Matcha Tea Tiramisu

For a Matcha Tea Tiramisu, I chose not to use eggs. If you don't use all of it, store the matcha tea in the freezer in a well-sealed bag.
Matcha Tea Tiramisu
For a Matcha Tea Tiramisu, I chose not to use eggs. If you don't use all of it, store the matcha tea in the freezer in a well-sealed bag.
Cooking Instructions
- 1
In a bowl, sift 1.5 tablespoons of matcha tea powder. Add a little of the 1 cup of hot water and mix well. Add the rest of the water. If you have a 'Chasen' whisk, use it, otherwise a spoon will do. Let it cool.
- 2
Whip the cream with a whisk.
- 3
In a bowl, mix the mascarpone and sugar well. Fold in the whipped cream. Let it rest in the fridge for about 15 minutes.
- 4
Spread a thin layer of the cream on the bottom of a baking dish.
- 5
Dip the ladyfingers in the matcha tea prepared in step 1 and arrange them in the dish.
- 6
Add another layer of cream. Repeat with another layer of ladyfingers and finish with the cream.
- 7
Refrigerate for at least two hours. Before serving, lightly dust with the matcha tea and powdered sugar mixture using a sifter.
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