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Baking Dish, Emile Henry

A Sweet Emile Henry Recipe: No-bake Green Tea and Raspberry Tiramisu

David Kahn |

Fall in love with this quick and easy no-bake tiramisu recipe for the ultimate afternoon pick-me-up treat!

This delicious tiramisu with a green tea twist is easy and only takes one hour to prepare and make. The creamy, rich tiramisu with mascarpone custard contrasted with fresh raspberries are a match made in dessert heaven! Make your heart flutter with this melt-in-your-mouth dessert paired with a cup of your favourite tea or impress your guests at a special occasion.

We love how the Emile Henry's large rectangular oven dish adds a pop of colour to the table and the presents the tiramisu dish beautifully. Alternatively, you can use any baking dish of your choice. Serve your tiramisu in style and conveniently store any leftovers in your fridge or freezer for later.

Preparation Time: 50 minutes | Cooking Time: 10 minutes | Makes 10 - 12 servings

Ingredients

  • 24 sponge finger biscuits
  • 6 sachets of plain green tea or lemon green tea or 2 tablespoon Matcha green tea
  • 300g or 1 cup crystallised sugar (for the syrup)
  • 500g or 2 cups fresh or frozen raspberries
  • 750g or 3 cups mascarpone
  • 9 medium free range eggs
  • 120g or ½ cup caster sugar
  • 1 tsp liquid vanilla extract
  • Optional: 4 sheets of gelatine (finishing and decoration)

Method:

  1. Boil 300ml of water in a pan, turn off the heat and let the sachets of tea infuse in the water for 5 minutes. (If using powdered Matcha tea, simply mix it in).
  2. Remove the sachets, add the 300g of crystallised sugar and boil until it forms a coating syrup.
  3. Arrange all the sponge biscuits in the base of the dish and pour half the syrup over the top.
  4. Separate the egg yolks from the whites. Whisk the yolks well with the caster sugar and vanilla extract, and add the mascarpone.
  5. Beat the egg whites into stiff peaks and gently fold into the mascarpone mix using a spatula. Cover the biscuits with half of the mixture.
  6. Arrange the raspberries (keep a few back for decoration) and cover with the rest of the mixture.
  7. Place in the refrigerator and leave to set for 3 hours. Optional: Heat the remaining green tea syrup and mix with gelatine that has been previously softened in cold water.
  8. Coat the top of the tiramisu and leave in the refrigerator for a further hour. When ready to serve, decorate with a few raspberries.
Recipe source: Emile Henry Recipes

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