RIEMcCLENNY

Matcha Tiramisu

Try this classic Italian dessert with a Japanese twist! This no bake dessert is perfect for summer.

  • Prep Time15 mins
  • Cook Time40 mins
  • Total Time55 mins
  • Serves6

Ingredients

2 tablespoons matcha
1 cup hot water
12 lady fingers
Italian Meringue
1 egg white
60g sugar
2 tablespoons water
1 egg yolk
2 tablespoons sugar
226g (8oz) Mascarpone cheese, at room temperature
100ml heavy cream, soft peak

Preparation

  1. Line lady fingers in a 9 ½  Inch round dish.
  2. In a mug, place the matcha powder. Pour over hot water. Whisk until the matcha dissolves. Dip the lady fingers into matcha. Layer them in the dish. Set aside.
  3. Make Italian meringue. In a medium size bowl, whisk whites with a hand mixer until foamy. Set aside. In a small saucepan, combine the sugar and water. Boil it until all the sugar dissolves (If you have a candy thermometer, 118-120 ̊C is the ideal temperature.)
  4. Drizzle the hot syrup into the egg white. Whisk the white until glossy. Chill in the fridge.
  5. In a small bowl, combine egg yolk and sugar. Continue whisking mixture over a bain marie (double boiler) until pale and doubled in volume. Set aside.
  6. Using a whisk, whip the mascarpone cheese. Combine the egg yolk mixture, then combine whipped cream. Using a rubber spatula, fold in the italian meringue.
  7. Pour batter over into the dish. Chill in the fridge for 1 hour. Dust the top with matcha powder.
  8. Enjoy!