Matcha Tiramisu (gluten-free)

Sabrina

Total Time 1

Course Dessert

Cuisine Italian, Japanese

Servings 16 slices

4 large eggs
108 grams (½ cup) sugar divided
1 tsp vanilla extract
130 grams (1 cup, spooned and leveled) Bob's Red Mill Gluten-Free 1:1 Baking Flour
¼ tsp salt

2 ½-4 tsps (depending on how strong you like the flavor) high-quality Matcha powder I used MatchaKari (linked above this recipe card)
½ cup (118 mL) boiling water
¾ cup (177 mL) room temperature/cool water

Separate the egg whites from the egg yolks and place the whites in the bowl of a stand mixer. Preheat the oven to 350 degrees F (177 C). Line two baking trays with parchment paper. Flip the parchment over, and trace the bottom of a 8x8 inch square pan on both pieces of parchment. Flip them back over so the pencil lines won't touch the sponge.
Add half of the sugar (54 grams/¼ cup) to the stand mixer with the egg whites and whip on high speed until stiff peaks form. Add the vanilla and mix until just combined. Transfer the meringue to a large mixing bowl. In the stand mixer (no need to wash it), add the egg yolks and remaining sugar and whip on high until pale and fluffy.
Add a third of the meringue to the whipped yolks and gently fold until fully combined, being careful not to deflate the air whipped into the meringue. Add the second third of the meringue and fold until mostly combined. Add the remaining meringue, sift in the GF flour and salt, and carefully fold until everything is combined, but still light and airy.
Gently transfer the batter to a large piping bag fitted with a large round tip, and pipe to create two squares using the traced marks on the parchment. Use all the batter between the two squares. Bake in the preheated oven for 12-17 minutes, or until the edges are golden brown. Remove from the oven and let the cake squares cool completely at room temperature.

Bring a small saucepan of water to a simmer. In a medium-large metal or glass bowl, add the sugar, egg yolks, and salt. Place the bowl over the simmering water (it should not be touching the water), reduce the heat, and whisk constantly until the mixture lightens in color and the sugar is mostly dissolved. Remove from the heat and set aside.
In the bowl of a stand mixer, whip the heavy cream, mascarpone, and vanilla until it reaches a frosting consistency (careful not to over-whip, stop as soon as it becomes smooth and thick). Add the egg yolk-sugar mixture and mix until combined. Cover and set in the fridge if the sponge layers are still cooling, or until ready to assemble.

Measure out the matcha powder in a heat-proof bowl, add a splash of the boiling water to start, and whisk with a matcha whisk until you achieve a smooth paste. Add another, larger splash of the hot water and whisk until fully combined. Pour in the remaining boiling water and whisk well. Add the cool water and mix well. If the matcha is still warm, let it cool down to room temperature before using.

Place one of the sponge layers in your 8x8 inch square pan, and pour half of the matcha evenly over the surface of the sponge. Using an offset spatula, carefully spread a layer of the mascarpone cream on top. Place the second sponge on top of the cream and evenly pour the remaining matcha over the surface of the second sponge. Spread just enough cream on top. Transfer the remaining cream to a piping bag fitted with a large round tip and pipe little blobs over the smooth surface. Set in the fridge overnight to allow the sponge layers to fully absorb the matcha. Before serving, Dust the surface with plenty of matcha powder. Slice into squares, serve, and enjoy!