Matcha & raspberry Tiramisu
Ingredients:
Freshly made Matcha tea (2 tsp Matcha powder and 3/4 cup of warm water, whisked so there are no clumps)
1 pint of heavy cream
2 tsp of vanilla paste
4 egg yolks
1/4 cup of sugar
8 oz. of mascarpone cheese
2 7 oz. packages of lady finger cookies
1/4 cup of dried raspberry powder (freeze dried raspberries; blitzed and sifted into a fine powder)
Before we get started, pull out a 9 x 13 Pyrex tray and set that aside. To be honest, you can really make this in whatever dish you want. I was bringing this over to a friends house, so I made it in a disposable tin 9 x 13 pan.
You are also going to want to make your Matcha in a shallow bowl. So prep that by whisking the 2 tsp of Matcha powder with 3/4 cup of warm water. Whisk it until there are no clumps and yet that aside. You want the tea to cool down before you start using it.
In a stand mixer with the whisk attachment, whip your heavy cream on a medium to high speed and let that run. Once the cream is starting to get a bit stiff, add in your vanilla paste and whip until light and fluffy. You are making whipped cream! Set that aside for later.
In a large bowl (that you will mix everything together in later, so make sure it is actually big), cream together your egg yolks and sugar, using a hand mixer. If you don’t have a hand mixer, you can use a whisk, if you have a strong arm. Whisk until the eggs and sugar have turned into a creamy and thick, yellow mixture. Add in your mascarpone cheese and whisk again until your mixture is thick and creamy.
Fold the vanilla whipped cream into the mascarpone mixture. You want it to be fully incorporated but do not over mix it, as it will make the whipped cream drop.
Now it is time to assemble!
Quickly dip your lady fingers (one at a time) into your Matcha tea and place them at the bottom of your baking pan in one even layer. Repeat until the entire bottom of the pan is covered. Top the lady fingers with about half of the whipped cream mixture and spread evenly.
Gently tap some of the raspberry powder through a sieve over this layer and repeat again - another layer of Matcha soaked lady fingers, and then a final layer of whipped cream.
Make sure the top whipped cream layer is nice and pretty and then do a final sieve of raspberry powder. Cover and store in the refrigerator until you are ready to serve it.
I would recommend making this the morning of when you want to eat it, or even the night before so everything sort of melds together!