Green Tea Tiramisu

Nice matcha tiramisu. When I first made the cream, it seemed runnier than other custards I have used for tiramisu. It still tasted good though! I also had some leftover custard and green tea syrup. Next time, I might buy 3 packages of lady fingers and make small matcha tiramisu cups with the leftover matcha custard.

Update: I made these into 7 cups and only needed half of the ingredients below. Here is what I did:

1) Matcha custard: Heated 1/4 cup milk. Combined 3 egg yolks, 3/8 cup sugar and 1/2 tablespoon of matcha powder. Tempered egg yolk mixture with a small amount of hot milk slowly. Then poured all of the egg mixutre back with the milk and heated on low heat until thickened. Take off heat and place in a bowl, cover with saran wrap and refrigerate for 1-2 hours. Make sure saran wrap is directly on custard to prevent forming a film. 

2) After matcha custard is cool, combine with 8 oz of mascarpone.

3) Whipped cream: Whisk on high speed 1 cup heavy whipping cream, 2-3 tablespoons of confectioner sugar and 1/2 teaspoon of vanilla extract. 

4) Matcha syrup: Combined 1/2 cup hot water with 1/8 cup sugar and 1/2 tablespoon of matcha powder.

5) Assemble cups: Place lady finger at bottom of cup. Spoon matcha syrup on top of lady fingers. Top with matcha custard and whipped cream. Repeat with lady fingers, matcha syrup, matcha custard, and whipped cream. Top with matcha powder. 

Matcha Tiramisu (~from Tastemade)

Instead of adding coffee and finishing your tiramisu with a dusting of cocoa powder, use matcha for a yummy, earthy twist.

INGREDIENTS

·        6 egg yolks

·        3/4 cup white sugar

·        1/2 cup milk

·        16 ounces or 2 1/2 cups mascarpone cheese

·        1 1/4 cups cold heavy cream

·        1/2 teaspoon vanilla extract

·        1 tablespoon matcha powder (for custard)

·        An additional 1/2 cup of matcha powder for dusting. (did not need ½ cup matcha; used a lot less)

·        2 packets of lady fingers (ones from Trader Joe's is good)

·        1 cup boiling water

·        1/2 cup sugar (Better to use perhaps less sugar- next time will try ¼ cup of sugar)

·        1 tablespoon matcha powder (for ladyfingers)

INSTRUCTIONS

1.     In a medium sauce, heat milk until steaming.

2.     In a separate bowl, whisk egg yolks with sugar and matcha powder.

3.     When the milk begins to steam, slowly temper the egg yolks by adding 1/4 cup of milk and whisk vigorously. Add the rest of the milk and whisk until combined. Since the custard was very watery the first time I made it. What I did the 2nd time is heated the custard until it thickened. I then placed it in the fridge for 1-2 hours, making sure to cover it with saran wrap. The saran wrap should be placed directly on the custard to prevent it from forming a film. 

4.     Next, mix in mascarpone cheese and set aside.

5.     Using a stand or hand mixer, whip heavy cream with vanilla extract.

6.     Continue to beat until it reaches stiff peaks. Gently fold in mascarpone matcha mixture, a little bit at a time. Set aside.

7.     In a bowl, combine boiling water, 1/4 cup sugar and 1 tablespoon matcha. Stir until dissolved. Taking one lady finger at a time, dip into Matcha mixture (I just spooned the matcha mixture on top of the ladyfingers after laying them flat). Continue to dip lady fingers and line in a row at bottom of glass baking dish. Add a thin layer of the macarpone matcha cream on top and dust with more matcha powder. Continue to layer until it reaches the top of baking dish. Dust with more matcha powder to cover. Chill in refrigerator for 2 hours or overnight.