Tangy Matcha Tiramisu

For my husband’s birthday last month,  I set out to make a tiramisu cake to share with our two-year-old twin sons. The only problem? Tiramisu, which means “pick me up” in Italian, is typically made with espresso-soaked ladyfingers. Espresso and toddlers don’t exactly mix, so I dialed down the caffeine and, adapting an excellent New York Times Cooking recipe, dunked the ladyfingers in matcha, a drink made from finely powdered green tea leaves. For the cream filling, I deviated from tradition yet again and swapped mascarpone – a soft cheese folded into whipped cream and sweetened egg yolks – for creme fraiche, which adds a delightful tang.

Tangy Matcha Tiramisu

Adapted from New York Times Cooking

Cream Filling

¾ cup heavy cream

4 egg yolks

½ cup/100 grams granulated sugar, divided

1 cup/227 grams/8 ounces creme fraiche

2 tablespoons pure vanilla extract (optional)

Ladyfinger Layers

1 ¾ cups freshly brewed matcha, cooled

2 tablespoons unsweetened cocoa powder

7 ounce/200 gram package lady fingers (around 24)

1) In a large heat-proof mixing bowl, whisk together egg yolks and 1/4 cup sugar. Set over a pot of simmering water, and whisk continuously (to avoid scrambled egg consistency) until mixture reaches 160 degrees F and is nearly tripled in volume. Set aside to cool. Note: egg yolks are often prepared raw in tiramisu. Heating the yolks reduces the chance of food-borne illnesses, such as salmonella.

2) Beat heavy cream and remaining 1/4 cup sugar with a standing or handheld mixer until soft peaks form. Add creme fraiche and continue mixing until medium peaks form. Gently fold whipped cream mixture and vanilla extract, if using, into egg yolk mixture until just incorporated.

3) Dust the bottom of a 9- or 10-inch round cake or pie pan with one tablespoon cocoa powder. Briefly dunk half the ladyfingers in matcha (be careful not to dip for too long, or the cookies will fall apart) and assemble into a layer over the cocoa powder. Spread half the cream filling over the ladyfingers, and arrange another layer of matcha-soaked ladyfingers on top. Spread with remaining cream filling.

4) Dust surface with remaining tablespoon of cocoa powder. Chill until ready to serve.