Ingredients
- 2 tbsp Culinary Grade Matcha
- 1 cup Warm Water (80°C - do not use boiling)
- 2 tbsp Sugar (for the soaking liquid)
- 8 oz (225g) Mascarpone Cheese, room temp
- 2 Egg Yolks
- 1/3 cup Granulated Sugar
- 1 cup Heavy Cream, cold
- 1 package Ladyfinger Cookies (Savoiardi)
- Topping: 1 tbsp Ceremonial Matcha for dusting
Nutrition per serving:
Calories: 320
Fat: 24g
Sugar: 18g
Protein: 6g
Instructions
1
Make the Soak: In a small bowl, whisk 2 tbsp of Matcha powder and 2 tbsp sugar into 1 cup of warm water until fully dissolved and frothy. Pour into a shallow dish and let cool completely.
2
Prepare the Cream: In a large bowl, beat the egg yolks and 1/3 cup sugar until pale yellow and creamy. Fold in the softened Mascarpone cheese until smooth and lump-free.
3
Whip & Fold: In a separate cold bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the Mascarpone mixture. Do not overmix, or it will lose volume.
4
Assemble: Quickly dip each ladyfinger into the Matcha soak (1 second per side—do not soak too long or they will disintegrate) and arrange a layer in your serving dish (8x8 inch works well). Spread half the cream mixture over the cookies.
5
Layer & Chill: Repeat with a second layer of soaked cookies and the remaining cream. Smooth the top. Cover and refrigerate for at least 4 hours (overnight is best) to set.
6
Serve: Just before serving, dust the top generously with Ceremonial Matcha powder using a fine mesh sieve.
Which Matcha to Use?
For the soaking liquid, a high-quality Culinary Grade is perfect—it has a stronger flavor that stands up to the sugar. However, for the final dusting on top, use a vibrantly green Ceremonial Grade. Culinary grade can look dull and yellowish-brown when dusted. See our Review: Best Matcha Brands for Baking vs. Drinking.
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