Description
A layered, no-bake dessert combining the creamy texture of traditional tiramisu with the earthy flavor of matcha, finished with edible flowers for presentation.
Ingredients
Scale
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 1/2 cups mascarpone cheese, cold
- 1 1/2 cups heavy cream, cold
- 2 tablespoons high-quality matcha powder, plus extra for dusting
- 1/4 cup hot water
- 1/4 cup strong brewed espresso or coffee, cooled
- 1 teaspoon vanilla extract
- About 24-30 ladyfingers (savoiardi)
- Edible flowers (e.g., violas, pansies, or calendula petals) for garnish
Instructions
- Whisk the egg yolks and sugar together in a heatproof bowl set over a saucepan of simmering water (double boiler). Whisk constantly until the mixture is pale yellow, thick, and reaches 160°F (about 8-10 minutes). Remove from heat and continue whisking until cool.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. Set aside.
- In a small bowl, whisk the 2 tablespoons of matcha powder with the hot water until completely smooth, creating a thick paste. Let cool slightly.
- Gently fold the mascarpone cheese into the cooled egg yolk mixture until just combined.
- Fold in the cooled matcha paste and vanilla extract until the mixture is uniformly green.
- Gently fold the whipped cream into the matcha-mascarpone mixture in two additions until no white streaks remain. Do not overmix.
- Combine the cooled espresso and 1 tablespoon of water in a shallow dish.
- Quickly dip each ladyfinger into the espresso mixture, ensuring they are moistened but not soggy.
- Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch dish or equivalent serving dish.
- Spread half of the matcha cream mixture evenly over the ladyfingers.
- Repeat the layering process: dip and arrange a second layer of ladyfingers, then top with the remaining matcha cream.
- Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the dessert to set.
- Before serving, dust the top generously with the remaining matcha powder. Arrange the edible flowers artfully over the surface.
Notes
- Use only edible flowers that have been grown specifically for consumption, free from pesticides. Wash and gently pat them dry before use.
- For a stronger coffee flavor, you can substitute the espresso with a small amount of strong matcha tea mixed with a splash of rum or brandy for soaking the ladyfingers.
- Ensure your mascarpone and heavy cream are very cold for proper whipping and structure.
- Prep Time: 30 min
- Cook Time: 0 min
- Category: Dessert
- Method: No Bake
- Cuisine: Italian-Japanese Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 60
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 8
- Cholesterol: 180