serves
3
prep
30 minutes
cook
20 minutes
difficulty
Mid
serves
3
people
preparation
30
minutes
cooking
20
minutes
difficulty
Mid
level
Tiramisu is usually made with raw egg yolks, but heating them over a hot water bath helps to pasteurise them and ensure they are safe for consumption. Not only that, but the egg yolks also add an extra creaminess to the mascarpone cream for a rich flavor, so don’t leave them out!
Ingredients
Ladyfingers
- 3 large eggs, whites and yolks separated
- ½ cup (100 g) granulated sugar
- ¾ cup (90 g) all-purpose flour
- ¼ cup (25 g) powdered sugar, for dusting
Matcha syrup
- 1½ tbsp (9 g) matcha powder, or to taste
- ¼ cup (50 g) granulated sugar
- 1 cup (240 ml) boiling water
Mascarpone cream
- 3 large egg yolks
- ⅓ cup (65 g) granulated sugar
- 1 tbsp (15 ml) rum, optional
- 1 tsp vanilla extract
- 8 oz (225 g) mascarpone cheese
- 1 cup (240 ml) thick (heavy) cream
Assembly
- Matcha powder, for dusting
Makes 3 x 2-cup (500-ml) or 1 x 6-cup (1.5 L) servings.
Cooling time: 15 minutes.
Chilling time: at least four hours, or overnight.
Instructions
- To make the tiramisu, prepare one 20 cm x 20 cm (8 in x 8 in) dish or three 9 cm x 9cm (3.5 in x 3.5 in) dishes (these serving dishes are both suggestions!).
- To make the ladyfingers, preheat the oven to 170°C (340°F) and line a large baking tray with baking paper.
- In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites. Whisk on medium-high speed for 1 to 2 minutes, until the egg whites are foamy, then add the granulated sugar and continue beating for 4 minutes, or until the meringue forms stiff peaks. Add the egg yolks and whisk until combined. Remove the bowl from the stand mixer and sieve in the flour, folding it in until just combined.
- Transfer the batter to a piping bag fitted with a medium-sized piping tip and pipe 9 cm (3.5 in) lines of batter on the lined baking tray. Place the powdered sugar in a fine-meshed sieve and generously dust the piped batter, then bake for 15 minutes or until lightly golden brown. Cool for 30 minutes, or until completely cooled.
- Meanwhile, to make the matcha syrup, sieve the matcha powder into a small bowl. Add the sugar and boiling water, and whisk until the sugar has dissolved. Set aside to cool for 30 minutes, or until completely cooled.
- To make the mascarpone cream, bring a small saucepan of water to a simmer. In a heatproof bowl slightly larger than the saucepan, combine the egg yolks and sugar. Place the bowl over the saucepan and heat gently, whisking constantly, for 5 minutes, or until the sugar has dissolved and the egg yolks have doubled in volume. Remove from the heat and add the rum, if using, vanilla extract and mascarpone cheese. Whisk until smooth and set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, add the cream and whisk on medium-high speed for 5 minutes, or until it forms stiff peaks. Then, fold the whipped cream into the mascarpone mixture until just combined.
- To assemble, submerge a ladyfinger in the matcha syrup and quickly place it in the bottom of your prepared dish. Continue until the bottom of your dish is covered. Top with a layer of cream, another layer of soaked ladyfingers and a final layer of cream. Smooth the top layer with an offset spatula and chill overnight, or for a minimum of 4 hours, until set.
- Once the tiramisu has set, dust with matcha powder and enjoy. The cake can be covered in cling wrap and stored in the fridge for up to 3 days.
Recipe from by Catherine Zhang, published by Page Street Publishing Co. (RRP PB $44.99). Photography by Catherine Zhang.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Tiramisu is usually made with raw egg yolks, but heating them over a hot water bath helps to pasteurise them and ensure they are safe for consumption. Not only that, but the egg yolks also add an extra creaminess to the mascarpone cream for a rich flavor, so don’t leave them out!
