Today, I’ve got something special for you! A Tasty Japanese Matcha Tiramisu Recipe.

asty Japanese Matcha Tiramisu` Recipe

A breezy, green, and insatiable dessert made of three layers of sponge cake soaked with the most energizing and refreshing matcha tea, intercalated by a delicious mascarpone cream, which is also one of the most significant components of the traditional Italian dessert, the tiramisu.

asty Japanese Matcha Tiramisu` Recipe

This is a journey of flavors rooted in Japanese and Italian traditions. It surely will excite your palate.

matcha tea
Tasty Japanese Matcha Tiramisu` Recipe

Tasty Japanese Matcha Tiramisu Recipe

Prep Time 30 mins Cook Time 45 mins Total Time 1 hr 15 mins Difficulty: Intermediate Servings: 6 Best Season: Suitable throughout the year

Description

Matcha Tiramisu - A journey of flavors that has its roots in Japanese tradition and Italian tradition.

Ingredients

Matcha Sponge Cake

Mascarpone Cream

Matcha Tea Syrup

Instructions

Matcha Sponge Cake

    • Beat the eggs, sugar, and scraped vanilla caviar in a mixer for 15 minutes at medium speed.
    • Add the sifted flour, Matcha tea powder, and soft butter, and mix the mixture with a spatula from the top to the bottom to obtain a homogeneous consistency.
    • Put the mixture into the cake pan, properly greased and lightly floured.
    • Bake in a preheated oven at 180°C (356°F) for about 40-50 minutes; never open the oven before 35 minutes.
    • Do the toothpick test to check cooking, insert it in the center, and ensure it comes clean.
    • Remove it from the mold after the time necessary to allow it to cool.
    • Make sure the sponge cake is cooled completely before slicing.
    • Slice the sponge into three layers.

Mascarpone Cream

    • Soak the gelatin in cold water.
    • Work the egg yolks in a mixer at maximum speeds with (100g) 7 tbsps sugar until the mixture is light and smooth.
    • After the gelatin has wholly soaked, squeeze it with your hands and completely dissolve it in a cup with warm whipping cream.
    • Slowly drip the whipping cream-gelatine mixture into the egg cream.
    • Add the mascarpone cheese while mixing it gradually, amalgamating it very well to avoid lumps.
    • Whip the egg whites in a clean container.
    • Once you’ve whipped the egg whites, incorporate them into the mascarpone mixture with a spatula, moving from top to bottom until you get a smooth cream.

Matcha Tea Syrup

    • The Matcha tea powder is dissolved in water; do not infuse.
    • Heat and pour the water into a cup, avoiding reaching the boiling point (therefore remaining around 80°C, 176°F ).
    • Mix the tea powder in the water with a small whisk; if you don’t have the bamboo whisk (Chasen), which should be kept in water for a few seconds before being used (bamboo whisk) – mix with slow movements simulating the shape of an eight until the powder dissolved in the water.

Assembling

    • Place the first base layer onto a 6-inch round springform pan.
    • Brush 1/4 of the soaking Matcha syrup onto the cake, then spread with the mascarpone cream.
    • Repeat this with the remaining layers, and cover the top with the remaining mascarpone cream.
    • Place it into the fridge for 3-4 hours.
    • After, remove the Matcha Tiramisu from the springform pan and garnish with sponge cake crumbles, as I did, or dust the surface with some powdered matcha tea.
Keywords: matcha tiramisu
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