Matcha Tiramisu by Chef Hector
by Matcha NudeMatcha Tiramisu by Chef Hector
Rated 5.0 stars by 1 users
Category
Dessert
We were lucky enough to have the incredible Chef Hector Revilla share his magic with us in the form of this absolutely divine Matcha Tiramisu recipe. 💚
It’s the perfect fusion of creamy, dreamy layers and that smooth, clean matcha flavor we all know and love. Plus, Chef Hector thought of everyone—this recipe includes gluten-free and vegan options so no one misses out on the matcha magic!
I mean… just look at it. That matcha glow. Are you drooling yet? Because we definitely are. 🤤
Whether you’re hosting, treating yourself, or sharing with friends, this Matcha Tiramisu is it.
Ingredients
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6 large egg yolks
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1 cup sugar
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8 oz mascarpone (or dairy free cream cheese)
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2 tbsp Matcha Nude
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1 cup heavy cream (can use dairy free heavy whipping cream or more cream cheese)
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1 ½ oz Whiskey, Bourbon (for non-alcoholic, mix together ½ tsp ground cinnamon, ¼ tsp ground cloves and ¼ tsp ground nutmeg)
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1 tbsp Matcha Nude
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1 tbsp Honey
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1 lemon (juiced)
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1 ½ cup of hot water
- Toasted pistachios (rough chopped)
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4 tbsp powdered sugar
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2 tbsp Matcha Nude
- Lady Fingers (Schär makes a great gluten free/dairy free option)
For the Custard:
For the Matcha Nude Hot Toddy (soaking the lady fingers):
Garnish:
Directions
Make Your Custard:
Use a double boiler. Or fill a saucepan with 2 inches of water and use a heatproof mixing bowl over the saucepan (make sure the bottom of the bowl does not touch the water).
Prior to putting the bowl over the saucepan, add egg yolks and 1/2 cup granulated sugar and start whisking.
Set the bowl over the saucepan of barely simmering water and continue to beat the eggs. Keep your instant thermometer nearby to check the temperature of the egg mixture. Heat the egg yolk mixture until it reaches 165-170ºF. Whisk constantly to ensure you're not accidentally making scrambled eggs.
Remove from heat, mix in 8oz of mascarpone and allow to cool to room temperature.
While your Custard is cooling, whip 1 cup of heavy cream with 1/2 cup of sugar and 2 tbsp of Matcha Nude, until you get stiff peaks.
After your Custard has cooled to room temperature, fold your Custard into the whipped cream using a spatula. Place in fridge to cool.
Make Your Hot Toddy (lady finger soak):
Bring 1 ½ cup water to a boil.
In a separate bowl, combine your Whiskey/Bourbon, lemon juice and honey into a small bowl.
Add in your hot water, then whisk in your Matcha Nude until fully dissolved. Set aside to cool.
While your Toddy is cooling, make the green tea sugar mixture to garnish your Tiramisu. Simply combine your powdered sugar and Matcha Nude until it is well incorporated.
Build Your Tiramisu
The first layer will be some of the Custard, followed by the lady fingers that will be lightly dipped into the Hot Toddy. Then another layer of Custard, followed by Lady fingers and then a final layer of Custard. Sprinkle on the Matcha Nude sugar garnish and top with toasted pistachio. Enjoy! ShareShare on Facebook Pin itPin on Pinterest