Tiramisu with matcha
2 servings
300 minutes
The recipe was shared with us by the co-owner and chef of the J'Pan cafe Elena Kozhina.
1
Take 2 eggs. Separate the whites and yolks. Whip the whites with 60 grams of sugar until stiff peaks form. Add the yolks and mix with a whisk. Next, sift 53 grams of flour and 7 grams of matcha tea through a sieve and mix with a spatula.
- Chicken egg: 2 pieces
- Sugar: 85 g
- Egg yolk: 2 pieces
- Wheat flour: 53 g
- Matcha: 17 g
2
Mix the melted butter and milk with a fork, add 2 tablespoons of dough, mix, and pour the mixture back into the dough. Stir gently.
- Butter: 25 g
- Milk: 25 ml
3
Preheat the oven to 190 degrees. Spread the dough on a parchment-lined baking sheet and bake for 11-14 minutes until lightly browned. Cover the crust with plastic wrap and let it cool.
4
Mix 2 egg yolks and 25 grams of sugar with a whisk until smooth. Then beat in a water bath until white foam forms.
- Egg yolk: 2 pieces
- Sugar: 85 g
5
Add cream cheese and honey to the beaten egg mixture and mix.
- Mascarpone cheese: 90 g
- Honey: 20 g
6
Then add cream, sift 7 grams of matcha tea, and mix until smooth. Place the prepared cream in a pastry bag.
- Cream 33%: 80 ml
- Matcha: 17 g
7
To prepare matcha espresso, mix 3 grams of matcha tea with room temperature water until smooth — it's better with a milk frother.
- Matcha: 17 g
- Water: 3 tablespoons
8
Cut a circle from the biscuit according to the diameter of the container where you will layer the tiramisu.
9
Dip the biscuit in matcha espresso, but ensure it doesn't absorb too much liquid.
10
Put a little cream at the bottom of the container, then place the biscuit. Then layer alternately (cream and biscuit).
11
Sprinkle matcha on top of the tiramisu. Send to the refrigerator for 4-5 hours.
- Matcha: 17 g