Stunning Simplicity & Flavour

Tiramisu must be one of the most classic recipes of all time. It’s also one of the most versatile. You can twist the recipe in all kinds of ways to suit the mood or the season. Here we’ve switched out coffee and chocolate for vibrant green Organic Matcha Cocktail Grade Kagoshima, which creates an amazing colour and balance of flavour between the leafiness of this Japanese green tea powder and the rich, thick cream. What a showstopper this Matchamisu recipe is! You’re bound to impress guests with this one…

Recipe serves 4

Duration 30 mins, plus 8 hours chill time

Ingredients

• 200g Savoiardi Sponge Fingers
• 2 Very Fresh Medium-Sized Eggs
• 250g Mascarpone
• 60g Caster Sugar
• 300ml Organic Matcha Cocktail Grade Kagoshima (use 1 Matcha spoon per 100ml hot water)
• 1 tbsp Vanilla Extract
• 2 tsps AVANTCHA Matcha Powder for dusting

Matchamisu Recipe Method

• Take the eggs out of the fridge 1 hour before using them and the mascarpone 15 minutes before to let is soften. Drain the excess water from the mascarpone, too.
• Prepare the Matcha in advance. Pour it into a wide, shallow dish.
• Carefully divide the eggs whites and yolks into two separate large bowls, making sure there is no yolk in the whites, else they won’t whip properly.
• Add the sugar and vanilla extract to the egg yolks. Using an electric mixer, whisk for a few minutes until the eggs reach a very pale, almost white shade of yellow.
• Gently incorporate the mascarpone until you obtain a smooth, silky cream.
• Add a couple of lemon drops to the egg whites. This will help the whipping process.
• Whip the egg whites until stiff – you should be able to turn the bowl upside down without dropping its contents!
• Using a spatula, gently fold the whipped egg whites into the cream little by little, using circular movements from the bottom to the top. It should have a light, airy consistency.
• Prepare four AVANTCHA Double Walled Cups for filling (alternatively you could use a wide glass baking dish for one large Matchamisu)
• Briefly dip each Savoiardi sponge finger in the Matcha mixture, on both sides. Lay them down as you go in each glass, making sure the curved side of the sponge finger faces upwards. Pack them tightly together.
• Once you have filled the dish with the first layer, spoon half of the cream on top smoothing it down with a spatula right into the edges of the dish.
• Using a fine mesh sieve, dust the extra Matcha powder evenly over the cream, and then add a second layer of sponge fingers and cream, and dusted Matcha powder and continue until the glasses are full.
• Leave in the fridge for 8hrs or overnight for flavours to intensify and for the sponge to soften.
• Just before serving, dust the top with Matcha powder. Your Matchamisu creation is complete.

*The original recipe was written by Martina at the Venetian Pantry, and she was also kind enough to create this Matchamisu recipe version for us, too.

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