The literal meaning of tiramisu in Italian is "pick me up" or "cheer me up".
I have to admit, I have only eaten less than a handful of tiramisu in my life because I don't like coffee BUT after making a different version of the original version with matcha, I am converted. And it also taste amazing with houjicha.
Whenever I think of tiramisu, I always think of the movie 'Tiramisu' - a 2002 Hong Kong romantic fantasy film that features Nicholas Tse and Karena Lam. I mean, who doesn't like Nicholas Tse? ;)
Ingredients
36x ladyfingers
400g strong brewed matcha
3 eggs
200g white sugar
750g mascarpone cheese
2-3 tsp matcha powder (extra for dusting)
Instructions (Thermomix Method)
To make the matcha mixture; combine 400g hot water with 2-3 tsp of good quality matcha powder, whisk until there is no lumps. Set it aside to cool before placing it into the refrigerator to chill.
Insert the butterfly whisk into the TM bowl.
In the TM bowl, add in the eggs and sugar; whip 6 minutes/speed 4.
Remove the butterfly whisk.
Mix 1 minute 30 seconds/speed 3; add in the mascarpone and matcha powder through the hole in the mixing bowl lid onto the rotating blades. Make sure the mixture is thoroughly combined and smooth, if not, mix for another 30 seconds/speed 3.
Briefly soak the ladyfingers in the chilled matcha mixture until soaked but not soggy. Arrange the soaked ladyfingers on the bottom of the containers, spread enough of the mascarpone mixture over the ladyfingers and smooth out the surface.
Repeat Step 6 with the remaining ladyfingers and mascarpone mixture until you have used up all the ingredients. You should have three layers for this tiramisu.
Cover the containers with the lids and refrigerate for at least 5 hours or overnight.
Dust with matcha powder before serving.
Enjoy!
Instructions (Conventional Method)
To make the matcha mixture; combine 400g hot water with 2-3 tsp of good quality matcha powder, whisk until there is no lumps. Set it aside to cool before placing it into the refrigerator to chill.
Beat the eggs and sugar in a stand mixer on medium speed for 10 minutes or until it has become pale yellow (almost white), and the mixture has a thick consistency.
Add the mascarpone and matcha powder, beat until just combined and smooth.
Briefly soak the ladyfingers in the chilled matcha mixture until soaked but not soggy. Arrange the soaked ladyfingers on the bottom of the containers, spread enough of the mascarpone mixture over the ladyfingers and smooth out the surface.
Repeat Step 4 with the remaining ladyfingers and mascarpone mixture until you have used up all the ingredients. You should have three layers for this tiramisu.
Cover the containers with the lids and refrigerate for at least 5 hours or overnight.
Dust with matcha powder before serving.
Enjoy!
Notes
For the purpose of this recipe, I used 2x Cook & Dine Food Containers 2L from Coles.
You can use any rectangular dish that you have at home (roughly 33cm x 23cm x 5cm) or two smaller containers (that way, you can share the calories with someone else).
To make it a Matcha & Houjicha Tiramisu (the best of both worlds);
You’ll have to make 200g strong brewed matcha and 200g strong brewed houjicha.
And with the mascarpone mixture; you will have to halve it, add in separately the matcha powder and houjicha powder then whisk it till it’s been incorporated.
