There is something about Tiramisu and when I saw this recipe in the book; “Whiskey Sommelier – A Journey through the Culture of Whiskey” I simply had to make it.

It is not a Tiramisu in the classic sense as it is not made with cocoa on top. Here is Green Tea and it is also in the desert itself.

We had a fun experience of the desert. It did not turn out quite as nice as in the book, but it’s just something I have to practice.
I did as in the recipe and it was allowed to cool for the 3 hours it should, but our taste experience was not the same after 3 hours in the fridge and after well over 24 hours in the fridge. I think I would recommend letting it cool for a day before it is served.

It’s a really nice desert, but I’m just looking for something else. This may be because I think Matcha tea tastes a lot through and a lot of grass, and I want something a little different to end a good meal than to sit back with the feeling of grass.

Try it for yourself – Here is what you need for 4 people:

  • 4 egg yolks
  • 500 g Mascarpone
  • 150 g sugar
  • 2 tablespoons Sweet Ex-bourbon aged whiskey, I used a 12 year old Glenallachie Chinquapin oak finish
  • 8 tablespoons Matcha Tea
  • 100 g Ladyfingers or Sponge Cake

Make a syrup by dissolving 50 g of sugar in 150 g of water in a saucepan over low heat. Once the sugar is dissolved, add 4 tablespoons of Matcha Tea, stirring until well blended. Take it off the heat and let it cool.

In a bowl, mix the egg yolks with the rest of the sugar, using a hand mixer until fluffy (like eggnog).
Mix Mascarpone and whiskey together. Stir the Mascarpone and the whiskey mixture into the egg mass a little at a time. Put it in the fridge for approx. 20 minutes.

break the lady fingers into small pieces and wet them a little in the syrup

Now take 4 small bowls or e.g. Glencairn glass put some of the syrupy laden lady fingers in the glasses. Add a little Mascarpone cream and continue to make layers of ladyfingers and the cream until the jars are full.

Finally, sprinkle a little Matcha Tea over and put them in the fridge for at least 3 hours, but I would recommend that you leave them for 24 hours. Then the delicious soft and taste feeds nicely.

Before serving the dessert, in the glass of course, you can sprinkle a little more Matcha Tea over to give more of the fresh grass flavor.

Bon appetite.

In the original recipe, they use a 12-year-old Linkwood whiskey. I did not have it at hand, but what is important is that you use a whiskey that has good notes of vanilla.

By Whisky Adventurer

Behind the name Whisky Adventurer is Lars Modvig Hesselberg. In short, I enjoy immersing myself in all aspects of the whisky world. I enjoy the stories, the people, the scents, the development, the taste, the variety, the big ones, the small ones, the distilleries and much more. Telling and passing on knowledge and experiences through speech, writing and pictures is a big part of the whole experience for me.