Step-by-Step Recipe: Matchamisu = Matcha (Green Tea) Tiramisu

This month, my baking/cooking guru Queenie worked up a recipe for a mini Matchamisu, or matcha tiramisu. Layer upon layer of matcha. Beware, if you're sensitive to caffeine, you may want to limit yourself to just one of these decadent tiny treats.

INGREDIENTS

Matcha Syrup
3/4 cup water
1/2 cup sugar
1 tablespoon matcha  

Matcha Sponge Cake
4 eggs
7 tablespoons of sugar  
3/4 cup all-purpose flour
1.5 tablespoons matcha
confectioner's sugar for dusting 

Matcha Cream
2 egg yolks
1 tablespoon sugar
1 tablespoon rum
2/3 oz container mascarpone cheese
1/2 cup heavy cream
1 tablespoon matcha + more for dusting 

1. Making the matcha syrup first, bring water (3/4 cup) and sugar (1/2 cup) to a boil. Simmer for 3 minutes and remove from heat. 

2. Let cool, then sift in the matcha (1 tablespoon). Whisk well. (This can be made up to a day before.)

Now, moving onto the matcha sponge cake.

3. Turn oven on to 350°F. Lay parchment paper on a 13"x18" sheet tray. If the parchment paper rolls up, put a little butter or oil under each corner. Dust the parchment paper with confectioner's sugar. Set aside.

4. Separate eggs (4). In a mixing bowl, whisk on low speed, the egg whites for 1 minute. Turn up the speed to medium and slowly add the sugar (7 tablespoons).

5. After adding the sugar, turn speed to high. Mix until the stiff peaks form and the egg whites look shiny.

6. Add the egg yolks (4) and fold to mix.

Mix well.

7. Sift in matcha (1/2 tablespoon) and flour (3/4 cup) to the egg mixture and fold to incorporate.

8. Pour the mixture onto the sheet tray and spread evenly. 

9. Dust confectioner's sugar on top. 

10. Bake for 10 minutes. Use a cookie cutter (we used the 3") to cut out circles.

And, the matcha cream.

11. Bring a small pot of water to a simmer. Put the egg yolks (2), sugar (1 tablespoon), and rum (1 tablespoon) in a stainless steel bowl that will sit on top of the pot. 

12. Continuously whisk all three ingredients together until it thickens to the ribbon stage (about 5 minutes). Cool for 5 minutes.

13. In another bowl, whip the heavy cream (1/2 cup) until soft peaks form.

14. Combine the lightly whipped heavy cream and the egg mixture. Fold together.

15. Sift in the matcha (1 tablespoon) and mix well. Finally, fold in the mascarpone cheese (2/3 oz container).

Assembling the Matchamisu.

16. In a small glass (we used these mini cups), put in a piece of the sponge cake. (We cut a smaller piece of cake to fit the tapered bottom of the cup.)

17. Spoon on the matcha syrup over the sponge cake, making sure the sponge cake gets soaked with the syrup. Dollop the matcha cream on top. Layer on another piece of sponge cake. Pour on matcha syrup to the top level sponge cake. Add the final layer of matcha cream and dust with matcha. 

MATCHAMISU/MATCHA TIRAMISU
Makes 10 mini cups

INGREDIENTS

Matcha Syrup
3/4 cup water
1/2 cup sugar
1 tablespoon matcha  

Matcha Sponge Cake
4 eggs
7 tablespoons of sugar  
3/4 cup all-purpose flour
1.5 tablespoons matcha
confectioner's sugar for dusting 

Matcha Cream
2 egg yolks
1 tablespoon sugar
1 tablespoon rum
2/3 oz container mascarpone cheese
1/2 cup heavy cream
1 tablespoon matcha + more for dusting 

DIRECTIONS
1. Making the matcha syrup first, bring water (3/4 cup) and sugar (1/2 cup) to a boil. Simmer for 3 minutes and remove from heat. 

 2. Let cool, then sift in the matcha (1 tablespoon). Whisk well. (This can be made up to a day before.)

Now, moving onto the matcha sponge cake.

3. Turn oven on to 350°F. Lay parchment paper on a 13"x18" sheet tray. If the parchment paper rolls up, put a little butter or oil under each corner. Dust the parchment paper with confectioner's sugar. Set aside.

4. Separate eggs (4). In a mixing bowl, whisk on low speed, the egg whites for 1 minute. Turn up the speed to medium and slowly add the sugar (7 tablespoons).

5. After adding the sugar, turn speed to high. Mix until the stiff peaks form and the egg whites look shiny.

6. Add the egg yolks (4) and fold to mix. 

7. Sift in matcha (1/2 tablespoon) and flour (3/4 cup) to the egg mixture and fold to incorporate.

8. Pour the mixture onto the sheet tray and spread evenly. 

9. Dust confectioner's sugar on top. 

10. Bake for 10 minutes. Use a cookie cutter (we used the 3") to cut out circles.

And, the matcha cream.

11. Bring a small pot of water to a simmer. Put the egg yolks (2), sugar (1 tablespoon), and rum (1 tablespoon) in a stainless steel bowl that will sit on top of the pot. 

