Matcha Tiramisu

With my balance mascarpone cheese from DD3's tiramisu, I made a matcha (green tea) version to celebrate my dog's 10th birthday last week :-)

I followed HHB's version but reduced the matcha powder accordingly as my kids aint fans of matcha (this new matcha I've got is very strong).

This was what I came up with, dusted with very little matcha as I didn't want the cake to be too overwhelming.

I'm no fan of tiramisu but if I really have to choose, it'll be the alcoholic version (my kids too) over the matcha tiramisu :P

Made a small one for my great pal SL.

Matcha Tiramisu
(makes a 8" cake)

Ingredients
16 - 18 sponge fingers (I used Vicenzi)

Syrup
2 tsp matcha
1/2 tablespoon sugar
125ml boiling water

Cream
250g mascarpone cheese
2 tbsp icing sugar
2 tbsp matcha syrup
200 ml non-dairy whipping cream

matcha, to dust

Method
Roast the sponge fingers in the oven at 150°C for about 5 minutes (optional). Set aside for later use.

To make the cream

1. Dissolve matcha and sugar in boiling water. Leave to cool and set aside.
2. In a mixing bowl, with a manual whisk, whisk mascarpone cheese with icing sugar. Add in 2 tablespoon matcha syrup from step 1, whisk until blended.
3. With an electric mixer whisk the whipping cream until medium peak. With a spatula, fold in 1/4 of the whipped cream to the mascarpone mixture. Pour the mascarpone mixture into the whipped cream and beat it with an electric mixer to get the peak again. Leave the cream in the fridge.

To assemble

1. With a removable base (I used a springform pan), line the base with sponge fingers.
2. Using a teaspoon, pour the syrup over the layered sponge fingers, making sure you don't put too much in one side.
3. Pour half portion of cream on top and spread evenly on the sponge layer, all the way to the edges.  Tap the cake pan lightly on the table to ensure there are no trapped air pockets.
4. Place next layer of sponge fingers over the cream, sprinkle with syrup, and place the balance cream on top. Spread and smooth the top.
5. Leave the cake (covered) to chill in the fridge overnight.
6. Just before serving, dust the top with matcha and unmold. Decorate as desired. Keep the cake in the fridge before serving.