Mugwort Tiramisu (Korean Herbal Twist on Italian Classic)
Mugwort powder is whisked into mascarpone cream and layered with espresso-soaked ladyfingers to create a Korean reinterpretation of tiramisu. The green-tinted cream layers look similar to matcha tiramisu at first glance, but the flavor is distinctly different. Mugwort carries an herbal, slightly medicinal depth that matcha lacks, closer to dried herbs than to tea. A small amount of espresso in the ladyfinger soak adds bitterness that balances the cream's richness without overpowering the mugwort. After overnight refrigeration, the layers soften into a unified, mousse-like consistency where biscuit, cream, and herb notes blend in each spoonful. Spring is the ideal season for this dessert, when fresh mugwort powder is at its most vibrant and fragrant.
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Instructions
- 1
Whip cold heavy cream with half the sugar to soft-medium peaks.
- 2
Mix mascarpone, remaining sugar, and vanilla until smooth.
- 3
Fold whipped cream in two additions and mix in 1 tbsp mugwort powder.
- 4
Dip each ladyfinger in espresso for 1 second and lay the first layer.
- 5
Spread mugwort cream, repeat layers once, and chill for at least 4 hours.
- 6
Dust remaining mugwort powder through a sieve before serving.
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