Matcha Tiramisu

Preparation time : 2 Hours

Cooking Time : Under 30 Minutes

Serves : 8-10 people

Ingredients

• 3 large egg yolks
• 70g granulated sugar
• 225g mascarpone cheese
• 350g whipping cream
• 1 teaspoon vanilla extract
• 2 teaspoon matcha powder
• 50g hot water
• 15 – 23 boudoir biscuits (depending on two or three layers)

To Finish:

• 250ml whipping cream
• 250g icing sugar
• teaspoon matcha powder

Preparation

• Fill a small saucepan with approximately 2.5cm of water and bring to a gentle simmer. Whisk the egg yolks and sugar together in a heatproof bowl that fits snugly over the saucepan, without touching the water. Turn off the heat and continue whisking for 3 minutes until the sugar has dissolved and the mixture is pale, thick and glossy.

• Remove the bowl from the heat and add the mascarpone while the egg mixture is still warm and whisk until smooth.

• In a separate bowl, whip the cream with the vanilla extract until soft peaks form. Fold gently into the mascarpone mixture until fully incorporated.

• Pipe a small amount of the mascarpone mixture into the base of a Le Creuset Stoneware Serving Bowl.

• Whisk together the matcha powder and hot water until smooth. Briefly dip each boudoir biscuit into the matcha mixture, ensuring they are coated but not soaked. Arrange a layer on top of the mascarpone mixture.

• Spread over a generous layer of mascarpone mixture. Repeat with another layer of dipped biscuits and finish with the remaining mascarpone mixture.

• Smooth the top using an offset spatula or palette knife

• Cover and refrigerate overnight to allow the flavours to develop and the dessert to set.

• Before serving, whip the additional cream with the icing sugar and matcha powder until stiff peaks form. Transfer to a piping bag fitted with your preferred nozzle and pipe decoratively over the tiramisu. Serve immediately.