Green Tea Tiramisu

'East-Meets-West' dessert! Preparing in individual glasses keeps leftover tiramisu nice and clean.

Preparation time: 15 minutes: Refrigeration time: 4 hours

Okei-san, Japanese Tea Plus

  • 100g caster sugar
  • 20 sponge fingers
  • 2 tsp finely ground sencha (Yutakamidori), sifted
  • 6tsp warm water
  • 1 pack Mascarpone cheese
  • 300g fresh cream
  • Finely ground sencha (Yutakamidori) and caster sugar for dust

 

 

  1. In a flat plate, mix finely ground sencha and warm water to make paste.
  2. In a medium bowl, mix mascarpone and sugar.
  3. In another bowl, whip fresh cream; add into cheese mixture.
  4. Dip a sponge finger in finely ground sencha paste at a time; place in a serving plate (20x20x5cm) in order to make a bottom layer.
  5. Cover bottom layer with a half of the cheese mixture.
  6. Dip a sponge finger in finely ground sencha paste at a time; place them on top of step5.
  7. Pour rest of cheese mixture on top of the second layer of sponge fingers.
  8. Keep it in a fridge at least four hours.
  9. Take out from fridge and dust the top with finely ground sencha and sugar.