Matcha (Japanese Green Tea) Tiramisu—Happy Anniversary

Last October, my husband and I celebrated our 6th wedding Anniversary at Maison Riz, a French and Japanese-fusion restaurant.  With our busy schedule this year, we went somewhere nearby instead.  Don’t you see a trend here? Yes, we both love Japanese food.    On the Maison Riz's post, if you scrolled all the way down to the dessert plate, you’ll see the little green cake in the middle.  That was an amazing piece of Green Tea Tiramisu.  Yes, this recipe is a replicate of that dessert.  It’s so wonderful that I just have to recreate it again.  Why did I waited for almost a year to make this dessert?  I'll explain to you later on in this post.



Tiramisu in Italian means “pick me up”.  Traditionally, this famous dessert is made of ladyfingers dipped in a mixture of espresso and liquor, layered with a whipped mixture of egg yolks, cream and mascarpone cheese and cocoa powder.  The texture is so soft and fluffy, hence, it’s called “pick me up”.  I’m sure many of you have tried this dessert at a restaurant or even made some at home.  If you’re a Matcha (Japanese Green Tea) lover, you’ve got to try this recipe out.  Even if you’re not a big time fan for Green Tea, this is still an amazing dessert.



So, why did I waited for almost a year to make this Matcha Tiramisu?  Actually, I have wanted to make them for a long while.  Unfortunately, I had a hard time tracking down the ladyfingers in the neighborhood markets.  I tried homemade ladyfingers and my Tiramisu turned out to be a mess!    Luckily, one of my good friends knew I was on the quest to hunt down the ladyfingers and she came to the rescue and got me a huge package!  I’ve made a few batches of the traditional Tiramisu and a couple of batches of these Matcha version and they all turned out amazing!  Thank you for the fingers, my dear friend!



A message for my hubby: The past seven years has been nothing but amazing memories.  After having our first condo, changing of career, having two gorgeous kids, moving to another house, and starting an MBA together (yes, together because I feel like I’m taking the courses with you, Honey), I realized I love you more and more every day.  Thank you, my caring and loving husband for this amazing journey together.  I look forward to celebrate many more anniversaries, to accomplish many more milestones, and to grow old (if we’re not already old) with you together. 








Matcha Tiramisu Printable Recipe
Makes 9 by 5-inch
2 large egg yolks, room temperature
1/8 teaspoon salt
1/4 cup granulated sugar
1/2 cup milk
1/4 cup Matcha powder, divided
1 teaspoon vanilla extract
1 cup heavy cream, chilled
1/4 cup powdered sugar
8 oz. mascarpone cheese, room temperature
12 to 14 Savaiordi ladyfingers


In a medium pot, fill with 2 inches of water, set a mixing bowl over the pot of water. Make sure the bottom of the bowl does not touch the water. Bring the water to a simmer and reduce the heat to low.
Add egg yolks, salt and sugar to the mixing bowl and whisk until the mixture thicken and lighten. When lifting the whisk, the mixture should fall back on itself looks like thick ribbons. Place the bowl over an ice bath to cool.

In a small pot, bring the milk to a simmer, remove from heat and whisk in 2 tablespoons of Matcha Powder and vanilla extract until melted and no lumps. Transfer to a shallow dish and let it cool slightly.
In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and powdered sugar until medium peak forms. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat mascarpone cheese until smooth. Gently fold the egg mixture into the mascarpone until incorporated. Then fold the cream mixture into the mascarpone mixture until well combined.

To assemble, line a 9 by 5-inch loaf pan with plastic wraps, allowing the excess to hang over the ends and sides. Quickly dip both sides of the ladyfingers in the Matcha mixture (just long enough to moisten the cookies without making them soggy) and place them on the bottom of the pan. Spoon 1/2 of the mascarpone mixture on top of the cookies, smooth the surface and sprinkle the top with Matcha powder. Dip the remaining cookies and place on top of the cream. Spoon the remaining mascarpone mixture over the cookies. Smooth the top and fold the plastic wrap to cover the cream. Refrigerate for at least six hours, preferably overnight. Your patient will be rewarded. Before serving, dust with more Matcha powder and leave at room temperature for 15 minutes.


This Recipe is Shared with:

Sweet Treat Thursday
Foodie Friday
Full Plate Thursday
Sweets for Saturday
Anything Goes
MomTrend's Friday Food

Happy Birthday—Baby Girl

In the past birthday parties for my little boy, I’ve made Japanese Cheesecake to celebrate.  You can check out the recipe and pictures here.  The Japanese Cheesecake was super easy to make, light, fluffy and anyone who’ve tried it would love it and ask for the recipe.

For baby girl’s birthday this year, I decided to make something new.  Something more girly for her. 



Plus, I’ve got an incentive to make a more girly cake.  It’s the lovely pink stand that you’re seeing in these pictures.  I purchased this cake stand from the Amazon gift card granted by the Fairy Hopmother.  Here’s the detail if you’ve missed that post.  How could I not create a girly cake to match this lovely cake stand?  Plus, my kids love strawberries and it’s the peak season to enjoy them.



