I've probably said this before, but in the scorching August heat, it's safe to say that I want to stay as cool as possible and avoid using the oven. (I made an exception for my boyfriend's birthday cake, which will be talked about in the next post.) So when I had a housewarming party to attend a few weeks ago, I chose to make green tea tiramisu, the recipe for which I saw on House of Annie a while back. Before choosing to go with this particular recipe, I considered making either this chocolate bundt cake which has been on my to-bake list for some time, or this strawberry cheesecake tiramisu, which would take advantage of summer berries. But the former would mean having to use the oven, and the latter didn't win simply because I'm loving all sorts of green tea desserts these days. Plus, I simply love the pastel green colour that matcha powder imparts.
Since this recipe requires no baking, all I had to do was make the zabaglione component and assemble the dessert, which is the most time-consuming part of this recipe. I doubled the original recipe to fit an 8.5" round springform pan, and used 2 1/2 packs of ladyfingers. Here's a not-so-funny (for me) story: I decided on this recipe at the last minute and didn't have time to prep until the day of the party, so I spent hours in the morning running around town to search for ladyfingers, because my neighbourhood Safeway only had 1 pack left! That ought to teach me to plan better!
This dessert is definitely not something that's low in fat (just look at the ingredients!) but that means it's a suitable dessert to share at a party, and there was just enough for everybody, which means there was no opportunity to indulge in seconds!
Matcha (Green Tea) Tiramisu
adapted from House of Annie
Ladyfinger biscuits (I used 2.5 200-gr packs)
~1.5 cups brewed green tea, cooled
6 egg yolks
scant 1 cup sugar
500 gr mascarpone cheese
3 tsp matcha powder
2 cups heavy cream
1 1/2 tsp vanilla extract
Beat the egg yolks and sugar in a double boiler until it is pale yellow and doubled in volume. Cool the mixture in a cold water bath.
Beat the mascarpone cheese until it is smooth and creamy. Add matcha powder gradually, and mix well after each addition.
Fold the mascarpone mixture into the egg yolk mixture.
Whip the heavy cream, and mix it into the mascarpone mixture.
Line the sides of an 8.5" (or similar) springform pan with ladyfingers.
Dip both sides of ladyfingers in green tea and line the bottom of the springform pan. Do not dip for too long or the ladyfingers will be soggy.
Spread some of the zabaglione mixture on top of the ladyfingers until they are completely covered.
Top with more soaked ladyfingers, and layer on more zabaglione. Do this step 2 more times with the final layer being the zabaglione mixture.
Chill in the fridge for at least 3-5 hours or overnight.
Before serving, dust with matcha powder or icing sugar, or both.