life with tuyen

The best matcha jasmine tiramisu everrrrr

This tastes exactly like a matcha latte in dessert form. This combines matcha, jasmine, and mascarpone cheese for the most creamy, floral, light dessert ever. Dedicated to my matcha lovers hehe 💓

You can watch the entire video tutorial on youtube here 🍵 !!

Matcha Jasmine Tiramisu (Small batch, Feeds 2 to 4):

Mascarpone cream:

• 2 egg yolks*
• 38g (3 tbsp) of white sugar
• 180ml (3/4 c) of heavy whipping cream, divided
• 6oz of mascarpone cheese, cold
• 12g (4 to 6 tbsp) of jasmine tea leaves*
• 5g of matcha powder sifted, adjust to taste*
• 12g of hot water
• 1 tsp vanilla, optional
• 1/4 tsp salt
• 1 pack of lady fingers

matcha latte base

• 150ml (2/3 c) of milk
• 4g of matcha powder, sifted
• 10g of hot water
• ~10g of agave, condensed milk, or maple syrup, adjust to taste*
• jasmine extract, optional*

Infusing your Jasmine Tea Leaves

• In a small sauce pan, combine 60ml or 1/4 c of heavy cream with your jasmine tea leaves and bring over low heat, we want to just barely simmer this mixture for 5 minutes to extract the jasmine tea flavor
• take off of the heat and let it sit and cool for 10 minutes
• strain out the tea leaves before adding to the rest of the heavy cream, let it rest in the fridge for a few hours until cold again
• place strained jasmine leaves into your milk from the matcha latte portion and let it sit in the fridge

Mascarpone cream base

• Separate your two eggs
• Whisk together the egg yolks, sugar, and salt until the mixture turns pale and fluffy
  • for pasteurizing eggs, refer to my notes section!!
• Add your cold mascarpone and infused heavy cream straight from the fridge fold it in gently until lightly thickened
• in a separate small bowl, whisk together your sifted matcha powder and hot water until it becomes a paste
• add into your mascarpone cream base along with vanilla extract, salt and whisk until soft peaks
  • if you like a fluffy tiramisu that holds it shape after slicing, whisk it until medium peaks form. if you like a softer and more velvety tiramisu that looks like it ‘melts’ when you slice it, mix it only until soft peaks 🙂

matcha latte lady finger soak

• sift matcha powder and combine with hot water to become a paste
• pour into infused milk alongside sweetener of choice, to taste (and jasmine extract)
• dip your lady fingers in quickly and lay down into a pan
• layer with your cream and repeat
• set in fridge to chill for at least 4 hours (preferably overnight) before eating

Notes:

• matcha: you can adjust the amount of matcha in this recipe. 5g of matcha for the cream and matcha latte soak was a good baseline for me, feel free to taste as you go and start off with less and work your way up.
• jasmine tea: you can also adjust the amount of jasmine used to be as strong or light as you’d like, 12g of jasmine gave a pretty strong, lovely aroma (for jasmine tea, use 6 tbsp, for jasmine pearls use 4 tbsp)
• for the mascarpone cream: use cold mascarpone straight from the fridge!! Try not to over mix as the cream might curdle, if you see ur mascarpone cream starts to curdle, gently mix in some more heavy cream and leave in fridge
• pasteurizing eggs: since the eggs in this recipe is “raw”, we have to pasteurize it before eating, you can do several methods:
  • boiling the eggs in a hot water for 3 minutes at 140f
  • the double boiler method: Whisk together egg yolks and sugar over a pot of simmering water and whisk until everything is fluffy and dissolved, ~ a few minutes (this will bring the eggs up to temp to cook them, if you wanna be specific it should reach 160f) Let it cool before moving on.
  • buying pasteurized eggs from the supermarket (i heard trader joes carries it but i have yet to find it on my hunt!!) UPDATE: I’ve FOUND IT AT GELSON’S MARKET!

You can watch the entire video tutorial on youtube here 🍵 !!

love,

tuyen 🍓