Tiramisu Matcha Sùibh-làir
Airson purée sùbh-làir
400g sùbhan-làir ùrail
40g siùcar gràineach
2 spàin-bhùird stalc-arbhair
2 spàin-bhùird uisge
Cuir na grìtheidean gu lèir ann am pana agus còcairich air teas socair gus am fàs e coltach ri purée.
Sioltaich am purée agus cuir gu aon thaobh e airson fuarachadh, gus am bi thu deiseil a chleachdadh.
Airson bàrr mascarpone
600g càise mascarpone
600ml bàrr dùbailte
6 buidheagain bho uighean mòra
80g siùcar gràineach
1/8 spàin-teatha salann
1 spàin-teatha brìgh bhanila
Dathadh-bidhe pinc (do thoil fhèin)
Ann am bobhla mòr, sgiot am mascarpone gu cruaidh agus cuir gu aon thaobh.
Measgaich am bàrr ann am measgadair gus an cùm e a chruth air an sgiot, ann an cruth sgùrran bog.
Bris na buidheagain uigh ann am bobhla mòr teas-dhìonach, cuir ris an siùcar agus an salann.
Cuir am bobhla thairis air pana de dh' uisge a tha a' slaopadh agus sgiot airson timcheall air 5 mionaidean, gus an leagh an siùcar agus gu bheil coltas nas soilleir air.
Cuir am mascarpone dhan bhobhla leis a' mheasgachadh de dh' ugh agus siùcar agus sgiot còmhla. An uairsin cuir ris am purée sùibh-làir agus a’ bhrìgh bhanila, agus measgaich gu math gun aonaich iad.
Cuir ris am bàrr gu slaodach, cuide ri dathadh-bidhe ma tha thu ag iarraidh. Sgiot an toiseach agus an uair sin paisg a-steach na spàinean mu dheireadh de bhàrr gus am measgachadh a chumail aotram agus le adhar.
Airson a' mhatcha
1 spàin-teatha pùdar matcha
Uisge goileach, gu leòr airson pèist a dhèanamh
Measgaich na grìtheidean ann am bobhla gum bi e coltach ri pèist.
Airson an tiramisu a chuir ri chèile
1 phacaid meuran spuinnse
Cuir làn spàin dhen mheasgachadh ann an gach glainne sèirbhidh, gu leòr airson ìre mhath a chruthachadh.
Bog na meuran spuinnse ann a' phèist matcha, gus am bi dath uaine a' mhatcha orra.
Cuir na meuran spuinnse air mullach a' mheasgachaidh den bhàrr a tha sna glainneachan, an uairsin cuir ìre den mheasgachadh air muin na meuran, a' fàgail gun tèid feadhainn dhe na spuinnsean uaine fhathast am faicinn. Dèan seo uair is uair, a' crìochnachadh leis a' mheasgachadh.
Airson crìochnachadh, sìoltaich beagan pùdair matcha air a' mhullach, mar dhust.
Cuir iad seo a-nis dhan frids airson beagan uairean a thìde, mus tèid an toirt seachad airson ithe.
Strawberry Matcha Tiramisu
For the strawberry purée
400g fresh strawberries
40g granulated sugar
2 tablespoons cornflour
2 tablespoons water
Put all the ingredients in a pan and cook over gentle heat to a purée consistency.
Sieve the purée and set aside to cool, until you are ready to use it.
For the mascarpone cream
600g mascarpone cheese
600ml double cream
6 large egg yolks
80g granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Pink food colouring (optional)
In a large bowl, whip the mascarpone and set aside.
Mix the cream in a mixer until it has formed soft peaks.
Break the egg yolks into a large heat-proof bowl, add the sugar and salt.
Set the bowl over a pan of simmering water and whisk for approximately 5 minutes, until the sugar has melted and it has taken a lighter colour.
Add the mascarpone to the bowl with the egg and sugar mix and whisk together, then add the strawberry purée and vanilla extract, mixing well to combine.
Add the cream gradually along with a splash of food colouring. Whisking to begin with and then folding in the last spoonfuls of cream to keep the mixture light and airy.
For the matcha
1 teaspoon matcha powder
Boiling water, enough to make a paste
Mix in a bowl to a paste consistency.
To build the tiramisu
1 packet of sponge fingers
Place a spoonful of the cream mixture into each of your serving glasses, enough to form a good layer.
Dip sponge fingers into the matcha paste so they take on the green colour of the matcha.
Layer the fingers on top of the cream mixture, topped with another layer of the cream mix so that some of the green sponge is still visible. Repeat the layering, ending with the cream mixture.
To finish, sieve a dusting of the matcha powder on top.
These can then be set aside in the fridge for a few hours, before serving.
