Matcha Tiramisu

Make soft custard first. Place Egg Yolk, Caster Sugar, Plain Flour and Milk in a heat-proof bowl and whisk well. Cook in the microwave at medium power about 500W for 2 minutes. Mix well, then cook again at medium power for 30 to 60 seconds, and mix well.

Note: Naturally you can cook custard in a saucepan. Cook over a medium to low heat, stirring constantly, until custard comes to the boil and thickens.

Allow the custard to cool, then place in the fridge. While the custard is cooling, whip Egg White and Cream in separate bowls, and prepare other ingredients.

To make Matcha mixture, combine Matcha Powder and 1 tablespoon Sugar in a small bowl, add hot Water and mix well, then add Rum.

Combine the cold soft custard and Mascarpone in a bowl. Add whipped Cream and mix well. Then add firmly whipped Egg White and gently fold into the mixture.

Dip Sponge Fingers into the Matcha mixture, and place them in serving glasses. You can break Sponge Fingers to fit them in. Spoon the filling over the Sponge Fingers.

Repeat for the second layer with the Sponge Fingers and the filling. Cover and refrigerate for at least 2 to 4 hours.

Right before serving, dust the top with Matcha Powder.

Note: You can simply replace the Matcha mixture with Espresso, and dust with Cocoa Powder for those who don’t enjoy Matcha flavour.