INGREDIENTS
○ 330g (10,5 ounces) - mascarpone
○ 35g - Great Jasmine Chun Feng tea
○ 4 - Eggs
○ 90g (½ cup) - powdered sugar
○ 3g - leaf jelly
○ 1 tablespoon liquid fresh cream
○ 1 package of ladyfinger cookies
○ 20g (3 tablespoons) powdered sugar
PREPARATION
○ Steep 10g of tea in 100ml of water at 165°F (75°C) for 3 minutes. You will use the brewed tea to make a syrup.
○ In a small saucepan, heat 5 oz (150g) of the mascarpone over low heat.
○ Add 2 tablespoons of water to thin the mascarpone and prepare the mixture for soaking.
○ Once the mascarpone has melted and reached a temperature of 165 °F (75 °C), remove it from the heat and steep 25g of tea in the liquid for 5 minutes, covered.
○ Remove the tea bag, then refrigerate the infused mascarpone for about 30 minutes to thicken. Mix with the remaining mascarpone.
○ Prepare the syrup: Pour the brewed tea and powdered sugar into a small saucepan.
○ Bring to a boil for 5 minutes, then remove from heat. Transfer to a bowl and let cool.
○ Put the gelatin in a large bowl of cold water for 10 minutes to soften.
○ Separate the eggs.
○ Beat the egg whites until they turn opaque and start to get foamy. Gradually add half of the powdered sugar, continuing to beat until the mixture has stiff peaks.
○ Beat the egg yolks with the remaining icing sugar for 5 minutes or until doubled in volume. The mixture will turn pale yellow and foamy.
○ Add the mascarpone to the egg yolk-sugar mixture in three parts, then beat until smooth.
○ Gently drain the gelatin sheets, then place in a small bowl and melt for a few seconds in the microwave. Add fresh cream, stirring vigorously.
○ Whilst rapidly beating, add the gelatin-fresh cream mixture to the mascarpone-egg yolk mixture. It is very important to work quickly so that the gelatin does not set.
○ Next, delicately add the egg whites, being careful not to deflate the mixture.
○ Quickly dip the cookies into the syrup and place them in their container (place on a cutting board or plate covered with cling film for easy removal).
○ Don't leave the cookies in the syrup for too long or the excess will seep into the tiramisu.
○ Assembly: Cover the biscuits with a layer of the mascarpone mixture, then add another layer of biscuits dipped in syrup and finally cover with the rest of the mascarpone mixture.
○ Smooth surface, cover with cling film, and refrigerate overnight before serving.
○ Spread cocoa powder to your liking on the top layer.