To make 2 cups Matcha Tea, mix 2 cups Warm Water and 2 tablespoons Matcha Powder for drinking Matcha Tea level strength. If you like stronger flavour, add extra 1 to 2 tablespoons Matcha Powder. I like the strength made with 3 tablespoons. I recommend to add Rum that goes well with Matcha flavour. *Note: You probably won’t need 2 cups. It depends on how many Sponge Fingers you use.

For the filling, prepare three bowls. Place Egg Whites in Bowl 1, Cream in Bowl 2, and Egg Yolks in Bowl 3.

Bowl 1: Using the electric beaters, beat Egg Whites until stiff peaks form.

Bowl 2: Using the same electric beaters, whip Cream. Do not worry some Egg White gets in the Cream as you will mix everything together later.

Bowl 3: Add the Caster Sugar to the Egg Yolks, and beat using the same electric beaters until pale and thick. Add the Mascarpone and beat until combined well.

To the Egg Yolks and Mascarpone mixture in Bowl 3, add the whipped Cream and beat until combined. Then add the Egg Whites and use a spatula to gently fold into the mixture.

Now you can assemble Matcha ‘Tiramisu’.

Stir the cooled Matcha Tea, dip Sponge Fingers very quickly into the Matcha Tea, and line them in one layer in a large dish. You can break some to fit them in. (Stir the Matcha Tea occasionally.) Spoon half of the filling over the Sponge Fingers and smooth the surface.

Repeat for the second layer with the Matcha-dipped Sponge Fingers and the rest of the filling. Cover and refrigerate overnight OR for at least 2 to 4 hours.