Individual matcha green tea tiramisu with chestnut cream

Name: Individual matcha green tea tiramisu with chestnut cream
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 British Blacktail Free Range Medium Eggs, separated; 60 g granulated sugar; 125 g mascarpone; 50 ml double cream

This is Aya Nishimura's Japanese take on a popular Italian dessert. If you want it to be family friendly, omit the sake or halve the mixture, then add it for the adults.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves4
CourseDessert
Prepare15 mins
Cook-
Total time15 mins
PlusPreparation time 15 minutes + chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

For the mascarpone cream

2 British Blacktail Free Range Medium Eggs, separated
60g granulated sugar
125g mascarpone
50ml double cream

For the soaked sponge

2½ tsp (5 x 1g sachets) Clearspring Matcha Shot Green Tea Powder
12 sponge fingers
2 tbsp sake (optional)

To serve

50g chestnut purée
1 tbsp granulated sugar
1½ tsp (3 x 1g sachets) Clearspring Matcha Shot Green Tea Powder, for dusting

Method

To make the mascarpone cream, put the egg yolks and ½ the sugar in a bowl and beat with an electric hand mixer until thickened, creamy and pale. Add the mascarpone and mix until incorporated. In a separate bowl, whip the double cream until it forms soft peaks. Add to the mascarpone cream and fold in gently.
Beat the egg whites in a clean bowl, add the remaining sugar and whisk with clean beaters until it forms a meringue with stiff peaks. Add ⅓ of the meringue to the mascarpone cream, gently incorporating with a large metal spoon, (try to keep it as airy as possible), then add the remaining ⅔ and repeat.
To soak the sponge, first put 3 tbsp warm water into a large bowl (use 5 tbsp if not using sake). Add the matcha powder and mix carefully to get rid of any lumps. If adding sake, mix it in at this stage.
Snap 6 finger sponges in ½ and soak 2 pieces at a time in the matcha solution for about 15 seconds. Place at the bottom of 4 glasses, 175-200ml each. Spoon ½ the mascarpone cream on top.
Mix the chestnut purée and 1 tbsp sugar until combined, then layer 1 tbsp of purée in each glass. Repeat the layers with the remaining 6 halved and dipped finger sponges and the remaining cream. Sift the matcha powder on top. Cover and keep in the fridge for at least 1 hour, but ideally overnight, before serving.

Cook’s tip

This recipe uses a whole pack (8 x 1g sachets) of Clearspring Matcha Shot, but if you find yourself with leftover matcha powder, an easy way to use it is to add it to vanilla ice cream and churn to make instant matcha ice cream. Another easy recipe is to add a teaspoon of matcha to a glass of cold milk with a little sugar, mix well and serve with ice. This is a refreshing drink and also tasty served hot. It goes perfectly with plant-based milk alternatives too.