Matcha (Japanese Green Tea) Tiramisu

I woke up one morning with this crazy idea of combining two of my favourite desserts into one: Matcha Ice Cream and Tiramisu.

Mr J is a huge coffee drinker, he was not too enthusiastic with my idea. I kept putting off from making it until yesterday when I found a great opportunity to show case my crazy idea.

It was another fun-filled event with fellow Sydney food bloggers Lorraine, Katherine, Trisha and Betty: Forensic Dinner Party at Trissa's house. Each of us had to bring a dish (entree, main or dessert) for the party guests to guess the ingredients.

I brought two dishes: French Anchoïade (recipe will be available later this week) and Matcha Tiramisu and many more dishes were brought in by other food bloggers. You can read more about the event HERE.


For now, please enjoy the recipe of the Matsha Tiramisu. If you prefer the classic Tiramisu, my recipe can be found HERE.

Matcha (Japanese Green Tea) Tiramisu
Serves 8

Ingredients

1 cup strong Japanese Green Tea
2 eggs
75 g caster sugar
250g Mascarpone cheese
300 ml double cream
1 packet Savoiardi sponge fingers (you can replace them with sponge cake)
Matcha powder
Chopped pistachios

Method

1. Combine the eggs and caster sugar in an electric mixer and whisk together until thick and light. The mixture should be thick enough to leave a trail on the surface.
2. Put the Mascarpone cheese into a large bowl. Stir in a little of the egg mixture. Fold in the remaining egg mixture. Fold in the double cream.
3. Cut the sponge fingers to fit the size of the base of the serving glass.
4. Line the bottom of the glass with a layer of sponge fingers. Drizzle green tea over the sponge fingers.
5. Sprinkle over a thick layer of matcha powder, then spoon Mascarpone mixture on top (3-4 tbsp, enough to cover the sponge fingers). Level the surface.
6. Repeat the layers until it reaches the top of glass.
7. Decorate with the remaining matcha powder and sprinkle generously with chopped pistachios.
8. Cover and chill for 4 hours.