Ingredients
Equipment
Method
Preparing the Egg Yolk Base
- Fill a pot with about 1 inch of water and bring it to a gentle boil.
- While the water heats, take a large mixing bowl that fits snugly over the pot without touching the water. Into this bowl, whisk together your egg yolks and granulated sugar until they are well combined.
- When the water begins to boil, turn off the heat. Immediately place your bowl with the egg mixture on top of the pot, creating a double boiler. Continuously whisk the egg mixture for about 5 minutes until the sugar dissolves and the mixture becomes pale and slightly thickened.
- Remove the bowl from the pot. Without delay, add the room temperature mascarpone cheese to the warm egg mixture. Whisk everything together until the mixture is completely smooth and silky. Set this base aside.
Whipping the Matcha Cream
- In a separate, clean mixing bowl, combine the whipping cream, 2 teaspoons of sifted matcha powder, and the vanilla extract. If using, fold in 1-2 teaspoons of dry sake at this stage.
- Using an electric hand mixer fitted with a whisk attachment, whip the cream until it forms medium peaks, showing noticeable structure but still remaining fluid.
- Now, gently add the whipped matcha cream to your mascarpone mixture. Use a spatula to carefully fold them together until no streaks remain and the mixture is uniformly blended and airy. Set this luscious cream aside for assembly.
Crafting the Matcha Soak
- In a shallow bowl, combine 2 teaspoons of matcha powder, 1 tablespoon of granulated sugar, and 120 grams of hot water. Use a matcha whisk, a milk frother, or even a regular whisk to combine these ingredients until the mixture is slightly frothy, which should take about 30 seconds.
Assembling Your Tiramisu
- Very briefly dip a single ladyfinger into the matcha soak, just enough to coat both sides. It is critical not to let it sit in the liquid or soak all the way through, as it will quickly turn into mush. Let any excess liquid drip off.
- Place the soaked ladyfinger in the bottom of your chosen serving container. Continue this process until you have a flat, even layer of ladyfingers covering the base.
- Next, add a generous layer of your mascarpone cream on top of the ladyfingers. Use a spatula to smooth the cream evenly across the layer.
- Repeat the layering process with another layer of briefly soaked ladyfingers, followed by another rich layer of mascarpone cream.
Chilling and Finishing
- Once your layers are complete, cover your Matcha Tiramisu. Place it in the fridge to chill for at least 4 hours, or even better, overnight. This allows the cream to firm up and the ladyfingers to soften beautifully, letting all the flavors meld together perfectly.
- Right before you are ready to serve, take your tiramisu from the fridge. Sprinkle the top generously with an additional dusting of matcha powder. This adds a beautiful finishing touch and an extra burst of matcha flavor.
Notes
For the best flavor and presentation, use ceremonial grade matcha. Chilling overnight is recommended for optimal flavor development and texture. Ensure quick dips for ladyfingers to prevent sogginess. The optional sake adds a unique umami depth. Nutrition information is estimated based on common ingredients and serving sizes and may vary.