Japanese Tiramisu

30 minutes
| Servings: 2

Ingredients

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

Process

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 process once more
  • Set in refrigerator to chill for 4-5 hours
  • Cut a slice & serve.
Category: