Matcha... that green powder made by green tea leaves, you dissolved in hot water to make tea or you can use it as a flavouring as well. This old tradition of Japanese culture has surprising healthy benefits and you can take advantage of it using it in the kitchen in so many different ways.
I have to be honest with you about this :)... I was not a huge fan of matcha flavoured things, but I gave it a chance, when I read all the benefits it has.
This was absolutely the best way of testing matcha at home. I'm a huge fan, for years already, of Martha of @DeliciousMartha. (If you don't know her yet, you need to visit her beautiful Instagram account and website). She is an incredibly talented Spanish food photographer and recipe developer and I'm so sooooo happy I've remembered she made this recipe a couple of years ago.
After I tried a spoon of this tiramisu, it changed completely how I feel about matcha in food, literally. Martha developed this recipe in such an easy way that you are going to have it ready in a click. You will love it, it's just elegant, scrumptious, creamy, fluffy, sweet and with more healthy benefits than the original one. :D
Click here to go directly to Martha's website where you can see the recipe and the lovely video she made with all the steps. Below you will find the exact recipe, but translated into English. Hope you will enjoy all the process and these goodness, which are not only delicious but good for you.
250 gr Mascarpone cheese
200 gr Heavy cream
2 Tbsp Almond liqueur ( I didn't have, so I use rum)
2 Egg yolk
50 gr Powdered sugar (or more to taste)
3 Tbsp Matcha powder
250 ml Milk
01. In a small bowl, put the milk and introduce it in a microwave. Warm it up until it almost boils. Once hot, strain the milk and add a tablespoon of matcha tea, previously sifted.
02. Mix and add a spoon of sugar. Stir well so that the tea dissolves completely. Wait until it's cold, then add the liquor and reserve.
03. In the meantime, pour the heavy cream into a glass bowl and place in the freezer so it is as cold as possible. In another bowl, put the mascarpone cheese, the sugar, the remaining two tablespoons of Matcha tea and the egg yolks. With a spatula, mix well until a completely homogeneous and light green mixture is obtained. Set aside.
04. Remove the heavy cream from the freezer and, pour it into the bowl of a standing mixer. Beat the cream until it has a thick texture and forms soft peaks. When you have the texture, put a spoon in the combination of mascarpone with matcha.
05. With the same spatula, make soft movements to mix everything, avoiding losing as little air as possible. Once integrated, finish putting the rest of the cream and integrate it completely.
06. To assemble the tiramisu, soak each ladyfinger in the already cooled tea. You have to do it quickly and drain it well, so you do not release excess liquid. Place them side by side at the bottom of a rectangular molde of 20 x 10 cm.
07. When the base is covered, distribute half of the cheese and matcha mixture. Repeat the same operation with the rest of the ladyfingers: dip in the tea and place them, forming another layer. Finally, cover with the rest of the cream cheese.
08. Finally, store chilled in the refrigerator covered with plastic wrap for a minimum of 4 hours (or from one day to another). Before serving, sprinkle Matcha tea on the surface.
I hope you truly enjoy it, and please drop me a line if you have any feedback! ♡