Matcha Tiramisu

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

15. Whip whipped cream to 70%

16. Add the matcha cheese and stir well

17. Put the bottom of the biscuit into the bottom of the mold and brush with a layer of coffee wine

18. Then pour the cheese liquid of normal height

19. Then pour in the cheese liquid of normal height, dip the remaining fingercakes in the coffee wine, and then put it into the mold

20. Finally, pour the remaining cheese liquid and put it in the refrigerator for more than two hours

21. After removing the mold, sprinkle with matcha powder for decoration