GREEN TEA TIRAMISU

INGREDIENTS

for the sesame sponge fingers

• 3 eggs
• caster sugar (25g + 40g)
• plain flour (75g)
• 1 tbsp of cornflour (10g)
• ½ tsp of vanilla extract
• a handful of sesame seeds
• a pinch of cream of tartar

for the tiramisu

• caster sugar (100g)
• 2 tbsp matcha powder
• a shot of sake
• 1 orange
• double cream (300g)
• 2 tbsp of icing sugar
• mascarpone (200g)

for the jasmine tea waffles

• double cream (120ml)
• whole milk (230ml)
• 2 jasmine teabags
• 4 egg yolks
• caster sugar (70g)
• 1 tbsp of plain flour
• 1 tbsp of cornflour
• premade mini waffle biscuits
• chunks of dark chocolate (30g)

RECIPE

preheat the oven to 180ºC.
line a baking tray with baking parchment.
separate the eggs for the sponge fingers.
beat the yolks with 25g of caster sugar until thick and pale, then stir in the vanilla.
sift the flours into the bowl and combine with the yolks, then stir in the sesame seeds.
grab another bowl and chuck in the egg whites.
whisk the egg whites in a bowl with the cream of tartar to soft peaks.
add the remaining 40g of sugar to the whites until they are stiff, glossy peaks.
fold the whites into the yolk mixture, about a third at a time.
transfer the batter to a piping bag.
pipe shallow ‘fingers’ out onto the baking tray, leaving room between each one.
dust the fingers with icing sugar and bake in the oven for 8-10 minutes, until just golden and slightly spongy, then set aside to cool.
chuck the sugar into a saucepan with 200ml of water.
heat to a boil and bubble until it is a syrupy consistency.
stir half of the matcha powder into the sugar syrup and the other half into a dash of hot water.
combine the sake with the juice and zest of the orange and a few tablespoons of the matcha syrup.
dip the sesame sponge fingers into the sake and matcha mixture and place half of them into the bottom of a large, round glass dish.
whip the double cream to soft peaks.
fold the cream and the icing sugar into the mascarpone, then stir in 2 tablespoons of the matcha syrup and water to get an even green cream.
top the sponge fingers with a layer of the mascarpone cream.
repeat the sponge, sake matcha mixture and cream layers until the dish is full.
leave to set slightly in the fridge for a few hours.
heat the double cream and milk with the jasmine tea in a saucepan.
use the infused cream to create a creme patissiere (see THIS VIDEO).
transfer the custard to a piping bag with a very narrow nozzle.
pipe the custard onto the mini waffles and sandwich with another.
serve the tiramisu with sake on the side.

serves 6