Green Tea Tiramisu

Hi Guys! This week I tried out a concept I've thought about several times: green tea tiramisu! I love tiramisu and I love matcha green tea, so why not try to incorporate both?

Tiramisu's one of those desserts that's pretty easy to make you've done it a couple of times, and it looks and tastes pretty fantastic. It just tastes a bit of time since you have to wait for things to cool and flavors to develop, but it's definitely a crowd pleaser! Here's my twist to the classic tiramisu:

Matcha Tiramisu whole.jpg

INGREDIENTS:

  • 6 egg yolks

  • 2/3 cup granulated sugar

  • 2/3 cup milk

  • 1 lb mascarpone cheese, room temp

  • 3/4 cup hot water

  • 2 tsp matcha powder

  • 1/4 cup Malibu/carribean rum

  • 1 3/4 cup whipped cream

  • 2 tsp granulated sugar

  • 1 tsp vanilla extract

  • 24 - 28 lady fingers

  • matcha powder to dust, about 2 tsp

INSTRUCTIONS:

1. Whisk together egg yolks and sugar in a sauce pan until well-blended. Add milk and mix until well-blended. Place saucepan over medium low heat. Stir constantly for 3 minutes. Turn up the heat to medium and cook until mixture thickens slightly and just begins to boil. Immediately remove from heat and let cool. Remember to also take out your mascarpone cheese so it can come up to room temperature.

2. Mix the hot water with the matcha powder and stir to dissolve. Add the Malibu rum and mix. Set aside to cool.

3. After the egg yolk mixture and green tea mixture has cooled, place in fridge for at least 1 hour. Also place mixing bowl and whisk attachment in the fridge. 

4. Remove mixing bowl and whisk attachement from the fridge and place heavy cream, sugar, and vanilla in bowl. Mix on low speed for one minute. Once mixture has thickened mix on high speed and beat until stiff peaks. Place in fridge.

5.  Remove green tea mixture from fridge and pour into a shallow bowl or dish. Keep in mind it needs to be wide enough to dip the lady fingers into.

6. Remove egg yolk mixture from fridge and whisk in the mascarpone cheese. Mix well.

6. Line the bottom of a container (this time I used a 2.5qt oval corningware dish and some individual ramekins, but I usually use a 9x13 glass pyrex container and it fits well!) with lady fingers. Taking one lady finger at a time, dip each side quickly twice, meaning dip the top and flip to the bottom and dip the top and then the bottom again. I use tongs to help with the process.

7. Once the bottom is lined with dipped lady fingers, pour half of the mascarpone mixture on top and use a offset spatula to spread it evenly. Place half of the whipped cream if you're using a rectangular container OR a third fo the whipped cream if you're using an oval container on top and spread evenly. 

8. Again dip lady fingers in the green tea mixture twice on each side and place on top. Place the remaining mascarpone mixture on top and spread evenly. For the last layer of whipped cream in the rectangular container, place on top and spread evenly. For the oval container, place whipped cream in a piping bag and pipe circles to cover the surface.

9. Place matcha powder in a mesh sieve and dust the top! Place in the fridge for at least one day to allow the flavors to develop. After one day, you can either leave it in the fridge until you're ready to serve it or you can place it in the freezer for a different texture. I personally like to freeze the tiramisu, so it has an ice cream quality to it. Just take out the tiramisu about 1.5 - 2 hours before you plan to serve it, so it has some time to defrost. Or you can also just freeze it to enjoy it on another day! :)

recipe, homemade, homecookingCWCgreen tea, tiramisu, homemade, matcha, creative1 Comment