Matcha Tiramisu
This gorgeous dessert from Alexina Anatole takes inspiration from the classic Italian dish but switches up the flavours with balsamic strawberries and matcha to create an inspired version that's particularly perfect for hosting.
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Introduction
This is proof that we can all change – that the ideas and beliefs we held steadfast to yesterday may not serve us today, or tomorrow. I have always been adamant that no one should mess with tiramisu. A masterpiece of bitterness balanced with sweetness, when someone decides to go rogue and add orange, or cherries or hazelnuts to it . . . I get upset. And yet, here I am, presenting you with a ‘tiramisu’ that has zero authenticity.
This recipe takes the concept of tiramisu (soaked savoiardi biscuits, layered with a sabayon-like cream) and pushes it in a completely different direction: intensely bitter espresso becomes grassy, bitter matcha, while the strawberries offer sweetness, colour and freshness. It’s a tiramisu that’s holidaying in Japan, I guess? Whatever it is, it’s delicious.
Ingredients
| 100g (3½oz/scant ½ cup) | caster (superfine) sugar |
| 4 | eggs, separated |
| 500g (1lb 2oz) | mascarpone |
| 2 tbsp | amaretto |
| 120ml (4fl oz/½ cup) | double (heavy) cream, fridge-cold |
| For the balsamic strawberries: | |
|---|---|
| 300g (10½oz) | strawberries, chopped quite finely |
| 2 tsp | caster (superfine) sugar |
| 1 tsp | balsamic vinegar |
| For the tea: | |
| 500ml (17fl oz/generous 2 cups) | hot water |
| 25g (1oz) | premium-grade matcha powder |
| 2 tsp | vanilla bean paste |
| To assemble: | |
| matcha powder, for dusting between the layers | |
| 200g (7oz) | savoiardi biscuits (sponge fingers) |
Essential kit
You will need: an electric hand whisk, a 23 x 33cm (9 x 13in) baking dish (for single layer) or 24 x 19cm (9½x 7½in) dish, at least 6cm (2½in) tall (for double layer).
Method
This requires 24 hours in the fridge before eating, which makes it a perfect dinner party dessert.
For a double-layered tiramisu (my preference), you will need a dish that’s at least 6cm (2½in) in height and about 24 x 19cm (9½ x 7½in). Alternatively, you can make this recipe as a single-layer tiramisu in a typical 23 x 33cm (9 x 13in) baking dish.
–
For the balsamic strawberries, combine the strawberries with the sugar and balsamic vinegar, then set aside to macerate.
Separately, whisk together the hot water, matcha power and vanilla bean paste for the tea. Set aside.
To make the cream for the tiramisu, add the sugar and egg yolks to a large bowl. Whisk for a couple of minutes using an electric whisk until the mixture has paled and thickened. Separately, whisk the mascarpone until smooth and lump-free, then whisk this into the egg mixture along with the amaretto. In a separate bowl, whisk the egg whites to stiff peaks, then fold gently into the mascarpone mixture, half at a time. In the egg white bowl, whisk the double cream until it holds, then fold this into the mascarpone mixture.
To assemble, dust the base of the baking dish with matcha powder. Scatter half the strawberries over the base (or the full amount if making the single-layered tiramisu). Dip the sponge fingers in the tea for 2–3 seconds, then lay in a single layer across the bottom of the dish. Cover with half of the mascarpone cream (or the full amount if making the single-layered version). Dust liberally with matcha powder and repeat to add a second layer, leaving the last cream layer bare. Chill in the fridge for at least 24 hours.
Dust with matcha powder just before serving. Tip Always give any tiramisu (and most trifles!) a minimum of 24 hours – but ideally 48 – for the flavours and textures to meld together. It makes a huge difference to the final result.
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