Mugwort Tiramisu (Korean Herbal Twist on Italian Classic)
Quick answer
- Active time
- 25 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Mugwort powder folded into mascarpone tints the cream pale green and gives it an earthy, slightly medicinal herbal note under the espresso.
Read more
This version skips eggs entirely and lightens the mascarpone with whipped cream instead, so there is no yolk-and-sugar whisking step.
Ingredients
Instructions
- 1
Chill the bowl and whisk, then add 180 ml heavy cream and half the sugar.
Whip only to soft-medium peaks, stopping when the cream shows lines and the tip bends gently.
- 2
In a separate bowl, combine 250 g mascarpone, the remaining sugar, and 1 teaspoon vanilla extract.
Press and stir with a spatula until smooth, without beating hard enough to loosen the cheese too much.
- 3
Fold the whipped cream into the mascarpone in two additions.
Sift in 1 tablespoon mugwort powder and fold gently from the bottom, keeping the mixture airy and evenly pale green.
- 4
Pour 120 ml espresso into a shallow dish and set out 16 ladyfingers.
Dip each one for only 1 second, turning if needed, then lift it out before the center turns soggy.
- 5
Line the bottom of the dish with soaked ladyfingers, keeping gaps small, then spread half the mugwort cream over them.
Repeat the ladyfinger and cream layers once more and level the surface.
- 6
Cover and refrigerate for at least 4 hours, or overnight if possible, until the biscuits soften into the cream.
Just before serving, sift the remaining 1 tablespoon mugwort powder evenly over the top.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Bam Tiramisu (Chestnut Tiramisu)
heavy cream, espresso
Classic Tiramisu
mascarpone, heavy cream
Chestnut Espresso Tiramisu
heavy cream, espresso