Matcha tiramisu with vanilla
A surprising twist on the classic tiramisu. The creamy layers of mascarpone with a hint of vanilla, combined with the coconut milk, create a tropical accent that blends perfectly with the earthy notes of the matcha.
Preparation
Halve the Verstegen vanilla pod lengthwise and scrape out the marrow from the vanilla pod with the back of a spoon.
Separate the eggs and mix the egg yolks with the sugar and vanilla pulp until the mixture is light yellow and fluffy.
Beat the whipped cream and egg white until fluffy with a mixer and then mix in the mascarpone in parts.
Mix half of the matcha powder with the coconut milk, 100 ml water, agave syrup, Verstegen ground cinnamon and Verstegen ground ginger until smooth.
Dip one-third of the ladyfingers into the matcha mixture for 30 seconds on one side and divide among the glasses. Spread one-third of the cream mixture over the ladyfingers. Repeat this step two more times to create three layers.
Spread the remaining matcha over the tiramisu and garnish with the red berries. Let the matcha tiramisu set in the refrigerator for 1 hour before serving.
Variatietip
Voeg wanneer de tiramisu niet alcoholvrij hoeft te zijn 30 ml brandy toe aan de kokosmelk.
Ingredients
- 1 Verstegen vanillestok
- 3 eieren
- 50 g suiker
- 250 ml slagroom
- 400 g mascarpone
- 10 g matchapoeder
- 200 ml kokosmelk
- 20 ml agave siroop
- 1 tl Verstegen kaneel gemalen
- 1 tl Verstegen gember gemalen
- 300 g lange vingers
- 150 g rode besjes
Supplies
- Food processor
- Mixer
Products used in this recipe
€4,99