Matcha Tiramisu (Kyoto Style)

Tiramisu Cream:

1. Place egg yolks and granulated sugar in a bowl and set over boiling water (aka double boiler).
2. Whisk egg yolks and granulated sugar until 95 percent of sugar is dissolved.
3. Then using an electric mixer, whip until 2.5 times its original volume (aka very thick).
4. Whip mascarpone in a separate bowl with electric mixer until it is a smooth texture. (Do not overwhip the mascarpone so that its too stiff).
5. Add whipped mascarpone to the egg yolk mixture. Gently fold until not lumpy.
6. Whip heavy cream in a bowl with electric mixer until soft peaks have formed.
7. Add whipped cream and fold gently.

Matcha:

1. Boil 150ml of water to 175F. (If you can’t set temperature, boil water and let water cool for 5 minutes).
2. Soften your whisk by soaking it in the hot water.
3. Sift 9g of matcha into a bowl.
4. Pour 150ml of 175F water into the bowl.
5. Whisk vigorously in a “W” shape until smooth and frothy.

Tiramisu Construction:

1. Pour matcha into a small sheet pan (wide enough to fit the lady fingers).
2. Dip lady fingers into matcha (each lady finger should be soaked quickly, otherwise the lady finger will fall apart).
3. Place lady fingers in your serving container.
4. Pour tiramisu cream over the lady fingers to form your first layer.
5. Add as many layers as you would like (2 is a good number).
6. Set the tiramisu in the fridge for 4 hours.

And enjoy!