A light and airy tiramisu, mascarpone cream layered over matcha-dipped ladyfingers.
Some tips about the recipe. I don’t use heavy cream and use both egg whites and egg yolks. The yolks are cooked in a double boiler and if you’re super afraid of salmonella you can buy a carton of pasteurized egg whites. You get around 35g of egg white from an egg so use 115g. Or just buy pasteurized eggs. Or, I guess, just use heavy cream. A small carton will do (probably less since it’s 473ml which is a lot).
Note that if you use heavy cream the tiramisu will have a thicker texture. I personally prefer a lighter version.
Given the circumstances, the quality-to-effort ratio of these shots are some of the best I’ve taken. And by circumstances, I mean me at 8:20 a.m. right before work crouched on the floor next to a window on a stormy day precariously balancing this plate on my knee and a fake leather chair to get that perfect blackout background.
So yeah, I’m pretty proud of these. And it also tasted REALLY good. One thing though, you should mix the matcha powder on top into the cake. In a normal espresso-based tiramisu, it’s okay to eat the cocoa powder directly. But the taste of matcha powder is WAY more concentrated.
ANYWAY enjoy this recipe and let me know if you make it. I’d love to hear about what you did and if you would change anything. Also let me know if you like this better than the classic. I personally like the classic a bit better but this is great when I’m craving something different. Gotta spice it up a bit sometimes ya know.
Matcha ‘Tea’ramisu
Equipment
- Hand mixer
- Heatproof glass bowl
Ingredients
- 12 g matcha powder (1~2 tbsp) plus more for dusting
- 250 ml hot water (175 ºF/80 ºC)
- 3 large eggs
- 40 ml marsala wine (3 tbsp)
- 40 g white sugar* (3 tbsp) (plus more if not using maple syrup)
- 20 g maple syrup (if not using more white sugar)
- 250 g mascarpone
- 36 ladyfingers (if using a 9×9 inch pan for two layers)
Instructions
- Seperate the egg yolks and place them in a large, heatproof bowl (reserve the egg whites in another mixing bowl). Add marsala wine and sugar. Heat a pot with water (not too much, it should not be able to touch the bowl). Make sure the bowl fits on top of the pot. Once water is boiling, turn to low heat to reduce it to a simmer.
- Fit the bowl on top of the pot and using an electric mixer (by hand works but unless you got hella arm strength you won't be able to get it as fluffy) whisk for around 8~10 minutes. To fully cook the egg yolk, cook til temp is between 165ºF and 170ºF and dunk the bowl in an ice bath after. Note that eggs scramble around 185ºF so be careful not to overcook.
- Whisk the egg whites until stiff peaks form. On the side, fold the egg yolk mixture into the mascarpone. As the sides of the bowl may have a bit of cooked egg on them, I suggest doing this in a different bowl & do not scrape the egg off.
- Fold the egg whites into the mascarpone mixture gently. Remember we're going for light and airy here, so be gentle.
- Mix the matcha powder in with the hot water and maple syrup (or sugar) in a small long container (enough room to dip the lady fingers). A mini loaf pan works great for this! Dip the ladyfingers quickly in the matcha and line the bottom of your pan with them.
- Spread the mascarpone mixture over the layer of lady fingers. Repeat this one more time with another layer of ladyfingers and mascarpone.
- Dust the top with more matcha powder and let chill for at least 6 hours in the fridge so it can set. Enjoy :)
