Matcha Tiramisu (eggless Version)

Name: Matcha Tiramisu (eggless Version)
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Mascarpone cheese; 200g Light cream; 55g Caster sugar; 5ml Vanilla extract; 70g milk; 8h Matcha powder; 2 tablets Gillian; 1 package Finger biscuits; 10ml rum; 55g Hot water; Some Sugar beads

by Sweetheart good time

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Tiramisu is an Italian dessert with a taste of coffee and wine. Mascarpone cheese is used as the main material, and finger biscuits are used to replace the traditional dessert sponge cake, and other elements such as coffee and cocoa powder are added. It tastes fragrant, slippery, sweet, greasy, and soft with texture changes in the mouth, and the taste is not blindly sweet. In Italian, Tiramisu means "take me away immediately." It means that after eating such delicious food, you will be happy, as if you are in a fairyland.
There are three versions of the story behind tiramisu. The most classic is-an Italian soldier is about to go to the battlefield, but there is nothing at home. In order to prepare dry food for him, his wife gave him all the biscuits that he can eat. , All the bread is made into a pastry, which means to take me away. That pastry is called tiramisu. Whenever this soldier eats tiramisu on the battlefield, he thinks of his home and his lover. In Italian, tiramisu has the meaning of "take me away". It takes away not only delicious food, but also love and happiness.
The most common is the tiramisu made with coffee wine and cocoa powder. This time I subvert the tradition and make a fresh matcha-flavored tiramisu, and it is also an egg-free version. Avoid raw eggs. Try this classic dessert"

Matcha Tiramisu (eggless Version)

1. Prepare the required materials, and the mascarpone cheese will be softened in advance

Matcha Tiramisu (eggless Version) recipe

2. Gelatine slices soak in cold water and set aside

3. Add 8g matcha powder to 50g hot milk, stir evenly with a tea pot

4. Take the spare soaked gelatin and squeeze it to drain the water and add it to the matcha milk sauce in step 3 and mix well

5. Mix the room temperature softened mascarpone cheese with sugar and beat with an electric whisk until smooth

6. Whip the whipped cream to 6 for distribution, as long as there are lines

7. Pour the whipped whipped cream into the whipped mascarpone cheese. Use an electric whisk to continue mixing. Add the matcha milk sauce and mix at low speed for a few times. Change the spatula and press to mix well.

8. Add the remaining 20g milk and vanilla extract, change to manual egg cream and mix well

9. Add 5g of matcha powder to hot water and mix well with a tea bowl, add rum and sugar and continue to mix well to make a matcha syrup

10. Wrap the Wunuo UN27201 square mousse ring with tin foil. Dip the finger biscuits with matcha syrup (soaked thoroughly) and spread them on the bottom of the mousse ring (covered)

11. Pour half of the matcha mousse, put it in the refrigerator for 10 minutes, and take it out

12. Place a layer of finger biscuits soaked in matcha syrup again, pour in the remaining matcha mousse, and refrigerate for more than 4 hours.

13. Take out the prepared matcha tiramisu, use a hair dryer (or hot towel) to slightly heat the surroundings to facilitate demoulding, and finally sprinkle matcha powder, surround the finger biscuits, and decorate

Tips:
1. Finger biscuits can also be made by yourself, I just want to be lazy to take pictures of Meimei
2. If vanilla extract is not available, it can be omitted. The matcha powder is stirred more delicately with the tea pot. There is no manual whisk.
3. Wonuo UN27201 square mousse ring is used in the recipe, this square can also be made into a 6-inch circle