Matcha (Green Tea) Tiramisu 抹茶 (綠茶) 意大利芝士蛋糕 (綠茶提拉米蘇)

Happy 18th Wedding Anniversary to my dear friend Cynthia and Thomas. This Matcha Green Tea Tiramisu is especially made for you! 

This tiramisu served in a 6" Trifle bowl. I decorated with Pistachio, white chocolate decorations and Matcha Pocky Stick.

Ingredients: (7"x7" square pan)

3 egg yolks
250g mascarpone
400ml whipping cream (whipped)
3 Tbsp matcha green tea powder + 300ml hot water
100g caster sugar (I use brown sugar)
20 sponge fingers

Method:

Step 1: Dissolve green tea powder with hot water. Mix until all lumps are gone. Put in the fridge to cool.

Step 2: Cook the egg yolks

Place a saucepan 1/3 full of water onto the stove and bring to a simmer. Meanwhile, mix together the egg yolks and sugar in a medium bowl. Briefly whip them before placing the bowl over the simmering water. Continue to whip for a few minutes until the eggs are slightly cooked, and it has a smooth, runny consistency. 

You can now remove it from the heat. Allow it to cool slightly.

Step 3: Add the cheese and cream

Next, spoon the mascarpone into a large bowl with your rubber spatula. Add the lightly cooked egg yolks into the mascarpone cheese. Mix together until the cheese is fully incorporated and lump free. Now slowly spoon in the whipped cream and combine it well with your whisk.

Step 4: Add (about 125-150ml) cooled green tea in cream mixture and mix. Taste the mixture and add more green tea to your preference.

Step 5: Build the tiramisu
Dip sponge fingers in remaining green tea and arrange in a layer on a flat deep dish. Spread cream mixture on top. Layer green tea dipped sponge fingers and then cream. Repeat as desired or until there’s no more cream/sponge fingers. Make sure to have the cream as the top layer.

Step 6: Cool & Serve

Place it into the fridge for a few hours to set. Dust with a little Matcha Powder over the top of cake. 

I place chopsticks on top and then sprinkle with Matcha powder to create some square patterns.