This tiramisu was made with my last save of matcha powder, as I poured it out to the mascarpone mix, my heart started to ache… why? Why did I just bought two sachets of this powder? Why not ten? …. but anyhow nothing lasts forever… I might have to wait a long time to taste matcha sweets again. I could not even find Japanese green tea here, let alone the powder….hiks…hiks.
- 250gr mascarpone cheese
- 2 eggs (separated)
- 1 package savoiardi
- 2 tablespoons sugar
- 2 espresso cups of italian coffee (cooled)
- 3 tablespoons matcha powder
- 1 tea bag of japanese green tea
- cocoa powder (unsweetened)
Poor espresso into shallow flat bowl and let it cool down.
Separate egg yolks and whites.
In a mixing bowl, beat egg yolks and sugar until creamy quite white, then whip in the mascarpone and mix gently.
In a second mixing bowl, beat eggs whites and whip until stiff and fluffy, stir in the matcha powder and the tea leaves from the tea bag.
Gently fold beaten and mix mascarpone cream with egg whites just to blend.
Dip each savoiardo in the bowl with espresso. To get the right amount of espresso on the savoiardi, pull it out before they become too soft.
Arrange a layer of dipped savoiardi across the bottom of the pan. Then spoon a layer of egg/mascarpone cream across the layer of savoiardi. Use about 1/2 of the mascarpone mix.
Dip another layer of savoiardi and lay them on the mascarpone mix. Put the remaining mascarpone mix on it.
Dust top with the cocoa powder
Refrigerate for at least 5 hours before serving.