Monday, December 24, 2007
I made it too easy to guess what this is huh? Doesn't it look like an alien landscape, all weirdly green?
After discovering how quick and easy it was to make tiramisu, I decided to try making a matcha green tea tiramisu. The version I had at Italian Tomato was actually not that spectacular - not much green tea flavor and rather dry. And in looking at the photo again, I think my green tea tiramisu looks tastier! :) Lil' sis kept urging me not to do it because she remembered not being impressed with their green tea tiramisu either. But I promised her I'd make a normal one just in case. As it turned out, we ate all of the cake and regular tiramisu and there was just a small portion of this left. Two of my cousins had dibs on the leftovers.
I like my green tea bold in flavor, no subtlety here. The green tea is very bitter so I was worried about how it'd turn out, but the sweetness of the whipped cream evened it out. If you want to drink the leftover green tea, I'd advise adding lots and lots of sugar.
Tiramisu with Japanese Matcha Green Tea
For a 2-quart-sized bowl, you'll need:
2 cups matcha green tea, dissolve 2 tblsp matcha green tea powder in 2 cups hot water
1 16-oz package Sara Lee poundcake, or 1 package of ladyfingers
1 to 1 1/2 cups whipped cream (If buying packaged, allow to soften to room temperature before using and decrease sugar to 1/4 cup.)
1/2 cup sugar (1/4 cup sugar if using packaged whipped cream, since it's already pre-sweetened.)
1 8-oz container mascarpone cheese
1 tsp vanilla extract
matcha green tea powder for dusting
Boil 2 cups water and add 2 tblsp green tea powder. Stir and let cool in fridge.
Whip cream. A 1 pint container should give you enough whipped cream for this recipe. Or do what I did and buy 1 quart, and turn the remaining whipped cream into butter. Set aside.
Spoon about 3 tblsp of whipped cream into a bowl of the mascarpone cheese and 1/2 cup sugar. If you're using packaged whipped cream, decrease sugar to 1/4 cup, unless you have a really sweet tooth. Beat the mascarpone, sugar, 3 tblsp of whipped cream, and 1 tsp vanilla extract until softened.
Then with a spatula, gently blend 1 cup of whipped cream into the mascarpone mixture. Taste and add up to another 1/2 cup until it's to your liking.
Now you're ready to start assembling.
Cut the poundcake into 1-inch wide strips. Using chopsticks, or your fingers, dip the poundcake into the green tea. I like my tiramisu very moist so I make sure all sides of the poundcake are covered. Lay the pieces until the bottom of the bowl is covered. Add a layer of the mascarpone/whipped cream mixture. Sprinkle a light layer of green tea powder. Add another layer of the tea-soaked poundcake. Then another layer of the mascarpone/whipped cream.
Dust with matcha green tea on top.
Chill in fridge at least an hour before serving.