1 green tea bag
3 egg yolks
½ cup sugar
2 Tablespoons marsala wine
1 teaspoon vanilla extract
8 ounces mascarpone cheese
1 ½ cup heavy cream
1 cup brewed green tea
1 ½ Tablespoon matcha
1-7.5 ounce package lady fingers
2 Tablespoon matcha for dusting
- Boil water and add one cup of hot water to a green tea bag. Allow to sit
- Combine the egg yolk, 3 Tablespoons of sugar, wine and vanilla extract.
- Create a double steamer by placing a bowl over a pot of slightly simmering water.
- Create an ice bath to have on standby in case the bowl needs to be cooled down quickly.
- Add the liquid to the bowl over the steamer and manually whip the liquid constantly.
- Use a thermometer to ensure that the liquid does not go over 160F, otherwise the egg yolk will scramble. This should take about 10 minutes or less.
- Fold in the mascarpone just until it is incorporated otherwise it will get grainy.
- In another bowl, whip the heavy cream and the rest of the sugar until it’s fluffy.
- Fold this into the mascarpone.
- Remove the green tea bag. Add the 1 ½ Tablespoon of matcha. Pour into a shallow bowl that will allow you to dip the lady fingers and not break the cookies.
- Take a 8”x4” casserole dish.
- Dip up to three lady fingers into the matcha solution. Lay next to each other in the dish and continue to do this until there is one even layer.
- Take a spatula and add a layer of the mascarpone.
- Dip more lady fingers into the matcha solution, so that it’s soaked but not disintegrating. Layer another on top of the mascarpone.
- Add a layer of mascarpone.
- At this point, my casserole dish is filled. I have some mascarpone left, which I later used as a topping for waffles.
- Dust with matcha powder right before service using a fine mesh sifter.
This can be made traditional with espresso and cocao powder.
Instead of a casserole dish, you can opt to use parfait cups and individualize the dessert. The lady fingers will need to be broken up and you can probably get more layers with this method.
Please use quality matcha, which costs about $8 for an ounce, but the difference is needed.
Thank you to justonecookbook for this recipe inspiration!