Ingredients
Equipment
Method
Prepare the Sabayon Base
- Set up a double boiler: fill a pot with about an inch of water and bring it to a gentle boil. In a large mixing bowl that fits snugly into the pot without touching the water, whisk together egg yolks and granulated sugar.
- Once the water boils, turn off the heat. Place your bowl on top of the pot. Continuously whisk the egg mixture for about 5 minutes until the sugar fully dissolves and the mixture becomes pale yellow and slightly thickened.
- Remove the bowl from the pot and immediately add the room temperature mascarpone cheese. Whisk everything together until the mixture is completely smooth and silky. Set aside.
Whip the Matcha Cream
- In a separate mixing bowl, combine the whipping cream, sifted matcha powder (for cream), and vanilla extract.
- Using an electric hand mixer with a whisk attachment, whip the cream until it forms medium peaks. Be careful not to overwhisk.
- Gently add the whipped matcha cream to your mascarpone mixture. Use a spatula to carefully fold them together until no streaks remain, ensuring a uniform green hue. Set aside.
Prepare the Matcha Soak
- In a shallow bowl, combine 2 teaspoons matcha powder (for soak), 1 tablespoon granulated sugar, and hot water.
- Use a small matcha whisk, milk frother, or regular whisk to combine these ingredients until the mixture is slightly frothy, about 30 seconds. Ensure no lumps remain.
Assemble Your Matcha Tiramisu
- Briefly dip both sides of a ladyfinger into the matcha soak, just enough to coat it; do not let it sit. Let any excess liquid drip off, then place it in the bottom of your chosen serving container.
- Continue this process until you have a flat, even layer of soaked ladyfingers.
- Add a generous layer of your mascarpone cream over the ladyfingers. Use a spatula to gently smooth it evenly.
- Repeat this process: another layer of briefly soaked ladyfingers, followed by another creamy layer of mascarpone.
Chill and Serve
- Cover your matcha tiramisu and transfer it to the fridge. Chill for at least 4 hours, but ideally, leave it overnight, allowing flavors to meld and structure to set.
- Just before serving, sprinkle the top generously with the final 2 teaspoons of sifted matcha powder. Enjoy!
Nutrition
Notes
This Matcha Tiramisu can be stored in an airtight container in the refrigerator for 3-4 days. It can also be frozen for up to 1 month and thawed slowly in the refrigerator overnight. Preparing it the day before serving is highly recommended for optimal chilling and flavor development. For an exceptionally stable cream, consider folding in a small amount of cooled white chocolate ganache (50g white chocolate melted with 2 tbsp warm whipping cream) into the finished mascarpone mixture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.