First step - preparing the base for the cake. Flour and tea powder, stir and sift.

Take 2 eggs, separate the whites from the yolks. The whisk yolks with half the sugar (30 g) to white. Then whisk the whites with the remaining sugar (30 g) until a thick foam (the smooth, shiny mass, as for meringue).

Introduce whites into the yolks, stirring gently from the bottom up with a spatula. Then, in this mass of parts sift flour with a tea powder, and gently stir.

Prepare the form with a diameter of 22 see, I usually pinch baking paper between the bottom and the walls of the mold so that the cake does not stick to the bottom and the walls of the mould just grease. Spread the dough and put in a preheated 170 degree oven for 30 minutes. Be guided by your oven, it may be ready sooner. A little off topic: you can make a Match-tiramisu, this put the dough on the parchment as cookies Savoiardi - lady fingers - strips of approx. 10 cm in length. Caveat - for Tiramisu Qty of dough to increase twice (because 2 layers of "fingers").

So, this was the finished cake is about 1.5-2 cm in height. While the base cools down you can wash the dishes).

Prepare the cheese mousse. To start, soak 2 tsp gelatin (about 8 grams) in a small quantity of water (about 2 tbsp). Then in a bowl combine 3 egg yolks, 80 g sugar and cognac. Stir, put in a water bath.

Stirring constantly, bring the egg yolks until thick. The thickening will happen when mass ready to boil from the bottom and begins to rise the bubbles - so ready, remove from the heat. The resulting mass is nothing but a Zabaglione cream, which is an integral part of the cream for the Tiramisu. However, in the case of the original Tiramisu is not used cognac and Marsala dessert wine. But the fault I don't have one, so I always make Tiramisu with the use of brandy. //then the worst happened, and while I was taking pictures of everything, I had a mishap - part of the yolk at the bottom curled. Sorry for this confusion, the taste is of course not affected, but you do not repeat my mistakes and don't drop the Corolla. Thickened cream remove from heat and set aside. Dissolve soaked gelatin and enter it into the cream, it is possible and even desirable to mix with a mixer (not get addicted).

To 140 ml whipping cream to soft peaks.

In a separate bowl mash cottage cheese, add the zabaglione with gelatin, stir it with a whisk.

Add to the resulting mass of whipped cream, stirring gently with a spatula, to achieve homogeneity. Cheese mousse is ready. I usually turn-based, because the top is not very smooth, but the bottom is flat. In split form, put the base on it and pour the cheese mousse, refrigerate an hour and a half. Again digression about Tiramisu: if you decide to prepare Matcha-tiramisu, that there are nuances. The gelatin in the cream is not used at all, the cream whipped until stiff peaks cheese, of course, only Mascarpone. Well, the tea mousse there is, of course, no longer needed.

Prepare tea mousse. Separate the whites from the yolks (1 egg). Gelatin 1.5 tsp. (about 6 grams) soak in a small quantity of water. In a bowl, mix milk, tea powder, half of sugar (20 g) and the yolk. Put on the fire. Stirring constantly, bring to a slight thickening (as in the case with zabaglione cream, that happens just before boiling). Remove from the heat. Dissolve gelatin and enter it into the milk, stirring with a whisk. Leave to cool to room temperature. Meanwhile, whisk 100 ml cream until soft peaks form, and the remaining protein with sugar (20 g) until stiff peaks (meringue).

In the cooled milk with the gelatin carefully enter whipped cream and stir with a spatula.

The resulting mass is gently parts enter whipped whites and stir with a spatula until smooth. Tea mousse is ready. Pour it into the form on the already frozen cheese mousse and put in the fridge for about 3 hours at least. I left for the night.

My imagination is not very good, so with the decorations I'm not much different. But you can do as you wish. I have white chocolate, chopped almonds and crumbs from the basics.

This cake went to visit relatives who were a bit surprised, but I must say, nice. The cake is moderately sweet and can say, "fresh", even delirously my husband refused to try a bite.