Classic Matcha Tiramisu

Ingredients

• 500 g Mascarpone cheese
• 24 pieces Ladyfinger biscuits (Savoiardi)
• 3 tbsp Ceremonial grade matcha powder
• 3 units Large eggs (separated)
• 100 g Granulated sugar
• 250 ml Hot water (80°C/175°F)
• 150 ml Heavy cream
• 1 tsp Vanilla extract
• 1 pinch Salt

Instructions

1. 1

   Whisk 2 tablespoons of matcha powder with hot water until smooth and frothy; set aside to cool completely.

2. 2

   In a large bowl, beat egg yolks with sugar until pale and creamy, then fold in the mascarpone and vanilla extract until smooth.

3. 3

   In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.

4. 4

   In a third bowl, whisk egg whites with a pinch of salt until stiff peaks form, then fold carefully into the cream base to maintain fluffiness.

5. 5

   Quickly dip each ladyfinger into the cooled matcha tea (about 1-2 seconds per side) and line the bottom of a rectangular dish.

6. 6

   Spread half of the mascarpone cream over the ladyfingers in an even layer.

7. 7

   Repeat with a second layer of soaked ladyfingers and top with the remaining cream.

8. 8

   Refrigerate for at least 6 hours (preferably overnight) and dust with the remaining 1 tablespoon of matcha powder just before serving.