I measured the ingredients first. I made Genuwaz with green tea powder and ground it with a blender to put it in a cup. The yogurt is drained by a sieve, the gelatin is soaked in cold water, and the coffee is dissolved in water and sugar.

Put the eggs and sugar in a bowl and place them on warm water and add bubbles while melting. If you make bubbles while boiling, it comes up really quickly. Dissolve gelatin soaked in cold water in the microwave for 8 seconds and put it in the egg. After adding gelatin, mix well with a hand mixer to completely melt the gelatin. Gently dissolve room temperature mascarpone cheese, plain yogurt, and sugar together (Strain the plain cheese through a sieve and drain a little before adding. It's better if you put in shower cream.)

Whip about 80% of the whipped cream and mix it together in the cheese mixture. Complete the moussefilling by mixing the pata pombe made above in the place where the cheese is blended three times. Grind the green tea Genuwaz with a hand blender, spread it on the bottom of the dessert cup and sprinkle coffee liquid.

Put cheese mousse in a piping bag on top of Genuwaz powder soaked in coffee liquid and put an appropriate amount on it. I'll put green tea Genuwaz on it' After writing on the coffee liquid, put cheese mousse again, harden it in the freezer for 1-2 hours, sprinkle cocoa powder just before eating, and decorate it with whipped cream and hazelnuts.

Great dessert cup tiramisu is done.