Forget the usual coffee-based version, give this Japanese inspired Tiramisu a try. This recipe is again adapted from the book Okashi ~ "sweet treats made with love". Very very delicious and anyone will definitely go for second helpings when you serve this up for dessert!
You don't even have to bake this one...
Made 8 cups of this dessert with different decorations, using cake stencils and chocolate shaving and so happy that everyone enjoying this a lot :))
To serve with love... for Mary Moh ~ Happy Birthday :))
I am submitting this post to Aspiring Bakers #4: Love In The Air (Feb 2011) hosted by Cuisine Paradise
- Here is the recipe
1 packet Savoiardi sponge fingers (available at PH)
250g Mascarpone Cheese
2 Egg yolks (about 40gs)
60g Icing sugar
100g Whipping cream
100g Fresh topping cream
10g Green tea powder (from Sunlik)
90g Hot water
- Combine egg yolks and icing sugar in a mixing bowl and beat until mixture thickens and becomes pale yellow in color. Add mascarpone cheese and mix well.
- Whip up whipping cream and fresh topping cream together to peak form. Add whipped cream to the mascarpone cheese mixture and mix well with a hand whisk.
- Place green tea powder in a small bowl and mix with hot water and stir well. Cut the sponge fingers to fit the size of the base of the serving cups. Quickly dip sponge finger in the green tea mixture, then place in serving cups.
- Spoon mascarpone cheese mixture on top and dust more green tea powder over it and add remaining mascarpone cheese mixture. (OR spread half of mascarpone cheese mixture in a layer over soaked sponge fingers. Dip more sponge fingers into green tea mixture and place on top of mascarpone cheese layer. Spoon over remaining mascarpone cheese mixture)
- Dust generously with green tea powder and refrigerate until required. Tiramisu can be kept refrigerated for up to 2 days.