1 dose of 'J.C. Absolu Oolong' green tea
65g superfine sugar
1 pinch of salt
1 teaspoon of matcha tea (optional)
Separate egg whites and egg yolks. In a bowl, mix the egg yolks together with the sugar until it blanches. Add the mascarpone to it and mix the whole well using a whisk. With a pinch of salt, beat the egg whites until stiff. Delicately add the egg whites into the egg yolks/mascarpone mix. Brew as usual a cup of 'J.C. Absolu Oolong'. Soak the ladyfingers with tea as and when you assemble them. Present the tiramisus in individual small bowls or in a family plate, by alternating with one layer of tea soaked ladyfingers and one layer of mascarpone cream. Finish with a layer of cream and dust some matcha tea on it. Leave the whole rest for at least 4 hours in the fridge. Savor it very cool to enjoy the notes of peach, pear and lotus!