Friday, October 21, 2011
Last October, my husband and I celebrated our 6th wedding Anniversary at Maison Riz, a French and Japanese-fusion restaurant. With our busy schedule this year, we went somewhere nearby instead. Don’t you see a trend here? Yes, we both love Japanese food. On the Maison Riz's post, if you scrolled all the way down to the dessert plate, you’ll see the little green cake in the middle. That was an amazing piece of Green Tea Tiramisu. Yes, this recipe is a replicate of that dessert. It’s so wonderful that I just have to recreate it again. Why did I waited for almost a year to make this dessert? I'll explain to you later on in this post.
Tiramisu in Italian means “pick me up”. Traditionally, this famous dessert is made of ladyfingers dipped in a mixture of espresso and liquor, layered with a whipped mixture of egg yolks, cream and mascarpone cheese and cocoa powder. The texture is so soft and fluffy, hence, it’s called “pick me up”. I’m sure many of you have tried this dessert at a restaurant or even made some at home. If you’re a Matcha (Japanese Green Tea) lover, you’ve got to try this recipe out. Even if you’re not a big time fan for Green Tea, this is still an amazing dessert.
So, why did I waited for almost a year to make this Matcha Tiramisu? Actually, I have wanted to make them for a long while. Unfortunately, I had a hard time tracking down the ladyfingers in the neighborhood markets. I tried homemade ladyfingers and my Tiramisu turned out to be a mess! Luckily, one of my good friends knew I was on the quest to hunt down the ladyfingers and she came to the rescue and got me a huge package! I’ve made a few batches of the traditional Tiramisu and a couple of batches of these Matcha version and they all turned out amazing! Thank you for the fingers, my dear friend!
A message for my hubby: The past seven years has been nothing but amazing memories. After having our first condo, changing of career, having two gorgeous kids, moving to another house, and starting an MBA together (yes, together because I feel like I’m taking the courses with you, Honey), I realized I love you more and more every day. Thank you, my caring and loving husband for this amazing journey together. I look forward to celebrate many more anniversaries, to accomplish many more milestones, and to grow old (if we’re not already old) with you together.
Matcha Tiramisu Printable Recipe
Makes 9 by 5-inch
2 large egg yolks, room temperature
1/8 teaspoon salt
1/4 cup granulated sugar
1/2 cup milk
1/4 cup Matcha powder, divided
1 teaspoon vanilla extract
1 cup heavy cream, chilled
1/4 cup powdered sugar
8 oz. mascarpone cheese, room temperature
12 to 14 Savaiordi ladyfingers
In a medium pot, fill with 2 inches of water, set a mixing bowl over the pot of water. Make sure the bottom of the bowl does not touch the water. Bring the water to a simmer and reduce the heat to low.
Add egg yolks, salt and sugar to the mixing bowl and whisk until the mixture thicken and lighten. When lifting the whisk, the mixture should fall back on itself looks like thick ribbons. Place the bowl over an ice bath to cool.
In a small pot, bring the milk to a simmer, remove from heat and whisk in 2 tablespoons of Matcha Powder and vanilla extract until melted and no lumps. Transfer to a shallow dish and let it cool slightly.
In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and powdered sugar until medium peak forms. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat mascarpone cheese until smooth. Gently fold the egg mixture into the mascarpone until incorporated. Then fold the cream mixture into the mascarpone mixture until well combined.
To assemble, line a 9 by 5-inch loaf pan with plastic wraps, allowing the excess to hang over the ends and sides. Quickly dip both sides of the ladyfingers in the Matcha mixture (just long enough to moisten the cookies without making them soggy) and place them on the bottom of the pan. Spoon 1/2 of the mascarpone mixture on top of the cookies, smooth the surface and sprinkle the top with Matcha powder. Dip the remaining cookies and place on top of the cream. Spoon the remaining mascarpone mixture over the cookies. Smooth the top and fold the plastic wrap to cover the cream. Refrigerate for at least six hours, preferably overnight. Your patient will be rewarded. Before serving, dust with more Matcha powder and leave at room temperature for 15 minutes.