Matcha Tiramisu

Ingredients

• 3 tablespoons ceremonial-grade matcha powder, divided
• 1 cup hot water (not boiling, around 175°F/80°C)
• 2 tablespoons granulated sugar for matcha mixture
• 16 Italian savoiardi ladyfinger biscuits
• 250g (8.8 oz) mascarpone cheese, room temperature
• 2 large egg yolks
• 3 tablespoons granulated sugar for cream
• 1 cup heavy whipping cream, cold
• 1 teaspoon pure vanilla extract
• 1 tablespoon sweet red bean paste (anko), optional for garnish
• 1 tablespoon powdered sugar for dusting

Instructions

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. 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. 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. 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. 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. 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. Spread half of the mascarpone cream mixture evenly over the first layer of soaked ladyfingers using a spatula.
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. 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. 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.
11. Slice into 4 equal portions using a sharp knife wiped clean between cuts, and serve chilled directly from the refrigerator.