# Components:
→ Matcha Mixture
01 - 2 tablespoons Japanese matcha powder
02 - 250 ml hot water (about 1 cup)
03 - 2 tablespoons granulated sugar
→ Mascarpone Cream
04 - 3 large egg yolks
05 - 80 g granulated sugar (about ⅓ cup plus 1 tablespoon)
06 - 250 g mascarpone cheese, chilled
07 - 200 ml heavy cream, chilled
→ To Assemble
08 - 200 g ladyfingers (about 24 pieces)
09 - Extra matcha powder, for dusting
# Directions:
01 - In a small bowl, whisk together matcha powder, hot water, and 2 tablespoons sugar until fully dissolved. Let cool to room temperature.
02 - In a heatproof bowl, whisk together the egg yolks and 80 g sugar over a pot of gently simmering water (bain-marie) until pale and thick, about 3–4 minutes. Remove from heat and let cool.
03 - In a separate bowl, beat the mascarpone until smooth. In another bowl, whip the heavy cream to stiff peaks.
04 - Fold the cooled egg yolk mixture into the mascarpone until combined. Gently fold in the whipped cream until smooth and airy.
05 - Quickly dip each ladyfinger into the cooled matcha mixture, ensuring they are soaked but not soggy.
06 - Arrange half of the soaked ladyfingers in a single layer at the bottom of a serving dish (approx. 20x20 cm).
07 - Spread half of the mascarpone cream over the ladyfingers.
08 - Repeat with the remaining ladyfingers and top with the rest of the mascarpone cream.
09 - Cover and refrigerate for at least 4 hours, or overnight for best results.
10 - Before serving, dust generously with additional matcha powder.
