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Matcha Tiramisu (with sponge finger recipe)


[Sponge Finger]

  • 2 eggs

  • 60g superfine caster sugar

  • 60g pastry flour (sifted twice)

  • 1tsp vanilla essence

  • Icing sugar

[Mascarpone Cheese Filling]

  • 2 egg yolks

  • 70g superfine caster sugar

  • 250g mascarpone cheese

  • 100g whipping cream

  • 2 egg whites

  • 10g matcha powder

  • Matcha powder (dusting)

  • 90g hot water

[Steps]

  1. Line a baking pan with parchment paper. Preheat oven to 200degC.

  2. Separated egg whites and egg yolks. Beat yolks lightly and ad half of the sugar and vanilla essence. Whisk until mixture thickens and becomes pale yellow in colour.

  3. To make the meringue, place egg whites in a clean bowl and beat until foamy. Add in remaining sugar and beat until stiff peaks are formed and egg whites are glossy.

  4. Add 1/3 of meringue into egg yolk mixture and fold in lightly. Add sifted flour and fold well, then add remaining meringue and fold through just until incorporated.

  5. Fit piping tip onto piping bag and fill bag with batter. Pipe out a 7cm stick-shaped amount, and repeat until batter is used up. Dust icing sugar on top twice, and then bake for 7-10mins.

  6. While waiting, prepare mascarpone cheese filling. Combine egg yolks and 30g sugar in a bowl and beat until mixture thickens and becomes pale yellow in colour. Add mascarpone cheese and mix well.

  7. The biscuit should be ready by now. Remove them from the oven and allow to cool.

  8. Whip cream (mascarpone cheese) in a chilled bowl until stiff peaks form. Add whipped cream to the mascarpone cheese mixture and fold through.

  9. Make meringue. Place egg white in a clean bowl and beat until foamy. Add remaining sugar and beat until stiff peaks form and egg whites are glossy. Fold into mascarpone cheese mixture.

  10. Place green tea powder in a small bowl and mix with hot water a little at a time. Stir until completely dissolved. Quickly dip both ends of each finger of biscuit sponge in the green tea mixture, then place in prepared container.

  11. Spread half of the mascarpone filling in a layer over soaked biscuit sponges. Dip more biscuit sponges into green tea mixture and place on top of mascarpone cheese layer. Spoon over remaining cheese filling.

  12. Dust generously with green tea powder and refrigerate until required. Tiramisu can be kept in the refrigerator for up to 2 days.

[Something that You Must Know]

  • Biscuit sponge is basically an egg sponge that is separated into “fingers”. This is why baked sponge fingers are also known as ladyfingers.

  • When baking small cakes such as biscuit sponge, use low-heat. If baked at low-heat, a longer baking time is needed and the sponge gets dry easily.

  • In order to pipe the biscuit sponge neatly, the sponge mixture must be firm and stable, not runny. The egg yolk and egg white mixture must be beaten well.

  • Adding 1/3 of the meringue in the beginning is essential because the specific gravities of the meringue and the egg yolk mixture are different, making them hard to mix together. Adding this initial 1/3 helps to bridge this difference. The flour must be folded to make gluten, which adds springiness to the sponge.

  • Biscuit sponge fingers are dusted with icing sugar to make them crispy and to prevent them from turning dark brown. After dusting, the batter must be baked immediately because the sugar will melt and cause the sponge to burn easily if left aside for too long.


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