Ingredients
- 1 tablespoon(s) of Matcha tea + a little
- 3 eggs
- 70 g of sugar
- 250 g of mascarpone
- 180 g of anko (sweet red bean paste)
- 12 spoon biscuits
Preparation
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Heat 20 cl of water to 70°. Add the Matcha tea, mix well using a whisk and leave to cool for 10 minutes.
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Separate the whites from the egg yolks, then beat the yolks and sugar until the mixture turns white. Add the mascarpone and mix well. Beat the egg whites with a pinch of salt. When they are firm, add them using a spatula to the previous mixture. Mix everything together well so as to obtain a homogeneous texture.
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Loosen the red bean paste with a little Matcha tea. Cut the biscuits into thirds widthwise with a spoon and quickly dip them in the matcha tea.
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Assemble the verrines by alternating the mascarpone mixture, the biscuit pieces and the red bean paste.
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Refrigerate for at least 6 hours. Just before serving, sprinkle the glasses with Matcha tea powder using a small strainer and serve quickly.
