2 ways to make delicious and smooth matcha green tea tiramisu, simple

Whip the eggs

Put 2 egg whites into a large bowl, use an electric mixer to beat on low speed until the eggs form bubbles like soap.

Divide 60g of sugar into 3 parts, gradually add each part one at a time and beat until dissolved. Beat each part of sugar for about 30 seconds on low speed before adding the next part.

When adding the last part of sugar to the eggs, switch the mixer to high speed, beat the eggs until they are soft and fluffy, with creamy streaks, and the mixture is sticky, shiny, and smooth. Lift the whisk to form peaks that droop down, and it’s ready.

Finally, add 2 egg yolks into the whipped egg mixture and continue to use the mixer to blend the mixture at low speed.

Sift and mix the cake flour

Sift into the whipped egg mixture: 53g of flour, 7g of matcha powder. Then, use a flat spatula to gently fold the mixture from the bottom up. Bring the spatula down to the bottom of the bowl, push the heavier ingredients up and fold them over to the side. Continue this action until the mixture becomes smooth.

Next, put 25ml of unsweetened fresh milk and 25g of unsalted butter into a new bowl. Then, place this bowl into a pot of hot water to melt the butter.

Next, take a little of the cake flour mixture that you just mixed and add it to the melted butter bowl, then stir well to combine.

After that, pour the stirred butter mixture back into the cake flour bowl and continue to mix evenly by folding the mixture together.

Pour into mold, bake the cake

Preheat the oven to 190 degrees Celsius for 15 minutes.

Prepare a cake mold lined with parchment paper, then pour the batter in and spread it evenly.

Next, bake the cake for 11 – 13 minutes at 190 degrees Celsius. After baking, place the cake on a wire rack, cover the top with a layer of plastic wrap, and let it cool.

Whisking eggs using a double boiler

Put 2 egg yolks and 20g of sugar into a new bowl. Then, place this bowl over a pot of hot water and stir until the sugar melts and the mixture turns a light yellow color.

Mixing cream cheese

First, whisk together 20ml of unsweetened fresh milk with 3g of gelatin powder, then let the mixture sit for about 10 minutes for the gelatin to bloom.

Next, add this gelatin mixture to the bowl of egg yolks from Step 4 and stir well.

Then, add 200g of Mascarpone cheese and continue to whisk until the mixture is smooth.

In a new bowl, add 100ml of heavy cream and 10g of sugar. Use a mixer to whip the mixture until it reaches a soft peak, creating clear patterns, and when you lift the whisk, it forms a peak that bends down slightly.

Next, add the whipped cream to the cheese mixture and stir until well combined.

In a new bowl, add 1 egg white and 10g of sugar, and use a mixer to whip the egg white until it reaches a soft peak, with a creamy texture, and the mixture is sticky, shiny, and smooth. When lifting the whisk, it should form a peak that bends down slightly.

Finally, add the whipped egg whites to the cream cheese mixture, and gently fold until smooth to complete.

Cut the cake, pour the Tiramisu mold

First, use a toothpick to scrape off the brown crust on the surface of the cake. Then, use a 15cm and 12cm mold to cut the cake into round pieces.

Put 20gr of sugar and 20ml of hot water into a bowl and stir well until the sugar dissolves.

Next, place the 15cm cake piece into a 15x6cm round mold and spread a layer of sugar syrup on top to add moisture to the cake.

Then, pour a bit of the cream cheese mixture into the mold until it is nearly full.

After that, place a 12cm cake piece on top and cover the cake completely with the remaining cream cheese mixture. Put the cake in the refrigerator for 2 – 3 hours until it is completely set.

Finally, take the cake out of the mold, sprinkle a layer of matcha powder on top, and it’s ready to enjoy.

Final product

The matcha tiramisu has a soft and smooth sponge cake base, rich in flavor and fragrant with the distinctive scent of matcha powder. The biggest highlight is undoubtedly the creamy cheese layer, which is rich and sweet, incredibly delicious.

Whip the eggs

Put 1 egg white into a bowl, use the egg beater to beat on low speed until the egg foams like soap.

Divide 20g of sugar into 2 parts, slowly add each part one at a time until dissolved. Beat each part of sugar for about 30 seconds on low speed before adding the next part.

When adding the last part of sugar to the egg, turn the mixer to high speed, beat the egg until it is stiff, has cream streaks, and the mixture is thick, shiny, and smooth. Lift the whisk to form stiff peaks.

Next, mix together 1 egg yolk, 10g of sugar, and 1ml of vanilla extract. Then, pour this mixture into the whipped egg bowl and mix well using the machine at the lowest speed.

Sift and mix the cake batter

Sift into the whipped egg mixture: 25g of flour, 5g of green tea powder, 2g of cornstarch, 1g of baking powder.

Then, use a flat spatula to gently mix the mixture from the bottom up. Bring the spatula down to the bottom of the bowl, push the heavy ingredients up, and fold them to the side. Continue this process until the mixture becomes smooth.

Shape and bake the cake

Preheat the oven to 180 degrees Celsius for 15 minutes.

Next, put the cake batter mixture into a piping bag, then squeeze the cream into several lines about 3 finger joints long onto parchment paper.

Then, mix together 5g of sugar and 5g of powdered sugar and sift it evenly over the surface of the cake.

Finally, place the cake in the oven and bake for 13 minutes at 180 degrees Celsius.

Brewing coffee, double boiling eggs

Add 50ml hot water, 8gr sugar, and 3gr instant black coffee into a cup and stir well.

Next, place a bowl over a pot of hot water, then add 1 egg yolk, 30gr sugar, and 1ml vanilla extract. Use a whisk to mix until the egg warms up to 70 degrees Celsius, then remove the bowl from the pot.

Then, use an electric mixer to beat the mixture at medium speed for about 1 – 2 minutes until the mixture turns light yellow.

Mixing cream

Add 150gr mascarpone cheese to the egg yolk bowl and mix until smooth.

Next, add 100ml whipping cream into a new bowl, and use a mixer to whip the mixture until it reaches 60% stiffness.

Finally, add the whipped cream to the cheese mixture, using a spatula to gently fold until combined.

Pour the Tiramisu mold

First, quickly dip each ladyfinger into the coffee mixture and arrange them in the cake mold.

Then, spread a layer of cream on top, and sift a fine layer of green tea powder over it.

Finally, repeat the layering one more time, cover the cake tightly, and refrigerate for at least 4 hours.

Finished Product

Green tea tiramisu features a soft, creamy layer of milk that blends perfectly with fragrant green tea biscuits, creating a rich and extremely appealing flavor.