Rich and creamy matcha tiramisu with the aroma of matcha

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

<Ingredients> (For 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 fat cream

*Matcha syrup*

  • Matcha (Zenlab original matcha, made with 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 for how to make the sponge cake. This time, we baked it thinly on a baking sheet, but you can also bake it in a round mold and slice it thinly later. This amount will leave a lot of cake, but if you wrap the leftover cake tightly, you can freeze it. If you want to thaw it, let it thaw naturally before using.
  2. Make matcha syrup. Mix matcha and granulated sugar well, add boiling water little by little, making sure not to create lumps. Leave to cool.

  3. Make the mascarpone cream. Mix the mascarpone and granulated sugar well until the sugar is partially dissolved. Add the egg yolks and mix.

  4. Whip the cream to 70% stiff peaks and add it to the mixture in two batches. Whip further 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 it in a piping bag and squeeze it on top. Repeat this twice to make layers.

  6. Place in the refrigerator to chill, then sprinkle a thin layer of matcha over it using a tea strainer just before serving.
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