So, I thought, why not give the traditional tiramisu a little twist? That’s how I ended up mixing in the vibrant flavors of matcha. It's like Italy met Japan in my kitchen! The matcha not only gave it a rad green touch but also added this cool earthy kick to every bite.
Ditching the usual dish, I decided to serve this beauty in a glass. I mean, who wouldn't want to show off those creamy layers? Plus, it’s a sweet teaser of what's inside, perfect when you’ve got friends over or just feeling a bit fancy.
Alright, here’s where I went a bit chef-mode. I threw in some fresh orange zest (though, between you and me, lemon or yuzu zest could rock too). Then, I splashed in some white chocolate liqueur to up the flavor game. Oh, and for that extra chefy touch? Grated white chocolate sprinkled on top. Because why not? Now, let's get to the recipe!
Ingredients:
(Serve 2)
Fillings:
Egg Yolks, 2
Granulated Sugar, 70g
Egg Whites, 2
Sea Salt, Pinch
Mascarpone, 225g
Fresh Orange, Lemon, or Yuzu Zest, 1 Orange / Lemon / Yuzu
White Chocolate Liqueur, 2 TBSP
Tiramisu:
Matcha Freshly Brewed, For Dipping
White Chocolate Liqueur, 2 TBSP
Savoiardi, For Stacking and Presentation
High Quality Culinary Grade Matcha Powder, For Dusting
High Quality White Chocolate Preferably Valrhona or Callebaut, For Grating
Equipment:
Hand / Stand Mixer
Directions:
Prepare the fillings.
Prepare a double boiler.
Add the egg yolks to the double boiler.
Whisk until it turns pale yellowish.
*Make sure the simmering water does not touch the bowl, or else the eggs will scramble.*
Add in the sugar and whisk until the sugar has dissolved.
The mixture should thicken and the color should lighten.
In another bowl, using a hand or stand mixer, whisk egg whites and salt until stiff peaks form.
In another large mixing bowl, whisk mascarpone to loosen it.
Fold the yolk mixture into the mascarpone until well combined.
Next, fold the egg whites in 1/3 portions until everything is fully incorporated.
Followed by orange zest and white chocolate liqueur.
Keep chilled until ready to use or you can transfer into a piping bag.
Prepare the tiramisu.
In a shallow bowl, add matcha and white chocolate liqueur.
*You can visit my "Matcha & Matcha Latte" page on how to brew matcha or if you have a milk frother, you can use that too.*
Mix until well combined.
Dip one savoiardi into the matcha mixture and flip only once.
I'm just using drinking glasses to serve my matcha tiramisu, so I will be breaking the savoiardi in halves to fit into the glasses.
Pipe or spoon the mascarpone mixture onto the savoiardi.
Repeat the steps and stack to the brim.
Chill in the fridge overnight.
The next day, the tiramisu should shrink a bit.
Slide 1 savoiardi into the tiramisu.
Dust with matcha powder and grate some white chocolate over the top.
Serve immediately.
Mama Mia...
I don't think 1 serving is enough...
1 more please...
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