Ingredients (6 servings, 20 x 20 cm dish)
For dipping
- 6 g matcha
- 250 ml water at 75 °C
- 20 g sugar
- 200 g sponge fingers (savoiardi)
Cream
- 250 g cold mascarpone
- 250 ml cold double cream
- 60 g icing sugar
- 3 g matcha for dusting
Method
- Sift the matcha over the water at 75 °C with the sugar and whisk until there is not a single lump. Let it cool to warm.
- Whip the cream with the icing sugar to soft peaks and fold it into the mascarpone with a spatula.
- Dip each sponge finger for one second per side, no longer, and cover the base of the dish. Spread half the cream on top. Repeat with another layer of fingers and the rest of the cream.
- At least four hours in the fridge. Dust the matcha through the sieve just before serving: done earlier, the moisture darkens it.
Getting the matcha right
Here matcha plays the part of coffee, so the water decides: at 75 °C it comes out green and sweet; with boiling water, bitter and dull, and every sponge finger shows it. The top layer is where a good matcha shines most, because it is eaten uncooked.
What helps
Three things from the shop help with this recipe: a fast reading thermometer to hit 75 °C, a fine sieve for the top layer and a handheld frother to dissolve the matcha in the water without lumps.
Affiliate links As an Amazon Associate I earn from qualifying purchases. The Amazon links on this site are for accessories and a few leaf teas, never matcha powder, and it costs you nothing extra. The full explanation is in Transparency.
Reference matcha for this recipe: organic ceremonial matcha from Jingshan, by Matcha Zen.