Matchamisu

Matchamisu_cover

Hello dear Internet friends!

After a disappointingly chilly (but mostly sunny) spring break, it’s been another week of weather ups and downs. Fortunately, while the sun was bright, shiny, and making the world toasty on Tuesday, I met not one but two of the world’s cutest pups. So basically, it’s been a pretty fantastic week, all pesky returns to classes aside.

Also, because I still haven’t gone through the batch of lemon syrup from last week (and keeping to the tradition of converting traditionally coffee flavored things into green things), this week’s delightful treat is matcha tiramisu (or matchamisu for short). In case you don’t also have an enormous repository of lemon syrup (which, by the way, you should, but hypothetically speaking), double syrup will work in place of the lemon syrup. In other words, since you’re diluting the syrup with an equal volume of water, you can just make the matcha syrup with 2/3 cup of simple syrup with 1 tsp of matcha powder dissolved into it. That said, the lemon flavor really adds a little something extra to bring out the lemony flavor from the lemon zest in your savoiardi, so if you have an extra lemon lying around (which you should, since the savoiardi calls for lemon zest but no lemons, so you might as well juice the sad little naked thing), go ahead and make a jar of lemon syrup to provide happiness for weeks.

Matchamisu_bite

Speaking of savoiardi, aka ladyfingers, this recipe requires you to pipe the biscuits onto parchment to create the characteristic finger-ish shape (which is, by the way, possibly the most morbid food-related analogy that I have ever heard). If you’re feeling intimidated by the prospect of making cookies that you need to pipe in a reasonably straight-ish line, don’t worry about it! Since you’re stacking up the tiramisu in layers anyway, there’s really no way to tell whether or not your savoiardi are perfectly straight. Besides, they are unbelievably tasty even just by themselves – just try not to snack on all of the less than perfect ones before you finish assembling the matchamisu! In case you’re really in a pinch for time though, feel free to grab a pack of lady finger cookies from the grocery store – they’ll layer up just as well as the homemade kind, but won’t taste quite as wonderful.

(That said, if you haven’t been frightened off quite yet, and you’re just as much of an obsessive perfectionist as I am, read through the tips below on making perfectly linear savoiardi.)

All things considered, this week’s treat is fairly minimal effort (especially if you go the store-bought route with the savoiardi, but I’ve honestly never run into troubles with this savoiardi recipe ever, which is really saying something), but incredibly impressive-looking (and delicious!) when you’re done. If you’re looking for an extra special treat to combine the best of bitter-sour-sweet, look no further than this! Hope you enjoy!

Happy Thursday,
Anne

Matchamisu_intermed


Matchamisu

Makes 2 glasses of tiramisu

Ingredients:

Savoiardi:
20 g all purpose flour
10 g potato starch
1 tsp lemon zest, finely grated
1 egg, separated to yolks and whites
30 g powdered sugar
1 tsp vanilla extract

Matcha Filling:
8 oz mascarpone cheese
1/2 cup sugar
1 tbs matcha powder
3/4 cup heavy cream

Matcha Syrup:
1/3 cup lemon syrup (or double syrup)
1/3 cup warm water
1 tsp matcha powder

To Serve:
Powdered sugar
Matcha powder

Directions:

Savoiardi:

  1. Preheat the oven to 400 °F. Line a half sheet pan with parchment paper.
  2. Sift together the flour and potato starch, whisk in the lemon zest, then set aside.
  3. In a stand mixer or in a bowl with an electric mixer, beat the egg whites and about half of the powdered sugar until the meringue reaches the firm peaks stage. At this point, when you lift the beaters out, the meringue should form well defined peaks with tips that bend over.
  4. In another bowl, beat together the egg yolks, vanilla extract, and remaining half of the sugar until well combined.
  5. In the yolk mixture, fold in about 1/3 of the meringue, then fold repeatedly using a silicone spatula until only a few streaks remain. Add this mixture into the remaining 2/3 of the meringue and fold until just combined, taking care to be gentle and avoid collapsing the meringue.
  6. Fold in the flour mixture until just combined.
  7. Using a piping bag and a large round piping tip (I used the Wilton 2D), pipe the savoiardi onto the baking sheet. Each cookie should be about 3/4″ wide and 4″ long.
    Tip: To help pipe perfectly straight cookies and to prevent overspreading, hold the top of the piping bag with your dominant hand at a 45 deg. angle to the surface of the baking sheet, keeping the tip hovering just above the surface of the pan. Use your non-dominant hand to steady the tip, start at the top corner opposite your dominant hand (so the right corner if you’re left-handed, and vice versa), then drag slowly across the top toward the side of your dominant hand, carefully maintaining an even pressure, and folding slightly back over toward the center of the cookie as you lift up at the end to prevent a point from forming. Continue down the column, then keep forming columns from right to left or left to right, depending on where you started.
    Also, pipe quickly, since the batter is rather thin by cookie standards and may drip if you lift up for too long in between cookies. To avoid this drip, when you are not piping, tip up the tip slightly with your non-dominant hand.
  8. Dust the cookies with a layer of powdered sugar, then a thin layer of granulated sugar, then another layer of powdered sugar. Bake immediately for 8 minutes, or until a crisp layer forms on the top of the cookies.
  9. Allow the cookies to cool!
    Tip: If you plan to pre-make the cookies, allow to dry overnight in a cool, dry space, then place into a cookie jar. They should stay good for at least a couple of days. The same goes for any extras, but no guarantees they’ll last that long!

Matcha Filling:

  1. Whisk together the mascarpone, sugar, and matcha until fully mixed.
  2. In a stand mixer or using an electric mixer, whip the heavy cream to firm peaks. At this point, when you lift out the beaters, you should see peaks that gently curl over at the tip.
  3. Fold the whipped cream into the mascarpone mixture just until fully incorporated and no more streaks remain. Set aside for assembly!

Matcha Syrup:

  1. Dissolve together the lemon syrup, warm water, and matcha and set aside for assembly!

Assembly:

  1. For each serving glass, soak 3 savoiardi in matcha syrup until fully softened, then lay across the bottom of your glass to form the bottom layer. As needed, soak another savoiardi and lay it crosswise on top of the center of the first layer to make a flat surface for the next layer.
  2. Spoon in a generous layer of matcha filling, then lay 3 more soaked savoiardi on top. Add a final layer of matcha filling to top off the glass, then sprinkle with a thin layer of powdered sugar followed by a layer of matcha powder. Serve immediately. Enjoy!

Matchamisu_final

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