Eggless Matcha Tiramisu Dessert (Print Version)
# Ingredients:
→ Cream Mixture
01 -
250 g mascarpone cheese, at room temperature
02 -
60 g granulated sugar
03 -
1 tablespoon matcha powder, sifted
04 -
400 g heavy whipping cream
→ Matcha Dipping Liquid
05 -
12 g matcha powder
06 -
2 tablespoon granulated sugar
07 -
500 ml hot water
→ Assembly
08 -
24 ladyfinger biscuits
09 -
Additional matcha powder, for dusting
# Instructions:
01 -
Reserve 1 tablespoon of the cream and mix with 1 tablespoon of sifted matcha powder to create a smooth paste, ensuring no clumps remain.
02 -
In a large mixing bowl, blend together the mascarpone cheese, 60 g sugar, and the prepared matcha paste until fully incorporated.
03 -
Whip the remaining heavy cream to medium stiff peaks using an electric mixer. Gently fold the whipped cream into the mascarpone mixture in several additions, maintaining volume.
04 -
In a matcha bowl, whisk together 12 g matcha powder, 2 tablespoons sugar, and 500 ml hot water with a matcha whisk until frothy. Let the mixture cool completely.
05 -
Briefly dip each ladyfinger in the cooled matcha syrup and arrange a single layer in the base of a 20 x 20 cm dish. Evenly spread or pipe half of the matcha mascarpone cream over the soaked ladyfingers.
06 -
Add a second layer of matcha-dipped ladyfingers, followed by the remaining mascarpone cream. Cover with plastic wrap and refrigerate overnight to set.
07 -
Before serving, dust the top with additional matcha powder using a fine sieve. Serve chilled.
# Notes:
01 -
For the smoothest texture, ensure that mascarpone and cream are both at room temperature before mixing.
02 -
Do not soak ladyfingers for too long to prevent sogginess; a quick dip is sufficient.