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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 9x9 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 :)

Notes

* I kind of ran out of sugar during this process so I used maple syrup to sweeten the matcha liquid used for dipping (I also usually use maple syrup when I make matcha lattes). You can either sub for 1~2 more tbsp of sugar, or even sub the original sugar with more maple syrup if you prefer.