This tiramisu has both Italian and matcha flavors.
Servings: 4 people
Brew coffee and set aside for the coffee to cool to room temperature.
Whisk the egg yolks with sugar and matcha.
Heat up the milk in a small sauce pan and add to matcha egg yolk mixture. First, add a small amount of milk to temper the mixture before adding the rest.
Add mascarpone cheese to the matcha egg yolk mixture and incorporate. Soften the mascarpone cheese in a small bowl first to make it easier to mix.
Whip heavy cream until stiff peaks form. Gently fold the whipped cream into the matcha mascarpone cheese mixture. Set aside.
Add amaretto to the Vietnamese coffee and stir. Set aside.
Assemble the tiramisu cups. Dip lady fingers into the coffee and line the bottom of small cups. Add a layer of the matcha mascarpone cream. Repeat the process until each cup is filled to the brim. Dust matcha powder over the top and serve.
For the best tasting results, pop the tiramisu in the fridge for 30 minutes before serving. If you don't have Vietnamese coffee, use any kind of coffee you have.
Calories: 555kcal | Carbohydrates: 48g | Protein: 11g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 278mg | Sodium: 94mg | Potassium: 72mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1272IU | Calcium: 130mg | Iron: 2mg