Tasty Japanese Matcha Tiramisu Recipe

Matcha Sponge Cake

1. • Beat the eggs, sugar, and scraped vanilla caviar in a mixer for 15 minutes at medium speed.
2. • 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.
3. • Put the mixture into the cake pan, properly greased and lightly floured.
4. • Bake in a preheated oven at 180°C (356°F) for about 40-50 minutes; never open the oven before 35 minutes.
5. • Do the toothpick test to check cooking, insert it in the center, and ensure it comes clean.
6. • Remove it from the mold after the time necessary to allow it to cool.
7. • Make sure the sponge cake is cooled completely before slicing.
8. • Slice the sponge into three layers.

Mascarpone Cream

1. • Soak the gelatin in cold water.
2. • Work the egg yolks in a mixer at maximum speeds with (100g) 7 tbsps sugar until the mixture is light and smooth.
3. • After the gelatin has wholly soaked, squeeze it with your hands and completely dissolve it in a cup with warm whipping cream.
4. • Slowly drip the whipping cream-gelatine mixture into the egg cream.
5. • Add the mascarpone cheese while mixing it gradually, amalgamating it very well to avoid lumps.
6. • Whip the egg whites in a clean container.
7. • 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

1. • The Matcha tea powder is dissolved in water; do not infuse.
2. • Heat and pour the water into a cup, avoiding reaching the boiling point (therefore remaining around 80°C, 176°F ).
3. • 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

1. • Place the first base layer onto a 6-inch round springform pan.
2. • Brush 1/4 of the soaking Matcha syrup onto the cake, then spread with the mascarpone cream.
3. • Repeat this with the remaining layers, and cover the top with the remaining mascarpone cream.
4. • Place it into the fridge for 3-4 hours.
5. • 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.