Matcha, chocolate and ginger tiramisu
Matcha, chocolate and ginger tiramisu
Why use coffee when you can use tea? Especially when you could use chocolate tea and matcha. In this delicious twist on the traditional tiramisu, the tea flavours work a treat with the creamy mascarpone, and the ginger gives an extra yummy kick.
Serves 8
Prep 20 mins + infusing and chilling
150ml water
4 chocolate flake tea temples (or other chocolate wholeleaf mesh tea bags)
250g plain sponge, chocolate cake or green tea pound cake (see recipe, opposite)
2 free-range eggs, separated
3 tbsp golden caster sugar
½ tsp vanilla extract
500g mascarpone
1 knob stem ginger, finely chopped (optional)
For decoration:
cocoa powder
matcha
1 Pour the measured water into a small pan and bring to the boil. Pop in the chocolate tea temples (or wholeleaf mesh bags, if using), then remove the pan from the heat and leave to infuse for 15 minutes. Squeeze out the tea temples and transfer the liquid into a shallow dish.
2 Cut the cake into eight 2cm-long fingers. Dip each finger into the tea mixture, then use these to line a dish, evenly pouring over any remaining tea.
3 In a bowl, beat the egg yolks with the sugar and vanilla until light.
Beat in a little of the mascarpone and then beat in the rest with the chopped stem ginger.
4 In a separate bowl, whisk the egg whites until they reach soft peaks.
Beat one-third of the whites into the mascarpone mixture and then gently fold in the rest. Spoon this mixture over the soaked cake in the dish.
5 Dust with cocoa, sprinkle with a little matcha powder, cover and set aside to chill in the fridge for at least 1 hour before serving.
Per se rving 471 cals, fat 37.5g, sat fat 24g, carbs 27.5g, sugars 20g, protein 7g, salt 0.5g, fibre 0.7g
Why use coffee when you can use tea? Especially when you could use chocolate tea and matcha. In this delicious twist on the traditional tiramisu, the tea flavours work a treat with the creamy mascarpone, and the ginger gives an extra yummy kick.
Serves 8
Prep 20 mins + infusing and chilling
150ml water
4 chocolate flake tea temples (or other chocolate wholeleaf mesh tea bags)
250g plain sponge, chocolate cake or green tea pound cake (see recipe, opposite)
2 free-range eggs, separated
3 tbsp golden caster sugar
½ tsp vanilla extract
500g mascarpone
1 knob stem ginger, finely chopped (optional)
For decoration:
cocoa powder
matcha
1 Pour the measured water into a small pan and bring to the boil. Pop in the chocolate tea temples (or wholeleaf mesh bags, if using), then remove the pan from the heat and leave to infuse for 15 minutes. Squeeze out the tea temples and transfer the liquid into a shallow dish.
2 Cut the cake into eight 2cm-long fingers. Dip each finger into the tea mixture, then use these to line a dish, evenly pouring over any remaining tea.
3 In a bowl, beat the egg yolks with the sugar and vanilla until light.
Beat in a little of the mascarpone and then beat in the rest with the chopped stem ginger.
4 In a separate bowl, whisk the egg whites until they reach soft peaks.
Beat one-third of the whites into the mascarpone mixture and then gently fold in the rest. Spoon this mixture over the soaked cake in the dish.
5 Dust with cocoa, sprinkle with a little matcha powder, cover and set aside to chill in the fridge for at least 1 hour before serving.
Per se rving 471 cals, fat 37.5g, sat fat 24g, carbs 27.5g, sugars 20g, protein 7g, salt 0.5g, fibre 0.7g
Matcha, chocolate and ginger tiramisu
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
