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Matcha tiramisu

Matcha tiramisu

5 h 20 min

6

Ingridients

2 teaspoons of matcha powder, sifted
300 ml of water
100 g. sugar
6 egg yolks

500 g of mascarpone

400 ml of cream
54 pcs. savoyardi cookies

preparation

Enjoy these gorgeous glasses of matcha tiramisu: the perfect blend of Japanese tradition and Italian style.

Heat the water to 80°C. In a small bowl, sift the matcha powder to remove any lumps. Add about 2 tablespoons of water to the matcha and mix until smooth and lump-free. Gradually add water while mixing until the mixture has completely absorbed the water. Set aside to cool completely.
In a heatproof bowl, combine the very fine sugar and egg yolks. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk the egg yolks and sugar vigorously while they are on the heat. Continue whisking for a few minutes until the mixture is light, thick and creamy.
Place the mascarpone in the bowl of a stand mixer with the whisk attachment. Add the egg wash and mix on speed 4 until well incorporated. Fold the cream into the mascarpone. Briefly dip each ladyfinger into the prepared matcha, being careful not to get it wet. You may need to cut the female fingers to fit the glasses. Place a layer of lady fingers on the bottom of each glass, using 3 pieces for each layer.
Transfer the prepared tiramisu cream to a pastry bag fitted with a round nozzle. Spread a layer of tiramisu cream on the women's fingers, covering them completely. Repeat the process, adding another layer of moistened lady fingers and a layer of cream, until you have three layers of each ingredient: the last one should be cream.
Put the glasses in the fridge and leave to rest for at least 4 hours. Sprinkle the surface of the cream with a layer of matcha powder before serving.

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