Matcha Tiramisu

• 3 large egg yolks
• 70g granulated sugar
• 225g mascarpone cheese
• 350g whipping cream
• 1 teaspoon vanilla extract
• 2 teaspoon matcha powder
• 50g hot water
• 15 – 23 boudoir biscuits (depending on two or three layers)

To Finish:

• 250ml whipping cream
• 250g icing sugar
• teaspoon matcha powder

Fill a small saucepan with approximately 2.5cm of water and bring to a gentle simmer. Whisk the egg yolks and sugar together in a heatproof bowl that fits snugly over the saucepan, without touching the water. Turn off the heat and continue whisking for 3 minutes until the sugar has dissolved and the mixture is pale, thick and glossy.

Remove the bowl from the heat and add the mascarpone while the egg mixture is still warm and whisk until smooth.

In a separate bowl, whip the cream with the vanilla extract until soft peaks form. Fold gently into the mascarpone mixture until fully incorporated.

Pipe a small amount of the mascarpone mixture into the base of a Le Creuset Stoneware Serving Bowl.

Whisk together the matcha powder and hot water until smooth. Briefly dip each boudoir biscuit into the matcha mixture, ensuring they are coated but not soaked. Arrange a layer on top of the mascarpone mixture.

Spread over a generous layer of mascarpone mixture. Repeat with another layer of dipped biscuits and finish with the remaining mascarpone mixture.

Smooth the top using an offset spatula or palette knife.

Cover and refrigerate overnight to allow the flavours to develop and the dessert to set.

Before serving, whip the additional cream with the icing sugar and matcha powder until stiff peaks form. Transfer to a piping bag fitted with your preferred nozzle and pipe decoratively over the tiramisu. Serve immediately.