00:00If you're looking for a delicious Norbeck dessert that is rich, creamy and packed with
00:05matcha flavour in every bite, then look no further than this Ultimate Matcha Tiramisu.
00:10You can also find this recipe on my website along with 400 other Japanese recipes.
00:15Just google matcha tiramisu space statue to find me.
00:19The first thing you need to do is sift one tablespoon of matcha powder into a bowl.
00:24Matcha is prone to clumping so this will break up the lumps and help it disperse more evenly into the
00:31liquid.
00:31This recipe relies mainly on the flavour of the matcha so make sure to use a good quality brand,
00:37the colour should be vibrant and the smell should be fresh.
00:44Next, add 150ml of hot water. I recommend heating the water to about 80 degrees celsius or 176 Fahrenheit.
00:53This is the ideal temperature for brewing matcha. Any higher can bring out some bitterness.
00:59Whisk it until it's frothy and well combined. Using a matcha whisk is ideal but a milk frother also works.
01:10Once it looks like this, add 2 tablespoons of sugar and continue to whisk until it has dissolved into the
01:16mixture.
01:21I'm going to transfer this to a tall rectangular container which will fit the lady fingers.
01:29Then top it off with 150ml of cold water to help cool it quickly.
01:35Set aside to cool fully while we prepare the cream.
01:40The next step is making a sugar syrup.
01:43400g of granulated sugar into a saucepan and add 120ml of water.
01:50Heat on medium and mix it to dissolve the sugar.
01:57Once it's dissolved, stop mixing and leave it to bubble over medium to medium-low heat
02:03until it reaches 120 degrees celsius or 248 Fahrenheit.
02:11It's important to check the temperature regularly using a thermometer. We're aiming to get the sugar
02:17to firm bowl temperature if you're using a candy thermometer. While you wait, separate 4 eggs and
02:24place the yolks into a heatproof bowl. Give them a light whisk to break them before adding the sugar.
02:33As soon as your syrup reaches 120 degrees, take off the heat and slowly pour it into the egg yolks
02:40while
02:41whisking. Make sure to use high speed on the whisk and pour the syrup slowly so that no lumps of
02:48cooked
02:49egg can form in the mixture. This will make the final result rich and creamy, with good stability
02:57from the heated sugar. Once all of the sugar syrup is added, continue to whip on a medium-high speed
03:03until it's pale and doubled in size. You should be able to draw ribbons that slowly sink into the
03:10mixture. If the ribbons disappear too quickly, you need to whip it for longer. This looks good to me,
03:16so I'm going to set that aside and prepare the rest of the mascarpone cream.
03:24Next, I have 400 grams of mascarpone cheese in a large bowl. Make sure it's nice and soft so that
03:30it's easy to mix. Because I want this tiramisu to have plenty of match flavour, I'm adding 2 tablespoons
03:37of match powder. Again, I'm sifting it to remove lumps.
03:45Roughly mix it into the mascarpone. This is just to stop matcha from flying everywhere when we whip it
03:51in a minute. Finally, I'm adding 200ml of heavy cream.
04:04And I'm going to whip everything together until it forms firm peaks. I know that heavy cream is
04:11not a traditional ingredient in classic tiramisu, but I really love the texture it adds to this dessert.
04:18If you wanted to make it more like Italian tiramisu, you could swap the heavy cream for
04:23the leftover egg whites and whip them until stiff. Just make sure you're using pasteurised eggs if
04:30you do this, and keep in mind that the texture will be lighter and fluffier than what you see in
04:36my recipe.
04:40Once it looks like this, pour the mixture into the bowl,
04:51and fold them together until the colour is smooth and even. The cream will seem a bit loose at this
04:57point, so it's not pipeable, but it will firm up after it's chilled in the fridge.
05:06Finally, it's time to assemble, so dip the ladyfingers into the cold matcha from earlier,
05:11and arrange them at the bottom of your chosen container with the sugar-coated side facing up.
05:20Make sure you give the matcha a quick whisk before you start because the matcha powder sinks
05:25to the bottom during the resting period. You should only dip the ladyfingers for about 1-2 seconds,
05:32any longer than that will make them too soggy. Once you've covered the bottom, sprinkle the ladyfingers
05:40with matcha powder, and pour half of the mascarpone cream mixture over the top. Smooth it out,
05:49then you simply repeat the layers with the rest of ladyfingers and cream.
05:56I'm using a square cake pan with a removable base for this video, but any container that holds a
06:04volume of about 3.5 litres will work fine. I lined the pan with baking paper because I was worried
06:12about leaks, but in the end, it wasn't necessary at all, so I actually recommend not using it.
06:19I won't use it next time.
06:23For the full written recipe, detailed tips, and background information, check out the link
06:28to my website in the description below. You can read at your own pace or print it out for easy
06:33reference.
06:38Once you've completed your layers, smooth out the top, cover it and store it in the fridge for at
06:45least about 6 hours, overnight if you have time. This one has been tilling in the fridge overnight.
06:57Sprinkle it with a generous dusting of matcha powder right before serving,
07:04and cut a beautiful slice.
07:19The ultimate rich and creamy match-flavoured tiramisu, one of my favourite fusion desserts.
07:25Want even more delicious recipes? Grab my free cookbook from the link in the description.
07:31I hope you enjoyed this video. If you'd like to read the written version of this recipe,
07:36you can find it on my blog, the link is on the screen. If you loved this video,
07:41don't miss my dessert playlist popping up on your screen right now.
07:44Thanks so much for watching and I hope to see you in the next one.
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