Matcha Tiramisu
by Azalea Gourmet
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Add 75 g of caster sugar to 75 g of water and heat it to a boil. Stir while heating. Turn off the heat immediately after boiling.
2. Beat 2 egg yolks with a whisk at low speed until smooth and fluffy.
3. After the egg yolks are beaten, the temperature of the sugar water is about 80 degrees, then pour the sugar water into the beaten egg yolks, and beat with a whisk at low speed for 5 minutes, until the egg yolk sugar solution is fluffy and thick. Then set aside the egg yolk paste to cool to room temperature.
4. 250g mascarpone whisk until smooth
5. After the mascarpone is beaten, it is blended with the egg yolk paste that has been cooled to room temperature.
6. Soak 2 gelatine tablets in advance and then add 20 grams of water to melt. Pour the melted gelatin tablet solution into the mixed mascarpone egg yolk paste and stir well.
7. Beat 150 grams of whipped cream until slightly grained.
8. Then add the whipped cream to the mascarpone egg yolk paste and stir well.
9. Espresso is mixed with rum, and instant coffee can be used if espresso is not available.
10. Dip the finger biscuits in the coffee wine and spread the bottom of the mold.
11. Finally, pour in the stirred mascarpone paste, and put the finished cake in the refrigerator freezer for 5-6 hours or overnight. Cover the solidified cake with a hot towel for half a minute and it will be easily demoulded.
12. Sprinkle an appropriate amount of matcha powder on the surface of the cake after unmolding.
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