Matcha Tiramisu

First, prepare the white chocolate mixture. In a small, heavy-bottomed pan combine together ¼ cup of the milk and sifted matcha. Vigorously whisk for a couple of minutes to remove all the lumps. Set over low heat and gently bring to a boil.

Add the white chocolate and cook until completely melted, whisking constantly. Remove from the heat and set aside.

Now, you will have to make the zabaglione for your tiramisu. In a separate saucepan, combine together egg yolks and sugar. Place the saucepan over a pot of boiling water and gently simmer for 7-8 minutes, stirring constantly. Add the rum extract and continue to cook for a couple of minutes more or until the mixture is thick enough to leave a ribbon trail when lifted. Remove from the heat and let it sit at the room temperature for another 10 minutes.

Meanwhile, prepare the whipped cream. In a medium bowl, combine together heavy cream, powdered sugar, and a pinch of salt. Whisk together until stiff peaks form. Set aside.

Now, place the mascarpone into a separate bowl and smooth out with a spatula. Add the chocolate mixture and chilled zabaglione. Vigorously mix for 1-2 minutes or until completely combined. Optionally, taste the mixture and add some more sugar, matcha, or a few drops of vanilla extract. Mix well again and set aside.

Finally, assemble the tiramisu. Divide half of the cream mixture between two serving glasses (or more depending on the size). Break ladyfingers into 2-3 pieces and dip each piece in the remaining milk. Place dipped pieces over the cream and add the remaining cream mixture. Finish with a couple of ladyfingers and optionally sprinkle with some more matcha powder. Refrigerate for at least 4-5 hours before serving.