Matcha Tiramisu

(tap measurement to shuffle units)

(tap text to cross out step)

• Step 1

  Place egg yolks and granulated sugar in a bowl and set over boiling water. Whisk egg yolks and granulated sugar until most of the sugar is dissolved. Then using an electric mixer, whip until thick.

  • 8 egg yolks (112 g)
  • ⅓ cup sugar (64 g)
• Step 2

  Whip mascarpone in a separate bowl with electric mixer until it is a smooth texture.

  • 1 cup mascarpone (226 g)
• Step 3

  Add whipped mascarpone to the egg yolk mixture. Gently fold until not lumpy.
• Step 4

  In a separate bowl, whip heavy cream with electric mixer until soft peaks have formed. Then, gently fold the whipped cream into the whipped mascarpone and egg mixture.

  • 1 cup heavy whipping cream (240 g)
• Step 5

  To prepare the matcha, boil water to 175F (80 C). Boil and cool for 5 minutes if you are not able to check or set temperature.
• Step 6

  In a bowl, sift matcha powder through a sieve. The sifting helps prevent clumping. Pour the hot water into the bowl with the matcha. Whisk vigorously until smooth and frothy.

  • 4 ½ tsp matcha (9 g)
  • ⅝ cup water (150 g)
• Step 7

  Pour the whisked matcha into a small sheet pan, and begin dipping lady fingers into matcha. Dip each lady finger for about 5 - 10 seconds and be careful not to over soak the lady fingers, otherwise they will fall apart. After dunking, start forming your first layer of matcha soaked lady fingers.

  • 15 lady fingers (125 g)
• Step 8

  Pour tiramisu cream over the lady fingers to complete the first layer. I like to keep going until 2 layers are formed but you may add as many layers as desired.
• Step 9

  Set the tiramisu in the fridge for at least 4 hours before serving.