10 / 62 / 29

Cooking method

Step 1:

How do you make matcha tiramisu? Get your ingredients ready. Take the eggs and cheese out of the refrigerator ahead of time so they come to room temperature. The cream, on the other hand, should be well chilled — that way it whips better.
Step 2:

Before you start, prepare a basin of cold water. Add ice to the water — this is where we'll set the bowl of warmed yolks so they cool down quickly.
Step 3:

Take a heatproof bowl, add the yolks, and pour in the wine. Add half of the sugar. Beat briefly with a mixer, just enough to combine.
Step 4:

At the same time, set a saucepan of water on the stove. Bring it to a boil. Place the bowl of yolks on top. The water shouldn't reach the bottom of the bowl, so measure the amount ahead of time. Keep beating the yolks, now over the steam bath. This is done to avoid the risk of salmonella — eggs that have been heat-treated become safe. Beat until thickened, but don't overdo it, or the yolks will cook into an omelet.
Step 5:

As soon as the mixture thickens, immediately take it off the hot saucepan and set it in the bowl of cold water. This stops the cooking so the yolks don't curdle.
Step 6:

Add the mascarpone to the cooled yolks.
Step 7:

Stir until smooth. I always mix the cream cheese by hand.
Step 8:

In a separate bowl, whip the cream with the remaining sugar to soft peaks.
Step 9:

Add the cheese mixture to the cream and fold together. It's best to mix with a spatula or whisk so the cream doesn't overwhip.
Step 10:

Take half a cup of hot water, around 80°C (175°F). Add the matcha and whisk well. Pour the tea into a shallow dish to cool.
Step 11:

Now let's assemble the dessert. I made mine in individual glasses, but you can make one large tiramisu instead. Dip the ladyfingers in the tea. They're very delicate, so don't keep them in the liquid for long or they'll fall apart. Lay them in a single layer on the bottom of the dish. If you're making individual portions, break the ladyfingers into pieces first.
Step 12:

Add the cream as the second layer.
Step 13:

Alternating ladyfingers and cream, fill the entire dish or glasses.
Step 14:

Refrigerate the dessert for at least 4 hours.
Step 15:

Dust the well-chilled tiramisu with matcha through a fine strainer. Garnish with berries when serving.

I make tiramisu often, but this was my first time using matcha. I was worried the tea would be too pronounced, but no — it added just a pleasant, slightly sharp note to the dessert. I loved the custard-yolk cream; it's wonderfully tender.
How do you whip cream properly? It's important that the cream is high in fat, at least 33%. The bowl and the cream itself should be cold, so chill them in the refrigerator for at least 1-2 hours. Beat with a mixer on the lowest speed, gradually increasing it. How do you know when the cream is whipped enough? The whipped cream should hold its shape and not run. Stop whipping at that point — otherwise the cream will turn to butter.
How do you tell if an egg is fresh? Crack it into a separate container. First of all, there should be no off smell. The white of a fresh egg will be clear and clean. The yolk shouldn't spread out; it should be glossy, domed, and uniform.
Always wash eggs before using them, since even a seemingly clean shell can carry harmful bacteria. It's best to use a food-safe detergent and a brush.