Ingredients
Tiramisu Cream:
3 yolks
50 g sugar
250 g mascarpone cheese
250 g heavy cream
20 g sugar
1 tsp vanilla
A pinch of salt
Ladyfinger base:
15 g ceremonial grade matcha
250 g hot water
Ladyfinger cookies (no. Depends on the size of your container)
Directions
Step 1
1. Separate yolks from egg whites into a bowl, add sugar and mix until combine
3 yolks
50 g sugar
Step 2
2. Transfer to simmering pot, and whisk the yolk misture until fluffy and create the tail called “sabayon”, the mixture must also reach 70c. Once done, transfer to another bowl to cool down the mixture.
Step 3
3. Once it’s cool, mix the sabayon mixture with mascarpone cheese, try adding in batches or it will turn out grainy, but if that happens, you can still use blender to fix it.
250 g mascarpone cheese
Step 4
4. Next, prepare the whip cream. Whip together cream, sugar, vanilla and salt until lightly fluff. If you like fluffy mousse-like texture, go for soft peak, but if you prefer a bit on softer, go for lightly fluff like I did in the video.
250 g heavy cream
20 g sugar
1 tsp vanilla
A pinch of salt
Step 5
5. Fold in cream and sabayon mixture in batches until combine.
Step 6
6. Prepare matcha by whisking matcha with hot water, add a bit at a time until the matcha is fully dissolved.
15 g ceremonial grade matcha
250 g hot water
Step 7
7. Assembling time 🤍 soak the ladyfinger cookies in your matcha tea for 2-3 seconds, then place it on the container, repeat until you have the base ready. Spead the cream mixture over the base. Repeat until the container is filled up.
Ladyfinger cookies (no. Depends on the size of your container)
Step 8
8. Refrigerate minimum 2 hours to overnight (the longer the better!).
