Matcha Tiramisu

• 12-15 Ladyfingers
• 50g Matcha Powder
• 200g Mascarpone
• 2 Egg Whites
• 2 Egg Yolk
• 60g Caster sugar
• 200ml Double Cream
• Pinch of salt

The Meringue

Split the egg whites from the yolks. Add 30g of the sugar to the egg whites and whisk to a stiff peak. When the peak starts to form add another 10g of sugar to get it really stiff.

The Sabayon

Boil water in a pot and place a glass bowl over it. Add the two egg yolks to the bowl, and add the remaining sugar to them, with a pinch of salt. Whisk until it is all combined and a pale, glossy yellow. be careful not to over-whisk, you will end up with scrambled eggs!

The Cream

Place the double cream into a bowl and whisk to stiff peaks.

Add the mascarpone bit by bit to the sabayon. Then add your cream and meringue. Fold it all together.

Place two tbsp Matcha powder in a cup of hot water and whisk together.

Dip the ladyfingers into the Matcha for 5-10 seconds and lay them into a dish. Once the bottom is covered, layer the cream mixture over. Do this twice. Set in a fridge for an hour or two, preferably overnight.

Once it is set, dust Matcha powder all over, slice into cubes and serve up.