Roasted Tea Tiramisu with White Miso Cream焙茶提拉米蘇白味噌奶油
A sophisticated Hong Kong fusion dessert combining Italian tiramisu with Japanese roasted tea and white miso. Layers of coffee-soaked ladyfingers are topped with silky white miso mascarpone cream infused with roasted barley tea, finished with cocoa powder and toasted tea dust for an umami-rich, subtly bitter-sweet experience.
01Ingredients
- 24 pieces ladyfinger biscuits
- 200ml strong espresso coffee, cooled
- 45ml coffee liqueur
- 250g mascarpone cheese
- 100g heavy cream
- 30g white miso paste
- 45g caster sugar
- 15g roasted barley tea leaves
- 10g roasted green tea powder
- 8g cocoa powder
- 2 pieces egg yolks
- 5ml vanilla extract
Nutrition (per serving)412kcal
- Protein6.2g
- Carbs38.5g
- Fat22.8g
Fiber 0.8 gSodium 168 mg
02Steps
- Brew roasted barley tea leaves in 50ml hot water for 5 minutes, then strain and cool completely.
- In a bowl, whisk egg yolks and caster sugar over a double boiler until pale and reached 65°C, approximately 3 minutes.
- Remove from heat and cool the egg mixture slightly. Gently fold in mascarpone cheese, white miso paste, and vanilla extract until smooth.
- In a separate bowl, whip heavy cream to soft peaks. Fold into the miso mascarpone mixture.
- Fold the cooled roasted barley tea into the cream mixture gently.
- Combine cooled espresso with coffee liqueur in a shallow dish.
- Quickly dip each ladyfinger into the coffee mixture for 1-2 seconds on each side.
- Arrange 12 soaked ladyfingers in a single layer in the bottom of a 9x13 inch ceramic dish.
- Spread half of the white miso cream mixture over the first layer of ladyfingers.
- Arrange remaining 12 soaked ladyfingers on top of the cream layer.
- Top with remaining white miso cream mixture and smooth the surface.
- Refrigerate for at least 4 hours or overnight for flavors to meld.
- Just before serving, dust the top generously with roasted green tea powder and cocoa powder using a fine sieve.
- Cut into 6 equal portions and serve chilled in individual bowls or on dessert plates.
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