I just love the combination of plum liqueur and green tea. Similar recipes make use of either sake or orange liqueur, but my experiment with Choya® was a good one. Before serving, dust with matcha or confectioners' sugar.

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Recipe Summary

prep:
30 mins
cook:
14 mins
additional:
4 hrs
total:
4 hrs 44 mins
Servings:
16
Yield:
1 6-quart dish
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Matcha Syrup:
Tiramisu:

Directions

Instructions Checklist
  • Bring water and 1/4 cup sugar in a saucepan to a boil. Remove from heat and stir in 2 tablespoons matcha. Add 1/2 cup plum liqueur. Let matcha syrup steep and cool.

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  • Fill another saucepan halfway with water and bring to a boil. Reduce heat to bring water down to a simmer.

  • Place egg yolks and 2/3 cup sugar in a large bowl. Set bowl over simmering water and whisk constantly until the mixture is pale yellow and thick ribbons fall from the whisk, 4 to 5 minutes. Remove from heat and fold in mascarpone cheese until smooth and creamy. Mix in 2 1/4 teaspoons matcha.

  • Whip heavy cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Whisk in 2 tablespoons plum liqueur and vanilla extract. Fold in mascarpone mixture until blended and smooth.

  • Beat egg whites in a clean glass, metal, or ceramic bowl until stiff, sharp peaks form. Fold 1/3 of the egg whites into the mascarpone cream. Repeat twice more, folding gently until egg whites are incorporated.

  • Dip ladyfingers in matcha syrup one at a time until just soaked. Arrange a layer of ladyfingers on the bottom of a 6-quart container. Spread 1/2 of the mascarpone cream on top. Repeat with remaining soaked ladyfingers and mascarpone cream.

  • Cover tiramisu with plastic wrap and refrigerate until flavors combine, at least 4 hours.

Nutrition Facts

651 calories; protein 12.4g 25% DV; carbohydrates 66.4g 21% DV; fat 32.3g 50% DV; cholesterol 309.2mg 103% DV; sodium 151.2mg 6% DV. Full Nutrition