Ingredients
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220g cake flour
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½ tsp salt
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1 tsp baking powder
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⅜ tsp baking soda
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170g unsalted buttersoftened
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200g granulated sugar
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1½ large eggs plus 1 additional egg whiteat room temperature
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1½ tsp vanilla extract
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180ml buttermilk
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100g white chocolate
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250g mascarpone
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120ml thickened cream
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1–2 tsp matcha powderplus extra for dusting
Directions
This modern take on tiramisu uses a soft vanilla sponge baked in the Panasonic Air Fry Combination Microwave Oven, topped with piped matcha mascarpone cream made with white chocolate. Finished with a dusting of matcha, it’s light, balanced and ideal for slicing and sharing.
Ingredients
| 220g cake flour | |
| ½ tsp salt | |
| 1 tsp baking powder | |
| ⅜ tsp baking soda | |
| 170g unsalted butter | |
| 200g granulated sugar | |
| 1½ large eggs plus 1 additional egg white | |
| 1½ tsp vanilla extract | |
| 180ml buttermilk | |
| 100g white chocolate | |
| 250g mascarpone | |
| 120ml thickened cream | |
| 1–2 tsp matcha powder |
Steps
|
1
|
Grease a high-sided 23 cm round stoneware dish. Preheat the Panasonic Air Fry Combination Microwave Oven by pressing convection followed by pressing start. |
|
2
|
Whisk the cake flour, salt, baking powder and baking soda together in a bowl and set aside. |
|
3
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Using a stand mixer or hand mixer, beat the butter and sugar together on high speed until pale, smooth and creamy, scraping down the sides as needed. |
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4
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Beat in the eggs, egg white and vanilla extract on high speed until fully incorporated, then reduce the speed to low. |
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5
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Add the dry ingredients and mix just until combined, then slowly pour in the buttermilk with the mixer still running on low speed, mixing only until smooth. |
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6
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Pour the batter into the prepared cake tin and smooth the surface. |
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7
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Place the enamel tray directly onto the glass turntable in the Panasonic Air Fry Combination Microwave Oven, set the cake tin on top, then cook using Combination 2 with convection set to 190°C and microwave set to 300 W for 20–30 minutes, until risen, lightly golden and a skewer inserted into the centre comes out clean. |
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8
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Remove the cake from the microwave and allow it to cool completely. |
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9
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Remove the enamel tray, then melt the white chocolate on the glass turntable using the Microwave function, stirring in increments until fully melted, then set aside to cool slightly. |
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10
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Gently fold the melted white chocolate into the mascarpone, followed by the cream, until smooth and softly whipped. |
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11
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Sift in the matcha powder and fold gently until evenly combined. |
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12
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Pipe the matcha mascarpone cream in small dollops over the cooled cake and finish with a generous dusting of matcha powder before serving. |
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