Tiramisu

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Your choice of classic (coffee chocolate flavour), matcha green tea or oolong tea. I imagine you could easily adapt the recipe for other kinds of tea flavors as well (e.g., hojicha, black tea)

Ingredients

Cream Layer

  • 8 oz mascarpone cream, room temperature

  • 3 large egg yolks

  • 1/3 cup granulated sugar, separated

  • 1 cup heavy cream, fridge cold

  • 1 tbsp vanilla extract or 1/2 vanilla bean pod, split

  • 1-2 tbsp madeira or marsala or rum

Assembly

  • 24 ladyfingers - 1 package of Forno Bonomi Savoiardi or otherwise very dry crispy ladyfingers

  • Soak - 1-2 tbsp madeira or marsala or rum added to the following:

    • Classic - 1 cup espresso (or otherwise very strongly brewed coffee)

    • Matcha - 3 tbsp matcha powder dissolved in 1 cup hot water

    • Oolong - 1 cup strongly brewed oolong tea + 1 tbsp oolong powder

  • Topping

    • Classic -

      • Cocoa powder

      • Bittersweet chocolate, shaved (optional)

    • Matcha - matcha powder

    • Oolong - oolong powder

Instructions

Start at least one, better if two, days before serving.

  1. Bring water to a boil in a pot then remove from heat. Using a double boiler method, whisk your egg yolks with about half of the granulated sugar until pale yellow and very fluffy. Make sure the heat does not scramble your eggs. Remove from heat and fold in mascarpone cheese into the eggs in 2-3 go’s. Mascarpone cheese at room temperature should be very soft and workable

  2. In a separate bowl, whisk your whipping cream with the remaining sugar, vanilla extract until it reaches soft peaks. Mix in the madeira / marsala / rum.

  3. Take 1/3 of the whipped cream and mix it into your mascarpone mixture. Mix fully to fluff up the texture of the mascarpone mixture. This step is to try and make the texture of the two mixtures more similar so they combine easier without deflating the whipped cream. Combine both by gently folding.

  4. Combine 1-2 tbsp of madeira / marsala / rum with the appropriate soak.

  5. In a 8x8 square pan (or something of similar size, assemble your tiramisu. Take one ladyfinger and dip it into the soak, spending 2-3 seconds on each side. Place the dipped ladyfinger in your serving container and repeat until you have covered the entire container. Pour half of the mascarpone mixture into the container and smooth into an even layer with a spatula. Repeat with another layer of the dipped ladyfingers and then the remaining mascarpone mixture.

  6. Wrap in plastic wrap and press the wrap to touch the surface of the top mascarpone mixture. Let it chill in the fridge for at least a day, if not two.

  7. Just before serving, remove plastic wrap and dust the top with the appropriate topping for your flavor.

References