Japanese Tiramisu जापानी तिरामिसु

Name: Japanese Tiramisu जापानी तिरामिसु
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: Matcha

Prep Time: minutes Cook Time: minutes

Total Time 30 minutes

Servings: 2

Cuisine: Italian

For Saviordi

2 Eggs

½ cup Caster Sugar

1 tsp Vanilla extract

Pinch Salt

½ cup Ref. Flour

Matcha Syrup
3/4 cup Water
1/2 cup Sugar
1 tbsp Matcha

Matcha Cream
2 Egg yolks
1 tbsp Sugar
1 tbsp Rum
2/3 cup Mascarpone Cheese
1/2 cup Heavy Cream
1 tbsp Matcha for dusting

For Saviordi

Preheat oven to 190 degrees C
Line tray with Silpat
Separate the Eggs
Whisk the Egg yolks with 1/2 of the sugar and all of the vanilla
Beat for 5 minutes
In a clean bowl, beat the egg whites until they hold soft peaks combining Sugar & Salt
Gently fold the beaten Egg whites into the Egg Yolk
Sift the Flour over the egg mixture and gently fold in
Fill in the Piping Bag & pipe 3 inches batter
Bake for 15 minutes until firm to the touch and golden. Remove the paper and fingers from the baking sheet and place on racks to cool

For Tiramisu Matcha

Mix water, sugar & matcha in a bowl, whisk well.
Heat the prepared match mix in a pan and bring to a boil.
Separate the egg yolks and egg whites.
Add the egg yolk, sugar & rum in a pan, cook on a double boiler while whisking for 5 minutes.
Set aside and rest it for another 5 minutes.
Whip the whipping cream till it forms soft peaks, refrigerate.
Fold in the egg yolk mixture.
Sift in the Matcha & mix well.
Fold in the Mascarpone Cheese
Soak Saviordi in Matcha Syrup & arrange in the dish
Spread Cream Layer
Dredge Matcha powder
Repeat this once more
Set in refrigerator to chill for 4-5 hours
Cut a slice & serve.