Matcha Tiramisu

Tiramisu with matcha tea in place of coffee. Everything is made from scratch: the layers are our own sponge sheet instead of bought ladyfingers, and the mascarpone cream is egg-free, so there's no raw egg risk.

• Yield: 1 GN 1/1 (65 mm deep), about 40 pieces
• Equipment: planetary mixer (whisk), GN 1/1 65 mm, pastry brush
• Allergens: milk, egg and gluten (in the sponge)

Ingredients

Matcha soak

Ingredient	Amount
Water, 80 °C	700 g
Matcha (culinary grade)	30 g
Sugar	70 g

Mascarpone cream

Ingredient	Amount
Mascarpone, cold	1500 g
Cream, cold	1000 g
Icing sugar	250 g
Vanilla paste	10 g

Assembly

Ingredient	Amount
Sponge sheets, plain or matcha, cut to fit the pan	2 sheets (2 layers)
Matcha + icing sugar, for dusting	~20 g

Method

1. Soak: sift the matcha into a bowl, add a little of the hot water and whisk to a smooth paste. Whisk in the rest of the water and the sugar. Cool completely.
2. Cream: whisk the mascarpone, cream, icing sugar and vanilla in the mixer on medium until it holds soft-to-firm peaks. Don't overwhip, or it will turn grainy.
3. Layer 1: lay one sponge sheet in the GN pan and brush it generously with half the soak. Spread half the cream evenly on top.
4. Layer 2: repeat with the second sheet, the rest of the soak and the rest of the cream. Smooth the top.
5. Cover and chill for at least 6 hours, preferably overnight.
6. Just before service, dust with matcha (mixed with a little icing sugar to soften the bitterness). Matcha turns dull if dusted too early.
7. Cut into about 40 pieces with a hot, clean knife.

Storage: 2–3 days in the fridge. It can also be frozen (undusted) for up to a month.

Variations

• Hojicha tiramisu: replace the matcha with 30 g hojicha powder (soak and dusting). It's less bitter and more caramel-like.
• Yuzu matcha: fold 50 g yuzu juice and zest into the cream.
• Strawberry matcha: add a layer of sliced strawberries between the layers. Strawberry and matcha is a big trend pairing.