Matcha Tiramisu by everystate

For the sponge:

4 eggs, separated

20g everystate Arabic Coffee Super Blend

10g caster sugar

100g Plain flour

1 tbsp Icing sugar, for dusting

For the Tiramisu: 

3 egg yolks

3 half egg shells water

25g everystate matcha + mushroom super blend

250g mascarpone

300ml double cream

1 tsp everystate cacao blend, for sprinkling

1 tsp everystate matcha blend, for sprinkling

100g white chocolate, grated for sprinkling

Another variation of this recipe: 

Same technique for matcha zabaglione but replacing the arabica coffee sponge with sponge fingers

1 packet sponge fingers

100g everystate Arabica coffee

250ml boiling water

Glug of Marsala (if desired)

For the sponge: Pre-heat oven to 180˚C (fan). Firstly, start by cleaning a large metal bowl and whisk with a little lemon juice, this will remove any grease and will give the whisked egg whites better volume. Add the 4 egg whites and whisk until soft peaks, then gradually add the everystate Arabic Coffee Blend and sugar.

Once incorporated, add 4 the egg yolks and whisk for 30 seconds then sieve in the flour and very lightly fold.

Spread the mixture on a tray lined with parchment and dust with icing sugar and allow to soak for 2 minutes. Re-dust with icing sugar one more time (gives a crispy top when portioning and doesn’t make it stick to the counter).

Cook in the pre-heated oven for 8-10 minutes until the sponge just springs back, then take it out the oven and allow to cool for 5 minutes before turning upside down on a wire rack to cool.

For the Tiramisu: In a large bowl, add the egg yolks, water and matcha powder and whisk over a bain-marie until it forms ribbons stage (Zabaglione). Set this aside and allow to cool.

In a separate bowl, beat the mascarpone until smooth.

In another bowl, whisk the cream until soft peak and then fold the mascarpone into the cream. Add the matcha zabaglione and avoid over-whisking as this could split the cream.

Cut some of the sponge and place into the bottom of the dish, then add a layer of the matcha mix and another layer of sponge and alternate with two layers of each.

Dust the very top of the dessert with a mix of both the everystate Cacao and Matcha powder before finishing with a further sprinkle of the grated white chocolate.

Place the finished tiramisu to set in the fridge for at least 30 minutes before serving.

Another variation of this recipe: Same technique for matcha zabaglione but replacing the arabica coffee sponge with sponge fingers. 

Mix the coffee and boiling water and soak each of the sponge fingers in the liquid for a few seconds. You can also add a few glugs of Marsala over the sponge if desired, this gives the tiramisu a more traditional taste but you will lose the matcha taste.