Ingredients:

  • 2 tbsp Ceremonial Grade Matcha Powder
  • 1 cup Hot Water (175°F / 80°C)
  • 2 tbsp Granulated Sugar
  • 1 tbsp Dark Rum or Mirin
  • 16 oz Mascarpone Cheese, chilled
  • 1.5 cups Heavy Whipping Cream, very cold
  • 3/4 cup Powdered Sugar, sifted
  • 1 tbsp Matcha Powder, sifted
  • 1 tsp Pure Vanilla Extract
  • 30 Italian Ladyfingers (Savoiardi)
  • 1 tbsp Extra Matcha Powder for dusting

Instructions:

  1. Sift 2 tbsp matcha into a shallow bowl. Add granulated sugar and 175°F water. Whisk in a 'Z' motion until frothy. Let cool completely to room temperature.
  2. In a large chilled bowl, combine cold mascarpone, heavy cream, powdered sugar, 1 tbsp sieved matcha, and vanilla. Whip with an electric mixer on medium-high until the mixture holds stiff peaks.
  3. Briefly submerge each ladyfinger into the cooled matcha liquid for 2 seconds. Do not over-soak.
  4. Arrange a single layer of soaked ladyfingers in the bottom of an 8x8 inch dish. Spread half of the matcha mascarpone cream evenly over the top.
  5. Repeat with a second layer of soaked ladyfingers and the remaining cream. Smooth the surface with an offset spatula.
  6. Cover and refrigerate for at least 4 hours. Dust with extra matcha powder immediately before serving.