Gluten-Free Matcha Tiramisu

How to Make

Estimated bake & assembly time: 2 hours

Makes: 12 servings

Best eaten within 3 -5 days

Refrigeration needed

“A bath refreshes the body. Tea refreshes the mind.”

-Japenese Proverb

What’s in the box?

Cream of Tartar

Sugar

&

Vanilla

Gluten-Free Flour

Powdered Sugar

Matcha Powder

&

Sweetened Condensed Milk

4” Sieve

Ingredients you’ll need:

  • 6 Whole Eggs + 6 Egg Yolks

  • 16 oz Mascarpone

  • 2 cups Heavy Whipping Cream

Equipment you’ll need:

  • Electric Mixer

  • Heat-Safe Mixing Bowls

  • Fine Mesh Strainer for Sifting Flour

  • Parchment Paper or Sil Pats

  • Piping Bag

  • Cookie Sheet Pan

  • Whisk & Spatula

  • Sauce Pan

  • Measuring Cups

  • 9X13 Dish

Tips & Tricks

Meringue

1

Before making the meringue, it’s best practice to use lemon juice or vinegar to clean and remove any oils from your mixing bowl and attachments. Residual oils could potentially never allow your egg whites to come to stiff peaks.

The meringue is ready once it’s light and fluffy, but is stiff. This could take anywhere from 10-15 minutes.

Ladyfingers

2

When adding the meringue and flour into the egg yolk mixture, you’ll want to alternate them - sifting flour into the mixture every time. You’ll need to very delicately fold these ingredients together, making sure to mix thoroughly without over mixing and knocking the air out of the meringue.

When piping, each ladyfinger should be no more than 3-4 in long. Also, pipe them 1-2 inches apart to reduce the chance of them joining together when rising in the oven. This recipe will make 35-40 ladyfingers

Ladyfingers are best once they’ve had a chance to dry out a bit. I always let mine dry out for 24-48 hours before I use them in my tiramisu.

Custard

3

Using the double-boiler method, you’ll want to make sure there is at least 2-3 cups of water in your pot (depending on the size of the pot) and it will need to be a simmer before adding your custard mixture on top of it.

Once you start to cook the custard mixture, stir continuously with a spatula to reduce scrambling the eggs. This can take anywhere from 5-7 minutes at medium heat. The custard is done when it has become thick and velvety, and you can run a spatula through it and it doesn’t reincorporate right away - pudding texture.

Whipped Cream

4

Making whipped cream is easy peasy! First, make sure your mixing bowl is cold. Then just whip on high until stiff peaks form. This will probably take 5-7 minutes.

When you incorporate the whipped cream into the custard, make sure the custard is room temp and that you use the folding technique from before to ensure that the whipped cream stays light and fluffy.

Assembly

5

When it comes to dipping the ladyfingers in the coffee, you’ll only need to dip them for a second on each side. They will absorb more flavor and moisture as the tiramisu sets in the fridge. You don’t want to drench them and have it be a soggy mess when you cut into the finished tiramisu.

Step-by-Step Instructions

Preheat the Oven to 350°

1

Preheat the oven and line your cookie sheet pan with a sil pat or parchment paper. If you have multiple cookie sheets you’ll want to use them, but you can get by with using one. You’ll just have to bake in batches. This recipe will make 55-60 ladyfingers.

Make the Meringue

2

Cream of Tartar

6 egg whites

Sugar

Separate your eggs into two mixing bowls. Egg whites in one, egg yolks in the other.

Using an electric mixer, whisk egg whites on high until foamy. While the mixer is still running, add in the cream of tartar. Once the egg whites reach a soft peak, while the mixer is still running start adding in the sugar 1 TBSP at a time.

Continue adding the sugar every few minutes. Keep mixing until egg whites have reached a stiff peak. The meringue is done when the peak of the meringue doesn’t fall over when you turn the whisk right side up. When you feel the meringue, it will be marshmallowy and all sugar should be incorporated. Set the meringue aside.

Mix & Bake the Ladyfingers

3

Sugar

Gluten-Free Flour

Vanilla

Powdered Sugar

6 egg yolks, meringue

Take the egg yolks you separated in the previous step, and add the sugar and vanilla. Using the electric mixer, whip on high until the mixture has tripled in size and has become a pale yellow color.

Add 1/4 of the meringue into the egg yolk mixture and gently fold. This will loosen it up a bit. Sift in 1/4 of the flour and gently fold. Repeat these steps until everything is mixed thoroughly with no flour clumps. This is a delicate process.

Once mixed, transfer the batter into a piping bag, or you can use a ziplock bag with the corner cut to 1/2 diameter. Pipe out 12, 3-4 in long cookies per tray, and dust with powdered sugar. Bake for 15-18 minutes or until golden brown.

Once baked, let cookies cool to room temperature on a cooling wrack then store in a container for up to 7 days. I usually let mine sit for at least 2 days before assembling my Matcha Tiramisu.

Make the Matcha Custard

4

6 egg yolks, 2/3 cup sweetened condensed milk

Matcha

Add 2-3 cups to a saucepan and bring to a simmer. In a heat-safe mixing bowl, whisk together egg yolks, matcha, and sweetened condensed milk. Place mixing bowl over the simmering water and stir constantly until the custard thickens, roughly 5-7 minutes.

Allow the custard to cool to room temperature.

Make the Whipped Cream

5

2 cups heavy cream

Chill a mixing bowl in the freezer for 10 minutes. Once the bowl is chilled, add in cold heavy cream and whisk on high for 5-7 minutes or until it reaches stiff peaks. Place finished whipped cream in the fridge for later use.

After the custard has cooled, gently fold in the whipped cream in batches using the same technique as the meringue in the ladyfingers. The cream needs to retain a light and fluffy texture. Set aside.

Assemble the Tiramisu

6

Matcha

Silver Boom Coffee

Brew a pot of coffee with the pouch of Silver Boom Coffee. This pouch makes 1 full pot of coffee. Allow it to cool.

Once the coffee is cool enough to touch, dip each ladyfinger into the coffee covering both sides for about 1-2 seconds per side. Cover the bottom of your 9X13 dish with dipped ladyfingers, making sure they are touching. You’ll use 14-16 ladyfingers for each layer depending on the size.

Layer 1/2 of the matcha custard over the layer of ladyfingers, making sure it’s spread evenly.

Repeat those 2 steps, then cover and refrigerate for at least 6 hours or overnight.

Before serving, dust the top with matcha and enjoy!