Today I present a variation of the Classic Tiramisu: tiramisu Te Matcha, the deep green tea, rich in antioxidants and vitamins B1, B2 and C, beta carotene, beneficial to health. As you may have guessed, I really like inventing new versions of this very traditional Italian recipe, as the tiramisu the TIRAMISU’ TO PUMPKIN. Both traditional and creative. And you can find them all in my SPECIAL TIRAMISU’, where do you find this pudding actually declined for all tastes.
This time, though, the original idea is not mine: I tried the tiramisu to Matcha RAMEN BAR MAMA-YA You can read the review) and I fell in love. And so I decided to do it again with a few tweaks. I added a little’ of passion fruit, for a pleasant sour note. And a small decorative white chocolate to make a note of vanilla.
Japanese Matcha tea has a sweet taste and very peculiar and precious. It has a fairly high cost, Although it is so concentrated that it only takes very little. Indeed, be careful not to overdo with quantity: Remember to try the cream before adding more. At this point, you just have to try the tea Matcha (I also point out the PASTICCCINI OF CHEESE AND TE MATCHA) and I do not wish you good day!
300 grams mascarpone
80 grams of egg yolks (about 4 medium egg yolks)
120 grams of egg whites (about 4 medium egg whites)
150 grams of Superfine caster sugar
10 grams (a teaspoon full) of bright green tea powder (Matcha)
2 tablespoons brandy or rum (Optional)
organic vanilla: to taste
250 ml mineral water
40 grams of caster sugar
a green tea bag
30 milliliters of witch or other liquor for the syrup
250 grams of sponge fingers
6 passion fruit or passion fruit
bright green tea powder (Matcha) to decorate
White chocolate chips for decorating
For the cream of the tiramisu Matcha: put in a bowl the egg yolks and granulated sugar and whipped, with an electric mixer, until the mixture is puffy, fluffy and whitish (It will take about 15 minutes). Add the bright green tea powder and vanilla, then the mascarpone, working the mixture with the whisk attachments until you have a soft mass without lumps. I advise you to firm the cream in the refrigerator for an hour, before dialing the sweet.
Whisk the egg whites until stiff and add to the mixture of eggs and sugar, in three different times, stirring with a spatula from top to bottom, to incorporate as much air as possible and lighten the mass. Refrigerate for at least an hour.
For the syrup: pour water and granulated sugar into a saucepan, bring to a boil and then reduce by half. Infuse green tea bag and the liquor. Allow to cool completely.
Cut the passion fruit, remove the pulp and seeds, place them in a bowl.
Assembling the cake: arrange the cookies ladyfingers in the bottom of the cups. Wet and cover with half the cream and Matcha tea. Distribute the cream pulp of passion fruit. Cover with another layer of ladyfingers cookies, wet and finish with another layer of cream.
Decoration: You can choose between two options. The first: If you want to give a more intense taste sweet Matcha, You can cover it with a thin layer of Matcha powder. If, instead, you want to dampen this taste so peculiar, I suggest you coat the tiramisu Matcha tea with white chocolate chips. Bon appétit!