Some purists would insist you make a matcha tea genoise from scratch for this dessert. I have saved you that step with a recipe that is much easier and quicker, but still full of flavour ...
BEAT THE EGG YOLKS AND CASTER SUGAR IN A MIXING BOWL UNTIL THEY ARE PALE AND MOUSSE-LIKE.
BEAT THE MASCARPONE WITH THE ICING SUGAR TO SOFTEN. Pour in the cream, little by little, then whip until light using an electric beater. Add the vanilla extract, then the egg-sugar mixture.
QUICKLY DIP THE LADYFINGERS INTO THE TEA AND LAY THEM AS YOU GO INTO THE BASE OF A GRATIN DISH MEASURING AROUND 20 x 28 CM (8 x 11¼ INCHES). If there is any tea left over, pour it over the ladyfingers.
SPREAD OVER THE MASCARPONE MIXTURE AND LET IT REST FOR 3 HOURS IN THE FRIDGE. (Alternatively, use a smaller dish, divide the ladyfingers and mascarpone in two, and create two layers of each in the dish before refrigerating.) Before serving, decorate the ‘matchamisu’ with the rest of the (non-dissolved) tea.
© 2020 All rights reserved. Published by Murdoch Books.