This cake might sounds similar to the Meyer Lemon and Strawberry Mousse Cake that I’ve created before.  But in fact, they were quite different.  With my baby girl’s birthday cake, I used the Meyer Lemon Cake recipe here.  Baked it in an 8-inch round cake pan and split it in half to create 2 layers. The previous Meyer Lemon cake was a vanilla sponge cake.  Along with the fresh strawberries in between the lemon and strawberry mousse layers, I also added some Lemon syrup onto the top of the cake.  The Meyer lemon flavor was a lot more intense compared to the previous layered mousse cake that I've made.  However, the sponge cake portion of the earlier version was more soft and more fluffy.



Another difference is the mousse layer.  Instead of making the Lemon Mousse from scratch, I used the Meyer Lemon curd that I had on hand and folded in some whipped cream, and that was it.  Super simple.  Here’s the recipe for the Meyer Lemon Curd.  I managed to make extras for our guests to take home too. 



I just wanted to take this opportunity to thank everyone who took the time to celebrate my baby girl’s birthday with us.  Thank you for all the wonderful gifts, warm wishes and precious memories.  Including all of you, who visited my blog today.  Thank you!

I wish my baby girl to be healthy, happy and beautiful as she always is.  Happy Birthday again, my sweetie!





This post is linked to:

Sweets for Saturday
Sweet Treats Thursday
Sweet Indulgences Sunday
Melt in Your Mouth Monday
On the Menu Monday
Fresh Food Friday
I’m Loving It
Everyday Sister Sharing Sunday

Matcha (Japanese Green Tea) Mousse Cheesecake with Pistachio Crust

I’ve purchased this square mini baking pan for a while but haven’t had a chance to put it to good use.  In my mind, I’ve created recipes using this pan, recipes such as mini cheesecakes or individual quiches for future parties or gatherings (yeah, I day dream about food all the time! LOL).  When I found out the theme on Dessert Wars for March, I couldn’t be happier!  To celebrate St. Patty’s Day, the theme for March is GO GREEN!  Matcha (Japanese green tea) is one of the flavor I’ve always wanted to incorporate into a cheesecake.  While matcha might not be a popular ingredient in western desserts, it’s commonly used in Asian cuisines especially baked goods. 



Japanese bakery shops are one of my favorite places to visit.  They always infused western desserts with a unique twist of their own.  I love Japanese bakeries especially their cakes.  Japanese cakes are known for their moist, creamy, light and airy texture, and not overly sweet taste.  This Matcha Mousse Cheesecake with Pistachio Crust is definitely a delightful creation that fits into all of the descriptions above.  In addition to that, the pistachio crust certainly enhance the over all flavor and texture of the cake.  This crust is crunchy and slightly crumbly with a lovely nutty and buttery flavor.  I can’t wait to make these Matcha Mousse Cheesecake with Pistachio Crust again and serve them in our next family gathering. 

If you haven’t check out the Virtual Bake Sale to benefit the Japan earthquake victims, please click here for more details.  Thank you for those who helped spread the words or signed up to donate a baked good, or plan to bit on some products.  I truly appreciate your help and supports. 
   



For now, I need to hurry up and submit this recipe to Dessert Wars!  It’s my first time participating their contest and I’m really excited about it.  Look at the prize package for March below and you’ll know why.  They do have many generous sponsors.  If you have a wonderful recipe to share, jump right in for the fun.  Be sure to read the rules here before you enter though.




The March prize package includes:

Whisk  and cupcake necklace from Moon & Star Designs
Beanilla  Sampler Pack of Vanilla Beans
Lenox Personalized Musical Cupcake
1,000 ideas for Decorating Cupcakes, Cookies & Cakes
Unlimited Layers: A Recipe for Turning Your Passion into Profits
Organic Valley $50 Gift Certificate
Organic Prairie $50 Gift Certificate
Theme Kitchen $50 Gift Certificate
BEKA Cookware Crepe Pan
 

 
 
***Update*** I’m so thrilled and honored that I’ve won the Dessert Wars contest for March.  I enjoyed creating the recipe, making these treats and meeting other bloggers through Dessert Wars.  Thank you for hosting such a fun contest.  Click here to see the Winner Announcement post. 













Matcha (green tea) Mousse Cheesecake with Pistachio Crust:
Makes: 24 (2-inch square)

For the crust:
1/4 cup unsalted shelled pistachios
1/2 stick unsalted butter, cut into small pieces
1/4 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cups all-purpose flour

For the Mousse: 3/4 cup heavy cream
3/4 cup powdered sugar (divided)
6 ounce cream cheese, room temperature
6 ounce mascarpone cheese, room temperature
3/4 teaspoon vanilla extract
zest of 1/2 lemon
1/2 teaspoon lemon juice
1 1/2 teaspoons unflavored gelatin powder, dissolved in 1 tablespoon cold water
1 tablespoons matcha powder (plus more for dusting)
3 tablespoons hot milk

Preheat oven 350F.

