Posts Tagged ‘ Green-tea ’

Matcha / Green-tea Tiramisu



This tiramisu was made with my last save of matcha powder, as I poured it out to the mascarpone mix, my heart started to ache… why?  Why did I just bought two sachets of this powder? Why not ten? …. but anyhow  nothing lasts forever… I might have to wait a long time  to taste  matcha sweets again. I could not even find Japanese green tea here, let alone  the powder….hiks…hiks.



  • 250gr mascarpone cheese
  • 2 eggs (separated)
  • 1 package savoiardi
  • 2 tablespoons sugar
  • 2 espresso cups of  italian coffee (cooled)
  • 3 tablespoons matcha powder
  • 1 tea bag of japanese green tea
  • cocoa powder (unsweetened)



Poor espresso into shallow flat bowl and let it cool down.

Separate egg yolks and whites.
In a mixing bowl, beat egg yolks and sugar until creamy quite white, then whip in the mascarpone and mix gently.

In a second mixing bowl, beat eggs whites and whip until stiff and fluffy, stir in the matcha powder and the tea leaves from the tea bag.

Gently fold beaten and mix mascarpone cream with egg whites just  to blend.

Dip each savoiardo in the bowl with espresso. To get the right amount of espresso on the savoiardi, pull it out before they become too soft.

Arrange a layer of dipped savoiardi across the bottom of the pan. Then spoon a layer of egg/mascarpone cream across the layer of savoiardi. Use about 1/2 of the mascarpone mix.

Dip another layer of savoiardi and lay them on the mascarpone mix. Put the remaining mascarpone mix on it.

Dust  top with the cocoa powder

Refrigerate for at least 5 hours before serving.



Green Tea/ Matcha Tuiles


Last month I was absent for the DB’s ” show” because mine having holiday. Now, though I’m quite busy adjusting my life back on track and   loosing the holiday mood 🙂 , I couldn’t miss it, this month challenge is brought to us by Karen aka Baking Soda at Bake My Day!  (from the Netherlands) and Zorra aka Kochtopf at   1x umrühren bitte.
They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

It’s exactly like what they said UBBER CUTE!!! 😉

I know, maybe green tea flavor is almost passe in the culinary world, but I’m still crazy about it and coming back from Asia, I couldn’t just get enough of it.

To pair it, I just  picked the typical simplicious strawberry and cream with honey.

Btw, I make the mold by my self, cutting the plastic film took longer than the actual making of the tuiles, but anything for DB 😉


Savory tuile/cornet recipe

 From Thomas Keller “the French Laundry Cookbook”

 1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour

1 tablespoon plus 1 teaspoon sugar

 1 teaspoon kosher salt (= 2/3 teaspoon table salt)**

 8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch

 2 large egg whites, cold

2 tablespoons black sesame seeds   2 tbs green tea powder

In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container, as it will be easier to work with.

Preheat the oven to 400 degrees F.

Make a 4-inch hollow circular stencil. Place Silpat on the counter (it is easier to work on the Silpat before it is put on the sheet pan). Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. After baking the first batch of cornets, you will be able to judge the correct thickness. You may need a little more or less batter to adjust the thickness of the cornets.

There should not be any holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each cornet with a pinch of black sesame seeds.

Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes, or until the batter is set and you see it rippling from the heat. The cornets may have browned in some areas, but they will not be evenly browned at this point.

Open the oven door and place the baking sheet on the door.*** This will help keep the cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch cornet mold at the bottom of the round. If you are right-handed, you will want the pointed end on your left and the open end on your right. The tip of the mold should touch the lower left edge (at about 7 o’clock on a clock face) of the cornet.

Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent from rolling.

When all the cornets are rolled, return them to the oven shelf, close the door, and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown. If the color is uneven, stand the cornets on end for a minute or so more, until the color is even. Remove the cornets from the oven and allow to cool just slightly, 30 seconds or so. Gently remove the cornets from the molds and cool for several minutes on paper towels. Remove the Silpat from the baking sheet, wipe the excess butter from it, and allow it to cool down before spreading the next batch. Store the cornets for up to 2 days (for maximum flavor) in an airtight container.