Ingredients
Equipment
Method
Prepare the Double Boiler Base
- Fill a pot with about 1 inch of water and bring it to a boil. In a large mixing bowl that fits perfectly into the pot without touching the water, whisk together the egg yolks and granulated sugar until well combined.
Gently Cook the Egg Mixture
- When the water starts boiling, turn off the heat. Carefully place the bowl on top of the pot to create a Double Boiler. Continuously whisk the egg mixture until the sugar dissolves and it becomes pale in color, usually about 5 minutes. For safety and proper Pasteurization, aim for the mixture to reach 160°F (71°C) with an instant-read thermometer.
Incorporate the Mascarpone
- Remove the bowl from the pot. Immediately add in the softened Mascarpone Cheese. Whisk together until the mixture is smooth and silky. If you are using my unique twist, gently fold in about 1 teaspoon of fresh yuzu or lemon zest here. Set this mixture aside.
Whip the Matcha Cream
- In a separate mixing bowl, combine the whipping cream, 2 teaspoons of sifted matcha powder, and vanilla extract. Use an electric hand mixer fitted with a whisk attachment to whip the cream until it forms Medium Peaks. It should have visible structure and leave trails when the whisk is lifted but still be fluid and not completely stiff.
Fold the Cream and Mascarpone
- Add the whipped matcha cream to the Mascarpone mixture. Using a spatula, gently Fold Together the two mixtures until no streaks of white cream remain. This Folding Technique ensures an airy and smooth final cream. Set this aside.
Prepare the Matcha Soak
- In a shallow bowl, combine 2 teaspoons of matcha powder, 1 tablespoon of granulated sugar, and hot water. Use a matcha whisk, milk frother, or a regular whisk to whisk until the mixture is slightly frothy, which takes about 30 seconds. For my special twist, add about 1 teaspoon of yuzu or lemon juice to the soak here.
Dip the Ladyfingers
- Take one of your Ladyfingers and very briefly dip it into the matcha soak, just enough to coat both sides. Let any excess liquid drip off. It is crucial not to let it sit in the liquid or soak all the way through, as this will quickly turn it into mush. Place the dipped Ladyfinger in the bottom of your chosen serving container. Repeat this process until you have a flat, even layer of Ladyfingers.
Add the First Cream Layer
- Add a generous layer of the mascarpone cream on top of the Ladyfingers. Use a spatula to smooth it evenly across the surface.
Repeat the Layers
- Repeat with another layer of briefly soaked Ladyfingers, followed by another generous layer of mascarpone cream.
Chill for Firmness
- Cover your Matcha Tiramisu and chill it in the fridge for at least 4 hours. Ideally, let it chill overnight. This allows the cream to firm up beautifully and the Ladyfingers to soften to the perfect texture.
The Finishing Touch
- Right before you are ready to serve, sprinkle the top of your tiramisu generously with the remaining 2 teaspoons of matcha powder.
Nutrition
Notes
Always sift your matcha powder before adding it to any liquid or cream to prevent green clumps and ensure a smooth, even color. For complete egg safety, especially if serving to children or pregnant women, always use an instant-read thermometer to ensure your egg yolk mixture reaches 160°F (71°C) during the Double Boiler step for proper Pasteurization. To avoid a wet and mushy tiramisu, remember the "1-second dip" rule for your Ladyfingers; a quick dip is all you need. Ensure your Mascarpone is at room temperature before adding it to the warm egg yolk mixture to prevent lumps. When whipping the cream, stop as soon as it reaches Medium Peaks to avoid over-whipping, which can result in a dense, grainy cream. Do not dust your Matcha Tiramisu with matcha powder too early; always dust right before serving to prevent it from absorbing moisture and changing color. This dessert is best enjoyed chilled, pairs beautifully with a glass of cold milk or a warm cup of Hojicha tea. It will keep wonderfully in the fridge for 3-4 days when covered tightly, or can be frozen for up to 2 weeks (wrap tightly, thaw overnight in fridge). This recipe is easily adaptable; for a 9x13 inch pan, scale all ingredients by 1.5 times. Ceremonial Grade Matcha is crucial for vibrant color and a smoother, less bitter taste, especially for the cream mixture and final dusting.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.