Matcha-Misu

Matcha-Misu

Creamy, rich, and bursting with flavor, my Matcha-Misu layers green tea-soaked ladyfingers with a light and airy mascarpone cream. A modern Japanese twist on the classic Italian dessert.

INGREDIENTS

∙ 3 large egg yolks

∙ ⅓ cup sugar

∙ 2 Tbsp marsala wine

∙ 10oz mascarpone cheese

∙ 1½ cups heavy whipping cream

Cookie Layer:

∙ ½ cup warm water (heated to 175°F/80°C)

∙ 1½ Tbsp matcha (ceremonial or culinary grade)

∙ 24 ladyfingers (for 2 layers)

For Serving:

∙ 2 Tbsp matcha (for dusting)

INSTRUCTIONS

1. Prep. This dessert needs at least 4 hours chilling time, preferably overnight. Set up a double boiler: add 2 inches of water to a saucepan, set a heatproof mixing bowl on top (bottom should not touch the water). Fill a large bowl with ice water for an ice bath. Bring saucepan water to a bare simmer, then reduce to low.

2. Cook the egg mixture. In the heatproof bowl, combine egg yolks, marsala wine, and 3 Tbsp of the sugar. Beat with a handheld electric mixer. Set bowl over the simmering water and continue beating at medium speed for about 10 minutes, until the mixture reaches 160°F (71°C). It will increase in volume and turn pale yellow.

3. Cool. Immediately remove the bowl from the heat and place in the ice bath for 1 minute to stop cooking.

4. Make the mascarpone base. In a large bowl, soften the mascarpone with a spatula. Add the cooled egg mixture and gently fold together until just smooth. Do not overmix or it will become grainy.

5. Whip the cream. In a separate dry bowl, beat the heavy cream until foamy. Gradually add the remaining sugar and beat to medium peaks (peaks form but bend at the tip).

6. Combine. Gently fold the whipped cream into the mascarpone mixture until well combined. Set aside.

7. Make the matcha soak. Whisk the matcha into the hot water until no lumps remain. Transfer to a flat-bottomed container wide enough to dip a ladyfinger.

8. First layer. Quickly dip each ladyfinger in the matcha mixture using tongs, flipping to soak both sides — soaked but not soggy. Arrange in 2 rows of 6 in an 8x8-inch baking dish.

9. First cream layer. Spread half the mascarpone cream evenly over the ladyfingers.

10. Second layer. Dip the remaining ladyfingers and arrange on top of the cream. Spread the remaining mascarpone cream over the top and smooth the surface.

11. Chill. Press plastic wrap directly onto the cream surface. Refrigerate at least 4 hours, preferably overnight.

12. Serve. Remove plastic wrap and dust generously with matcha through a fine-mesh sieve just before serving.

Enjoy!!!