This Matcha Tiramisu offers a unique and delicious twist on the classic Italian dessert by blending the earthy flavors of matcha with the rich, creamy mascarpone filling. Instead of coffee-soaked ladyfingers, this recipe uses a light matcha-flavored biscuit to form the base of the dessert. The mascarpone cream is velvety smooth, with a balance of sweetness and richness that pairs beautifully with the delicate matcha. This matcha tiramisu is perfect for anyone who loves green tea or wants to try an Asian-inspired version of a beloved dessert.
Full Recipe:
Ingredients:
For the Matcha Biscuit:
- Egg whites – 2 large
- Sugar – 60g
- Egg yolks – 2 large
- Cake flour – 53g
- Matcha powder – 7g
- Milk – 25ml
- Unsalted butter – 25g
For the Mascarpone Cream:
- Milk – 20ml
- Gelatin – 3g
- Egg yolks – 2 large
- Sugar – 20g
- Mascarpone cheese – 200g
- Heavy cream – 100ml
- Sugar – 15g (for the cream)
- Egg white – 1 large
- Sugar – 15g (for the egg white)
For the Sugar Syrup:
- Sugar – 20g
- Hot water – 20ml
Step-by-Step Instructions:
Step 1: Prepare the Matcha Biscuit
- Whip the Egg Whites: In a clean, grease-free mixing bowl, add the 2 egg whites. Begin whipping them on medium speed, gradually adding 60g of sugar as you whip. Continue until stiff peaks form and the mixture is glossy.
- Beat the Egg Yolks: In a separate bowl, lightly whisk the 2 egg yolks until smooth. Set aside.
- Prepare the Dry Ingredients: Sift 53g of cake flour and 7g of matcha powder into a bowl to remove any lumps. Mix until combined.
- Melt Butter and Milk: In a small saucepan, melt 25g of unsalted butter with 25ml of milk over low heat until fully combined. Set aside to cool slightly.
- Combine Ingredients: Gently fold the egg yolks into the whipped egg whites, ensuring not to deflate the mixture. Gradually sift in the cake flour and matcha mixture, gently folding it into the eggs.
- Add Butter Mixture: Slowly pour in the melted butter and milk mixture while continuing to fold. Be careful not to overmix, as you want to maintain the airiness of the batter.
- Bake the Matcha Biscuit: Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper and spread the matcha batter evenly. Bake for 12-15 minutes until the biscuit is light and springy to the touch. Remove from the oven and let it cool completely.
Step 2: Prepare the Mascarpone Cream
- Bloom the Gelatin: In a small bowl, add 3g of gelatin to 20ml of milk. Let the gelatin bloom for 5 minutes.
- Cook the Egg Yolks: In a heatproof bowl, whisk 2 egg yolks and 20g of sugar together. Place the bowl over a saucepan of simmering water (double boiler) and whisk constantly until the mixture becomes thick and pale, about 3-4 minutes. Remove from heat.
- Add Gelatin and Milk: Gently heat the gelatin and milk mixture until the gelatin is fully dissolved. Stir this mixture into the egg yolk mixture, then let it cool to room temperature.
- Prepare the Mascarpone: In a large bowl, soften 200g of mascarpone cheese by whisking it until smooth. Gradually fold in the cooled egg yolk and gelatin mixture.
- Whip the Cream: In a separate bowl, whip 100ml of heavy cream with 15g of sugar until medium peaks form. Fold the whipped cream into the mascarpone mixture gently.
- Whip the Egg White: In a clean bowl, whip 1 egg white with 15g of sugar until stiff peaks form. Fold the whipped egg white into the mascarpone mixture until fully incorporated, creating a light, airy cream.
Step 3: Prepare the Sugar Syrup
- Dissolve the Sugar: In a small bowl, dissolve 20g of sugar in 20ml of hot water to create a sugar syrup. Stir until the sugar is completely dissolved, and let the syrup cool to room temperature.
Step 4: Assemble the Matcha Tiramisu
- Cut the Biscuit: Once the matcha biscuit is cooled, cut it into pieces that will fit your desired serving dish or individual glasses.
- Brush with Sugar Syrup: Brush the biscuit pieces with the sugar syrup to add a touch of sweetness and moisture.
- Layer the Tiramisu: Begin by placing a layer of matcha biscuit at the bottom of your dish. Spread a generous layer of mascarpone cream on top of the biscuit. Repeat the process, alternating layers of biscuit and cream until the dish is full or you’ve used all the components. The final layer should be the mascarpone cream.
- Chill the Tiramisu: Refrigerate the assembled tiramisu for at least 4 hours or overnight to allow the flavors to meld and the cream to set.
Step 5: Serve
- Dust with Matcha Powder: Before serving, dust the top of the tiramisu with additional matcha powder for a decorative and flavorful finish.
- Slice and Enjoy: Slice the tiramisu and serve chilled. Enjoy the creamy texture with the unique taste of matcha!
Cooking Tips:
- Sifting Matcha: Sift the matcha powder to avoid clumps and ensure a smooth mixture when incorporating it into the batter.
- Don’t Overmix: When folding the ingredients into the whipped egg whites, be gentle to avoid deflating the air you’ve whipped into the mixture. This will ensure a light and fluffy biscuit.
- Blooming Gelatin: Be sure to properly bloom the gelatin in cold milk before heating it. This will help the gelatin dissolve smoothly into the mixture and create a stable cream.
- Chilling Time: For the best texture and flavor, allow the tiramisu to chill for at least 4 hours. This resting time allows the flavors to develop and the mascarpone cream to firm up.
Nutritional Facts (Per Serving, Based on 8 Servings):
- Calories: 300-350 kcal
- Protein: 8g
- Fat: 23g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 18g
- Sodium: 120mg
This dessert is relatively high in fats and sugars due to the mascarpone and sugar content. However, the matcha powder adds antioxidants and a unique flavor that balances the richness of the mascarpone cream.
Frequently Asked Questions (FAQs):
1. Can I make this tiramisu without gelatin? Yes, you can omit the gelatin, but keep in mind that the mascarpone cream may be less firm. If you prefer a firmer cream, you can add a small amount of cornstarch to the egg yolk mixture as an alternative thickener.
2. Can I substitute matcha with another flavor? Absolutely! You can substitute matcha with cocoa powder to make a more traditional tiramisu or use other powdered flavors like instant coffee for a coffee-flavored twist.
3. How long can I store the tiramisu? The tiramisu can be stored in the refrigerator for up to 3 days. Be sure to cover it well to prevent it from absorbing any odors from the fridge.
4. Can I make this recipe ahead of time? Yes, matcha tiramisu is a great make-ahead dessert. In fact, it’s best when allowed to chill overnight, so it’s a perfect dessert to prepare the day before serving.
5. Can I make this dessert in individual portions? Yes! You can assemble the tiramisu in individual glasses or bowls for an elegant, single-serving presentation.
Conclusion:
This Matcha Tiramisu with Mascarpone Cream is a sophisticated and flavorful dessert that brings a delightful fusion of Japanese and Italian cuisine to your table. The earthy, slightly bitter flavor of matcha complements the rich mascarpone cream beautifully, while the light matcha biscuit provides a satisfying base for each bite. This dessert is perfect for those looking for a unique twist on traditional tiramisu or for green tea lovers who want to indulge in something creamy and sweet. Try this recipe, and you’ll find it’s an elegant addition to any dinner party or special occasion!