Matcha Tiramisu
Light, creamy and fluffy, go on...treat yourself to a slice
Ingredients
12-15 Ladyfingers
50g Matcha Powder
200g Mascarpone
2 Egg Whites
2 Egg Yolk
60g Caster sugar
200ml Double Cream
Pinch of salt
Method
The Meringue
- Split the egg whites from the yolks. Add 30g of the sugar to the egg whites and whisk to a stiff peak. When the peak starts to form add another 10g of sugar to get it really stiff.
The Sabayon
- Boil water in a pot and place a glass bowl over it. Add the two egg yolks to the bowl, and add the remaining sugar to them, with a pinch of salt. Whisk until it is all combined and a pale, glossy yellow. be careful not to over-whisk, you will end up with scrambled eggs!
The Cream
- Place the double cream into a bowl and whisk to stiff peaks.
Assemble
Add the mascarpone bit by bit to the sabayon. Then add your cream and meringue. Fold it all together.
Place two Tbsp of Matcha powder in a cup of hot water and whisk together.
Dip the ladyfingers into the Matcha for 5- 10 seconds and lay them into a dish. Once the bottom is covered,layer the cream mixture over. Do this twice.
Set in a fringe for an hour or two, preferably overnight.
Once it is set, dust Matcha powder all over, slice into cubes and serve up.
How To Make Matcha Tiramisu
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!
12-15 Ladyfingers
50g Matcha Powder
200g Mascarpone
2 Egg Whites
2 Egg Yolk
60g Caster sugar
200ml Double Cream
Pinch of salt
The Meringue
- Split the egg whites from the yolks. Add 30g of the sugar to the egg whites and whisk to a stiff peak. When the peak starts to form add another 10g of sugar to get it really stiff.
The Sabayon
- Boil water in a pot and place a glass bowl over it. Add the two egg yolks to the bowl, and add the remaining sugar to them, with a pinch of salt. Whisk until it is all combined and a pale, glossy yellow. be careful not to over-whisk, you will end up with scrambled eggs!
The Cream
- Place the double cream into a bowl and whisk to stiff peaks.
Assemble
Add the mascarpone bit by bit to the sabayon. Then add your cream and meringue. Fold it all together.
Place two Tbsp of Matcha powder in a cup of hot water and whisk together.
Dip the ladyfingers into the Matcha for 5- 10 seconds and lay them into a dish. Once the bottom is covered,layer the cream mixture over. Do this twice.
Set in a fringe for an hour or two, preferably overnight.
Once it is set, dust Matcha powder all over, slice into cubes and serve up.
How To Make Matcha Tiramisu
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!