Ingredients
Equipment
Method
Before You Start...
- Please note that this is a chilled dessert and requires at least 4 hours of chilling time, preferably overnight, for the best flavor and texture.
- Gather all the ingredients and equipment. Having everything prepped before you begin ensures a smooth cooking process.
- You will need a medium saucepan, a medium heatproof mixing bowl to set over the saucepan, and two large bowls. Fill one of the large bowls with water and ice and make sure that the mixing bowl fits in this ice bath; set aside for cooling the egg mixture later. Also, set an instant-read thermometer near your double boiler setup.
- Set up a double boiler: First, add 2 inches of water to the saucepan. Next, set the mixing bowl on top and check that the bottom of the bowl does not touch the water. Set aside the mixing bowl to use for the egg mixture. Bring the water to a bare simmer over medium heat, then reduce the heat to low.
To Cook the Egg Mixture
- In the medium heatproof mixing bowl, add the 3 large egg yolks, 2 Tbsp Marsala wine, and 3 Tbsp of the ⅓ cup sugar. Start whisking it with a handheld electric mixer.
- Set the bowl over the saucepan of barely simmering water and continue to beat the egg yolks. Over the next 10 minutes or so, you‘ll gently cook this egg mixture until it registers 160ºF (71ºC), when it‘s safe to consume and eliminates any salmonella risk. Keep your instant-read thermometer handy to check the temperature. Pro Tip: At around 160ºF, your eggs may start to look like scrambled eggs if not mixed constantly; therefore, I highly recommend both an electric mixer and an instant-read thermometer for this process to ensure a smooth, emulsified mixture.
- Continue to cook the egg mixture, beating it constantly. You'll notice the egg mixture will gradually increase in volume and become noticeably lighter in texture, transforming into a pale yellow, thick, ribbon-like consistency.
- Maintain consistent whisking with your electric mixer. I typically use Speed 3 of a 5-speed hand mixer throughout this process, continuously checking the temperature.
- As soon as the egg mixture reaches 160ºF (71ºC), immediately remove the mixing bowl from the saucepan. Set the bowl in the prepared ice bath to quickly stop the cooking. Let it cool for 1 minute, continuing to whisk occasionally to prevent further cooking and ensure even cooling.
To Make the Mascarpone Cream
- Meanwhile, put the 8 oz mascarpone cheese in another large bowl and soften it gently with a silicone spatula until smooth. Add the cooled egg mixture into the bowl with the mascarpone.
- Important Note: The egg mixture does get cooked a bit on the sides of the bowl from the double boiler. Do not scrape off or use this cooked, hardened egg in your mascarpone mixture, as it will create a grainy texture.
- Gently fold the egg mixture into the mascarpone until just smooth and no streaks remain. Pro Tip: Overmixing at this stage can cause the mascarpone to become grainy, so stop as soon as it's combined and beautifully creamy.
- Now, make the whipped cream: In another bowl, beat 1½ cups heavy (whipping) cream until foamy; you can reuse the bowl from the ice bath, but make sure it‘s completely dry and chilled. Then, gradually add the rest of the sugar.
- Beat together until medium peaks form. The cream should hold its shape well but still be soft and hasn’t started to become grainy or separated. When you lift out the whisk, peaks will form but they will bend over gently at the end.
- Now, gently fold the whipped cream mixture into the mascarpone mixture using a large spatula.
- Continue to fold the mascarpone cream until it is well combined, light, and airy, taking care not to deflate the whipped cream.
To Assemble
- In a small bowl, combine ½ cup water (heated to 175ºF/80ºC) and 1½ Tbsp matcha (ceremonial or culinary grade). Whisk together vigorously until there are no lumps and the matcha is fully dissolved. Transfer this vibrant green matcha mixture to a flat-bottomed container large enough for a ladyfinger cookie to lay flat.
- Gather your 24 ladyfingers. One at a time, quickly dip a ladyfinger into the matcha mixture until soaked but not soggy; use a pair of tongs to flip it over to soak the other side (this should only take a few seconds per side). Then, place it on the bottom of an 8 x 8-inch (20 x 20 cm) baking dish. Repeat until you‘ve arranged 2 neat rows of 6 ladyfingers each.
- Spread half of the prepared mascarpone cream over the ladyfingers in an even layer. Smooth out the surface using the silicone spatula or a silicone pastry scraper.
- Now for the special twist! Prepare a simple white chocolate ganache: gently melt 3 oz good quality white chocolate (finely chopped) with ¼ cup heavy cream and ½ tsp vanilla bean paste in a small bowl set over a saucepan of simmering water (or in the microwave in short bursts). Stir until smooth and fully emulsified. Let it cool slightly until it's still pourable but thick enough to spread easily (not hot). Drizzle this luscious white chocolate ganache evenly over the first layer of mascarpone cream.
- Create a second layer of cookies, dipping the remaining ladyfingers in the matcha mixture and placing them in 2 neat rows directly on top of the white chocolate ganache layer.
- Top with the remaining mascarpone cream and smooth out the top evenly. Cover with a sheet of plastic wrap placed directly on the surface of the cream to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, for the best setting and flavor development.
To Serve
- Remove your chilled Matcha Tiramisu from the refrigerator and unwrap the plastic. Immediately before serving, dust 2 Tbsp matcha (ceremonial or culinary grade) generously on top of the tiramisu using a fine-mesh sieve for an even, beautiful coating. Slice and enjoy this elegant, vibrant dessert!
Nutrition
Notes
For optimal setting and flavor, refrigerate your Matcha Tiramisu for at least 4 hours, or preferably overnight. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This dessert is also an excellent make-ahead option, best prepared 24-48 hours in advance. For longer storage, individual portions can be frozen for up to 1 month. Wrap tightly in plastic, then foil, and store in an airtight container. Thaw overnight in the refrigerator. Nutrition information is estimated based on common ingredients and serving sizes and may vary.