Tip:
Highlight text to annotate it
X
Hi everyone I’m Ryoya.
I made matcha tiramisu today.
The texture is similar to goma-dofu.
The texture is similar to goma-dofu.
Actually you can change the texture.
If you like authentic tiramisu texture, You could use tofu instead of soy milk in the filling.
Make sure you drain tofu well. Both firm and silken tofu work.
If you like kind of tough, hard tiramisu, use firm tofu.
And if you like soft, creamy texture, use silken tofu.
But if you use tofu in the filling, since tofu has strong bean flavor, it remains a little bit.
It’s totally up to you whether or not you use tofu instead. It depends on your preference, but it’s worth try.
And if you want more matcha flavor, it’s a great idea to make strong matcha tea and pour it on the sponge cake just like authentic tiramisu(pour espresso on biscotti).
Anything else? Maybe no.
See you next week!