Brew roasted barley tea leaves in 50ml hot water for 5 minutes, then strain and cool completely.
In a bowl, whisk egg yolks and caster sugar over a double boiler until pale and reached 65°C, approximately 3 minutes.
Remove from heat and cool the egg mixture slightly. Gently fold in mascarpone cheese, white miso paste, and vanilla extract until smooth.
In a separate bowl, whip heavy cream to soft peaks. Fold into the miso mascarpone mixture.
Fold the cooled roasted barley tea into the cream mixture gently.
Combine cooled espresso with coffee liqueur in a shallow dish.
Quickly dip each ladyfinger into the coffee mixture for 1-2 seconds on each side.
Arrange 12 soaked ladyfingers in a single layer in the bottom of a 9x13 inch ceramic dish.
Spread half of the white miso cream mixture over the first layer of ladyfingers.
Arrange remaining 12 soaked ladyfingers on top of the cream layer.
Top with remaining white miso cream mixture and smooth the surface.
Refrigerate for at least 4 hours or overnight for flavors to meld.
Just before serving, dust the top generously with roasted green tea powder and cocoa powder using a fine sieve.
Cut into 6 equal portions and serve chilled in individual bowls or on dessert plates.
Cook this in the app — save it & get tonight’s menu
Get the app
