Matcha Tiramisu

Matcha, is a Japanese Green tea powder known for having numerous health benefits, a good source of antioxidants, and great for a boost of energy. If you've never had it, it's flavor is grassy, vibrant, malty. It also has an astringent note which isn't bad at all.

In Asia, there is a big matcha trend-- you can visit cafes and restaurants and find matcha lattes, matcha crepes, and almost any dessert you've ever had, but with matcha flavor!

I decided to combine this bright green tea powder to one of me and my family's favorite desserts- Tiramisu :)

Tiramisu is traditionally an Italian coffee flavored dessert that consists of creamy mascarpone custard layered with soft soaked ladyfinger cakes (yummm) And if you've read some of my other instructables, you've probably inferred that I have an affinity for the unique, so I can't just make this the normal way ;)

It turned out so delicious I could barely get in a cover shot for this instructable, hence the ravenously eaten tiramisu you are seeing in my pictures...

Recipe adapted from JustOneCookbook

For this creamy and mascarpone based custard, you'll need:

1. 3 egg yolks (room temp)

2. 1/2 cup granulated sugar (divide this in half and reserve)

3. 8 oz of mascarpone cheese (room temp)

4. 1 1/2 cups heavy whipping cream

Prepare a double broiler by filling a saucepan with an inch or two of water, let this simmer while you prepare your egg mixture.

In a medium glass bowl, add the egg yolks and half the sugar and whisk. Transfer the bowl to your double broiler and keep whisking. Do this until the temperature of the eggs reaches 71ºC (use a digital thermometer). The mixture will be a lighter color with a thick consistency.

Immediately put the bowl over an ice bath to cease the cooking process.

Note: at this temperature, the eggs have a high chance of cooking, therefore it's recommended you use an electric mixer to prevent this from happening.

In a separate bowl, use a spatula to gently knead the mascarpone until slightly softer.

Pour your egg custard mixture onto the mascarpone and fold it in slowly until incorporated.

Note: Some of the egg will be cooked at the edges of your double broiler bowl, but don't scrape this off to use

In another bowl (or the one from the ice bath, dry it off first) whip your heavy cream until soft peaks, making sure to gradually add in the rest of your sugar.

Fold this into your mascarpone mixture

This is the 'coffee' that you'll soak your ladyfingers in. Prepare 1/2 cup hot water, and whisk in 1 tbsp matcha powder.

Dip your ladies (this sounds weird but it isn't ;-))

Working quickly, dip each of your ladyfingers in the matcha bath for about 3 seconds. Any longer and they'll be soggy, not soaked.

Place these ladyfingers neatly at the bottom of a casserole dish until you've covered the bottom

Layer on half of your cream to create a second layer, and use a spatula to spread it evenly over the lady fingers

Repeat! (easy right?)

Take about 2 tbsp matcha and dust this over your tiramisu using a small sifter