Ingredients:

  • 3 tbsp Ceremonial Grade Matcha
  • 1.5 cups Hot Water (175°F)
  • 2 tbsp Granulated Sugar (for matcha)
  • 0.5 cup Granulated Sugar (for sabayon)
  • 16 oz Mascarpone Cheese
  • 4 Large Egg Yolks
  • 1.5 cups Heavy Whipping Cream
  • 1 tsp Pure Vanilla Paste
  • 200g Savoiardi Ladyfingers
  • 1 tbsp Matcha Powder for dusting

Instructions:

  1. Sift the 3 tbsp matcha and 2 tbsp sugar into a wide, shallow bowl to remove any stubborn clumps.
  2. Whisk in the 1.5 cups of hot water (175°F) gradually. Note: Adding water slowly prevents the matcha from clumping at the bottom.
  3. Prepare a double boiler by setting a heat proof bowl over a pot of barely simmering water.
  4. Combine 4 egg yolks and 0.5 cup sugar in the bowl, whisking constantly. Cook until the mixture is pale, thick, and coats the back of a spoon.
  5. Remove the yolk mixture from the heat and allow it to cool for 5 minutes before whisking in the 16 oz of cold mascarpone. Whisk until the texture is silky and uniform.
  6. Whip the 1.5 cups of heavy cream and 1 tsp vanilla paste in a chilled bowl. Stop when you reach stiff peaks that don't flop over.
  7. Fold the whipped cream into the mascarpone mixture using a silicone spatula. Note: Use a J motion to keep the air in the cream.
  8. Dip the Savoiardi ladyfingers into the matcha liquid for exactly 2 seconds per side. Ensure the biscuit is coated but still firm to the touch.
  9. Layer the dipped ladyfingers and mascarpone cream in your serving dish. Repeat layers as needed.
  10. Cover and refrigerate for a minimum of 6 hours to allow the structure to set.
  11. Just before serving, sift the final tablespoon of matcha powder evenly over the top layer.