MATCHA TIRAMISU

Creamy, rich, and bursting with bold matcha flavors, this irresistible matcha tiramisu consists matcha soaked ladyfingers layered with a light and airy mascarpone custard filling. It’s a classic tiramisu dessert with Japanese twist!
INGREDIENTS

• 3 large egg yolks 57 g
• 1/3 cup sugar (70 g) 
• 2 Tbsp marsala wine (highly recommend, missing a kick without it)
• 8 oz mascarpone cheese

MATCHA TIRAMISU

• 360 ml heavycream 
• ½ cup water
• 1 ½ Tbsp matcha (green tea powder) (9 g)
• 24 ladyfingers (36 if 3 layers - read my post)
• 2 Tbsp matcha (green tea powder)

INTRUCTIONS

1. Gather all the ingredients and equipments. You will need a medium saucepan, a heatproof mixing bowl (to set over the saucepan), and 2 large bowls. Make sure one of the large bowls can fit the mixing bowl and fill it with ice water, and set aside for Step 6.
2. In the saucepan, fill with 2 inches of water. Set the mixing bowl over and make sure the bottom of the bowl does not touch the water. Remove the bowl (will use it shortly for egg custard), and bring the water to barely a simmer, and reduce the heat to low.

To make the custard:

1. In the heatproof mixing bowl, add egg yolks, marsala wine, and 3 Tbsp granulated sugar and start whisking with a handheld electric mixer.
2. Set the bowl over the saucepan of barely simmering water and continue to beat the eggs. Keep your instant thermometer handy as you will be checking the temperature of the egg mixture. To consume Tiramisu safely, heat the egg yolk mixture until it reaches 160 ºF (71 ºC), about 10 minutes. 160 ºF is close enough to turning the eggs into scramble eggs; therefore, I highly recommend both an electric mixer and an instant read thermometer for this process (please read my post).
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Open Full Recipes in HERE

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