In a food processor, pulse the pistachios until finely ground. Then add in butter, pulse until butter becomes pea size. Add sugar, vanilla extract, salt and flour, process until incorporated and the dough is crumbly.

Using the bottom of a shot glass, press 1 tablespoon of dough over the bottom the baking pans (with removable bottoms).  Bake the crust for 8 to 10 minutes or until golden brown. Let crust cool on a wiring rack.

Stir matcha powder and gelatin mixture into hot milk until completely dissolved. Let cooled.

In a stand mixer with whisk attachment, beat heavy cream until foamy, add 1/4 cup of the powdered sugar and beat until stiff peaks form. Set aside.

In the same mixer bowl with paddle attachment, beat cream cheese, mascarpone cheese and remaining powdered sugar until smooth. Add vanilla extract, lemon zest, lemon juice and matcha mixture and beat until well combined.

Fold whipped cream mixture into cream cheese mixture in 3 batches until well combined. Pour onto cooled crust and refrigerate for at least 2 hour or until ready to serve. Dust top with matcha powder right before serving.

This recipe is linked to:
Full Plate Thursday 
Foodie Friday
Sweet Tooth Friday
Melt in your mouth Monday
Fresh Food Friday
Everyday Sister Sharing Sunday

Meyer Lemon and Strawberry Mousse Verrines

 


Congratulations, Honey!  This post is dedicated to my hubby for a special celebration.  Yes, it’s quite special because it’s “unexpected”.  Before any one of you continue to read this post, I just want to reassure my hubby that “NO, I’m NOT pregnant, Honey!”!  LOL  I’m just afraid he would faint if I don’t clarify this early enough.  Not that we don’t like kids.  We already have 2 lovely angels and they keep our hands full.  Anyway, I want to congratulate my hubby on getting the score that he is satisfied with in the GMAT exam.  He’s been locking himself in the home office for many weekends, days and nights, even on weekdays after long hours of work to study for this exam.  He deserves it.  I’m just so proud of him. 



The good score was a bit unexpected, not because I don’t have confidence in him on achieving a good score.  It’s simply because he’s been studying the GMAT for a fairly short period of time.  Plus, I’ve been flipping over his studying materials so I know how hard the questions are.  After graduating from college so many year ago, these formulas ;    look like foreign language to me!   



Luckily, I made these Meyer Lemon and Strawberry Mousse Verrines the night before so we had something to raise a toast with.  Although strawberries are not quite my hubby’s favorite fruit.  In fact, he hardly eats them.  So, I was afraid he wouldn’t like these mousses.  So, when my hubby tried a spoonful, I asked if he likes the treat.  He didn’t tell me but took another spoonful, then another, until the cup was empty!  Then he decided  that he liked it.  Whew…..I’m glad that he did.  He must be in good mood that day.  :P



These are my son’s favorite treats now.  Well, he loves anything with strawberries in it!  :)  The sweetness from the strawberries balanced perfectly with the tartness from the Meyer lemons.  The mousse is smooth, creamy and flavorful.  These are great late summer treats.   




Meyer Lemon and Strawberry Mousse Verrines:

For the strawberry mousse:
2 teaspoons powdered gelatin
1 tablespoon water
8 oz strawberries, pureed
1/4 cup sugar
1/2 teaspoon Meyer lemon zest
1 tablespoon lemon juice
3/4 cup heavy cream
1/2 teaspoon vanilla extract
Sprinkle the gelatin over the water in a small bowl and set aside to bloom (soften).
In a medium saucepan set over medium heat, stir together the strawberries and sugar just until hot.  Remove from heat and add the gelatin, stir until it is completely melted. Let cool to room temperature.
In the meantime, whip the heavy cream with vanilla extract to stiff peaks. Once the strawberries are at room temperature, carefully fold the whipped cream into the fruit base.
 
For the Meyer Lemon Mousse:
2 teaspoons powdered gelatin
1 tablespoon water
grated zest of 1 lemon
1/2 cup (125 ml) lemon juice
1/4 cup (50gr) sugar
2 eggs
1 cup heavy cream
1/2 teaspoon vanilla extract
Sprinkle the gelatin over the water in a small bowl and set aside to bloom (soften).

Combine the zest, sugar, and juice in a saucepan, bring to a simmer.  In a small bowl, beat the eggs until light.  Beat half of the lemon mixture into the eggs to temper.  Scrape the egg mixture back into the saucepan and cook, stirring constantly until it thickens up, about 3 minutes.  Remove from heat, stir in gelatin mixture until dissolved.  Let it cool to room temperature, covered with plastic wrap until ready to use.

In a stand mixer, whip the cream and vanilla extract to medium stiff peaks.  Fold the cream into the cooled lemon curd in three additions.
To assemble:
Spoon couple spoonful of strawberry mousse into small cups, alternating with Meyer lemon mousse.  Top with strawberry mousse to finish.  Chill in refrigerator over night to set.