@mint.andthematcha: Let’s make Matcha Tiramisu 🍵🤍 it’s my favorite no-bake dessert to make over the weekend. Total time I made from making to refrigerating was around 4 hours, but I highly recommend you refrigerate overnight 🌙 ⭐️ Full video recipe on youtube ⭐️ Tiramisu Cream: 3 yolks 50g sugar 250g mascarpone cheese 250g heavy cream 20g sugar 1 tsp vanilla A pinch of salt Ladyfinger base: 15g ceremonial grade matcha 250g hot water Ladyfinger cookies (no. Depends on the size of your container) 1. Separate yolks from egg whites into a bowl, add sugar and mix until combine 2. Transfer to simmering pot, and whisk the yolk misture until fluffy and create the tail called “sabayon”, the mixture must also reach 70c. Once done, transfer to another bowl to cool down the mixture. 3. Once it’s cool, mix the sabayon mixture with mascarpone cheese, try adding in batches or it will turn out grainy, but if that happens, you can still use blender to fix it. 4. Next, prepare the whip cream. Whip together cream, sugar, vanilla and salt until lightly fluff. If you like fluffy mousse-like texture, go for soft peak, but if you prefer a bit on softer, go for lightly fluff like I did in the video. 5. Fold in cream and sabayon mixture in batches until combine. 6. Prepare matcha by whisking matcha with hot water, add a bit at a time until the matcha is fully dissolved. 7. Assembling time 🤍 soak the ladyfinger cookies in your matcha tea for 2-3 seconds, then place it on the container, repeat until you have the base ready. Spead the cream mixture over the base. Repeat until the container is filled up. 8. Refrigerate minimum 2 hours to overnight (the longer the better!). Enjoy the nomz ☺️🤍 #Matcha #Tiramisu #Recipe #มัทฉะ #แจกสูตร

Mint and the Matcha 🍵🌿

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Friday 07 June 2024 03:40:22 GMT