Friday, March 12, 2010

Matcha Tiramisu

With my balance mascarpone cheese from DD3's tiramisu, I made a matcha (green tea) version to celebrate my dog's 10th birthday last week :-)

I followed HHB's version but reduced the matcha powder accordingly as my kids aint fans of matcha (this new matcha I've got is very strong).

This was what I came up with, dusted with very little matcha as I didn't want the cake to be too overwhelming.

I'm no fan of tiramisu but if I really have to choose, it'll be the alcoholic version (my kids too) over the matcha tiramisu :P

Made a small one for my great pal SL.

Matcha Tiramisu
(makes a 8" cake)

Ingredients
16 - 18 sponge fingers (I used Vicenzi)

Syrup
2 tsp matcha
1/2 tablespoon sugar
125ml boiling water

Cream
250g mascarpone cheese
2 tbsp icing sugar
2 tbsp matcha syrup
200 ml non-dairy whipping cream

matcha, to dust

Method
Roast the sponge fingers in the oven at 150°C for about 5 minutes (optional). Set aside for later use.

To make the cream
  1. Dissolve matcha and sugar in boiling water. Leave to cool and set aside.
  2. In a mixing bowl, with a manual whisk, whisk mascarpone cheese with icing sugar. Add in 2 tablespoon matcha syrup from step 1, whisk until blended.
  3. With an electric mixer whisk the whipping cream until medium peak. With a spatula, fold in 1/4 of the whipped cream to the mascarpone mixture. Pour the mascarpone mixture into the whipped cream and beat it with an electric mixer to get the peak again. Leave the cream in the fridge.
To assemble
  1. With a removable base (I used a springform pan), line the base with sponge fingers.
  2. Using a teaspoon, pour the syrup over the layered sponge fingers, making sure you don't put too much in one side.
  3. Pour half portion of cream on top and spread evenly on the sponge layer, all the way to the edges.  Tap the cake pan lightly on the table to ensure there are no trapped air pockets.
  4. Place next layer of sponge fingers over the cream, sprinkle with syrup, and place the balance cream on top. Spread and smooth the top.
  5. Leave the cake (covered) to chill in the fridge overnight.
  6. Just before serving, dust the top with matcha and unmold. Decorate as desired. Keep the cake in the fridge before serving.

13 comments:

Lady Ren said...

This looks amazing. I have never heard of Matcha and will look it up.

MaryMoh said...

Wow...this tiramisu looks unique. I have never tried anything with matcha. Wish I can have a portion. Looks delicious.

Heavenly Housewife said...

Thanks so much for visiting my blog and leaving a comment. What a fascinating version of tiramisu this is, I bet its delicious.
*kisses* HH

tigerfish said...

Happy Birthday to your doggie!
Matcha tiramisa sounds very refreshing. Where can I get good matcha powder?

cherry potato said...

从没试过绿茶tiramisu.看到你做的,我就很想吃了.

Irene said...

Looks very good!

Sonia (Nasi Lemak Lover) said...

I just made a Tiramisu today, and I regreted not follow to HHB's recipe but others, my tiramisu mixture turned out too watery, dont think the shape can be fixed. I think i can only use spoon to scoop the Tiramisu from the pan, Hahaha..

wendyywy said...

Wow....
So sweet.

Blessed Homemaker said...

Thanks for all your kind comments :)

tigerfish, my matcha are all gifts from Japan. Since you're in California, I think you can get it from amazon or some online stores. Hths.

Anonymous said...

HELP! i followed ur recipe and my batter turns out watery. during the whipping part for the combination of cheese and whipping cream, the mixture just dun get soft peak after long whipping! =( just hoped that my cake still be in shape! ><

Anonymous said...

Hi, this looks good! Where can we get matcha in S'pore?

Blessed Homemaker said...

Anony,
I do not know what happened but I think you didn't whip enough.

Blessed Homemaker said...

Anony,
I got mine from Japan through friends but I understand that some Cold Storage/NTUC sells. Otherwise, try Japanese supermarkets.