Matcha Tea-ramisu with Miss Chef® Apples

1. The apples in syrup: The night before, peel and core the apples and cut into small cubes. Put the sugar and water in a saucepan, bring to the boil and then add the apple cubes. Cook gently for less than 1 minute, they should be firm but tender. Add the juice and pared zest of the lemon and the verbena leaves, cover and leave to infuse in a cool place. Chill in the fridge.
2. The Mascarpone cream: Separate the eggs, keeping both the whites and yolks. Beat the egg whites into snowy peaks, adding a pinch of salt halfway through. Put to one side. Whisk the egg yolks and sugar together until light and pale, add the matcha tea and then the mascarpone to make a thick cream. Carefully fold in the egg whites. Put to one side.

Assembly:

1. Drain the cold apples, keeping the flavoured liquid. In a bowl, blend half the liquid with the amaretto and the Matcha tea powder. Dip the biscuits quickly in the mixture and arrange them on the bottom of a rectangular serving dish or in individual transparent bowls. Spread a layer of apple cubes over them, then a layer of Mascarpone cream and repeat. Leave the tea-amisu to set in the fridge overnight. Sprinkle with matcha tea just before serving and decorate with a verbena leaf and apple matchsticks.

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