Japanese Recipe for Green Tea Tiramisu Flavored with Sambuca (Macha Sambuca Tiramisu)

INGREDIENTS

• 200g marscapone
• 1 1/2 tbsp or 20 ml Tia Maria
• 2 eggs
• 20g superfine (castor) sugar
• 20g green tea powder
• 2 tbsp water
• 2 tbsp sambucca
• 20cm X 20 cm pieces of plain sponge cake

FYI: The oxidation process is stopped after a minimal amount of oxidation by application of heat, either with steam, a traditional Japanese method, or by dry cooking in hot pans, the traditional Chinese method. Tea leaves may be left to dry as separate leaves or they may be rolled into small pellets to make gun-powder tea. This process is time consuming and is typically done with pekoes of higher quality. The tea is processed within one to two days of harvesting. Link

• In a bowl, stir together the marscapone and Tia Maria
• Separate the eggs
• Beat the egg yolks and castor sugar till light and fluffy
• Beat egg whites till soft peak forms
• Gently fold in marscapone mixture and beaten egg yolks with egg whites
• Place the green tea, sambucca, sugar and water into a small saucepan
• Stir over medium heat till sugar has dissolved
• Place layer of sponge into a square dish
• Pour half the syrup over it
• Spread half marscapone mixture
• Top remaining sponge, syrup and mascapone mixture
• Refrigerate for four hours (overnight is best)
• Cut into 8 triangles
• Sprinkle green tea powder

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