I love the bitter flavour of Matcha, but my family members don’t like it. That’s why I cannot make this dessert in the size same as my ‘Super Easy Tiramisu’, otherwise I will end up eating the whole lot. Make individual serves, and you can use Espresso for those who don’t enjoy Matcha flavour. This is the recipe that I tried to make 4 individual serves using just 1 Egg.
4 x 3 Savoiardi (Sponge Fingers)
1 to 2 tablespoons Matcha Powder
1 tablespoon Sugar
1/2 cup Hot Water
1 to 2 teaspoons Rum
1/2 teaspoon Matcha Powder for dusting
1 Egg Yolk
2 tablespoons Caster Sugar
1/2 tablespoon Plain Flour
1/2 cup Milk
1/2 cup Thickened Cream *whipped
1 Egg White *FIRMLY whipped
- Make soft custard first. Place Egg Yolk, Caster Sugar, Plain Flour and Milk in a heat-proof bowl and whisk well. Cook in the microwave at medium power about 500W for 2 minutes. Mix well, then cook again at medium power for 30 to 60 seconds, and mix well.
- *Note: Naturally you can cook custard in a saucepan. Cook over a medium to low heat, stirring constantly, until custard comes to the boil and thickens.
- Allow the custard to cool, then place in the fridge. While the custard is cooling, whip Egg White and Cream in separate bowls, and prepare other ingredients.
- To make Matcha mixture, combine Matcha Powder and 1 tablespoon Sugar in a small bowl, add hot Water and mix well, then add Rum.
- Combine the cold soft custard and Mascarpone in a bowl. Add whipped Cream and mix well. Then add firmly whipped Egg White and gently fold into the mixture.
- Dip Sponge Fingers into the Matcha mixture, and place them in serving glasses. You can break Sponge Fingers to fit them in. Spoon the filling over the Sponge Fingers.
- Repeat for the second layer with the Sponge Fingers and the filling. Cover and refrigerate for at least 2 to 4 hours.
- Right before serving, dust the top with Matcha Powder.
- *Note: You can simply replace the Matcha mixture with Espresso, and dust with Cocoa Powder for those who don’t enjoy Matcha flavour.
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