Description
Creamy Italian dessert meets Japanese green tea in this innovative Matchamisu, where classic tiramisu elegantly embraces matcha’s earthy richness. Smooth mascarpone layers and delicate matcha-soaked ladyfingers create a sophisticated fusion that delights your palate with each luxurious bite.
Ingredients
Scale
Main Ingredients:
- 24 to 30 ladyfingers (Savoiardi)
- 8 ounces (1 cup) mascarpone cheese
- 1 cup heavy cream
Matcha and Liquid Components:
- 2 tablespoons matcha powder (ceremonial or high-quality culinary grade)
- 1 cup hot water
Sweeteners and Flavorings:
- 3 large egg yolks
- 1/4 cup sugar
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 teaspoons matcha powder (for dusting)
Instructions
- Prepare the matcha syrup by whisking the vibrant green powder with hot water until it transforms into a smooth, glossy liquid without any lumps.
- Incorporate sugar into the matcha syrup, stirring until completely dissolved, then allow the mixture to cool to room temperature, releasing its aromatic essence.
- Gently separate egg whites and yolks, ensuring no trace of yolk contaminates the whites for optimal whisking potential.
- Vigorously whip egg yolks with sugar until the mixture becomes pale, creamy, and forms a ribbon-like texture when lifted.
- Fold mascarpone cheese into the egg yolk mixture, blending carefully to maintain a silky, uniform consistency without deflating the delicate mixture.
- In a separate pristine bowl, whip egg whites to stiff, glossy peaks that hold their shape when the whisk is lifted.
- Delicately fold the whipped egg whites into the mascarpone mixture, creating a light, airy cream with gentle, sweeping motions.
- Briefly dip ladyfingers into the cooled matcha syrup, ensuring they are moistened but not overly saturated to prevent sogginess.
- Layer the matcha-soaked ladyfingers in a serving dish, creating an even, compact base.
- Spread a generous layer of the matcha mascarpone cream over the ladyfingers, smoothing the surface with a spatula.
- Repeat the layering process, alternating ladyfingers and cream until the dish is filled.
- Dust the top layer with a fine sifting of matcha powder, creating an elegant green-tinted finish.
- Refrigerate the matchamisu for at least 4 hours or overnight, allowing flavors to meld and the dessert to set completely.
- Before serving, garnish with a light additional sprinkle of matcha powder and optionally, fresh mint leaves for a vibrant presentation.
Notes
- Whisk matcha and hot water gently to prevent clumping and ensure a smooth, vibrant green color.
- Cool the matcha mixture thoroughly to maintain the delicate flavor and prevent melting mascarpone cream.
- Consider using high-quality ceremonial grade matcha for a more authentic and rich green tea taste that elevates the dessert’s overall profile.
- Adjust sugar levels based on personal preference, keeping in mind that mascarpone cheese has a natural sweetness that balances the slight bitterness of matcha.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Blending
- Cuisine: Japanese-Italian
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 16 g
- Sodium: 50 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 120 mg