Ingredients
Egg Yolk Base
- 2 large egg yolks
- ½ cup granulated sugar
- ⅓ cup milk
Mascarpone Base
- 8 ounces mascarpone cheese, softened
- 1½ tablespoon culinary grade matcha powder
- 1½ tablespoon milk
- 1 teaspoon vanilla extract
Whipped Cream
- 1¼ cups heavy cream
- 2 tablespoons granulated sugar
Matcha Soak
- 1 cup milk
- 2½ tablespoons culinary grade matcha powder (plus more for dusting)
Other
- 24-26 pieces ladyfingers
Instructions
- Make the egg yolk base: Heat an inch of water in a pot to a simmer, then reduce heat to low to keep it hot. In a heatproof bowl, whisk together egg yolks, sugar, and milk until combined. Place the bowl over the pot of hot water and whisk constantly until the sugar dissolves and mixture reaches 160°F. Remove from heat and continue whisking briefly to avoid overheating.
- Whip the egg mixture: Using a hand mixer, beat the mixture on medium-high until it becomes fluffy and pale yellow, about 5 to 10 minutes. Set aside to cool.
- Prepare the mascarpone base: In a medium bowl, whisk matcha powder, milk, and vanilla extract into a smooth paste. Fold in mascarpone cheese until evenly combined.
- Combine mascarpone and egg base: Gently whisk the mascarpone mixture into the cooled egg yolk mixture until fully incorporated. Set aside.
- Whip the cream: In a large bowl, combine heavy cream and sugar. Whip with a hand mixer until medium stiff peaks form.
- Finish the matcha mascarpone cream: Fold the whipped cream gently into the egg yolk and mascarpone mixture until smooth with no streaks visible.
- Prepare the matcha soak: In a shallow bowl, whisk matcha powder with 3 to 4 tablespoons milk to form a smooth paste. Gradually add the remaining milk, whisking until smooth and lump-free.
- Assemble the tiramisu: In an 8 or 9-inch square pan, dip each ladyfinger into the matcha soak for 7 to 10 seconds, ensuring they are moist but not soggy. Arrange a single layer side-by-side. Spread about one-third of the mascarpone cream over this layer, leveling it out.
- Repeat layering: Add another soaked ladyfinger layer on top and gently press down. Follow with another one-third of the mascarpone cream. Repeat these steps to create 6 layers total (or 4 layers if using a shallower pan).
- Chill: Cover the tiramisu with cling wrap and refrigerate for at least 4 hours or overnight to let it set.
- Serve: Remove from fridge, dust the top with matcha powder. Cut into portions with a sharp knife, wiping the blade between cuts for clean slices. Serve each piece with a small spatula, and optionally dust more matcha powder before serving.
Notes
- Ensure the egg yolk mixture reaches 160°F to safely cook the eggs and dissolve sugar.
- Do not oversoak the ladyfingers to avoid sogginess; 7 to 10 seconds dipping time is ideal.
- Use culinary grade matcha for the best flavor and vibrant green color.
- For a shallower pan, reduce total layers to 4 instead of 6.
- Whip cream to medium stiff peaks to maintain structure without overwhipping.
- Chill time is crucial for flavors to meld and the dessert to set properly.
- Always soften mascarpone to avoid lumps in the cream mixture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-Japanese Fusion
- Diet: Vegetarian
