Name: Matcha Tiramisu
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 2 pcs egg; 35 can Caster sugar; Some Powdered sugar; 250g Mascarpone; 200g Light cream; 50g milk; 10g Gelatine Tablets; 40g Coffee wine; 3 pcs yolk; 5g Matcha powder

Matcha Tiramisu

1. Separate the egg yolk from the egg white

2. Add the egg whites in 3 batches with fine sugar and beat until dry and foamy

3. Stir the egg yolks with a manual egg machine

4. Remove part of the egg whites and mix well in the yolk

5. Pour into the egg whites and mix well

6. Sift in the low powder twice and mix well

7. This is the state of mixing

8. Put the batter into a piping bag, squeeze it into a gold plate covered with greased paper, sprinkle a layer of powdered sugar on the greased paper, squeeze out a biscuit base (mousse base), and squeeze the rest into finger cakes

9. Put it in the middle layer of the preheated oven, heat up and down 170 degrees, bake for 10 minutes until it is colored

10. Mascarpone cheese is stirred with a manual whisk and set aside

11. Add fine sugar to the egg yolks, put them in boiling water and stir quickly until the color becomes lighter (sterilization)

12. Then add the soaked gelatin and stir until it melts (the gelatin slices are soaked in ice water beforehand)

13. Pour into the mascarpone cheese and mix well

14. Add the milk and matcha powder to a boil on low heat and stir until the matcha powder is completely dissolved, let it cool, then pour it into the cheese and mix well