A spring themed matcha jasmine tiramisu 🐑🍵🌼 Inspired by the super cute sheep matcha lattes by matcha wang in shanghai 🫶🏻 I infused the cream with my favourite jasmine tea leaves from @jsy.tea_australia and dipped the ladyfingers in a matcha soak. I made mine in a 22cm pie dish 🥧 18-20 ladyfingers/savoiardi 400g heavy cream 6g jasmine tea leaves 250g marscapone 50g caster sugar 2 egg yolks pinch of salt 1/2 tsp vanilla bean paste matcha soak: 200g hot water (80c) 10g matcha powder 10g caster sugar decorations: 200g heavy cream 20g caster sugar dark chocolate (melted) 1. To infuse the cream, gently heat the cream and jasmine tea together until just beginning to simmer. Remove from the heat, cover and let steep for 10-15 minutes (don’t leave it for too long, or it will taste bitter!) Strain and chill overnight. 2. For the sabayon, whisk the egg yolks, caster sugar, salt and vanilla over a bain-marie until the mixture is pale, thick and glossy, about 8-10 minutes. The mixture should reach 70°C (158°F) to cook the egg yolks :) 3. Let the mixture cool slightly, then fold through mascarpone 4. Whip the chilled jasmine cream to medium stiff peaks and fold into the mascarpone mixture 5. Whisk together matcha, caster sugar and hot water for the soak. Dip the sponge fingers into the matcha mixture and layer into your dish with the jasmine mascarpone cream. Repeat for the next layer, then smooth the top, cover and chill overnight 6. To decorate, place oval cut-outs of baking paper over the tiramisu and dust generously with matcha powder before removing the paper to reveal the oval shapes 7. Pipe whipped cream dollops for the wool 8. For the sheep faces and legs, pipe melted dark chocolate onto a lined baking tray. Chill until set 6. Once the chocolate details are set, carefully place them on with tweezers. Enjoy! 🐑 #Matcha#tiramisu #mollytea #baking #recipe
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