How can you store matcha tiramisu?

Refrigerator: Store matcha tiramisu in the refrigerator. This dessert contains mascarpone and eggs, which means it needs to be kept cool to prevent spoilage. It is best to store it in an airtight container to prevent drying out and absorbing odors from other foods. Covering: Make sure the tiramisu is well covered. You can use plastic wrap or a lid if you have a suitable container. Shelf life: In the refrigerator, matcha tiramisu usually stays good for 3 to 5 days.

Can you freeze matcha tiramisu?

Freezing: Yes, you can freeze matcha tiramisu. Freezing can be convenient if you want to keep the dessert for a longer period. Preparation: Freeze it in an airtight container or carefully wrapped in plastic wrap and aluminum foil to prevent freezer burn. Thawing: Let it thaw in the refrigerator, not at room temperature. This helps to better maintain the texture and reduce the risk of food spoilage. Shelf life: In the freezer, matcha tiramisu can stay good for about 2 to 3 months. Texture after freezing: Keep in mind that the texture of the tiramisu may change slightly after freezing and thawing, especially the structure of the whipped cream and mascarpone.

Matcha tiramisu

Name: Matcha tiramisu
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 50 g sugar; 3 egg yolks; 250 g mascarpone; 200 ml whipped cream; 150 ml hot water; 15 g matcha powder; 20-25 ladyfingers; matcha powder, for finishing

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30min + 1 night in the refrigerator

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Discover a delicious twist on the classic dessert with this amazing matcha tiramisu recipe from Cesar Casier. This tasty dessert comes from his book “Model Kitchen.”

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Ingredients

What do you need?

Quantity: 4P

50 g sugar
3 egg yolks
250 g mascarpone
200 ml whipped cream
150 ml hot water
15 g matcha powder
20-25 ladyfingers
matcha powder, for finishing

Preparation method

How do you make this?

Mix the sugar with the egg yolks until you have a whitish mass. Then mix in the mascarpone until the ingredients are well combined.

Whip the cream until stiff and gently fold it into the mascarpone mixture. Set aside.

Mix the water and matcha powder until smooth. Dip the ladyfingers in the mixture until they are soaked.

Take a dish and layer the bottom with a layer of ladyfingers. Then spoon some of the mascarpone mixture over it and smooth it out. Make sure all the ladyfingers are completely covered.

Cover with another layer of ladyfingers and spread with mascarpone again.

Sprinkle with matcha powder and place in the refrigerator for one night to set.

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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.

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Tips

The tiramisu is even better after a night of stiffening, because it is welled with Matcha. Get the dessert out of the fridge for 15 to 30 minutes before serving.

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