This Matcha Tiramisu is something the whole family will love over this Christmas season. It's a family friendly recipe without the coffee and alcohol. Spongy soft lady fingers are dipped into fragrant shots of Matcha green tea and topped with lashings of delicious and fluffy mascarpone. It's decadent without being too heavy or sweet, the perfect finish to a big Christmas lunch or dinner.
We made this tiramisu Gluten Free, making our own sponge fingers but for a simpler version, you can definitely opt for store bought lady fingers :)
Ingredients:
Makes a 25 x 25 x 10cm dish
Gluten Free Lady Fingers
- 4 eggs seperated
- 200 gram gluten free flour
- 80 gram sugar
- pinch of salt
- 1 teaspoon baking powder
- 1 tablespoon oil
Mascarpone Cream
- 500 gram marscapone
- 100 gram sugar
- 4 eggs seperated
Matcha Shot
- 1.5 tablespoon Matcha
- 300mL water
- 2 tablespoon honey
- extra matcha for dusting
How to:
- Start by making your own lady fingers. Seperate the egg whites from egg yolks.
- To the egg whites, add half (40 gram) sugar and whisk this until stiff peaks form.
- In a seperate bowl, add in egg yolks, oil and remaining sugar and whisk this until it becomes thick and pale yellow.
- Fold in the egg yolk mix into the egg white mix. Careful not to over mix or fold to keep the airy light consistency.
- Sift in the flour, salt and baking powder. Fold this into the egg mix until it becomes smooth.
- Pipe the mixture into the shape of lady fingers (about 2 x 10cm) onto a baking tray. Bake these in the oven for 15 minutes at 180 degree. Allow them to cool down after baking.
- Prepare the matcha shot by whisking matcha powder with water and honey. Leave this aside to cool down.
- Prepare the mascarpone cream by separating the egg whites from egg yolks.
- Whisk the egg whites with half (50 gram) of sugar until stiff peaks form.
- In a seperate bowl, whisk the egg yolks with the remaining sugar until it becomes thick and pale yellow. Add in the mascarpone cheese and whisk this for another 2-3 minutes on low.
- Fold the egg whites into the egg yolk mascarpone mix. Fold it gently and place this in the fridge for 10-15 minutes while you get everything ready.
- Start assembling the tiramisu. Dip the lady fingers into the matcha. Lay them down to form a single layer of lady fingers at the bottom of your dish.
- Add a layer of the mascarpone cream and smooth this over.
- Add a second layer of lady fingers dipped in the matcha.
- Add a second and final layer of the mascarpone cheese mix and smooth this over.
- Allow it to set in the fridge for at least 2 hours, best overnight, before serving.
- To serve, sprinkle with some extra Matcha on top and share the goodness around :)
Note: We bought organic free range, high quality eggs as there is raw eggs in this recipe.
Please ensure that in your region, it is safe to consume raw eggs.