Ingredients
- 400 gms ladyfingers or 20 to 26 pieces
- 4 cold eggs
- 5 tbsp white sugar or 60 gms (This is a highly reduced quantity, feel free to add more to your liking)
- 2 ⅓ cups of mascarpone cheese or 500 gms
- 1/2 cup water
- 1 ½ tbsp premium culinary matcha or green tea powder
- 2 tbsp premium culinary matcha for dusting
Method
1. Separate egg whites and egg yolks. Beat the egg yolks and sugar in a mixer for 5 to 8 minutes until it becomes a thick consistency and pale yellow colour.
2. Add the mascarpone and beat it together until smooth. Set aside. Note: Feel free to add a teaspoon of vanilla extract if you prefer.
3. In a separate bowl, beat egg whites to create stiff peaks of white foam.
4. Gently fold the egg whites with the mascarpone cream, making sure not to overdo the folding. Refrigerate the eggs well in advance. Note: Beating egg whites while they’re cold will result in a firmer foam and easier to fold.
5. Sift the matcha powder in a separate wide base bowl using a sieve. Add ½ cup of water. Mix well together to ensure the matcha is well incorporated. If you have a bamboo whisk or chasen, then even better. Note: Use room temperature or lukewarm water, not cold.
6. Quickly dip each ladyfinger generously, one by one, front and back in the matcha sauce, and line them at the bottom of a square casserole dish. Arrange them equally so that there are no empty gaps in the casserole. Note: Make sure not to over soak the ladyfingers.
7. Then, spread the cream on top and layer with another matcha-dipped ladyfinger. Repeat this process until you have 2 to 3 layers.
8. Spread the remaining cream on top of the casserole. Cover and refrigerate overnight. When ready to serve, dust with premium culinary matcha powder.
Note: Tiramisu tastes best if you let it sit at least 12 hours in the fridge before serving.
