抹茶提拉米蘇  Matcha Tiramisu

食材

抹茶粉 10g

熱水 100-130ml

細砂糖 10-20g

馬斯卡彭奶酪 250g

淡奶油 200ml

細砂糖 30-50g

抹茶粉 5g

手指餅乾 1包

裝飾用抹茶粉 適量

Ingredients

Matcha Powder 10g

Hot Water 100-130ml

Caster Sugar 10-20g

Mascarpone Cheese 250g

Whipping Cream 200ml

Caster Sugar 30-50g

Matcha Powder 5g

Ladyfingers 1 pack

Matcha Powder for decoration q.s.

製作步驟

抹茶粉過篩，加熱水和糖攪勻至無顆粒，放涼備用。

Sift the matcha powder, mix with hot water and sugar until smooth, then let it cool.

馬斯卡彭軟化攪順滑，淡奶油加糖打發到濃稠酸奶狀（6分發），直接混合攪勻，再加入過篩的抹茶粉拌勻。

Soften and smooth the mascarpone. Whip the cream and sugar to soft peaks (60% whipped), mix them together, then fold in the sifted matcha powder.

手指餅乾快速蘸抹茶液，正反面各1秒就夠，泡太久會軟爛。

Quickly dip both sides of the ladyfingers in the matcha liquid for just 1 second each; soaking too long will make them mushy.

鋪在模具底部，抹一層奶酪糊，再鋪一層餅乾，再抹一層奶酪糊，共2-3層。

Layer the dipped ladyfingers at the bottom of the mold, spread a layer of cheese mixture, and repeat for 2-3 layers.

表面抹平，蓋保鮮膜，冷藏至少4小時，過夜最佳。

Smooth the surface, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight.

吃之前篩上抹茶粉。

Dust with matcha powder right before serving.

小貼士Tips

手指餅乾蘸液要快，1-2秒就夠了，太久會吸水變軟爛。

Dip the ladyfingers quickly for just 1-2 seconds, as they will become mushy if soaked for too long.

抹茶粉一定要過篩，不然會結塊，口感粗糙。

Always sift the matcha powder to prevent clumping and a grainy texture.

淡奶油打6分發（有紋路但還能流動），打太硬會變粗糙。

Whip the cream to soft peaks (textured but still fluid); over-whipping will make it grainy.

抹茶粉吃之前再撒，冷藏過程中抹茶粉會吸潮變黑。

Dust the matcha powder just before eating, as it will absorb moisture and turn dark in the fridge.

冷藏過夜後手指餅乾完全吸收水分，變得像海綿蛋糕，口感最絲滑。

After refrigerating overnight, the ladyfingers will fully absorb the moisture, turning texture into a sponge cake for the smoothest mouthfeel.