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Time needed: 20 minutes

Makes: 8 slices

2 tablespoons matcha
1 cup hot water
12 pieces ladyfingers

Italian Meringue:
1 piece egg white
60g/ 1/4 cup sugar
2 tablespoons water
1 piece egg yolk
2 tablespoons sugar
226g (8oz) Mascarpone cheese, at room temperature
100ml heavy cream


  1. Make syrup for meringue

    In a small saucepan, combine the sugar and water. Boil it until all the sugar dissolves (If you have a candy thermometer, the syrup should be 118-120 degrees Celsius in temperature.)

  2. Make Italian meringue

    In a medium-size bowl, whisk whites with a hand mixer until foamy. Drizzle the hot syrup into the egg white. Whisk the egg white until glossy. Chill in the fridge.

  3. Prepare egg yolks

    In a small bowl, combine egg yolk and sugar. Continue whisking mixture over a double boiler until pale and doubled in volume. Set aside.

  4. Make mascarpone mixture

     Using a whisk, whip the mascarpone cheese. Combine the egg yolk mixture, then combine whipped cream. Using a rubber spatula, fold in the Italian meringue.

  5. Prepare matcha

    In a mug, place the matcha powder. Pour over hot water. Whisk until the matcha dissolves. 

  6. Prepare the lady fingers

    Dip the ladyfingers into the matcha. Layer them in the bottom of a deep rectangle dish.

  7. Assemble

    Spread a layer of the mascarpone mixture on top, followed by another layer of matcha ladyfingers. Top with a thick layer of the remaining mascarpone mixture and sprinkle matcha powder on top.

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