Matchamisu (Matcha Tiramisu)

• •2 piece Egg Yolks (large)
• •50 Granulated Sugar
• •125 g Mascarpone Cheese
• •130 g Cream Cheese (softened)
• •6 g Matcha Powder (for the cream)
• •250 ml Heavy Whipping Cream (cold)
• •150 ml Warm Water (for matcha solution)
• •1 tbsp Matcha Powder (for matcha solution)
• •0.5 tbsp Granulated Sugar (for matcha solution)
• •24 piece Ladyfingers (or as needed for your dish)
• •to taste tsp Matcha Powder (for dusting)

Instructions

1. 1

   Prepare the Sabayon-style base: In a heatproof bowl, combine the egg yolks and 50g granulated sugar. Place the bowl over a saucepan of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water. Whisk continuously until the mixture becomes pale, thick, and reaches a 'ribbon stage' (when lifted, the mixture falls back in a ribbon, holding its shape for a few seconds). It should reach about 70°C (158°F). Remove from heat and let cool slightly.

2. 2

   Make the Matcha Cream Base: In a separate large bowl, combine the mascarpone cheese and softened cream cheese. Whisk until smooth and creamy. Gradually fold in the cooled egg yolk mixture and the 6g matcha powder. Mix gently until just combined and uniformly green.

3. 3

   Whip the Cream: In a chilled bowl, whip the cold heavy whipping cream until it forms soft peaks. Be careful not to overmix. Gently fold the whipped cream into the matcha cheese mixture until no streaks remain and the cream is light and airy.

4. 4

   Prepare the Matcha Solution: In a shallow dish or bowl, whisk together the warm water, 1 tbsp matcha powder, and 1/2 tbsp granulated sugar until the matcha is fully dissolved.

5. 5

   Assemble the Matchamisu: Quickly dip each ladyfinger into the matcha solution, one at a time, ensuring it's moistened but not soggy. Arrange a single layer of dipped ladyfingers at the bottom of your serving dish (a loaf pan or an 8x8 inch square dish works well).

6. 6

   Layer the Cream: Spread half of the matcha cream evenly over the layer of ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining matcha cream. Smooth the top.

7. 7

   Chill and Serve: Cover the dish tightly with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the dessert to set properly. Before serving, dust generously with additional matcha powder.

Chef's Tips

• 💡For best results, ensure your heavy whipping cream is very cold before whipping. You can even chill your mixing bowl and whisk for a few minutes beforehand.
• 💡Use high-quality ceremonial or culinary grade matcha for the best flavor and vibrant green color.
• 💡Don't over-soak the ladyfingers; a quick dip on each side is enough to moisten them without making the tiramisu watery.
• 💡The longer the Matchamisu chills, the better the flavors will develop and the firmer the texture will be.