Matcha Tiramisu Dessert

Name: Matcha Tiramisu Dessert
Yield: 4 servings
Cuisine: British
Ingredients: 12 Savoiardi (Sponge Fingers); 2 tablespoons Matcha Powder; 1-2 tablespoons Sugar; 1 cup Hot Water; 1 teaspoon Rum *optional; 1/2 teaspoon Matcha Powder for dusting; 1 Egg Yolk; 2 tablespoons Caster Sugar; 1/2 tablespoon Plain Flour; 1/2 cup Milk; 125 g Mascarpone; 1/2 cup Thickened Cream *whipped; 1 Egg White *FIRMLY whipped

Hiroko Liston @hirokoliston

Melbourne, Australia

I love the bitter flavour of Matcha, but my family members don’t like it. That’s why I cannot make this dessert in the size same as my ‘Super Easy Tiramisu’, otherwise I will end up eating the whole lot. Make individual serves, and you can use Espresso for those who don’t enjoy Matcha flavour. This is the recipe that I tried to make 4 individual serves using just 1 Egg.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

12Savoiardi (Sponge Fingers)
2 tablespoonsMatcha Powder
1-2 tablespoonsSugar
1 cupHot Water
1 teaspoonRum *optional
1/2 teaspoonMatcha Powder for dusting
Filling
1Egg Yolk
2 tablespoonsCaster Sugar
1/2 tablespoonPlain Flour
1/2 cupMilk
125 gMascarpone
1/2 cupThickened Cream *whipped
1Egg White *FIRMLY whipped

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Steps

1

Make soft custard first. Place Egg Yolk, Caster Sugar, Plain Flour and Milk in a heat-proof bowl and whisk well. Cook in the microwave at medium power about 500W for 2 minutes. Mix well, then cook again at medium power for 30 to 60 seconds, and mix well.
2

*Note: Naturally you can cook custard in a saucepan. Cook over a medium to low heat, stirring constantly, until custard comes to the boil and thickens.
3

Allow the custard to cool, then place in the fridge. While the custard is cooling, whip Egg White and Cream in separate bowls, and prepare other ingredients.
4

To make Matcha mixture, combine Matcha Powder and Sugar in a small bowl, add hot Water and mix well, then add Rum.
5

Combine the cold soft custard and Mascarpone in a bowl. Add whipped Cream and mix well. Then add firmly whipped Egg White and gently fold into the mixture.
6

Dip Sponge Fingers into the Matcha mixture, and place them in serving glasses. You can break Sponge Fingers to fit them in. Spoon the filling over the Sponge Fingers.
7

Repeat for the second layer (and the third) with the Sponge Fingers and the filling. Cover and refrigerate for at least 2 to 4 hours.
8

Right before serving, dust the top with Matcha Powder.