How to Make Green Tea Tiramisu and Espresso Tiramisu!

Green Tea Tiramisu!

3 Egg Yolks, 3 Egg Whites

1/3 Cup of Caster (Ultrafine) Sugar

8oz Mascapone Cheese (found near the specialty cheeses in the grocery store)

1 Cup Heavy Whipping Cream

1 Teaspoon Vanilla Extract

1 Teaspoon Grand Marnier or any Orange Liquer

 Green Tea Powder (also known as Matcha) 

*I bought the Green Tea Powder from Uwajimaya Japanese Market in Downtown Seattle for $9.99*

1-2 Cups of Brewed Green Tea (Cooled)

1 Package of Ladyfingers 

Mixer

1. Brew the green tea. What I did first was boiled some water to add to the matcha green tea powder.  Whisk the green tea powder in hot water with a little bit of the ultrafine sugar (optional).

Caster sugar is better known as ultrafine sugar.  You can find this in the baking isle. It's between powder sugar, and granulated sugar in texture.  You can make your own at home by pouring granulated sugar in the food processor.

2. Separate the 3 egg yolks from the egg whites.

3. In a mixing bowl, beat the egg yolk with the ultrafine sugar with your mixer until the mixture is pale yellow.

4. In a separate bowl, whip the heavy whipping cream with the teaspoon of Grand Marnier.

5. Fold in the 8oz of mascapone cheese with whipped cream.

6. Add egg whites and fold into the mascapone/whipped cream mixture.

7. Dip one side of the ladyfingers into the cooled brewed green tea, and layer them in the bottom of your serving dish.

8. Spread the mascapone/cream mixture evenly on top of the first layer of ladyfingers.  Dust a little bit of matcha powder on top of the cream mixture, and repeat.  Do not dust the last layer of cream with matcha green tea powder.

9. Refrigerate for at least 4 hours.  For best results, wait 24 hours! :)

No baking required!

10. Lightly dust matcha green tea powder before serving for the best results!

I bought a small sifter to evenly distribute the matcha powder because that stuff is strong! ;)

Total time of preparation: 20-30 minutes.

Level of difficulty: Easy! 

The final result! The longer you refrigerate it, the better looking it gets! ;)

Tip: Make sure your eggs are at room temperature or else they won't whip up as easily!

Our friends are coming over tonight so I wanted to think of something creative to share. :D

I ended up making both green tea tiramisu, and the original espresso/cocoa tiramisu.  I wanted to make sure to have a back up just in case someone doesn't like green tea.

I will be serving the tiramisu with a scoop of Vanilla ice cream just to make it extra good, you know. ;)

 I picked up a pint of Haagen Dazs Vanilla ice cream. :D

I hope you enjoy the recipes! :)  I couldn't be more happy with myself for successfully making tiramisu!

 

Espresso Tiramisu!

3 Egg Yolks, 3 Egg Whites

1/4 Cup of Caster (Ultrafine) Sugar

8oz Mascapone Cheese

1 Cup Heavy Whipping Cream

1 Teaspoon Vanilla Extract

1 Teaspoon Gold Rum (you can also use Cognac or Armaretto)

1 Package of Ladyfingers

Unsweetened Cocao Powder

1-2 Cups of Brewed Espresso (Cooled)

1 Semi-Sweet Chocolate Bar (You don't need much)

Grater to Grate the Chocolate

Mixer

1. Brew the espresso, I used a single serving Vietnamese coffee press. I made 2 cups of espresso, and mixed a little bit of ultrafine sugar to the espresso.

2. Separate the 3 egg yolks from the egg whites.

3. In a mixing bowl, beat the egg yolk with the ultrafine sugar with your mixer until the mixture is pale yellow.

4. In a separate bowl, whip the heavy whipping cream with the teaspoon of Vanilla Extract, and Rum.

5. Fold in the 8oz of mascapone cheese with whipped cream.

6. Add egg whites and fold into the mascapone/whipped cream mixture.

7. Dip one side of the ladyfingers into the cooled brewed espresso, and layer them in the bottom of your serving dish.

8. Spread the mascapone/cream mixture evening on top of the first layer of ladyfingers.  Dust a little bit of unsweetened cocoa powder, and finely shaved chocolate on top of the cream mixture, and repeat.  Do not dust the last layer of cream with chocolate shavings or cocoa powder. Add it right before serving. :)

9. Refrigerate for at least 4 hours.  For best results, wait 24 hours! :)

No baking required!

10. Lightly dust your delicious creation with a little bit of cocoa powder and chocolate savings right before serving.

Total time of preparation: 20-30 minutes.

Level of difficulty: Easy! 

I painted my nails to match the Matcha Green Tea theme with Dior "Waterlily" nail polish.

A HUGE thank you to my wonderful cousin Nathania for the lovely gift. :)
Thanks girl!! xoxo