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A green twist on tiramisu, with matcha-soaked sponge layered under creamy mascarpone. Earthy and not too sweet. Serves 6.
Whisk the 4 egg yolks with the sugar for 3 to 4 minutes until pale and thick. Beat in the mascarpone until smooth, then whip the 150 ml cream to soft peaks and fold it through.
Whisk most of the matcha into the warm 200 ml milk until no lumps remain, then let it cool to room temperature.
Quickly dip the ladyfingers one by one into the matcha milk, about a second per side, and lay them tightly in a 20 cm square dish.
Spread over half the mascarpone cream, add a second dipped layer of ladyfingers, then finish with the rest of the cream, smoothed flat.
Chill for at least 4 hours or overnight, then dust the top thickly with the reserved matcha just before serving.
