Post by SeaDragon on Dec 3, 2017 18:35:31 GMT 10
Tiramisu - Green Tea
Recipe from The Cook and The Chef (ABC TV), Wednesday, 29 October 2008: Season 3 Episode 36
Ingredients:
Serves 6
3 egg yolks
1/3 cup of white caster sugar
200g mascarpone cheese
1 cup thick cream
1 teaspoon of pure natural vanilla extract
4 teaspoon Cointreau liqueur
1 packet green tea powder (from japanese grocers for making sweets)
2 cups of strained green tea made from 3 tablespoons of green tea steeped in hot water for 4 mins(strong!)
3 egg whites
Pinch cream of tartar
1 packet of ladyfinger sponge biscuits
Method:
Layer the ladyfingers on the bottom of a tray and tip the brewed tea evenly over the biscuits.
Whisk the egg yolks and sugar in a bowl set over a pan of simmering water until the mixture is thick and pale. Remove from heat and add the mascarpone cheese and beat until smooth and creamy.
In a separate bowl whip the cream to a soft peak. Add vanilla and orange liqueur.
In another bowl beat the egg whites and cream of tartar to stiff peaks.
Fold the mascarpone mixture into the cream until blended.
Add egg whites and fold gently until completely blended.
Gently squeeze excess tea out of the soaked sponge fingers.
Dust the sponge fingers with green tea powder. Line the glass bowl with the sponge fingers, green tea powder on the outside,. Add a layer of the cream mix, a layer of dust and then another layer of the biscuits and then fill to the top with the cream mixture and dust with green tea powder.
Refrigerate for a couple of hours or overnight.
Dust with powdered green tea just before serving.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 29 October 2008: Season 3 Episode 36
Ingredients:
Serves 6
3 egg yolks
1/3 cup of white caster sugar
200g mascarpone cheese
1 cup thick cream
1 teaspoon of pure natural vanilla extract
4 teaspoon Cointreau liqueur
1 packet green tea powder (from japanese grocers for making sweets)
2 cups of strained green tea made from 3 tablespoons of green tea steeped in hot water for 4 mins(strong!)
3 egg whites
Pinch cream of tartar
1 packet of ladyfinger sponge biscuits
Method:
Layer the ladyfingers on the bottom of a tray and tip the brewed tea evenly over the biscuits.
Whisk the egg yolks and sugar in a bowl set over a pan of simmering water until the mixture is thick and pale. Remove from heat and add the mascarpone cheese and beat until smooth and creamy.
In a separate bowl whip the cream to a soft peak. Add vanilla and orange liqueur.
In another bowl beat the egg whites and cream of tartar to stiff peaks.
Fold the mascarpone mixture into the cream until blended.
Add egg whites and fold gently until completely blended.
Gently squeeze excess tea out of the soaked sponge fingers.
Dust the sponge fingers with green tea powder. Line the glass bowl with the sponge fingers, green tea powder on the outside,. Add a layer of the cream mix, a layer of dust and then another layer of the biscuits and then fill to the top with the cream mixture and dust with green tea powder.
Refrigerate for a couple of hours or overnight.
Dust with powdered green tea just before serving.