I have not had tiramisu in years because frankly, I don’t do coffee except in chocolate recipes. I like the filling, I like lady fingers, and I like all the other ingredients except that coffee thing. How about we switch out coffee for matcha and regular lady fingers for cocoa-covered lady fingers. So this is nothing like your Italian mother’s tiramisu. The amaretto has to go because it will fight with the green tea family, and vanilla is the choice here. Also, you’ll need an 8×8 pan. So here is my take on the classic. I hope you like it.
2 packages store bought lady fingers
2 tablespoons cocoa
12 ounces brewed green tea
1 teaspoon vanilla
1 cup mascarpone cheese at room temperature
1 cup heavy cream
1 teaspoons cornstarch
1 tablespoon matcha
3 egg yolks
1/3 cup sweetened condensed milk
1 tablespoon powdered sugar
3 cups water for double boiler
Brew 12 ounces of green tea.
In the top of a double boiler off heat, Beat egg yolks and sweetened condensed milk. Sift matcha over yolks.
Bring water in bottom of double boiler to a simmer. Place top over water, whisking egg mixture constantly.
Cook for 5 minutes. Don’t scramble the eggs!
Add vanilla and mascarpone and incorporate. Whisk until smooth. Add corn starch and let thicken. Remove from heat and let cool.
Add whipping cream to bowl and add vanilla and powdered sugar.
Whip until stiff peaks.
Fold in whipped cream into the mascarpone mixture.
Dip lady fingers halves in green tea. Place layers to cover the bottom of the pan and sprinkle with cocoa; cover with half mascarpone mixture.
Add next layer of tea-dipped lady fingers and top with second half mascarpone mixture.
Refrigerate for 5 hours.
Top with a sprinkle of cocoa powder.