MATCHA TIRAMISU

Category: Desserts
Servings: 6-8 people

What is it?

A light and refined take on classic tiramisu, prepared with matcha instead of coffee.

Ingredients

Cream

• 3 large egg yolks
• 70 g granulated sugar
• 225 g mascarpone (at room temperature)
• 350 g cold heavy cream
• 1 Kinocha Scoop (2 g) Kinocha Ceremonial Grade Matcha
• 1 teaspoon vanilla extract

Soaking Mixture

• 1 Kinocha Scoop (2 g) Kinocha Ceremonial Grade Matcha
• 1 tablespoon granulated sugar
• 120 ml hot water
• 24-30 ladyfingers

For Topping

• 1 Kinocha Scoop (2 g) Kinocha Ceremonial Grade Matcha

Instructions

1. Cook egg yolks and sugar over a double boiler, then mix with mascarpone.
2. Whip the cold cream with matcha and vanilla using a Kinocha Bamboo Whisk. Add to the mascarpone mixture.
3. Mix matcha, sugar, and water, then dip the ladyfingers.
4. Create layers: dipped ladyfingers, cream, repeat ladyfingers, cream. Sprinkle matcha on top.
5. Chill for at least 4 hours, preferably overnight, in the refrigerator.

Tips

• Mascarpone should be at room temperature.
• Do not over-soak the ladyfingers.
• Matcha should be fresh and vibrant.

Storage

• 3-4 days in the refrigerator