White Chocolate Matcha Tiramisu

Your new favourite dose of matcha - it’s light, creamy, and not too sweet - the perfect dessert or afternoon treat.

Ingredients

• 2 tsps matcha powder (I prefer ceremonial)

• 250mL warm water

• 200g Savoiardi (ladyfinger) biscuits

• Extra matcha powder for dusting

Cream

• 250g mascarpone

• 300mL thickened cream

• 80g white chocolate (for melting)

• 1 tbsp maple syrup

• ½ tsp vanilla extract or essence

• Pinch of sea salt

Method

1. Melt white chocolate (microwave or over simmering water in a heatproof bowl), set aside to cool down slightly.

2. In a large bowl or stand mixer, whisk cream until small peaks form then gently fold in mascarpone, maple syrup, vanilla extract and sea salt. Whisk on low while you then add the cooled melted white chocolate. The result should be a pillowy consistency. Set cream mixture aside.

3. In a bowl or small tray, add matcha powder to the warm water and whisk until well-combined.

4. Time to start assembling. Dip your biscuits one at a time into the matcha mixture, coat quickly on each side then layer in your desired tray (I used a square tray approx. 20cm x 20cm). Once you’ve layered the soaked biscuits, top with a layer of the cream mixture. Repeat with another biscuit layer and top with rest of the cream mixture.

5. Chill in the fridge for 4 - 6 hours, overnight is best.

6. Before serving, use a sift to gently dust the top with matcha powder.

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