A twist on a classic tiramisu dessert with creamy ube, strawberry, Vietnamese coffee mascarpone cream and soft, spongey ladyfingers soaked in matcha for plenty of amazing green tea flavor! Vietnamese coffee and matcha is such a great combo! It is perfect size for one to two people to enjoy together!

Adopted from Teak and Thyme.

Ingredients – Matcha Mascarpone Cream

• 2 large egg yolks
• 40 g granulated sugar
• 150 g mascarpone cheese, room temperature
• 230 g whipping cream cold
• 1 teaspoon vanilla extract
• Bowl 1: 1-2 teaspoons Halo Pantry ube flavoring + Suncore purple sweet potato powder for color
• Bowl 2: 1-2 teaspoons strawberry jam (homemade or store bought would work) + fresh strawberry for garnish
• Bowl 3: 1-2 teaspoons Halo Pantry Vietnamese coffee flavoring
• Some matcha powder and purple sweet potato powder for the top

Matcha Soak

• 2 teaspoons matcha powder, sifted
• 1 tablespoon granulated sugar
• 120 g hot water
• 12 ladyfingers

Steps –Matcha Mascarpone Cream

1. Using double boiler method (to cook the egg yolk to be fine to consume). Fill a pot with about 1″ of water and bring it to a boil. In a large mixing bowl that fits into the pot perfectly without touching the water, whisk together the egg yolks and granulated sugar.
2. Place the bowl on top of the pot to create a double boiler. Continuously whisk the egg mixture until the sugar dissolves and reaches 160F degree.
3. Remove the bowl from the pot and immediately add in the softened mascarpone cheese. Whisk together until smooth and silky. Set aside.
4. In a separate mixing bowl, add the whipping cream and vanilla extract. Use an electric hand mixer fitted with a whisk attachment to whip the cream until it becomes medium peaks.
5. Add the whipped cream to the mascarpone mixture and fold together with a spatula until no streaks remain.
6. Divide the cream into 3 bowls equally, and add strawberry jam, ube flavoring, and Vietnamese coffee flavoring into each bowl. Fold until combined.
7. Put each flavor into piping bag and set aside.

Steps –Matcha Soak

1. In a shallow bowl, combine matcha powder, granulated sugar, and hot water. Use a matcha whisk, milk frother, or regular whisk to whisk until slightly frothy, about 30 seconds. Set aside.

Assemble

1. Dip a ladyfinger in the matcha soak just enough to coat both sides. Let any excess drip off. Do NOT over-soak or it will quickly turn into mush. Place the ladyfinger in the bottom of a serving container of your choice, or put it on a plate.
2. Add mascarpone cream on top of the ladyfingers to create each flavor. Repeat each layer.
3. Chill your tiramisu in the fridge for at least 4 hours or overnight.
4. Right before serving, sprinkle the top of your tiramisu with matcha powder.

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