Indulge in Delight: Metabolic Magic Matcha Tiramisu Recipe for a Modern Twist!

Embark on a culinary journey with Teaternal Life’s Metabolic Magic Matcha Tiramisu, a delightful fusion of flavors inspired by Italian tradition. This enticing dessert features green tea-soaked ladyfingers harmoniously layered with a velvety mascarpone cream, creating a modern twist on the classic Italian treat. The vibrant green hue of Metabolic Magic Matcha adds a captivating touch that is sure to impress your guests at any gathering.

Crafted with precision, our Matcha Tiramisu is made with soaked ladyfingers and a decadent mascarpone custard filling, ensuring a delightful balance of textures and flavors. Creating this masterpiece is surprisingly simple. The mascarpone cream filling, composed of egg yolks, egg whites, sugar, and mascarpone cheese, comes together effortlessly. Assemble the tiramisu by layering the mascarpone cream and ladyfingers, and after a brief chill, this no-bake dessert is ready to captivate your taste buds.

Navigating the intricacies of traditional tiramisu, we’ve addressed concerns about using raw eggs. In our Teaternal Life version, we offer the option to swap egg whites with heavy cream, providing a safer alternative without compromising on taste.

For an optimal Matcha Tiramisu experience, equip yourself with two essential kitchen tools: an electric hand mixer and an instant-read thermometer. These tools ensure a smooth process, especially when whisking and monitoring the egg mixture’s temperature.

Whether you choose to serve this culinary masterpiece in a single large dish or individual containers, the layers of Matcha Tiramisu will shine through. To enhance the experience, dust Metabolic Magic Matcha powder just before serving, preserving its vibrant color and distinct flavor.

As you embark on this culinary journey, consider the quality of matcha powder. Teaternal Life recommends using a reliable brand like Metabolic Magic Premium USDA Matcha for its exceptional baking and sweet-making qualities.

Ensure your matcha reflects its authentic green color and rich taste, steering clear of alternatives that may compromise the dessert’s excellence.

Incorporate key terms like matcha powder benefits, and best matcha powder for lattes into your exploration of this delightful recipe. Teaternal Life invites you to savor the unique blend of flavors, creating a Matcha Tiramisu that’s not only visually stunning but also a delectable treat for your taste buds.

Matcha Tiramisu

Creamy, rich, and bursting with flavor, this irresistible Matcha Tiramisu layers green tea-soaked ladyfingers with a light and airy mascarpone cream. It’s a modern twist on the classic Italian dessert. The vibrant green pop of color will wow your guests at your next party.

Prep Time: 50 minutes

Cook Time: 10 minutes

Chilling Time: 4 hours

Total Time: 1 hour

Servings: 1 8×8 baking dish or 8 180ml-individual dishes

Ingredients:

Metric

• 3 large egg yolks (one egg yolk is about 19 g; at room temperature)
• ⅓ cup sugar (divided)
• 2 Tbsp marsala wine (highly recommend; missing a kick without it; can substitute with dark rum or brandy)
• 8 oz mascarpone cheese (at room temperature)
• 1½ cups heavy (whipping) cream (chilled)

For the Cookie Layer

• ½ cup water (heated to 175ºF/80ºC)
• 1½ Tbsp Metabolic Magic Matcha powder (9 g)
• 24 ladyfingers (divided, for 2 layers; you will need 36 cookies for 3 layers; read the post)

For Serving

• 2 Tbsp Metabolic Magic Matcha powder (for dusting)

Instructions:

**Before You Start…**

• Please note that this is a chilled dessert and requires at least 4 hours of chilling time, preferably overnight.
• Gather all the ingredients and equipment.

Matcha Tiramisu Ingredients:

• 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 the double boiler in the next step.
• 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:

1. In the medium heatproof mixing bowl, add 3 large egg yolks, 2 Tbsp marsala wine, and 3 Tbsp of the ⅓ cup sugar. Start whisking it with a handheld electric mixer.

*Matcha Tiramisu 1*

2. 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. Keep your instant-read thermometer handy to check the temperature. Tip: At around 160ºF, your eggs may turn into scrambled eggs; therefore, I highly recommend both an electric mixer and an instant-read thermometer for this process (please read my post).

*Matcha Tiramisu 2*

3. Continue to cook the egg mixture, beating it constantly. The egg mixture will increase in volume and becoming lighter in texture. It also will turn a pale yellow color.

*Matcha Tiramisu 3*

4. Continue whisking. I use Speed 3 of a 5-speed hand mixer throughout this process. Continue to check the temperature.

*Matcha Tiramisu 4*

5. As soon as the egg mixture reaches 160ºF (71ºC), immediately remove the mixing bowl from the saucepan. Set the bowl in the ice bath to quickly stop the cooking. Let it cool for 1 minute.

*Matcha Tiramisu 5*

To Make the Mascarpone Cream:

1. Meanwhile, put 8 oz mascarpone cheese in another large bowl and soften it with a silicone spatula. Add the cooled egg mixture into the bowl with the mascarpone.

*Matcha Tiramisu 6*

2. 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 egg in your mascarpone mixture.

*Matcha Tiramisu 7*

3. Gently fold the egg mixture into the mascarpone until just smooth. Tip: The egg mixture will become grainy if overmixed.

*Matcha Tiramisu 8*

4. 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. Then, gradually add the rest of the sugar.

*Matcha Tiramisu 9*

5. Beat together until medium peaks form. The cream holds its shape well but is still soft and hasn’t started to become grainy. When you lift out the whisk, peaks will form but they will bend over at the end.

*Matcha Tiramisu 10*

6. Now, gently fold the whipped cream mixture into the mascarpone mixture.

*Matcha Tiramisu 11*

7. Fold the mascarpone cream until well combined.

*Matcha Tiramisu 12*

To Assemble:

1. In a small bowl, combine ½ cup water (heated to 175ºF/80ºC) and 1½ Tbsp Metabolic Magic Matcha powder. Whisk together until there are no lumps. Transfer this matcha mixture to a flat-bottomed container big enough for a ladyfinger cookie to lay flat.

*Matcha Tiramisu 13*

2. Gather 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. Then, place it on the bottom of an 8 x 8-inch (20 x 20 cm) baking dish. Repeat until you‘ve arranged 2 rows of 6 ladyfingers each.

*Matcha Tiramisu 14*

3. Spread half of the mascarpone cream over the ladyfingers in an even layer. Smooth out the surface using the silicone spatula or a silicone pastry scraper.

*Matcha Tiramisu 15*

4. Create a second layer of cookies, dipping the remaining ladyfingers in the matcha mixture and placing them in 2 neat rows on top of the mascarpone cream layer.

*Matcha Tiramisu 16*

5. Top with the remaining cream and smooth out the top. Cover with a sheet of plastic wrap