INGREDIENTS

• Matcha Mascarpone Cream:
• ● 3 large egg yolks
• ● ⅓ cup sugar of choice
• ● 1 cup mascarpone cheese
• ● 1 ½ cups heavy whipping cream
• ● 1 Tbsp Aiya Culinary Grade Matcha Powder (sifted)
• ● 1 tsp vanilla extract
• Matcha Soak:
• ● 2 Tbsp Aiya Culinary Grade Matcha Powder
• ● 1 Tbsp sugar of choice
• ● 1 cup hot water (about 175°F)
• ● 24-30 ladyfingers
• Optional Toppings:
• ● Aiya Culinary Grade Matcha Powder (sifted)
• ● Fresh strawberries

DIRECTIONS

• 1. Make the Matcha Soak: Sift 2 Tbsp Aiya Culinary Grade Matcha Powder in a small bowl. Add hot water and 1 Tbsp sugar, whisk until combined and frothy. Transfer mixture to a wide, shallow bowl and allow to cool.
• 2. Make the Mascarpone Cream: In a heatproof bowl, whisk together egg yolks and ⅓ cup sugar.
• 3. Set over a pot of simmering water (double broiler setup) and whisk constantly until the mixture reaches 140-160°F  – it should be thickened and smooth. Remove from heat and let cool slightly.
• 4. Whisk in mascarpone until fully combined and creamy. 
• 5. In a separate bowl, whip the heavy cream to soft peaks. Sift in 1 Tbsp Aiya Culinary Grade Matcha Powder and mix to combine.
• 6. Gently fold the whipped cream into the mascarpone mixture until smooth and airy.
• 7. Assemble the tiramisu: Quickly dip each ladyfinger into the cooled matcha soak (a quick in-and-out; don’t oversaturate). Arrange a layer of soaked ladyfingers in an 8×8 serving dish.
• 8. Spread half of the Matcha mascarpone cream evenly over them. Repeat with another layer of soaked ladyfingers and the remaining cream.
• 9. Cover and refrigerate for at least 3 hours, preferably overnight, to set. Before serving, sift a layer of sifted Aiya Culinary Grade Matcha and optionally garnish with fresh strawberries.