Matcha tiramisu is probably one of the easiest desserts you could do for a party or just to enjoy it all by yourself with a cup of tea. There are many twists on how you can do it - adding matcha to cream, only on top, with or without eggs...we wanted to go with option that can be vegan and not overly sweet, with a subtle touch of matcha. So here you go, try it, enjoy and let us know how it went?
Tiramisu for 4 people:
- whipping cream 2dl
- mascarpone 180g
- sugar 2 tea spoons*
- ladyfingers 100g
- matcha powder
*add more if you prefer it to be sweet or if the lady finders don't have a sugar on them.
We suggest to start with cream because you want it to be ready when the first layer of tiramisu is wet. Whisk heavy cream with mascarpone and add sugar. We suggest to not make it overly sweet because there will be sugar on top of the ladyfingers. But it's up to your taste how much sugar you would like to add! Whisk until its hard enough but not yet butter.
Now let's make matcha dipping for the sponge fingers (ladyfingers). Use 1 tea spoon of matcha and whisk it well with water. Use some deep plate or bowl that has 2cm of matcha tea and start dipping ladyfingers each side. We want them to be wet outside but hard inside at this stage.
Start layering them and place the cream between the layers. The reason why we want to have no matcha in the cream is that we want to have beautiful layers of green and white, where the green layer would be a biscuit of ladyfingers. When all the layers are ready put it to the fridge.
Adding matcha on top is best right before serving, otherwise it will get wet and dark. (That won't affect the taste though!)
We suggest to use the sifter to make the sprinkling even and smooth.
Enjoy!
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