Green Tea Tiramisù
Tiramisù was the first ever dessert I made so i have a very special connection to it. I have experimented a lot with it and made many different variations and have to say that my favourite one so far, besides the original Tiramisù, is this Green Tea version.
The Green Tea taste combined with the Mascarpone cream go perfectly well together and it makes the Tiramisù a little bit lighter than the coffee based one. I made this Tiramisù along with the original one for a large dinner with friends and most people actually preferred it to the coffee based one. It’s definitely different and you will be able to impress your guests or loved ones with it.
Many people think that Tiramisù is a complicated dessert to make so never really try to do it at home - in all honestly it’s one of the easiest desserts and it can be prepared in 30 minutes or less (once you’ve done it a couple of times you can get down to 20 minutes).
Some things to remember when you’re making Tiramisù at home:
Use fresh eggs (bought a couple of days before or on the day. Do not use eggs that have been lying around the fridge for some time).
You have to be very careful when separating the egg yolk from the egg whites - break the egg slowly and make sure no egg yolk goes into the egg white bowl and vice versa.
The Tiramisù needs to rest before you can eat it so always plan in 2-3 hours of resting time. You can also make it the day before and it will be delicious
Prep Time: 30 Minutes
Cooking Time: No cooking time but the Tiramisù needs to rest in the fridge for at least 2 Hours
Ingredients for a 6 portion Tiramisù:
Ladyfingers - 150 g - buy here
Fresh Eggs - 2 Medium (the fresher the better)
Mascarpone - 250 g
Sugar - 50 g
Green Tea (Fresh Leaves)
Preparation:
To prepare the Tiramisu you will start with the eggs. Take two bowls and carefully separate the egg whites from the egg yolks. Separate them really well as this is crucial.
Start whipping the egg yolks with an electric whisk, adding half of the sugar (25 g). You should be whipping for around 5 minutes until the consistency is nice and fluffy. Now it’s time to add the mascarpone and keep mixing until everything is well incorporated - the end result should be a thick cream. Put it aside.
Clean your mixer well (there should be no trace of the egg yolks we just whisked. We will now move on to the egg whites. Beat the egg whites and add the remaining 25 g of sugar. Mount them very firmly (this can take up to 10 minutes). The egg whites should have the consistency of clouds and if you were to turn the bowl over they would not fall out.
Once you have reached the perfect consistency it’s time to mix the two bowls together. Gently add the beaten egg whites to the egg yolk and mascarpone mixture. Mix with a spoon or a fork not with an electric mixer until everything is smooth.
This is where the Green Tea Tiramisu differs from the classic Tiramisu recipe. Usually you would now make coffee - we will be making green tea instead. Make a bowl of green tea and let the water soak up the green tea leaves for around 3 minutes.
Get out your baking dish you will be making the Tiramisu in.
Now is the time to get out your ladyfingers. One by one dip them in the green tea (don’t dip them fully, they should not be soaked but just lightly wet). Place the ladyfingers side by side in the baking dish.
Once you have made a layer of ladyfingers it’s time to put a layer of our egg and mascarpone mixture. Be generous and cover the ladyfingers completely.
Round two you will be doing the same process again - wet the ladyfingers, place them in the baking tray and cover them with the mascarpone mixture.
You can keep adding as many layers as you want (and as you can fit). I usually work with 2/3 layers. The last layer should always be the mascarpone mixture and on top you can add small green tea leaves to give it even more taste. You can also choose to put nothing.
Leave your Tiramisu in the fridge for at least 2 hours before enjoying it :)
You can leave the Tiramisu in the fridge for 2 days, since you are working with raw eggs I would not suggest to keep it any longer.