Matcha Tiramisu Cream Layer (Printable Version)
Lush layers of matcha-soaked ladyfingers and silky mascarpone cream chilled for rich delight.
# Ingredients Required:
→ Matcha Mascarpone Cream
01 -
3 large egg yolks
02 -
70 g granulated sugar
03 -
225 g mascarpone cheese, room temperature
04 -
350 g whipping cream
05 -
2 teaspoons sifted matcha powder
06 -
1 teaspoon vanilla extract
→ Matcha Soak
07 -
2 teaspoons sifted matcha powder
08 -
1 tablespoon granulated sugar
09 -
120 g hot water
10 -
24-30 ladyfingers
→ Topping
11 -
2 teaspoons matcha powder
# Guide to Cooking:
01 -
Bring a pot filled with approximately 2.5 cm of water to a boil. In a heatproof mixing bowl that fits over the pot without touching the water, whisk together egg yolks and granulated sugar until combined.
02 -
Remove the boiling pot from heat. Place the bowl on top to form a double boiler and whisk continuously for about 5 minutes until the sugar dissolves and the mixture lightens in color.
03 -
Remove the bowl from the pot and immediately whisk in the mascarpone cheese until the mixture is smooth and silky. Set aside.
04 -
In a separate bowl, combine whipping cream, sifted matcha powder, and vanilla extract. Using an electric mixer with a whisk attachment, whip until medium peaks form, ensuring the cream holds soft structure without being stiff.
05 -
Gently fold the whipped cream into the mascarpone mixture with a spatula until fully incorporated and no streaks remain. Reserve for assembly.
06 -
In a shallow bowl, whisk together sifted matcha powder, granulated sugar, and hot water until lightly frothy, approximately 30 seconds.
07 -
Briefly dip each ladyfinger into the matcha soak, coating both sides lightly. Avoid soaking through to prevent sogginess. Arrange a single flat layer of soaked ladyfingers at the base of the serving container.
08 -
Spread a generous and even layer of the mascarpone cream over the ladyfingers using a spatula.
09 -
Repeat dipping and layering with remaining ladyfingers and mascarpone cream to form a second layer.
10 -
Cover and refrigerate for at least 4 hours or preferably overnight to allow the cream to set and the ladyfingers to soften.
11 -
Just before serving, dust the surface evenly with sifted matcha powder.
# Extra Suggestions:
01 -
Whip cream to medium peaks for optimal texture; fully stiff peaks can alter the dessert's creaminess.
02 -
Avoid over-soaking ladyfingers to prevent a mushy texture.