Creamy and festive tiramisu cake to guarantee an exciting taste experience. This tiramisu recipe uses matcha powder instead of coffee and cocoa powder.
Tiramisu Cookies:
3 eggs
0.7 dl sugar
40 g wheat flour
40 g potato starch
3 tbsp powdered sugar
Filling:
500 g of mascarpone
2 dl 35% cream
4 tbsp sugar
50 g raspberries
For soaking:
5 g matcha powder
60 ml water (80 degrees C)
For decoration:
100 g white chocolate
4 + 3 g of premium matcha powder
A few raspberries
For tiramisu cookies separate egg yolks and whites. Whisk the egg whites until soft peak and add the sugar little-by-little. Whisk until you get a strong foam. Whisk the egg yolks into a light foam with pale yellow colour. Add the egg white foam. Sift in the flour and starch mixture and mix carefully until smooth.
Put the dough in a pastry bag fitted with a 150 mm tip. Cover the baking sheet with baking paper and pinch 5-6 cm long sticks from the pastry bag onto the baking paper, at approx. 1-1.5 cm height. Leave a little room in between the cookies for the rise. Sift powdered sugar on top and leave for 10 minutes. Bake in a 200 degree (C) oven for 7-10 minutes until the cookies are golden brown.
For the filling whip the cream with sugar until stiff, add the mascarpone.
Assemble the cake. Whisk 5 g of matcha powder with water. Place cookies tightly on the bottom of the cake ring with a diameter of 20 cm. Brush on the matcha tea. Top with a layer of mascarpone cream and some raspberries. Continue until you have a total of three layers (the top layer is the mascarpone cream). Cover with plastic wrap and refrigerate overnight or for at least 5 hours.
For decoration melt the chopped white chocolate over a bowl filled with hot water. Add 4 g of matcha and mix until smooth. Let the chocolate cool down a bit so that it’s not too runny.
Take the cake out of the fridge and remove the cake ring. To make the chocolate circle, measure the circumference and height of the cake. Cut a strip of the same size from the baking paper. Spread matcha chocolate on the paper and place the strip carefully around the cake. Bring it to the refrigerator for about 10 minutes to harden. Remove the baking paper. Sift the matcha powder over the cake and top with some raspberries.
Recipe: Eva Pärtel
