Directions

1. Step

Separate the egg yolks from the whites and place the yolks in a heatproof bowl. Add the sugar and vanilla oil to the yolks. Place the bowl over a pan of hot water (double-boiler method) and whisk until the sugar dissolves and the mixture thickens slightly. Remove from heat and let cool.

2. Step

In a separate bowl, beat the mascarpone cheese until smooth. Gradually add the heavy cream and whip until the mixture forms stiff peaks. Fold the cooled egg yolk mixture into the mascarpone mixture gently.

3. Step

In a small bowl, mix the tiramisu cream with 10 g of matcha powder to create a matcha cream. In another bowl, dissolve 6 g matcha powder in 150 ml of hot water to create the matcha soaking liquid.

4. Step

Dip the ladyfingers into the matcha soaking liquid briefly (avoid over-soaking). Arrange a layer of soaked ladyfingers at the bottom of your serving dish. Spread a layer of tiramisu cream over the ladyfingers. Add a layer of matcha cream on top. Repeat the layering process (ladyfingers, tiramisu cream, matcha cream) until all components are used, finishing with a layer of tiramisu cream.

5. Step

Smooth the top layer and sprinkle generously with powdered sugar and matcha powder. If desired, decorate with custard cream, chocolate designs, or paper cut flowers. Refrigerate for at least 24 hours to allow the flavors to meld and the layers to set.