Posted by: hyacinthus | December 13, 2010

Green Tea Tiramisu

Discovered BBC GoodFood magazine (Asian Edition) at a petrol station last week and attempted its Green tea tiramisu recipe. It’s nice but I’m not sure where I had done wrong? The biscuit sponges were too soft and disintegrates when soaked in warm green tea. Otherwise, it tastes good.

Here’s the recipe that I adapted from Keiko Ishida’s.
Ingredients
Biscuit Sponge:

2 egg whites + 30g caster sugar
2 egg yolks + 30g caster sugar
60g pastry or top flour (I have neither. Used plain flour)
1 tsp vanilla essence
Icing sugar to sprinkle

Cheese Filling:

2 egg whites + 40g caster sugar
2 egg yolks + 30g sugar
250g mascarpone cheese
100g whipping cream (35% fat)
10g green tea powder plus extra for dusting
90ml hot water
Method
1. Line a baking tray with parchment paper. Preheat oven to 200°C.

2. We start with biscuit sponges. Use an electric mixer to whisk 2 egg whites+ 30g caster sugar till stiff peaks form.

3. Beat 2 egg yolks + 30g caster sugar till it turns pale yellow. Sift flour into it and mix. Fold in the egg white mixture in 2.

4. Use a clear bag as a piping bag if you do not have one. Pour the mixture into the bag. Cut a corner of 1-cm. Squeeze 7cm long biscuit sponges from the mixture on the parchment paper. Dust icing sugar over and bake for 10min.

5. For the filling, use an electric mixer to whisk 2 egg whites+ 40g caster sugar till stiff peaks form.

6. Beat 2 egg yolks + 30g caster sugar till it turns pale yellow. Add mascaporne cheese and mix well. Use an electric mixer to whisk whipping cream till stiff peaks form. Add to the mascarpone cheese mixture. Fold in the egg white mixture in 5. Set aside.

7. By this time, your biscuit sponges should be ready. Make green tea with 10g green tea and 90ml hot water. Dip both ends of the biscuit sponges quickly and place them on a 27cm oval dish or individual serving cup. Basically, you alternate a layer of green-tea-soaked biscuit sponges and a layer of mascarpone cheese mixture twice.

8. Dust green tea powder over the final mascarpone cheese layer generously and keep it refrigerated until required, up to 2 days.

Enjoy! 🙂

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