Matcha Tiramisu

Serves 2

5-7g gelatin sheet (optional)

1 tbsp matcha powder

100g fine granulated sugar

250g mascarpone cheese

20ml warm water

200-250ml fresh cream

20-25 ladyfinger biscuits

15ml hot water

Extra matcha powder for dusting

Method

If you use gelatin, soak sheets of gelatin in a bowl of cold water for 5 to 10 minutes and line the form with parchment sheet.

Put matcha powder and 10g of the sugar in a bowl. While whisking, pour in hot water little by little. Continue whisking until there are no lumps. Set aside to cool.

Place the mascarpone cheese in a large bowl (iIf it is hard, heat it in the microwave for a few seconds to soften it). Add granulated sugar and mix well to make a smooth cream.

If using gelatin, once soft, lift the sheet from the cold water. Wring gently with your hand to remove excess water. Then add to warm water. Stir until dissolved. Pour dissolved gelatin into mascarpone cheese mixture and mix well.

Put fresh cream in another bowl and whisk until stiff peaks form. Add the whipped cream to the mascarpone cheese mixture in two portions and mix gently with a rubber spatula each time.

Soak lady finger biscuits one by one in matcha liquid and arrange them on the bottom of your form. Spread half of the mascarpone cream mixture over the ladyfinger’s. Smooth out the surface.

Dip the remaining ladyfinger’s in the matcha liquid and place them on top of the mascarpone cream mixture. Spread the remaining cream on the biscuit evenly.

Refrigerate for at least 3 hours before serving.

Dust matcha powder over the surface and enjoy!