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.
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.