An earthy taste with a velvety texture – need we say any more?
Julienne Bruno
Tiramisu is an indulgent dessert that can be served year-round, and now it comes in a new flavour. Swapping out the traditional coffee flavouring with Earl Grey and matcha, expertly paired with a vanilla crematta cream, you'll never want to go back to the original recipe again.
Recipe courtesy of Julienne Bruno.
Gently heat the Earl Grey tea in a small pan over low heat with 100ml of water. Once it just begins to simmer (about 5 minutes), remove from the heat. If using loose tea leaves, strain and set aside to cool.
In a large bowl, whisk together the Crematta, icing sugar, and 1 teaspoon of vanilla extract until smooth and creamy. In a separate bowl, whisk 1-2 teaspoons of matcha powder with 2 tablespoons of hot water to form a smooth paste.
Add the matcha paste and 50ml of the cooled Earl Grey tea to the Crematta mixture, pouring the tea in gradually and mixing as you go to maintain a thick, creamy consistency. Mix until fully combined.
In a bowl, whisk 2 teaspoons of matcha powder with 50ml of hot water to form a smooth paste. Add the caster sugar and 1-2 teaspoons of vanilla extract, then whisk in the warm soya milk and the remaining 50ml of Earl Grey tea until smooth.
Spoon a layer of the Crematta mixture into the base of a dish (approx. 10.5” x 7.5”). Lightly dip half of the ladyfingers into the matcha and earl grey stock and arrange in a single layer. Spread over half of the remaining Crematta mixture. Repeat with another layer of dipped ladyfingers, followed by the rest of the Crematta. Smooth the top evenly. Chill in the fridge for at least 4 hours (or overnight) to set.
