Japanese Tiramisu

Overview

This soft-bodied version of Japanese-style tiramisu uses homemade mascarpone cheese. This is a great way to use up a lot of whipping cream, and the excess whipping cream will have a place to go later. It’s a pity to use everything and waste it. Friends who love baking like to hoard raw materials. From time to time, they will be expired and wasted. Therefore, you should check the expiration date regularly to prevent waste.

Tags

• pastries
• egg yolk
• hot water
• mascarpone cheese
• matcha powder
• rum
• whipping cream
• fine sugar
• finger biscuits

Ingredients

Steps

1. 1 Put 2 egg yolks in a bowl and add 30 grams of fine sugar

   

2. 2 Beat with hot water until white

   

3. 3 Add 250 grams of mascarpone cheese and mix well

   

4. 4 Add 140 grams of whipping cream and 20 grams of caster sugar, beat until soft and foamy, then mix with the mascarpone paste.

   

5. 5 The finger biscuits are evenly coated with matcha syrup

   

6. 6 Spread on the bottom of the bowl and pour a small amount of cheese paste on top

   

7. 7 Pour in half of the cheese paste, and then spread the finger biscuits with syrup.

   

8. 8 Then pour in the cheese paste and smooth it out

   

9. 9 Refrigerate overnight, take out and sprinkle with matcha powder.