A journey of flavors that has its roots in Japanese tradition and in Italian tradition.
Today I’ve got something special for you!
A Tasty 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 biggest components of the traditional Italian dessert, the tiramisu.
A journey of flavors that has its roots in Japanese tradition and in Italian tradition.
It surely will excite your palate.
Tasty Japanese Matcha Tiramisu Recipe
A journey of flavors that has its roots in Japanese tradition and in Italian tradition.
Ingredients
Matcha Sponge Cake
- 2 medium eggs room temperature
- 65 g flour 00 2.3 oz
- 75 g sugar 2.6 oz
- 5 g matcha tea powder 1 tsp
- 1 scraped vanilla bean
- 35 g soft butter
Mascarpone Cream
- 250 g mascarpone cheese 9 oz
- 100 g sugar 7 tbsp
- 3 separated eggs
- 4 g gelatine sheet 0.15 oz
- 100 ml cold water 3.4 fl oz
- 25 ml whipping cream 2 tbsp
Soaking Matcha Tea Syrup
- 100 ml water 3.4 fl oz
- 100 g sugar 3.5 oz
- 5 g matcha tea powder 1 tsp
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 the soft butter, 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 it should come out clean.
- After the time necessary to allow it to cool, remove it from the mold.
- 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 completely soaked, squeeze it with your hands and make it completely dissolve in a cup with warm whipping cream.
- Slowly drip the whipping cream-gelatine mixture into the egg cream.
- Add the mascarpone cheese, while continuing to mix it little by little amalgamating it very well to avoid lumps.
- In a clean container whip the egg whites.
- Once you’ve whipped the egg whites, incorporate them into the mixture of mascarpone with a spatula moving from top to bottom until you get a smooth cream.
Soaking Matcha Tea Syrup
- The Matcha tea powder is dissolved in water, do not infuse.
- Heat the water and pour it into a cup, avoid 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 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.
Notes
ENJOY!
Tried this recipe?Let us know how it was!
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