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1
Pour mousse in an earthenware pot, lay black tea flavor biscuits and soak them with black tea syrup.
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2
Do it once more, then cover with mousse and cool in the refrigerator to thicken it.
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3
Kiritanpo: Cut off both ends of 2 bananas, pierce with a chopstick then widen the hole by twirling it.
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4
Peel, cut into an appropriate size and coat with lemon juice.
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5
Damako: Cut the removed banana ends from Step 2 into appropriate sizes, shave the tips by knife to round them (see image above).
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6
Cut one more banana into the same size of its diameter, shave off the cut surface to round them.
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7
Cut in half and coat with lemon juice.
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8
Black Tea Jelly: Pour water into a small container, soak gelatin into it to soften.
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9
Add water in a pot and bring to a boil, then turn off the heat.
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10
Add tea bags and let it sit for 30 seconds.
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11
Remove the tea bags, dissolve sugar and gelatin in it, put the bottom of the pot into the iced water to cool it instantly.
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12
Top the tiramisu from Step 1 with the kiritanpo and damako then pour the jelly from Step 5 on top.
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13
Place in the refrigerator to let cool and thicken up.
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14
Mitsuba: Melt the matcha chocolate in a bain-marie (double boiler).
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15
Drop the melted chocolate into polka dots on parchment paper (see photo on right).
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16
Use a spoon tip to spread the polka dots and shape into a leaf.
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17
Chill in the refrigerator to harden.
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18
Cut angelica into long thin strips.
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19
Shiitake Mushrooms: Use a white decoration pen to draw a criss-cross on the store-bought mini chocolate pies.
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20
apanese Leeks: Cut store-bought cigar shaped cookies diagonally.
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21
Decorate with the mitsuba you made.
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22
Lay the matcha chocolate leaves one by one on the jelly using chopsticks.
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23
Lay out the angelica so it looks like stalks.
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24
Place the shiitake mushrooms on and insert the Japanese leeks into the jelly.
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25
Here's how it looks when you slice into it.
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26
It's a bit hard to see properly...sorry!
