Velvet Ceremonial Matcha Tiramisu
Layered Italian ladyfingers soaked in ceremonial Uji matcha with vanilla mascarpone mousse
A Japanese-Italian fusion dessert. Crisp savoiardi biscuits dipped in umami-rich vibrant green matcha liqueur broth, layered with airy egg-free vanilla bean mascarpone mousse, dusted with pure green tea.
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Ingredients (6)
0 / 6 preppedWhisk ceremonial matcha broth
Sift 2 tbsp matcha into a shallow bowl. Pour in warm water (80°C) and whisk vigorously with a bamboo chasen whisk in a W motion until rich frothy crema forms. Let cool slightly.
Whip mascarpone cloud mousse
In a cold bowl, beat cold heavy cream and powdered sugar to medium peaks. In a separate bowl, loosen mascarpone with a splash of cream. Gently fold whipped cream into mascarpone in 3 batches until silky.
Dip and assemble layers
Quickly dip ladyfingers into matcha (1 second each side). Arrange in single layer in an 8x8 glass dish. Spread half the mascarpone cream over top. Repeat second layer of dipped ladyfingers and finish with remaining cream.
Refrigerate and dust with matcha
Cover and chill for at least 4 hours (overnight preferred). Before serving, generously dust the top with pure matcha powder through a fine sieve.