MATCHA TIRAMISU

Matcha tiramisu is a dessert that puts a Japanese twist on the classic Italian dessert, tiramisu.

The result is a delicious and refreshing dessert that combines the flavors of Mascarpone cheese, delicate green tea, and coffee-soaked ladyfingers.

INGREDIENTS:

• Mascarpone 750g
• Eggs (very fresh, about 5 medium) 260 g
• Ladyfingers 250 g (Savoiardi cookies)
• Sugar 120g
• Sorate Matcha Superior 3gr
• Coffee (from the mocha, sweetened to taste) 300 g

TO DECORATE:

• Sorate Matcha Superior 1gr

PREPARATION:

1. For the tiramisu, prepare the coffee with the mocha to obtain 300 g, then sweeten to taste and cool in a large low bowl.
2. Separate the eggs, by dividing the whites from the yolks (the whites must not have traces of yolks)
3. Whisk the egg yolks with an electric whisk, allowing only half the amount of sugar
4. Once the mixture is clear and foamy, you can gradually add the mascarpone while keeping whisking
5. When the mascarpone is fully incorporated, you will have a dense and compact cream. Set this aside.
6. Clean the whisks very well and proceed to whisk the egg whites
7. When they are foamy, pour the remaining sugar a little at a time
8. The mixture should be whipped until firm (this is the case when the mixture does not move when the bowl is turned over)
9. Take a spoonful of beaten egg whites and add it to the bowl with the mascarpone cream
10. Mix vigorously with a spatula so that the mixture is thinned.
11. Add the remaining egg whites a little at a time, mixing very gently from the bottom to the top
12. Proceed to add the remaining egg whites, little by little, mixing very gently from bottom to top.
13. Now incorporate the 3 g matcha into the mascarpone cream using a fine sieve and a spatula. The mascarpone cream is now ready!
14. Layer the soaked ladyfingers on the bottom of a 9-inch square baking dish, breaking some of them to fit if necessary.
15. Spread half of the mascarpone mixture over the ladyfingers.
16. Repeat the layers with the remaining ladyfingers and mascarpone mixture.
17. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the flavors to meld.
18. Just before serving, dust the top of the tiramisu with Matcha powder.