Inspired by matcha from the O’Sulloc tea farm in Jeju, South Korea, this recipe is a unique twist on classic tiramisu, incorporating cheese cream and vibrant matcha for a delicious, not-too-sweet dessert.
1. Leave out mascarpone & cream cheese to soften.
2. Using a hand mixer & whisk attachment, whisk egg yolks & 1/4 cup sugar until ribbon consistency in a large bowl. Add mascarpone in small increments (about 1/4 at a time) & whisk until all incorporated. Then add softened cream cheese in increments & whisk until all incorporated.
3. Using a hand mixer with a whisk attachment, whisk egg whites & 1/4 cup sugar until soft-medium peaks in another large bowl.
4. Gently fold in peaked egg whites into the cheese mixture in small increments until all combined.
5. Mix matcha and water together in a bowl until thoroughly combined (you may use a cup first to combine easier then transfer to a bowl for dipping).
6. Dip each ladyfinger into the tea (soak until edges start to soften, be careful not to over soak as they will fall apart easily). Place in pan/dish/jar & alternate with a layer of cheese cream (have enough cheese cream to be the last layer of the tiramisu on top!).
7. Sift the top layer with matcha powder.
8. Set in fridge until ready to serve. Enjoy!
