Kimiko Barber explains that “like many foreign dishes that have been adopted by the Japanese, tiramisu has been remodelled using green tea and sweet adzuki bean paste” – giving it a colourful twist.
4 eggs, separated
150g caster sugar
300g mascarpone cheese
1tbsp matcha (green tea powder) plus extra for dusting
36 small sponge finger biscuits
300g sweet adzuki bean paste
1. Whisk the egg whites in a large, clean stainless steel or copper mixing bowl using an electric hand whisk, until soft peaks form.
2. In a separate large bowl, whisk the egg yolks with the sugar using an electric hand whisk, until the mixture is light and fluffy and leaves a ribbon trail when dropped from the whisk. Add the mascarpone and blend until the mixture is smooth. Fold the egg whites into the mascarpone mixture.
3. Sift the matcha into a medium-sized bowl and whisk in 200ml of warm water, little by little. Dip half the biscuits, enough to cover the base of a 6–7cm deep, 25cm square dish (about 2L capacity), into the tea – they should be fairly well soaked but not so much that they break up. Arrange in a tightly packed layer in the base of the dish.
4. Mix the adzuki bean paste with the sake to soften. Spread half the bean paste mixture over the biscuit layer as evenly as possible using the back of a spoon. Then spread half the mascarpone mixture over the adzuki layer. Add another layer of soaked biscuits and then another layer of the remaining adzuki bean paste and mascarpone, smoothing the top layer neatly. Put about a teaspoon of matcha in a small sieve and dust over the top just before serving.
5. Serve in small portions as this is a very rich dessert.
Japanese in 7 by Kimiko Barber, photography by Emma Lee, is published by Kyle Books, priced £17.99. Available February 20.