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By
Catherine ZhangAbstract
This matcha-flavored dessert is another one of my takes on the Italian classic tiramisu. In this case, matcha works great in place of espresso, as its grassy, slightly bitter flavor complements the sweet mascarpone cream . . . I guess you could call it a tea-ramisu!
Tiramisu is usually made with raw egg yolks, but heating them over a hot water bath helps to pasteurise them and ensure they are safe for consumption. Not only that, but the egg yolks also add an extra creaminess to the mascarpone cream for a rich flavor, so don’t leave them out!