Matcha (Japanese Green Tea) Tiramisu

      Assalamualaikum dan selamat malam semua... Hari ni aku berkesempatan nak share satu resepi tiramisu... Kali ni bukan tiramisu yang selalu kita dok makan tu... Tiramisu ni lain sikit... Sebabnya digantikan dengan rasa green tea... Boleh tahan rasanya... Kalau sapa-sapa yang suka green tea tu kena la cuba tau.... Kalau nak mudah kan, aku bagi cadangan baik buat dalam gelas kecil-kecil. Sebab apa, resepi ni tak letak gelatin. Jadi dia lembik sikit masa nak potong tu... Delamat mencubaaa...

Matcha Tiramisu
C&P : Amy
Makes 9 by 5-inch

2 large egg yolks, room temperature
1/8 teaspoon salt
1/4 cup granulated sugar
1/2 cup milk
1/4 cup Matcha powder, divided
1 teaspoon vanilla extract
1 cup heavy cream, chilled
1/4 cup powdered sugar
8 oz. mascarpone cheese, room temperature
12 to 14 Savaiordi ladyfingers

1. In a medium pot, fill with 2 inches of water, set a mixing bowl over the pot of water. Make sure the bottom of the bowl does not touch the water. Bring the water to a simmer and reduce the heat to low. Add egg yolks, salt and sugar to the mixing bowl and whisk until the mixture thicken and lighten. When lifting the whisk, the mixture should fall back on itself looks like thick ribbons. Place the bowl over an ice bath to cool.
2. In a small pot, bring the milk to a simmer, remove from heat and whisk in 2 tablespoons of Matcha Powder and vanilla extract until melted and no lumps. Transfer to a shallow dish and let it cool slightly.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and powdered sugar until medium peak forms. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat mascarpone cheese until smooth. Gently fold the egg mixture into the mascarpone until incorporated. Then fold the cream mixture into the mascarpone mixture until well combined.
4. To assemble, line a 9 by 5-inch loaf pan with plastic wraps, allowing the excess to hang over the ends and sides. Quickly dip both sides of the ladyfingers in the Matcha mixture (just long enough to moisten the cookies without making them soggy) and place them on the bottom of the pan. Spoon 1/2 of the mascarpone mixture on top of the cookies, smooth the surface and sprinkle the top with Matcha powder. Dip the remaining cookies and place on top of the cream. Spoon the remaining mascarpone mixture over the cookies. Smooth the top and fold the plastic wrap to cover the cream. Refrigerate for at least six hours, preferably overnight. Your patient will be rewarded. Before serving, dust with more Matcha powder and leave at room temperature for 15 minutes.