Matcha Tiramisu

Ingredients

• 100 g caster sugar

• 2 large egg whites

• 250 g mascarpone

• 250 ml strong matcha tea (brewed and cooled) (~2 teaspoons premium matcha powder whisked with 250 ml hot water)

• 1 tablespoon vanilla extract

• 12 savoiardi biscuits (ladyfinger biscuits)

• 2 tablespoons matcha powder (for dusting)

You'll also need a small square tin (around 20 cm) or a loaf tin.

Method

1. Combine the sugar and 40 ml of water in a small saucepan. Stir over low heat until the sugar dissolves. Bring to a gentle boil, then let it simmer without stirring for 2–3 minutes.

2. In an electric mixer, whisk the egg whites until frothy, about 2–3 minutes. With the motor running, gradually pour in the hot sugar syrup and continue whisking until the mixture becomes thick and glossy.

3. Fold in a third of the mascarpone. Add the vanilla extract and fold in the remaining mascarpone. 

4. In a shallow bowl, brew the matcha tea. Dip each savoiardi biscuit quickly into the matcha mixture, soaking but not over-saturating them. I find a generous three seconds works well.

5. Assemble a layer of soaked biscuits in the base of your tin. Spread half of the mascarpone mixture over the biscuits. Dust with a little matcha powder.

6. Repeat with a second layer of soaked biscuits and mascarpone, finishing with a final dusting of matcha powder on top.

7. Cover and refrigerate for at least 6 hours (overnight is best) until fully set.