With its airy cream, delicate sponge and mellow bitterness, tiramisu is a dessert that never fails to please. Creating it will make you feel like an artist. The traditional recipe has been around since the eighteenth century, but in the last few decades there have been so many variants invented. Is it possible to get this perfect Italian dessert at home?
Matcha is the star flavour in this Matcha Tiramisu recipe, which relies on matcha's natural umami qualities to make it taste rich and decadent.
INGREDIENTS
- 3 Egg Yolks
- 20 gm Caster Sugar(you could also use grain sugar)
- 120 gm Mascarpone Cheese (Mascarpone cheese brands easily available in India- D’lecta, Dairy Craft, Mooz, Flanders)
- 100 gm Heavy Cream(You could use Arla, President, Elle & Vire)
- Matcha Tea Decoction
- One pack of Savoiardi Biscuits (Italian lady finger)
- Tencha’s Culinary Matcha Powder
All the ingredients *except heavy cream* should be at room temperature when you begin the process.
METHOD
Sabayon:
To make sabayon for your tiramisu, you need egg yolks, sugar and a bain marie(double boiler).
- A double boiler is nothing but a large bowl, ¼ th of which should be filled with water and a smaller heat proof bowl that can sit on top of the larger bowl without sinking.
- Place the large bowl filled with water on a stove and let the water boil, then bring it down to a simmer and place the small bowl on top of it.
- Once you place the small bowl on top of the large bowl, maintain low temperature on the stove.
- To the smaller bowl, add sugar and egg yolks and whisk continuously to make sure the eggs don’t cook and get scrambled.
- You should be looking for a silky and smooth mixture that is light yellow in colour and starts thickening to ribbon stage(when you pick up your whisk, the mixture that falls back into the bowl leaves a trail behind before settling back into the mixture in a few seconds) while you continue to whisk.
- Once you’ve reached a thick consistency, remove the sabayon from the stove, set aside and let it cool.
Tiramisu Cream:
- Whip your cold heavy cream to medium peaks(the cream should not be too stiff).
- In case the heavy cream is unsweetened, add caster sugar. (For every 100 gm of heavy cream, add 13 gm of sugar).
- In a large bowl, fold together softened mascarpone cheese and whipped cream.
- Mix it to incorporate the cheese and cream well but make sure not to overmix as the whipped cream will start becoming loose.
- When the sabayon cools down, add it to the cream mixture in 3 parts and fold gently so as to retain the whipped cream’s aeration- this is your tiramisu cream.
Matcha Decoction:
- To make the matcha decoction, make a solution of warm water and matcha powder as per your taste.
Assembly:
There are a few things to keep in mind when making this dish. First, be sure to use quality matcha powder. This will make all the difference in taste and color. Second, be patient when layering the ladyfingers. The key is to evenly distribute the cream so that each bite is perfection.
- For assembling the tiramisu, preferably use a rectangular or square dish that is not too high, nor too flat.
- Dip the lady fingers in the decoction on each side for a second and layer it on the bottom of your dish.
- Cover this layer with the tiramisu cream.
- Repeat the process of layering with lady fingers and covering with tiramisu cream once again.
- Let it set in the fridge for at least 2-3 hours or overnight.
- Dust with matcha fine powder right before you serve it.
That's it! You've now made a delicious matcha tiramisu that is sure to impress anyone you make it for. This dish is the perfect balance of sweet and bitter, and the matcha flavor really comes through. So if you're looking for a unique and impressive dessert to make, give this recipe a try. You won't be disappointed!
Buon appetito!
