There are few desserts I enjoy more than the simple play on texture and taste found in a good tiramusu. So it seems rather odd, in retrospect, that it took me this long to come up with the idea of a tea-inspired version of the classic dessert.
For fairly obvious reasons, I’m not using the traditionally-included espresso in this version – substituting instead with a rather potent matcha concentrate. I call it Mucho Matcha Tea-ramisu – enjoy!
Mucho Matcha Tea-ramisu
1 pound mascarpone cheese
1 package lady fingers (approx 30)
1/3 cup granulated sugar
16 oz water
6 tablespoons matcha powder
1 tablespoon confectioner’s sugar
1/2 cup brandy (optional)
Heat water to 180 F (until steaming with little bubbles rising). Pour water into flat bowl and add 2 tablespoons matcha. Whisk until foamy, then let it cool down to room temperature (then add brandy, if using).
Separate egg yolks and whites.
In a mixing bowl, beat egg yolks and sugar until creamy and quite white, then whip in the mascarpone, mixing gently.
In a second mixing bowl, beat eggs whites and whip until stiff and fluffy, stir in 3 tablespoons of the matcha.
Gently fold mascarpone cream with egg whites, just enough to blend. Do not over work!
Dip each lady finger in the bowl with matcha. Make sure to get the right amount of green tea on the lady fingers, pull it out before they become too soft.
Arrange a layer of dipped lady fingers across the bottom of the pan. Then spoon a layer of egg/mascarpone cream across the layer of lady fingers. Use about 1/2 of the mascarpone mix.
Dip another layer of lady fingers and lay them on the mascarpone mix. Put the remaining mascarpone mix on it.
In another bowl, mix the remaining 1 tablespoon matcha with the confectioner’s sugar. Dust top of the dessert with this sweetened matcha powder.
Refrigerate for at least 5 hours before serving.