Ingredients
- Serves 1-2 people
3 eggs
250 g mascarpone cheese
60 g sugar
20 g matcha powder
75 g savoiardi (ladyfinger biscuits)
170 g milk
120 g azuki red beans
Instructions
-
Combine tiramisu
- Separate egg whites and yolks into separate large bowls, then set aside.
- Whip egg whites until frothy, then slowly add sugar and continue to whip until stiff peaks form. Set aside.
![Combine tiramisu]( "Combine tiramisu")
-
Make meringue
- Whip egg yolks with mascarpone cheese and 10 g matcha powder until smooth.
- In the same bowl, gently fold in mascarpone mixture to meringue until batter is evenly combined. Set aside.
- In a bowl, add milk. Break ladyfingers in half, then dip smooth side down into milk for 3 seconds, then flip.
-
Assemble tiramisu
- In a rock glass, add 1 Tbsp batter, 1 Tbsp red beans and finally, ladyfingers sugar side down. Repeat with 3 Tbsp batter, until glass is at least 80% full.
| Adding the ladyfingers sugar side down ensures that the coffee will not leak into layers underneath, as the sugar coating acts as a shield.
- Chill glasses in the refrigerator for at least an hour before serving.
| Use transparent dishes or cups to showcase the layers of your tiramisu!
![Assemble tiramisu]( "Assemble tiramisu")
Plate and Serve!
Garnish with 10 g matcha powder and serve cold.
