Matcha Tiramisu-italian Light Formula from Master Pierre Hermé

Name: Matcha Tiramisu-italian Light Formula from Master Pierre Hermé
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Mascarpone cheese; 4 egg; 30ml water; 90g White sugar; 1 package Finger biscuits; 300ml Coffee wine; Some Matcha powder or cocoa powder

by Little bug caught a cold again

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Recently, I have used a lot of matcha. When I do some desserts for the second time, I want to incorporate some new ideas. These attempts often collide with wonderful sparks.
When I was traveling in Italy last year, I had to order tiramisu for every meal, so I didn't get tired of it. It is no exaggeration to call tiramisu the jewel of Italian desserts. I have also visited all the Italian supermarkets I visited, but unfortunately the Marsala wine that makes authentic tiramisu is in large bottles, so I can’t take it with me on the plane, so I have to give it up.
Later, on the Internet, I saw a video of Uncle Italia making lemon-flavored tiramisu. I was deeply impressed by Uncle's unique and casual attitude of Italians (I will attach the video link to the back of the method) In the tips, interested friends can go and see, maybe there will be new inspiration!). Just some time ago I bought a box of mascarpone cheese and finger biscuits, so I also plan to use the materials on hand to develop matcha-flavored tiramisu. Of course, I think I haven't made it thoroughly enough. When I make it next time, I plan to add some matcha to the coffee wine soaked in finger biscuits. I don't know what effect it will have.
In the past, I have made a hard version of tiramisu with custard slices (that can be split and split like a mousse cake), and a cup of tiramisu with a light cream version. The texture and taste are both It's better than the hardened version of Tiramisu. And this time I tried the Italian recipe of Master Pierre Hermé, instead of whipping cream, but using whipped Italian meringue to support the cheese paste, the master is indeed a master! This Tiramisu recipe is comparable to the best Tiramisu I have ever eaten in Italy! The taste is light, melts in the mouth, silky and non-greasy, and has a long aftertaste.
The main ingredients of tiramisu include mascarpone cheese, finger biscuits, Marsala wine and Espresso coffee. In China, the latter two may not be so easy to find, or some friends do not like finger biscuits, it does not matter, these raw materials can be replaced by similar ones according to personal circumstances. And mascarpone cheese is indispensable and must not be replaced. Almost every domestic online bakery ingredient store or bakery store sells mascarpone cheese, but even so, mascarpone cheese itself has a short shelf life and is difficult to store. The domestic cake shops will not use real mascarpone cheese. Mascarpone cheese to make tiramisu. Dear foodies who like to bake, you may as well purchase all the raw materials and make a tiramisu by yourself, so that you can comfort your tongue and feel the wonderful fun of DIY~"

Ingredients

Matcha Tiramisu-italian Light Formula from Master Pierre Hermé

1. Prepare the ingredients

Matcha Tiramisu-italian Light Formula from Master Pierre Hermé recipe

2. First make the cheese paste Mascarpone cheese, put it in a large bowl, and stir with egg cream until it is smooth and has no particles

3. Separate the egg whites from the egg whites, put the egg whites in a large bowl without water and oil for later use, and beat the egg yolks directly into the stirred mascarpone cheese paste

4. Then mix the cheese and egg yolk with egg sour cream, cover with a layer of plastic wrap and set aside for later use

5. Next, make Italian meringue. The egg whites are not added with sugar, and they are sent directly with an electric whisk until the fluffy lines are not easy to eliminate, and the egg whisk will appear hooked. Since no sugar is added in this process, the egg whites are rough and small bubbles can be seen with the naked eye.

6. Pour 30ml of water and 90g of white sugar in a non-stick pot. Bring the sugar to a boil over a low heat. While watching the temperature count change, turn off the heat when the temperature is between 117-120 degrees.

7. Slowly pour the syrup into the egg whites, do not stop beating with a whisk during the period, so as to avoid the egg whites from being scalded into pieces. Stir at low speed for about 1 minute, until the egg whites are smooth and there is no resistance. This is to touch the bowl with your hands, and the temperature is still a bit high. Continue to play until hard foaming, the egg whites are shiny and bright, and the lines are clear. Touching the basin has dropped to room temperature, and the meringue is ready.

8. Add one-third of the meringue to the cheese paste that has just been mixed, and stir evenly from bottom to top. Then pour the mixed cheese batter into the remaining two-thirds of the meringue and stir evenly. The cheese paste is ready.

9. Pour 300ml of coffee wine into an open container

10. Cut the finger biscuits into corresponding sizes according to the size of the cup, soak them in coffee wine, and place them at the bottom of the cup.

11. Cover the biscuit with a layer of cheese paste, then cover with a layer of finger biscuits dipped in coffee, and then cover with a layer of cheese paste

12. Repeat this until the cup is full. Smooth the mouth of the cup with a scraper.

13. Sprinkle a layer of matcha powder or cocoa powder on the surface to eat. You can also put it in the refrigerator for a period of time, then take it out and sprinkle with matcha powder or cocoa powder when you need it.

Tips:
1. Here is the link to the video of Uncle Italia making lemon tiramisu

2. Coffee wine can be blended with pure coffee Baileys liqueur, rum or coffee liqueur according to your own taste

3. Finger biscuits can be bought ready-made or baked by yourself. If you don’t like finger biscuits, you can use original chiffon cake slices or white toast slices instead.

4. Finger biscuits are very absorbent, so just soak them in coffee wine and don’t need to soak for too long.

5. The syrup can be used after boiling it to between 117°C and 120°C. The meringue made with sugar syrup is more troublesome than the meringue made with sugar, but the stability and gloss are much better, and there is basically no over-spending. Perfect for making macarons and tiramisu.

6. When filling the cheese paste, you can put an appropriate amount of cheese paste in the cup first, and then pick up the cup and knock on the table a few times, so that the cheese paste will be easier to spread evenly.

7. Tiramisu will taste better after being refrigerated for a period of time. And it is best to sprinkle decoration powder on it when you need to eat it to prevent the decoration powder from getting damp in the process of refrigerating in the refrigerator.

8. The surface decoration powder can be matcha powder or sugar-free cocoa powder, as well as other sugar-free classifications, or use a grater to rub some dark chocolate on the surface. In short, the point is not to be too sweet