East meets West Tiramisu #glutenfree #italiancooking #japanesegreentea

On my business cards we say our cooking is where east meets west.... In this classic Italian dessert I have used Japanese green tea for decorating. It compliments the bitter sweet chocolate and coffee flavour, to take you to a new and special taste experience.

Sponge

Ingredients:

Fold egg whites gently into mixture

5 Eggs, separated
1/2 cup Caster Sugar
1/3 cup Vegetable Oil or Melted Butter
3/4 cup gluten-free Self Raising Flour
1 teaspoon Vanilla Extract
2 tablespoons Milk or Cold Water

Method:

Preheat oven to 180C
Grease and line the base of 40 x 25cm sponge tray with baking paper.
The sponge needs to be cut into two after baking.
I use a 20 x 15cm plastic container to make this dessert. If you do not have a large sponge tray, make 2 smaller sponges.
Beat the egg yolks, sugar, oil vanilla and milk in a bowl until light in colour. 
In a clean bowl, whisk egg white until stiff peaks form.
Fold the egg whites into the mixture and gently mix well.
Add flour using the plastic spatula to combine gently.
Pour into greased tray and bake for about 20 minutes of until the skewer come out clean in the middle.

Cool on a rack. 

Filling

 Ingredients:

250g Mascarpone Cheese
1 cup Thickened Cream
2/3 cup Caster Sugar ( you can add more if you like )
3 Egg Yolks
4 Egg Whites
2 tablespoons Galliano Liqueur ( or Marsala, Tia Maria, rum...)

Method:

In a large bowl, beat mascarpone, Galliano liqueur and half of the sugar until smooth.
In another bowl, whisk the egg yolk and remaining sugar until light creamy colour.
Add mixtures together and mix well.
In separate bowls beat the thickened cream and egg white until stiff peaks form.
Add to the mascarpone/egg yolk mixture and gently mix in with a spatula.

Coffee Liqueur

1 cup Strong Black Coffee
1/2 cup Tia Maria or Kahlua liqueur

Mix the coffee liqueur together.  Keep aside

Decorating

Ingredients:

Bitter sweet chocolate powder
Japanese green tea powder

Method:
.
Cut the sponge into 2 (if you use the large tray).
Place one sponge into the plastic container.
Brush with the coffee liqueur until sponge cake is wet.
Pour half the filling mixture on top of the cake and spread well.
Place another sponge on the top and brush with coffee liqueur.
Spread the remaining mixture on the top.
Cover with the baking paper or lid, refrigerate over night.
Cut into small pieces and put on the plate.
Sieve half coco powder and half green tea powder on the top.
Decorate with seasonal fruit and cream.
Use a spring form tin to make a whole tiramisu as a special occasion cake.

Contact: lee.leehocklai@gmail.com