Matcha Tiramisu

Steps

1. Heat half a liter of water to around 80°C. Add the genmaicha, steep for about 10 minutes.
2. Use an electric mixer to whip the egg yolks with sugar until doubled in volume and sugar is completely dissolved.
3. Add the mascarpone cheese to the eggs and then beat again until thick and soft
4. Strain the genmaicha and let it cool completely.
5. Line a baking tray with parchment paper, assemble 6 tiramisu bases using 6 steel rings. Spread a layer of cream on the bottom, dip the biscuits into the genmaicha, then lay them on the cream. Spread mascarpone cream on top (using a pastry bag) to about 2 cm thickness.
6. Make another layer of biscuits, dipping them in the tea and cream, up to the ring’s top. Level the surface with a spatula and refrigerate the dessert for 8-9 hours.
7. Remove from the fridge, place on a plate, remove the ring, sprinkle with matcha, and it’s ready to serve.

Whether it is the traditional tiramisu or individual flavors with innovative variations, Granarolo Mascarpone is an essential note in this symphony of desserts. It infuses the taste buds with the wonder of tiramisu’s flavor, allowing us to revel in the enchanting melody of the dessert and feel the charm and innovation that mascarpone cheese brings to this symphonic dessert.