Rich Matcha Tiramisu

An authentic, rich matcha tiramisu made with cream cheese instead of mascarpone for an easy yet elegant dessert. Layers of matcha-soaked biscuits and creamy cheese filling.

Ingredients

• 50gCream cheese(for cheese cream)
• 10gSugar(for cheese cream)
• 100mlWhipping cream(for cheese cream)
• 70mlMilk(for custard sauce)
• 10gSugar(for custard sauce)
• 1Egg yolk(for custard sauce)
• 5gMatcha powder(for matcha syrup)
• 25gSugar(for matcha syrup)
• 25mlWater(for matcha syrup)
• as neededLadyfinger biscuits(or sponge cake)
• as neededMatcha powder(for dusting)

Instructions

1. 1

   Bring cream cheese to room temperature.

2. 2

   Make the matcha syrup: Mix matcha powder and 25g sugar together, then gradually add water in small amounts to prevent lumps. Small lumps are okay.

3. 3

   Make the custard sauce: Heat milk in a saucepan until just before boiling.

4. 4

   In a bowl, whisk egg yolk and 10g sugar well. Gradually add the warm milk while mixing.

5. 5

   Strain the mixture and return to the saucepan. Heat while stirring until thickened.

6. 6

   Make the cheese cream: Beat cream cheese until smooth, add 10g sugar and mix. Combine with the custard sauce.

7. 7

   Whip the cream to soft peaks. Fold into the cream cheese mixture.

8. 8

   Dip ladyfinger biscuits in the matcha syrup and arrange in the bottom of serving dishes. Add half of the cream and spread evenly.

9. 9

   Add another layer of matcha-soaked biscuits, then top with remaining cream and smooth the surface.

10. 10

    Refrigerate until well chilled, then dust with matcha powder before serving. Best after resting at least half a day for the biscuits to soften.

Tips

• ✓Bring cream cheese to room temperature and beat until soft for a smooth texture.
• ✓Letting the tiramisu rest for at least half a day allows the biscuits to absorb moisture and blend with the cream.
• ✓Sponge cake can be substituted for ladyfinger biscuits.
• ✓Dust with matcha powder just before serving for the best color and freshness.

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