Matcha and Blood Orange Tiramisu
These tiramisu cups are an earthy and citrus twist on the classic! This dessert is layered with creamy Matcha custard and orange soaked ladyfingers.
SERVINGS: 4 tiramisu
TIME: 1 hrs
CATEGORY: Desserts
INGREDIENTS
- • 3 large egg yolks
- • ⅓ cup granulated sugar
- • ⅓ cup whole milk
- • 1 Tbsp Aiya Culinary Grade Matcha, plus more for dusting
- • Two (2) 8-oz containers mascarpone cheese
- • ¾ cup fresh squeezed blood orange juice (from about 4 oranges)
- • ¼ cup triple sec
- • 15 Italian ladyfingers
DIRECTIONS
- 1. Fill a large bowl with ice water and set aside.
- 2. In a small saucepan over simmering water (a double boiler), whisk together the eggs and sugar until the sugar is dissolved.
- 3. Slowly pour milk into the egg mixture, whisking all the while, until completely combined.
- 4. Continue whisking over the double boiler until the custard is foamy and the temperature reaches 170F (about 10 minutes).
- 5. Add Matcha and whisk for another 30 seconds or until completely incorporated.
- 6. Transfer bowl to the ice bath and continue whisking until the mixture is cool, about 1 minute. Set aside.
- 7. Combine blood orange juice and triple sec in a shallow dish.
- 8. Spread 2 heaping Tbsps full of Matcha custard into the bottom of the bowls.
- 9. Break each ladyfinger into three pieces and dunk them into the mixture, one at a time.
- 10. Add 1 drenched ladyfinger (which should now be in 3 pieces to fit into the bowl easier) into each cup and then top with another 2 heaping Tbsp Matcha custard.
- 11. Repeat with the rest of the ingredients into all four dishes are filled.
- 12. Cover and let chill for at least 2 hours or overnight. Dust with Matcha before serving.
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To learn more about the Matcha used in this recipe, click on one of the product links below.