Welcome back to our cooking edition of The Charming Crumb. I am happy to share with you this easy yet, delicious recipe of Tiramisù. This time around we are going to combine the Italian and the Japanese palate by adding a hint of Matcha green tea latte to our mixture. Before we continue with our recipe, I want to share with you the origins of today’s superstar, Tiramisù. Tiramisù translates to the English language as a “pick me up” or “cheer me up”. It has traced origins to two different Italian regions, Veneto and Friuli Venezia Giulia. it is said that the first Tiramisù was served in brothels in Treviso, Italy, because its aphrodisiac effects was a big hit around the region. Tiramisù is typically presented in a round glass container, this show the structure (layers) of the dessert.
Now that you have some historical knowledge about Tiramisù, let us get our hands to work.
- 3 Room Temperature Egg Yolks
- 20g Granulated Sugar
- 250g Mascarpone Cheese
- 350ml Heavy Cream
- 60g Water
- 15g Matcha (An additional amount will be needed for dusting)
- 24 Ladyfingers
- Straberries/Raspberries for Topping (Optional)
- Put water in saucepan (5cm), bringing the water to simmer then, reduce heat to low. Separately, set a large bowl with iced water.
- Place the egg yolks, Marsala wine and 45g of sugar into a heat-resistant bowl. Beat all the ingredients with an electric mixer.
- Place the bowl on top of the saucepan (step 1, make sure the water does not get inside of the ingredients), continue to beat the ingredients with the electric mixer until, they reach a light and foamy texture. Never stop mixing, otherwise you will end with cooked eggs!)
- Once the mixture has reached the perfect consistency, remove the bowl from the heat and place it in the iced water (mention in step 1). This helps the mixture to cool down.
- Mix the Mascarpone cheese in a large bowl, slowly adding the custard into the bowl, fold the mix slowly until all the ingredients are combined.
- In another large bowl, beat the whipped cream adding the sugar *slowly*, this will prevent to ruin the perfect* foamy texture.
- Once the heavy cream mixed with the sugar is ready, add it to the Mascarpone mix and fold it until combined.
- Pour hot water in a large container (large enough to fit the ladyfingers we are about to dip in), and add the Matcha powder. Stir well until the Matcha dissolves. Proceed to dip in the ladyfingers.
- Place 12 ladyfingers in a baking dish, making two columns (6 on each side), spread half of the Mascaporne mix on them an refrigerate. Repeat the process for the second layer. Refrigerate overnight.
- Before serving, you can dust your tiramisu with Matcha or Sugar powder (optional), top your tiramisu with raspberries or your favorite fruits (also optional)
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