Light, comforting and exotic: these are just some of the qualities of this matcha tiramisu, which is as easy to make as it is delicious to eat! A beautifully soft green dessert that will convert even the most reluctant to the famous powdered Japanese green tea.
Prepare the matcha in the traditional, fairly heavy way: 3 spatulas of matcha for 7 cl of water at 70°C.
Soak the biscuits in the matcha and place them at the bottom of a dish.
Prepare the matcha cream: separate the egg whites from the yolks. Beat the egg whites until stiff with a pinch of salt. In another bowl, beat the yolks with 3 spatulas of sifted matcha and the icing sugar for 2 to 3 minutes, then fold in the mascarpone.
Combine the whipped egg whites and mascarpone cream using a soft silicone spatula.
Spoon the mixture over the biscuits.
Chill for at least 4 hours, preferably overnight.
Tasting advice :
For even more umami depth, sprinkle a little sifted matcha over your tiramisu just before serving.
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