Delicious Strawberry Matcha Tiramisu Recipe

In a heat-resistant bowl, place the egg yolks and add the sugar. Mix well and place the bowl over a pot of simmering water.

While constantly whisking, heat the mixture to 60 °C (140 °F) and keep it there for an additional 2–3 minutes for pasteurization of the yolks.

Transfer the egg mixture into a mixer bowl and allow it to cool to room temperature.

Beat the mixture until it becomes *light and fluffy*, and noticeably increases in volume.

Add the mascarpone cheese and matcha powder to the egg mixture.

Blend them together until *smooth and homogeneous*.

In a separate bowl, whip the cold heavy cream until it forms *soft peaks*.

Gently fold the whipped cream into the egg mixture using a spatula until combined.

For the soaking syrup, mix the matcha powder with sugar and pour in the hot water.

Stir thoroughly using a frother or whisk until well combined. Then add the milk and mix again.

Grease the bottom of your serving dish with a small amount of cream.

Soak approximately 175–200 grams (6–7 ounces) of ladyfingers in the syrup and arrange them to form the first layer of tiramisu.

Spread 1/4 of the cream over the soaked ladyfingers evenly.

Add a layer of *chopped strawberries* and cover it with another 1/4 of the cream.

Soak the remaining ladyfingers in the syrup and create the second layer of tiramisu.

Spread the remaining cream (1/2 of the total) over the top and dust generously with matcha powder through a sieve.

Refrigerate the tiramisu for at least *10–12 hours* to set and absorb the flavors.

Enjoy your delicious strawberry matcha tiramisu!