12. Continuously whisk all three ingredients together until it thickens to the ribbon stage (about 5 minutes). Cool for 5 minutes.

13. In another bowl, whip the heavy cream (1/2 cup) until soft peaks form.

14. Combine the lightly whipped heavy cream and the egg mixture. Fold together.

15. Sift in the matcha (1 tablespoon) and mix well. Finally, fold in the mascarpone cheese (2/3 oz container).

Assembling the Matchamisu.

16. In a small glass (we used these mini cups), put in a piece of the sponge cake. (We cut a smaller piece of cake to fit the tapered bottom of the cup.)

17. Spoon on the matcha syrup over the sponge cake, making sure the sponge cake gets soaked with the syrup. Dollop the matcha cream on top. Layer on another piece of sponge cake. Pour on matcha syrup to the top level sponge cake. Add the final layer of matcha cream and dust with matcha. 

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Press Tea

Press Tea, a new tea house opened up near me and I'm obsessed. 

Located in the West Village, the cafe is adorable, with a super friendly staff.

Instead of pouring hot water into a cup with a bag of tea, here, tea is pressed using an espresso machine. 

I've been going back for repeat visits for their tea blends with Mont Blanc Creme (tastes like it's a blend of half and half, some condensed milk, and probably a little salt). Get it sweetened or unsweetened.

Mini sweets, all made in-house.

A cute seating area, looking like it came straight out of an Anthropologie catalogue.

My sweetened Masala Chai with Mont Blanc Creme. Delicious. It's pretty much a liquid dessert. And a couple of small treats (both tasty!), to go with my tea. 

INFO: Press Tea | 167 7th Ave South | New York, NY 10014 | 646.678.3909

Jacques Torres Ice Cream Social

Earlier this week, I was Abby's plus one (thanks, Abby!) to a PR event at Jacques Torres' Hudson Street chocolate shop. The event was to introduce the new ice cream flavors for the summer, but since I had no idea he even made ice cream, all the flavors were new to me.

There were about a dozen ice cream flavors in all.

Lots of toppings.

I first got a scoop of pistachio. Mmmm, so good.

Then, three scoops: Wicked (spicy hot chocolate), Real Mint Chip, and Jasmine Honey Pecan. I especially liked the Jasmine Honey Pecan. 

Here's Jacques Torres himself, scooping some ice cream. 

Service with a smile.

While there, I sampled a bit of the Caramel Frozen Hot Chocolate. Delicious! 

INFO: Jacques Torres Chocolate | 350 Hudson Street | New York, NY 10014 | 212.414.2462

Peonies from the Union Square Greenmarket

Remember the gorgeous peonies last week from my monthly residential floral delivery? 

After 6 days, their time was up. They were so nice to have around, I decided to head over the the Union Square Greenmarket to replace them with fresh ones. The leaves and greens were still holding up well so I just needed to replace the flowers. 

At the Greenmarket, I found a vendor selling peonies for $5 a bundle. I got two bundles and brought them home to prep them for the floral arrangement.

Thankfully, Bella, from FleurBella, had given me some tips on how to keep peonies fresher, for longer. 

TIP #1: Keep the vase clean.
At the very least, pour out the water from the vase and replace with fresh cold water every day. Go one step further and take out the arrangement and wash the vase with soap and water, then fill with cold water on a daily basis. The best thing, if possible, is to take it even a step further and recut the flower.

TIP #2:  Never use scissors to cut the stem.
Bella shows in the photo above how stems should be cut. (The same as I had learned in my class at FlowerSchool.) You want a sharp knife and cut the stem at an angle. Scissors pinch the ends together which prevents the flower from getting as much water as it needs. Once the flower has been recut, don't let it sit on the counter, put it into fresh water immediately.

TIP #3: Flowers like the same things people do.
Meaning, flowers like to be in a space with nice air circulation, not near any extreme temperatures, like next to the air conditioner, and not in direct sunlight.

TIP #4: Warm water will encourage a peony to open.
If you see a peony not opening up like the others, take the flower out and recut, then put into a separate container in warm water. Once it opens, you can put it back into the arrangement.

TIP #5: Keep leaves out of the water.
The goal is to keep the water as clean as possible so make sure no leaves are sitting into the water. Take off any leaves from the flowers that may be below the water level.

And here's what I put together. It was fairly easy since I had the previous arrangement as a guide. It's not exact, but still looks great.

Pretty! Since I got them from the Greenmarket, I'm curious as to see how long they'll last especially since most were already fully open when I purchased them. We shall see...

This Duché de Longueville Sparkling Cider is My Favorite

At Momofuku Ssam Bar, I ordered a sparkling apple cider and I loved it so much I hunted it down. It's by Duché de Longueville, a French company. They make low alcohol versions of sparkling apple cider too, but the one I like is the without any alcohol at all. (I'm allergic.) The ones with alcohol are labeled "Muscadet" and "Antoinette" so don't get those if you want the non-alcohol version. I got mine online from Sweetwater Cellars, but they also sell it at PJ Wine in Inwood, Manhattan.

I've always stuck to Martinelli's, but this is SO MUCH better. Not sickly sweet like Martinelli's and with a lovely musky yet light but complex flavor, this Duché de Longueville Sparkling Cider is my favorite.