Matcha tiramisu
Tiramisu with a twist
You probably already know the classic Italian dessert, tiramisu. This version combines the delicate taste ofmatcha , a fine Japanese green tea, with the creamy layers of mascarpone and sweet ladyfingers that we know from the traditional recipe.Matcha not only adds a beautiful green color, but also a unique taste experience that is perfect for both matcha lovers and those who want to try something new.
Ingredients
Mascarpone mass
- 8 egg yolks
- 250 grams of cane sugar
- 25 grams of rum
- 500 grams of mascarpone
- 200 ml whipping cream
- 1/2 teaspoon salt
Matcha mixture
- 1 dl warm water (80 degrees)
- 2 teaspoons matcha (we used our ownorganic matcha powder )
- 30 grams of dark rum or amaretto
- 20 grams of sugar
Miscellaneous
- Approx. 300 grams of ladyfingers
- Matcha to sprinkle on top
Procedure
Mascarpone mass
- Whisk the egg yolks, cane sugar and salt together until white and stiff. Slowly add 25 grams of rum while continuing to whip.
- Find a new bowl and stir the mascarpone a few times with the mixer so that it has a homogeneous consistency.
- Add the whipping cream to the mascarpone and beat until the mass draws traces of whipped cream.
- Fold half of the egg mass into the mascarpone mass with a dough scraper. Make sure there are no lumps, but avoid beating too much air out of the mascarpone cream.
- Add the rest of the egg mass and stir carefully until the whole mass is homogeneous and without lumps.
Matcha mix
- Mixthe matcha in 80 degree hot water and whip with a bamboo whisk (or regular whisk if you don't have a chaser).
- Add sugar while the tea is hot. Whisk the sugar into the tea so that it does not settle to the bottom.
- When the tea has cooled a little: Add 25 grams of rum or amaretto and stir well.
Collection
- Find a large dish (our large ceramic dish is perfect for the purpose).
- Dip one ladyfinger at a time into the matcha mixture. Only dip down and up again quickly – they should not absorb too much liquid.
- Fill the entire bottom of the dish with the dipped ladyfingers and then place a layer of mascarpone cream on top.
- Add another layer of dipped ladyfingers and finish with a final layer of mascarpone cream.
- Put your matchatiramisu in the fridge for a minimum of 12 hours - preferably a 24-hour period.
Serving
- Sprinklematcha on top just before serving
