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Matcha tiramisu with chocolate espresso cream (gluten-free)

Here is another recipe for which I've had requests, a matcha tiramisu that I had initially intended as a Swiss roll (that didn't turn out as I expected, haha, accidents happen, the cake wouldn't roll). So I took some nice bowls, added 2 delicious creams, a matcha cream and chocolate espresso cream, inserted a surprise raspberry in between, and voilà, a new dessert!

Here is the gluten-free layer cake recipe (if you don't want to make this, you can use ladyfingers for the cake layer)

4 large eggs, separated
100 sugar
90 g gluten-free flour
1 teaspoon baking powder
1/4 teaspoon xathan gum
1 teaspoon vanilla extract

Preheat oven to 350° F / 180° C.  Line a 39 x 24 cm baking sheet with parchment paper. Separate eggs into two bowls, then whip egg whites until you get stiff peaks.  Mix in sugar, and continue to mix until the sugar has dissolved (you won't get a grainy feel to the touch).  Add yolks, folding in gently with a spatula, then flour and the rest of the ingredients.  Bake for 10-12 minutes or until the middle has risen.  It should be soft and springy to the touch.  Set aside to cool.

Matcha cream
2 eggs
250 g mascarpone or cream cheese
80 g sugar
2 teaspoons matcha powder
2 tablespoons lemon juice

Separate eggs into 2 bowls.  Whip the egg whites until you get stiff peaks.  Fold in sugar and continue to beat until thickened (about 2 minutes).  In the other bowl, mix yolks with mascarpone (or cream cheese), add matcha and lemon juice.  Gently fold in matcha mixture into egg whites with a spatula.  Refrigerate at least an hour.

Now for the chocolate espresso mousse (I had some in the freezer from a previous cake, this is my time saver tip, you can freeze creams) : 

2 cups (465 ml) heavy whipping cream
 8 ounces (220 g) semi-sweet chocolate, melted
 5 tablespoons unsalted butter
 2 tablespoons unsweetened cocoa powder
 1 teaspoon powdered gelatin (or 3 g)
 1/3 cup granulated sugar
 1 tablespoon instant coffee or espresso powder
Melt butter and chocolate, add gelatin (melted in 1/4 cup of warmed cream) and stir until dissolved.  Add sugar, cocoa and coffee powder. Set aside until cooled to room temperature.  Beat the remaining whipping cream until you get soft stiff peaks.  Fold in chocolate coffee mixture.  Refrigerate at least an hour.

For the assembly, cut out circle forms from the sheet cake to fit in your choice of ramequins or glass bowls.  I used 3-inch and 2-inch circle moulds or cutters, two disks per serving. If you have a piping bag, fill one bag with matcha cream and the other with chocolate espresso cream.  Otherwise, you can just spoon the creams and layer with cake in between. Start by piping chocolate cream, add a layer of cake, then add matcha cream, pipe some chocolate, insert a  raspberry in between, then another layer of cake, finish with matcha and decorate with chocolate cream on top, dusting with cocoa powder if you wish (I may have forgotten this part).  I served these with other desserts on our Christmas dessert table and they were a nice, refreshing and creamy complement to the rest. Enjoy, everyone !




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