Making Green Tea-ramisu
Friday, July 23rd, 2010 at
6:19 pm
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is the heavy cream whipped cream?
Yes, the heavy cream is whipped.
thanks, also there’s 3 layers of lady fingers right?
’cause u only said final 3rd layer or sumthing…
yes, there are three layers.
have you tried sake instead of grandmarnier? its really good
hi Murky2, i’ve seen you put too much green tea powder, is it too bitter??
Lily, what makes you think it’s too much?
1st, usually the among of mascarpone you used should be 2 teaspoons of green tea powder(just my opinion) as I know if you put too much green tea powder and it will be so bitter. pls be reminded that you also put the lady fingers to the green tea too(but I don’t know how strong is the green tea)
2nd, I think the green color is too dark, if it is little bit lighter and it looks more delicious.
Can you tell me if it is taste a bit bitter?
Lily, the green tea powder wasn’t too bitter, and the green tea soaking was pretty light as well. In my opinion, the overall taste was well balanced. You noticed the green tea flavor but it was not overwhelming.
Try making the recipe and tell me what you think!
Hi Murky2, can you tell me the website to buy your green tea powder, and pls let me know how to make the green tea, you used the green tea leaves or tea bag and what’s the qty? many thx.
we bought the powder from a Japanese grocery store. You might be able to find it from a specialty tea shop or online store.
We made the green tea using loose leaf green tea, brewed strongly.
looks super sweet, is it? cause i wanna try making this. but im only 19 how do i get the wine?
not too sweet.
how about asking someone older to get it for you
I stumbled upon this vid and now I’m eager to make it!
thanks for the instructions
looks so yummy! how do you make the ladyfingers stand around the pan? iheydid not fall while you were spreading the mixture even if it was being disturbed…
There’s no trick to it – what you see on the vid is how we did it. Hope you get to try it out yourself!
ohhh maaaiii ghhhaaadd.. i want some!
why you didn’t use the egg whites?
thnxs
because the egg whites will cause the cake to “weep”. It’s the yolk fat that keeps it stable. Do you have a recipe that calls for full eggs?
How did you manage to get the cake out of the pan without it breaking and getting all messy? :0
We made the tiramisu in a springform pan, which can separate the sides of the pan from the bottom.
@annacmanuel he cuts da bottom
@Starlight007 – yes! we cut the rounded end off one side of the ladyfinger cookie to make it straight so we could stand it up like a fence. If you watch the vid, you can see that we used those little cut end pieces in the bottom of the tiramisu cake.
looks very good!~ I’ll try to make it next time!~ Thanks ^_^
@suki815 – if you do make our green tea-ramisu, please come back and tell us how it turned out for you!