Matcha TiramisuBy Mable Tan • Nov 12th, 2010 • Category: Baking Projects
I’ve been in Japan for four weeks now. Time sure flies. Sigh, yes, I do wonder where it all went.
I was walking in Roppongi several weeks ago and I was intrigued by a large cooking school smacked in the middle of a shopping/ business complex. It didn’t look like it was for professionals but for the general public and it reminded me a lot like a home economics class. I’d really wanted to ask if I could sign up for a class but, feeling a little intimidated by the language, I didn’t.
The very next day, G. and I were in the same area. He had a break from work (can-you-believe-it-on-a-Saturday?!) and I really wanted him to see this awesome science/ innovation exhibition that I’d knew he’d be interested in. I pointed out the ABC Cooking Studio as we walked past, and he asked, “Why don’t you ask them if you could sign up or something?”
So I’ve been waiting excitedly for this day to arrive and today, I jumped out of bed and arrived two hours early.
Ta-da! I bring you Matcha Tiramisu (Green tea tiramisu). Thank you, Koyama-sensei for your guidance and patience with me, arigatou gozaimas ta. I’m definitely glad I did this (^_^)
Matcha Tiramisu (courtesy of ABC Cooking Studio, Japan) – serves 2
Green tea sponge cake:
- 2 eggs
- 60g sugar
- 60g plain flour
- 1 tsp green tea powder
- 20cc soybean milk *
Green Tea Syrup
- 100g sugar
- 1 tsp green tea powder
- 200cc water
- 1 tbsp green tea liqueur (or rum)
- 15g custard cream powder
- 60cc soybean milk *
- 60g mascarpone cheese
- 45g fresh cream
Azuki bean cream
- 25g azuki bean paste
- 50g whipping cream
- 1 tsp matcha powder
- 3 sweet black beans
- some gold leaf
- Preheat your oven at 190°C. Sift flour and green tea powder together once.
- Warm soybean milk in a water bath and line your baking tray (23cm x 23cm x 3cm) with parchment paper.
- Place eggs in a big bowl and add sugar. Whisk until mixture triples in volume and then whip for 1 minute to make the batter smooth. Lift the batter with the whisk to see if it ribbons. Set aside.
- Fold flour into egg mixture with a cutting J motion.
- When batter is almost ready, add warmed soybean milk and fold until batter becomes glossy.
- Pour batter in the baking tray. Spread it toward the corners and level the surface.
- Remove the air bubbles by gently tapping the bottom of the tray once or twice and then bake.
- Once the cake is done, place the cake on a cake rack to cool.
Put custard cream powder in a medium bowl and add soybean milk. Then add mascarpone cheese and gradually the whipping cream, one third at a time. Whip until cream forms soft peaks.
Azuki bean cream:
Place azuki bean paste and fresh cream in a small bowl and whip until it forms soft peaks.
You can make the green tea syrup in advance. Put sugar, green tea powder and water in a pan and bring it to boil. After it cools, place the syrup in the fridge. Finally add green tea liquer.
Assembling the cake:
- Turn the baked sponge cake upside and remove the parchment paper.
- Put new parchment paper on the baked sponge cake and turn it upside down again.
- Cut out two circles using a circular mousse film.
- Place one circle within the mousse film and brush sponge with matcha syrup.
- Pour azuki cream onto the cake, spread it evenly then place the second circle on top. Brush it with more matcha syrup and put the mascarpone cream and level the surface. Reserve at least 2 tbsp of marscapone cream for piping.
- Sift matcha powder on the cake and pipe the rest of the cream on top.
- Place sweet black beans and gold leaf to decorate.
*Note: You can replace soya bean milk with regular milk.
For more information ABC Cooking Studio, please go here.
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