Matcha Tiramisu Recipe By Holly Belle Wood

Directions

1. 1 In a heatproof bowl, whisk the egg yolks and 50 g of sugar. Place the bowl over a saucepan of simmering water, ensuring the bottom doesn’t touch the water. Whisk until thickened and the mixture reaches 70°C, then remove from heat and cool.
2. 2 Gently stir mascarpone into the cooled egg mixture until smooth. In a separate bowl, whisk the thickened cream, remaining sugar, and vanilla bean paste until stiff peaks form. Fold the whipped cream into the mascarpone mixture.
3. 3 Sift matcha powder into a bowl and whisk with a small amount of warm water until frothy and lump-free. Add the remaining water and whisk to combine.
4. 4 Dip each ladyfinger for 2–3 seconds in the matcha mixture. Dust the bottom of a 20 cm square dish with matcha, then arrange one full layer of dipped ladyfingers.
5. 5 Spread half the mascarpone cream over the ladyfingers. Add a second layer of dipped biscuits and top with the remaining cream.
6. 6 Refrigerate for at least 4 hours or overnight. Dust with matcha before serving.