This sliceable matcha tiramisu cake features ladyfingers soaked in matcha-marsala wine layered with matcha mascarpone cream.
Yield: 11.5 x 4 x 4-inch rectangular cake
In a small bowl, sprinkle gelatin powder over cold water. Let mixture sit for 3 minutes. Microwave mixture at full power for 20-40 seconds until mixture is liquid. Stir until completely dissolved. Set aside.
In bowl of a stand mixer combined sugar, egg yolks, and egg. Place bowl over a pot of barely simmering water (ensure bowl does not touch water). Continually whisk mixture until pale in color, slightly thickened, and until mixture reaches a temperature of 140 degrees F. Remove from heat.
Place bowl in stand mixer fitted with whisk attachment. Sift in matcha powder. Whip on medium speed until mixture has cooled to room temperature. Stop machine and add the mascarpone in two additions. Whisk on medium speed until smooth. Add melted gelatin mixture. Whisk on low speed until incorporated.
Line 11.5 x 4 x 4-inch rectangular frame mold with acetate sheet. You may have to tape two acetate sheets together to accommodate the height of the mold. Set lined mold over rectangular cake board or small baking sheet.
Dip each ladyfinger in warm match marsala syrup for 2-3 seconds on each side. Do not soak the ladyfinger, otherwise it will soften too much. Place a row of 10 dipped ladyfingers in bottom of prepared mold.
Spread a rounded 1 cup of matcha mascarpone filling in an even layer over ladyfingers. Repeat second layer of dipped ladyfingers, followed with another rounded cup of filling. Add third layer of dipped ladyfingers and finish with remaining matcha mascarpone filling. Smooth the top layer using the back of a spoon or a mini offset spatula.
Cover assembled tiramisu with plastic wrap. Let chill in the fridge for at least 2 hours, up to overnight. Remove plastic wrap. Gently remove metal frame mold and gently remove acetate sheet from tiramisu.
Serve matcha tiramisu cold or at room temperature.