I love green tea because it is down-to-earth and refreshing. Somehow, the tea has a kind of detoxifying spirit in it. This day, I intend to do something with the green tea leaves and powder I have. So it’s gonna be green tea tiramisu! I am going to follow Keiko Ishida’s recipe from her book Okashi.
Makes 10 serving glasses or one 27-cm oval dish.
1 Packet lady fingers biscuits
Mascarpone Cheese Filling
2 Egg yolks (about 40g)
70g caster sugar
250g Mascarpone cheese
100g Whipping cream
70g Egg whites
10g Green tea powder + extra for dusting
90g Hot water
1. Prepare mascarpone cheese filling. Combine egg yolks and 30g sugar in a bowl and beat until mixture thickens and becomes pale yellow in colour. Add mascarpone cheese and mix well.
2. Whip cream in a chilled bowl until stiff peaks form. Add whipped cream to the mascarpone cheese mixture and fold through.
3. Make meringue. Place egg white in a clean bowl and beat until foamy. Ad remaining sugar and beat until stif peaks form and egg whites are glossy. Fold into mascarpone cheese mixture.
4. Place green tea powder in a small bowl and mix with hot water a little at a time. Stir until completely dissolved. Quickly dip both ends of each finger in the green tea mixture, then place in prepared oval dish or glasses.
5. Spread half of mascarpone cream cheese filling in a layer over soaked biscuits. Dip more biscuits into green tea mixture and place on top of mascarpone cheese layer. Spoon over remaning mascarpone cheese filling.
6. Dust generously with green tea powder and refrigerate until required. Tiramisu can be kept in the refrigerator for up to 2 days.