#cooking #food/drink the first time i ever made this was for a potluck the day before i wrote this recipe and everyone thinks im cool now so make this tiramisu ![[Pasted image 20250210224951.png|400]] ## Overview * Makes an 8x8 inch cake (9 slices) * 1-2 hours ## Ingredients ### Cream layer * 3 large egg yolks (one egg yolk is about 19 g; at room temperature) * 1/3 cup sugar (divided into half!) * 8 oz mascarpone cheese (at room temperature) * 1 1/2 cups heavy (whipping) cream (chilled) * Freeze-dried strawberries, crushed into a powder (try to have a lot! there is no measurement here because I didn't put enough the first time I made it lol) ### Cookie layer * 1/2 cup water (heated to 180ºF) * 1 1/2 Tbsp matcha (green tea powder) (9 g) * 24 ladyfingers ### Presentation * 2 Tbsp matcha (green tea powder) (for dusting) * 1 strawberry cut in half ## Instructions ### Cream 1. Put 8 oz mascarpone cheese in another large bowl and soften it with a silicone spatula. 2. Have a double-boiler set up. First, add 2 inches of water to the saucepan. Next, set the mixing bowl on top and check that the bottom of the bowl does not touch the water. Set aside the mixing bowl to use for the egg mixture. Bring the water to a bare simmer over medium heat, then reduce the heat to low. 3. In the medium heatproof mixing bowl, add 3 large egg yolks and 3 Tbsp (half) of the ⅓ cup sugar. Start whisking it with a handheld electric mixer or by hand if ur like me and u want pain. 4. Set the bowl over the saucepan of barely simmering water and continue to beat the egg yolks **until it turns into a pale yellow color!!** it will thicken a lot and aerate as you continue to beat it. This might take 10-25 minutes depending on your setup and heat. 5. Add the egg mixture into the bowl with the mascarpone. Gently fold the egg mixture into the mascarpone until just smooth. Do not overmix! It will get grainy. 6. Now, make the whipped cream: In another bowl, beat 1½ cups heavy (whipping) cream until foamy. Then, gradually add the rest of the sugar and the crushed freeze-dried strawberry powder together. Beat together until medium peaks form. 7. Now, gently fold the whipped cream mixture into the mascarpone mixture until well-combined. ### Assembly 1. In a small bowl, combine ½ cup hot water and 1½ Tbsp culinary grade matcha. Whisk together until there are no lumps. Transfer this matcha mixture to a flat-bottomed container big enough for a ladyfinger cookie to lay flat. 2. One at a time, quickly dip a ladyfinger into the matcha mixture until soaked but not soggy; use a pair of tongs to flip it over to soak the other side. Then, place it on the bottom of an 8 x 8-inch baking dish. Repeat until you‘ve covered the bottom with ladyfingers. Don't be afraid if you have to snap some into smaller parts to fit. 3. Spread half of the mascarpone cream over the ladyfingers in an even layer. Smooth out the surface using the silicone spatula or a silicone pastry scraper. 4. Create a second layer of cookies, dipping the remaining ladyfingers in the matcha mixture and placing them in 2 neat rows on top of the mascarpone cream layer. 5. Top with the remaining cream and smooth out the top. Cover with a sheet of plastic wrap placed directly on the surface of the cream to prevent a skin from forming. Refrigerate for **at least 4 hours**, preferably overnight. ### To Serve 1. Remove your chilled Matcha Tiramisu from the refrigerator and unwrap the plastic. Immediately before serving, dust 2 Tbsp matcha (green tea powder) on top of the tiramisu using a fine-mesh sieve. 2. Optionally garnish with cut strawberries. 3. nom