Matcha Tiramisu

For the marscapone cream

In a large pot over low-medium heat, whisk the egg yolks and sugar. 

Add the milk and continue whisking until mixture thickens. Make sure you continue whisking while it is over the heat to ensure it does not over cook and curdle. Remove from heat and allow to cool to room temperature. 

Add the mixture to your marscapone cheese and whisk until combined. 

In another large bowl, whip cream until stiff peaks form, then pour cream into marscapone mixture. Fold with spatula until fully combined. 

To assemble

Mix the matcha powder and hot water until powder is fully dissolved.

Cut the ladyfingers if required, to fit into the container of choice.

Pour marscapone cream into a piping bag (if using a cup or tall container)

Dip the ladyfingers into the matcha and assemble to cover the base of the container/cup.

Add a layer of marscapone cream.

Repeat with ladyfingers and marscapone cream until you reach the desired height.

Place in fridge for at least one day. Before serving, dust with matcha powder.