Matcha Tea Opera

Ingredients:

For the Mona Lisa biscuit:

125 g ground almonds

125 g icing sugar

3 eggs

30 g flour

25 g melted butter

3 egg whites

15 g sugar

For the matcha buttercream:

200 g butter

150 g sugar

50 ml water

3 egg yolks

1 tablespoon matcha tea powder

For the white chocolate ganache:

200 g white chocolate

100 ml liquid cream

For the matcha mirror glaze:

100 g sugar

100 g glucose

100 ml water

100 g white chocolate

75 ml sweetened condensed milk

6 g gelatin

1 teaspoon matcha tea powder

Instructions:

Mona Lisa biscuit: Preheat the oven to 180°C.  Whisk the ground almonds, icing sugar, eggs, and flour. Beat the egg whites with the sugar until stiff and gently fold them in. Add the melted butter. Spread on a baking sheet and bake for 10-12 minutes. Let cool.

Matcha buttercream: Heat the sugar with the water to 118°C.  Whisk the egg yolks, then drizzle in the hot syrup, continue whisking until cool. Stir in the soft butter and matcha powder.

White chocolate ganache: Heat the cream and pour it over the chopped white chocolate. Mix until you get a smooth ganache.

Assembly: Layer Mona Lisa biscuit, matcha buttercream, and white chocolate ganache. Finish with a thin layer of matcha glaze.

Mirror glaze: Heat the sugar, glucose, and water to 103°C.  Pour over the white chocolate, add the sweetened condensed milk, gelatin, and matcha powder. Leave to cool to 35°C, then pour over the Opera.