Description
In Italy there are many types of well-known dessert Tiramisu. I want to offer an unusual option: with Japanese green tea matcha and chocolate cream. Plus, a recipe for Savoiardi cookies (recipe taken from the book "Laduree. Dolci").
Ingredients
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Flour
60 g
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Potato starch
60 g
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Chicken egg
7 piece
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Sugar
125 g
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Powdered sugar
7 Tbsp
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Mascarpone
250 g
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Dark chocolate
100 g
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Green tea
3 tsp
Cooking
Prepare Savoiardi. The recipe I found here in this magnificent book of famous French house Laduree.
In a separate bowl sift together the flour and starch.
Separate the yolks from the whites. To the yolks add 63 grams of sugar and beat well with a whisk.
Proteins begin beat with a mixer with sugar. When they start to foam, then gradually add in parts (3-4 parts) the rest of the sugar (62 grams). Should be very strong and stable protein weight.
To the yolks add the whites and very gently begin to stir the mass from the center to the edge.
The egg mass gradually add in parts, sifting through a sieve, the flour with the starch. Interfere also, from the center to the edge.
On parchment (paper for the oven) mark with a pencil the strips for future pastry width 6 see the Paper turn over to the pencil didn't mess up biscuits and covered on a baking sheet. Pastry bag or syringe with a round plain 10mm nozzle to squeeze out the cookies, trying not to make them too flat (the thickness of the "sausages" about 2 cm).
Sprinkle the top cookies with powdered sugar and leave for about 10 minutes. Then bake in preheated oven at 170°C for about 15 minutes. The door does not open during baking!
To cool the cookies. Can bake them in advance. A quantity of approximately 100 pieces.
Tiramisu can be prepared the day before. For its preparation we will need these products.
Brewing green leaf tea in a deep Cup. Leave to cool.
Meanwhile, melt the chocolate in a water bath. Boiling water should not touch a dish, which melted the chocolate, or you have it cooked, i.e., without liquid.
Proteins separated from the yolks. Beat egg whites in a very solid foam (for easier whisking, add a small pinch of salt or a few drops of lemon). Whip the egg yolks with a mixer with powdered sugar (5 tablespoons) to a white state.
To the yolks add Mascarpone and beat well with a mixer.
Add the whites and very gently stir (from the center to the edge).
Then add melted chocolate and mix well until smooth.
I took a portion glasses (my glasses are filled with ordinary water), so the dessert looks more elegant.
Dip the tea biscuits and spread on the bottom of each glass.
Put the chocolate cream and using a strainer, gently sprinkle the tea powder "Match".
Alternate layers until complete. Leave for about 30 minutes to seal, then refrigerate. Before serving, remove the dessert from the refrigerator 30 minutes before serving on the table every Tiramisu sprinkle the tea powder.
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