Matcha & Blood Orange Tiramisu Cups
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These Matcha & Blood Orange Tiramisu Cups are an earthy and citrus twist on the classic! This dessert is layered with creamy matcha custard and orange soaked ladyfingers.
St. Patrick’s Day is next week and I have your green dessert (that doesn’t revolve around green beer) all ready for you! Some people see holidays as an excuse to hang out with friends and drink all day long. My introvert self sees holidays as an excuse to turn up some music and hang out with myself in the kitchen cooking up a festive dish. To each their own, right?
I’ve been on a bit of a self discovery journey lately in the kitchen. Because I do spend so much time recipe developing and creating new recipes for brands, I noticed myself keeping it safe with variations of foods I have already mastered in the kitchen. While that guarantees an end result I already know will be delicious, it caused me to start to feel a little burnt out and uninspired. One of my 2017 goals is to master a new set of recipes I’ve never tackled before (like tiramisu and the big wide world of fermented foods). So far, I’ve been taking Sundays for myself to work on my bread making, fermenting foods, and anything else I am feeling inspired by that day.
Speaking of a relatively new food in my kitchen, I’d guess most of you are familiar with Matcha by now since it has taken the food scene by storm over the few years. However, in case you are not, it is essentially just a type of green tea in powder form. Because of it’s ability to easily dissolve into mixtures, it’s begun not only showing up on your local coffee shop’s menu (Matcha lattes!) but in so many baked goods. It can be a little tricky to bake with at first since it has a very distinct earthy flavor that can often times overpower your dish but with a little practice and the right recipe, you’ll be winning friends over with your green hued baked goods in no time.
For these Matcha & Blood Orange Tiramisu Cups we borrowed tiramisu’s structure but threw everything else out the window. Instead of dipping the ladyfingers into coffee and brandy, this recipe calls for you dipping them into a mixture of freshly squeezed blood orange juice and triple sec. Matcha is swirled into the custard mixture before it thickens up for an earthy punch. Made in individual cups for a no fuss serving option, these cups will be sure to please guests at your next dinner party.
Matcha & Blood Orange Tiramisu Cups recipe below:
- 3 large egg yolks
- 1/3 cup granulated sugar
- 1/3 cup whole milk
- 1 Tbsp Aiya matcha green tea powder + more for dusting
- 2 8- oz containers mascarpone cheese
- 3/4 cup fresh squeezed blood orange juice (from about 4 oranges)
- 1/4 cup triple sec
- 15 Italian ladyfingers
- 4 4- inch mini trifle bowls
Fill a large bowl with ice water and set aside. In a small saucepan over simmering water (a double boiler), whisk together the eggs and sugar until the sugar is dissolved. Slowly pour milk into the egg mixture, whisking all the while, until completely combined. Continue whisking over the double boiler until the custard is foamy and the temperature reaches 170 degrees F (about 10 minutes). Add matcha powder and whisk for another 30 seconds or until completely incorporated.
Transfer bowl to the ice bath and continue whisking until the mixture is cool, about 1 minute. Fold in the mascarpone and set aside.
Combine blood orange juice and triple sec in a shallow dish.
Spread 2 heaping Tbsps full of matcha custard into the bottom of the bowls. Break each ladyfinger into three pieces and dunk them into the mixture, one at a time. Add 1 drenched ladyfinger (which should now be in 3 pieces to fit into the bowl easier) into each cup and then top with another 2 heaping Tbsps matcha custard. Repeat with the rest of the ingredients into all four dishes are filled.
Cover and let chill for at least 2 hours or overnight. Dust with matcha powder before serving.
DISCLAIMER: This post was sponsored by Aiya but all opinions are, of course, my own.
It’s funny; I’ve only recently begun experimenting with matcha in recipes. I’ve been drinking it for years, but for some reason I never hopped on the baking bandwagon! But now I’m all in. This recipe looks right up my alley.
I can’t believe this color!!! I HAVE to make this, yum!!
I feel you on not trying new things sometimes! For me it tends to happen because, with uni, I don’t have huge time to experiment with a recipe over and over so opt for the safer road. And speaking of branching out, I’ve never used matcha in baking at all – definitely looks like something I should try! <3
Sara @ Cake Over Steak
Wow, this sounds really interesting … and your photos continue to blow me away with their beauty. 🙂
heather (delicious not gorgeous)
mm, matcha and orange! it sounds a bit fresher and lighter than the usual tiramisu because of the flavors, and perfect for the onset of spring.