The summer tiramisu screw you didn't know you needed

Strawberry and Matcha may seem unlikely, but they have become a popular pairing in cafes and desserts, with latrates, ice cream, soda swimmers and layered bakery sweets. The sweet-cake brightness of the strawberry is nicely played by the grassy notes of the Matcha, creating a refreshing, complex combination for a fresh, bright summer riff for classic desserts, such as Tiramisu.

My colleague Julia LevyFrom Birmingham, the Alabama, the test kitchen, he saw that the potential of this flavor is developed and developed a version that creates a balance and structure for all layers of the strawberry matcha tiramisu. It produces layers in compote-like strawberries, Matcha syrup-soaked Ladyfingers and silky mascarpone charging for a creamy, sweet and earth dessert. Visually strike and friendly, it is playful and elegant at the same time.

A Dammy strawberry layer that doesn't cry

In the case of perfect Dammy strawberries, Julia smoothes them with sugar, which pulls the juices, concentrates their taste, and thickens the mixture with something bright, spoonful and just loose enough to spread. The strawberry mixture retains its shape without crying into the cream, creating a clean, separate layer in Tiramisu.

The splashing of the lemon juice exploded on the strawberry, while the optional touch of St. Germain – a French elderflower liqueur -, gentle flower notes that improve the aroma of the fruit and gently echo the grassy flavors of the matcha. It bridges the gap between the berries and tea, softening their contrast and tastes in balance.

A syrup that allows the matcha to shine

Instead of soaking the espresso used in classic tiramisu, this version uses a matcha syrup to immerse the Ladyfingers. The syrup with honey and matcha brings gentle sweets and floral, earthy complexity into the dessert – playing nicely against strawberry and creamy mascarpone filling.

Matcha comes in multiple classesEach has its own intensity, bitterness and aroma. Depending on the variety, the tea can be grassy and herbaceous, sweet, to nuts, or even slightly delicious, and in this context it brings a grounding sound that will balance everything. While the ceremonial quality matcha is finer and best suited for drinking, the culinary quality matcha works well here: tasteful and robust to stand up to the richness of the mascarpone without overloading the dessert. Just make sure you choose the unsweetened MATCHA, as the culinary matcha sold in the United States is often sweetened and the sweetened matcha and honey combination leads to a glorious sweet syrup.

Providing a light, lush mascarpone charge

No tiramisu is complete without signature mascarpone layer. In the classic version, Mascarpone is usually mixed with Zabaglion -a warm pudding made with egg yolk and sugar whisk slightly. But this method can be fine: overloading the risks of mascarpone violates the fine emulsion, which leads to granular or rigid charging.

This recipe avoids these risks with a milder approach. Mascarpone first with a softly whipped cream -just enough to be connected -and then folded into the egg yolk and sugar, which was beaten and voluminous. This technique retains the filler light and the ventilation while retaining the riches of luxury.

The result is silky and stable with mousse-like texture, which slicely slice and keeps its shape in a cool way. Rich, but not difficult, soft and uncomfortable – just as it should be.

Bring together

Tyramisu is simple to assemble. Each ladyfinger is carefully soaked in the matcha syrup for quite a long time to absorb the taste without falling apart and then layered with the strawberries and the creamy mascarpone. After assembly, it cools the entire dessert for at least eight hours. The rest period allows you to set the filling full.

The light dusting of the Matcha powder on top, just before serving, adds visual drama and the last blow of aromatic bitterness. The result is cool and creamy, layered textures and balanced flavors. It is a fresh, earthy tiramisu that proves that Matcha and Strawberry are a real love match.

Cooking method
(Keep on the screen awake)

For the Dammy's strawberries

• 1 pound (454 g) Fresh or frozen strawberriespeeled and a quarter (approx. 3 cup)

• 3 tablespoon crystal sugar (about 1 1/2 ounceTo 45 g)

• 1 tablespoon (15 ml) fresh lemon juice -from 1 citron

• 1 tablespoon (15 ml) Germainoptional

For the matcha syrup

• 1/3 cup (80 ml) tap water

• 1/3 cup (about 3 3/4 ounceTo 106 g) honey

• 1 1/2 tablespoon (about 14 g) unaltered matcha green tea powder

For Mascarpone Charging

• 4 large yolk

• 1/2 cup crystal sugar (3 1/2 ounceTo 100 g)

• 1 cup (240 ml) heavy whipping creamchilled

• 1 (8 ounces) container mascarpone cheese

• 1 teaspoon vanilla

For assembly

• 7 ounce Ladyfingers (about 24 cookies)

• Unweepen matcha green tea powderto the dusting

1. For the Dammy's strawberries

   In a medium pan, combine strawberries, sugar and lemon juice. Boil over medium heat and cook, occasionally mixed until the strawberries are soft and the mixture is thickened for 15-20 minutes. Remove from the heat and mix St. germain when using it. Place it in a shallow dish and let it cool to room temperature, approx. 20 minutes.

2. For the matcha syrup

   In a small pan, combine the water, honey and matcha. Allow to cook over medium heat, occasionally mixed until the honey is dissolved. Remove from the heat, move it to the large shallow container and set it aside to room temperature, approx. 20 minutes.

3. For Mascarpone Charging

   While the strawberries and matchae are cool, in a large bowl, hand mixer or whisk in a stand, beat the egg yolks and sugar at high speed until it becomes pale yellow and triple, approx. 4 minutes. (If you use it with a rack mixer, place the whipped egg yolk in a separate bowl and wipe the rack mix before continuing.)

4. In another large bowl, in a clean bowl with a hand mixer or whisk, the Beat Cream at medium to high speed until the soft peaks are approx. They do not develop for 2 minutes. Add mascarpone and vanilla to the cream; Beat at medium speed until soft and wavy, approx. For 20 seconds. Gradually fold the mascarpone mixture into the egg yolk mixture. Cover and cool until ready for use.

5. To assemble tiramisu

   At the same time, work with 1 Ladyfinger and immerse themselves into 12 Ladyfingers -Ta Matcha syrup, letting each sire in syrup until you soak but fall apart every 5 seconds. Immediately place all ladyfinger in an 8 -inch square baking dish, sorted into a layer, squeezed or cut the ladyfingers, if necessary to fit nicely. On top of the Dammy strawberry (about 1/2 cups) and using a flexible or shifting spatula is divided into a steady layer. The highest strawberry is divided into a smooth layer using mascarpone charging (about a little 2 cups) and using a flexible or offset spatula. Repeat the layering once more with the remaining Ladyfingers, Dammy Strawberry and Mascarpone Charge. Loosely cover with plastic packaging and cool for at least 8 hours or up to 3 days; Serve cold.

6. When you are ready to serve, with a delicious mesh sieve, slightly powder of the powder over the top of the dust. Cut into squares and serve.

Equipment

Small frying pan, hand mixer or rack mixer, 8-inch square baking dish, elastic or offset spatula, fine mesh-sieve

Make-Head and Storage

Strawberry Matcha Tiramisu can be made up to 3 days earlier. It is best not to cool the strawberries and syrup before assembly as the mixture is thickened too much.