Matcha Tiramisu

Instructions

1. 1

   In a shallow bowl, whisk 2 tablespoons of matcha powder with 1 cup of hot water and 2 tablespoons of sugar until fully dissolved and no lumps remain. Set aside to cool completely to room temperature.

2. 2

   In a large mixing bowl, beat the egg yolks with 3 tablespoons of granulated sugar using a hand mixer on medium-high speed for 3 to 4 minutes until the mixture becomes pale, thick, and ribbony.

3. 3

   Add the mascarpone cheese and vanilla extract to the egg yolk mixture and beat on low speed until just combined and smooth, being careful not to overmix.

4. 4

   In a separate chilled bowl, whip the cold heavy cream with a hand mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes.

5. 5

   Gently fold the whipped cream into the mascarpone mixture in three additions using a rubber spatula, using sweeping motions to maintain the airy texture until fully incorporated.

6. 6

   Quickly dip each ladyfinger into the cooled matcha liquid for about 1 to 2 seconds per side, ensuring they are soaked but not falling apart, and arrange a single layer of 8 soaked ladyfingers in the bottom of an 8x6 inch (20x15 cm) rectangular dish.

7. 7

   Spread half of the mascarpone cream mixture evenly over the first layer of soaked ladyfingers using a spatula.

8. 8

   Repeat the process by dipping the remaining 8 ladyfingers and placing them in a second layer on top of the cream, then spread the remaining mascarpone cream evenly over the top.

9. 9

   Cover the dish tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the layers to set and flavors to meld.

10. 10

    Just before serving, sift the remaining 1 tablespoon of matcha powder and 1 tablespoon of powdered sugar together evenly over the top of the tiramisu using a fine mesh sieve, and optionally garnish with small dollops of sweet red bean paste.