A new version of the classic dessert

People :

5

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 20 ladyfinger sponge cakes
  • 300 ml. water
  • 10 gr. matcha tea
  • 20 gr. sugar

For the custard:

  • 250 gr. mascarpone
  • 2 eggs
  • 40 gr. sugar
  • 100 gr. cream
Preparation
  1. In a bowl, mix 2 egg yolks with 250 gr. of mascarpone.
  2. In another bowl, beat 2 egg whites until stiff, adding 40 gr. sugar halfway through.
  3. In another bowl, whisk 100 gr. cream.
  4. Add the the cream and egg whites to the egg yolk and mascarpone mixture and mix gently.
  5. In another bowl mix the water, matcha tea and sugar. Moisten 10 sponge fingers in this mixture and place them neatly in a 23 cm x 10 cm container.
  6. Pour half the custard over the sponge fingers. Top with the 10 remaining sponge fingers. Pour the remaining custard on top and sprinkle with a little Matcha tea.

Additional information

People :

5

Difficulty:

Easy