MATCHA TIRAMISU by Rafael Barrios My interest in coffee has inspired me to create a dessert that blends the flavors of coffee and matcha, two of my preferred sources of caffeine. This fusion of Italian and Asian culinary traditions, while not a traditional combination, work well together. In contrast to the typical preparation of tiramisu, I have incorporated matcha powder into the cream mixture while dipping the ladyfingers in espresso. This recipe was a challenge because others haven’t done this twist on tiramisu. I struggled with balancing and incorporating the matcha into the tiramisu. Adding matcha powder to the sweet cream mixture gives this dessert a distinct green tea flavor, while espresso in the ladyfingers remains faithful to the original. This tiramisu recipe will be your new go-to if you want to impress your friends and family with a secretly easy dessert! Servings: 6-8 Estimated Cook Time: 2 hours, 35 minutes
Ingredients 70 grams brewed espresso 120 grams granulated sugar, divided 2 grams ground nutmeg 2 grams ground cinnamon 51 grams maple syrup 3 medium egg yolks 1 large egg white
450 grams mascarpone, room temperature 26 grams matcha, sifted and divided 240 grams heavy cream, cold 100 grams Balocco ladyfingers 6 grams matcha or ground espresso, sifted
Directions 1. In a medium bowl combine the espresso, 30 grams sugar, nutmeg, cinnamon, and maple syrup, whisking until the sugar is dissolved. Set aside. 2. In a medium bowl whisk the egg yolks, and 50 grams of sugar vigorously until light yellow and doubled in size. Set aside. 3. In a seperate bowl, beat the egg whites and stream in 25 grams of sugar until soft peaks. Set aside. 4. In a large bowl, combine the mascarpone and 8 grams of matcha. 5. Gently fold in the egg yolk mixture to the mascarpone matcha mixture. Repeat this process with the whipped egg whites, folding until no streaks remain. Set aside.
6. In a chilled bowl, whip the heavy cream, 18 grams of sifted matcha and 15 grams of sugar to medium peaks. 7. Fold the whipped cream into the mascarpone mixture, being careful not to deflate the cream. Assembly: 1. Dip 10 lady fingers in the espresso mixture and line up in a 8x8. Cover completely with a layer of mascarpone cream. Repeat this process, starting with espresso dipped lady fingers, once more to form a second layer. 2. Cover and refrigerate the tiramisu for at least two hours to set. 3. To serve: Sift matcha on as garnish.
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