Cake Club members enjoy another week

Carolyn's rhubarb & orange tart/chocolate brownies

Che's controversial Tea-ramisu

Ingredients
Serves 12

2 packs of Italian fingers
200g of Powder Green Tea
3 table spoons of maple syrup
4 large eggs, seperated
Mascapone Cheese (low fat)
150g of caster sugar

Method
- Make green tea using 100g of green tea powder and a glass of warm water.
- Add in the maple syrup and stir until the syrup dissolves.
- Find a large serving dish.
- Dip the fingers into the green tea and lay them out them evenly at the bottom of the dish. Be careful not to over soak the fingers, just a light dip for 2 seconds is good enough.
- Put the seperated egg whites in to a large mixing bowl and whisked the whites till they are stiff.
- Spoon in the mascapone cheese and sugar slowly and whisk the mixture until they are thick and smooth.
- Spread a thick layer of the mixture on top of the soaked Italian fingers.
- Lay another layer of soaked fingers and spread the remaining cheese mixture on top of the fingers.
- Refrigerate the dish for 12-24 hours.
- Springle the remaining green tea powder on top before serving.

Preparation time: 30 mins