Whisk egg yolks with caster sugar in a heatproof bowl over hot water until the mixture reaches 60°C (140°F) and becomes pale and thick. Ensure the mixture is safe to consume by reaching the proper temperature.
Allow the egg mixture to cool to room temperature. Gently fold in mascarpone cheese until well combined and smooth.
Sift matcha powder and fold gently into the mascarpone mixture until evenly distributed and the color is uniform green.
In a separate bowl, whip the fresh cream until soft peaks form. Gently fold the whipped cream into the matcha mascarpone mixture in two additions until fully incorporated.
Combine water and coffee liqueur in a shallow bowl or dish. Quickly dip each ladyfinger biscuit into the mixture for about 1 second on each side - do not soak as they will become soggy.
Arrange a layer of dipped ladyfinger biscuits in the base of an 8-inch square or rectangular dish. Spread half of the matcha mascarpone cream mixture evenly over the biscuits.
Layer another set of dipped ladyfingers on top of the cream, then spread the remaining matcha mascarpone cream mixture evenly to cover all biscuits.
Cover the dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and the texture to set properly.
Just before serving, arrange fresh halved strawberries decoratively on top of the tiramisu. Dust generously with remaining matcha powder using a fine sieve for an elegant presentation.
Cut the tiramisu into 8 equal portions using a sharp, wet knife, wiping the blade between cuts for clean edges. Serve chilled immediately.
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