Rich and creamy matcha tiramisu with the aroma of matcha

Enjoy the perfect harmony of the bittersweet matcha syrup that fills your mouth and the rich mascarpone cream.

<Ingredients> (Makes about 5 7cm cups)

*Sponge dough* (27 x 27)

• 3 egg yolks
• 3 egg whites
• 120g granulated sugar
• 100g plain flour
• 30cc salad oil
• 50cc milk

*Mascarpone cream*

• 100g mascarpone
• 25g granulated sugar
• 1 egg yolk
• 100g pure milk cream

*Matcha syrup*

• Matcha (Zenlab original matcha, Tenku) 5g
• 10g granulated sugar
• 25g hot water

*Finishing touches*

• Matcha (Zenlab original matcha, Tenku)

<How to make>

1. Bake the sponge cake. Please refer to the instructions for Tenkuu no Matcha Shortcake on the zenlab recipe site. This time, we baked a thin cake on a baking sheet, but you can also bake it in a round pan and slice it thinly later. This amount will leave a lot of cake left over, but if you wrap it tightly, you can freeze it. If you want to thaw it, let it thaw naturally before using.
   
2. Make the matcha syrup. Mix the matcha and granulated sugar well, then add boiling water little by little to prevent lumps. Leave to cool.
   
   
3. Make the mascarpone cream. Mix the mascarpone and granulated sugar well until the sugar has dissolved. Add the egg yolks and mix.
   
   
4. Whip the cream until it is 70% stiff and add it to Step 3 in two batches. Continue beating with a whisk until the cream is stiff enough to form stiff peaks.
   
   
5. Cut the sponge cake to fit the container you will be using. Dip the mascarpone cream thoroughly in the matcha syrup and place it in the cup. Put the mascarpone cream into a piping bag and pipe it on top. Repeat this process twice to create layers.
   
   
6. Place in the refrigerator to chill, then sprinkle a thin layer of matcha over it using a tea strainer just before serving.