Matcha Tiramisu
Baking and Desserts | European cuisine
⏳ Time
5 hours
🥕 Ingredients
11
🍽️ Servings
2
Description
This recipe was shared with us by the co-owner and chef of a popular café, Emily Johnson.
Ingredients
- Chicken Egg - 2 pieces
- Sugar - 3 oz
- Wheat Flour - 1.9 oz
- Matcha - 0.6 oz
- Milk - 1 fl oz
- Butter - 0.9 oz
- Whole egg - 2 pieces
- 33% Cream - 2 fl oz
- Honey - 0.7 oz
- Mascarpone Cheese Unagrande - 3.2 oz
- Water - 3 spoons
Step by Step guide
Step 1
Take 2 eggs. Separate the egg whites from the yolks. Whisk the egg whites with 60 grams of sugar until stiff peaks form. Add the yolks and mix with a whisk. Next, sift 53 grams of flour and 7 grams of matcha tea through a sieve, and fold in gently with a spatula.
Step 10
Place a little cream at the bottom of the container, then add a layer of sponge cake. Continue layering alternately with cream and sponge cake.
Step 11
Sprinkle matcha over the tiramisu. Refrigerate for 4–5 hours.
Step 2
Mix the melted butter and milk with a fork, then add 2 tablespoons of the batter, stir, and pour the mixture back into the batter. Gently mix until combined.
Step 3
Preheat the oven to 374°F. Spread the dough on a baking sheet lined with parchment paper and bake for 11–14 minutes until a light golden crust forms. Cover the cake with plastic wrap and set aside to cool.
Step 4
Whisk 2 egg yolks and 25 grams of sugar together until smooth. Then, over a water bath, whip until white foam forms.
Step 5
Add cream cheese and honey to the whipped egg mixture and stir.
Step 6
Then add the cream, sift in 7 grams of matcha tea, and mix until smooth. Transfer the prepared cream into a piping bag.
Step 7
Prepare the matcha espresso. To do this, whisk 3 grams of matcha tea with room temperature water until smooth — it's best to use a milk frother.
Step 8
Cut out a circle from the sponge cake that matches the diameter of the container in which you will layer the tiramisu.
Step 9
Dip a round of biscuit into the matcha espresso, but make sure it doesn't soak up too much liquid.
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