Matcha tiramisú

Method

A day in advance 1 Beat the egg yolks and sugar to a fluffy whitish foam, then mix in the room temperature mascarpone. Beat the mixture until it’s firm, but don’t overdo it, or the mixture will separate. 2 In another bowl, beat the egg whites with salt and sugar until the mixture is stiff. 3 Fold the egg whites into the mascarpone mixture until it’s blended. 4 Make the matcha tea. Spike it with Yuzu liqueur or sake. Soak the ladyfingers in your matcha tea until they have absorbed the liquid, but not so long that they collapse. 5 In a shallow tray, lay half of the soaked ladyfingers flat in one layer. Cover this layer with the mascarpone mixture. Repeat, making sure the second layer of ladyfingers is covered by the creamy mixture on top. 6 Set overnight in the fridge. Day of 7 Remove the tiramisù from the fridge and dust it with dry matcha. 8 It’s easiest to use two pallet knives to cut the tiramisù into squares. The first slice is always a mess; consider this a chef’s treat.