Matcha Tiramisu

Name: Matcha Tiramisu
Yield: 8 servings
Cuisine: American
Ingredients: 2 tbsp Matcha (quantity for sprinkling on top not listed); 150 ml Boiling water; 250 ml Heavy cream; 85 grams Granulated sugar; 275 grams Mascarpone cheese; 30 Ladyfinger biscuits

cookpad.japan @cookpad_jp

Eating raw eggs isn't recommended here in Canada, so I made a tiramisu without eggs. I also arranged it in a way so I can use up all the Canadian-sized mascarpone cheese and heavy cream sold here. In addition, I made it into my favorite flavor: matcha. I omitted the alcohol for my family.

For the ingredients for the sponge cake layer, I recommend ladyfingers, since they bring out a nice texture when they absorb the liquid, and the sugar coating goes well with the strong matcha flavor. When making the matcha liquid, use a whisk to prevent it from becoming lumpy. Recipe by aquariusmoon

cookpad.japan @cookpad_jp

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Ingredients

8 servings

2 tbspMatcha (quantity for sprinkling on top not listed)
150 mlBoiling water
250 mlHeavy cream
85 gramsGranulated sugar
275 gramsMascarpone cheese
30Ladyfinger biscuits

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Steps

1

These are the ingredients.
2

Add the matcha to 150 ml of hot water, mix well to create a matcha liquid and leave it to cool. See Helpful Hints.
3

In a bowl, add heavy cream and whip until stiff peaks form while adding sugar.
4

In the bowl from Step 3, add about 1/3 of the matcha liquid from Step 2, and the mascarpone. Keep whipping for about 1 minute.
5

In a container of your choice, arrange the ladyfingers one by one, dipping in the leftover matcha liquid.
6

Once the ladyfingers are arranged, evenly spread out half the cream from Step 4, and make another layer of ladyfingers like you did at Step 5.
7

Finally, pour in rest of the cream and spread out evenly, alternating like so: (ladyfingers→ cream→ ladyfingers→ cream).
8

Chill the cream in the refrigerator. Cut into your preferred sizes, and serve on a plate. Sprinkle some matcha (not listed) with a tea strainer.