Matcha tiramisu

One cannot be indifferent to matcha: either love at first try, or not. If you love it, then try to make this classic Italian dessert with matcha powder.

Recipe by:

valesinova

Ingredients

Matcha tiramisu

savoiardi

8pc

warm water

100ml

3.30fl oz

0.40cup

6.70tbsp

green matcha

1tsp

mascarpone

200g

7oz

0.80cup

13.40tbsp

whipping cream

100ml

3.30fl oz

0.40cup

6.70tbsp

powdered sugar

50g

1.75oz

3.35tbsp

berries for decoration

roasted matcha

1tsp

Method

Whip mascarpone with cream, green matcha and powdered sugar until stable peaks, for about 2-4 minutes.
Combine water and roasted matcha. Soak savoiardi biscuits in this liquid. Put them at the bottom of the glass (any mold you use).
Cover it with a layer of cream. Next, another layer of soaked savoiardi, and so on. Repeat until the ingredients are over.
Garnish the dessert with berries.
Put it in the fridge for a couple of hours (better overnight).

Recipe source

Method

The dough

Melt the butter, and cool it.
Warm the milk a little. Add the sugar and yeast, and leave for 10 minutes (foam should appear).
Add the butter, yolks, and mix.
At the end, add flour, salt, and knead the dough.
Cover the dough with a towel, and leave to rise for about an 1 hour in a warm place.

Poppy filling

Mix the poppy seeds with poppy paste, sugar, egg whites, soft butter and vanilla. * Poppy paste is poppy seeds, grated to the state of a liquid homogeneous paste.

If you have no paste, then double the amount of poppy seeds in the recipe. Pour poppy seeds with boiling water, and boil for about 5-10 minutes. Drain the remaining water. Grind the poppy seeds in a blender until smooth. Mix with sugar, whites, butter and vanillin. The finished poppy filling should be thick.

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