Matcha (quantity for sprinkling on top not listed)
These are the ingredients.
Add the matcha to 150 ml of hot water, mix well to create a matcha liquid and leave it to cool. See Helpful Hints.
In a bowl, add heavy cream and whip until stiff peaks form while adding sugar.
In the bowl from Step 3, add about 1/3 of the matcha liquid from Step 2, and the mascarpone. Keep whipping for about 1 minute.
In a container of your choice, arrange the ladyfingers one by one, dipping in the leftover matcha liquid.
Once the ladyfingers are arranged, evenly spread out half the cream from Step 4, and make another layer of ladyfingers like you did at Step 5.
Finally, pour in rest of the cream and spread out evenly, alternating like so: (ladyfingers→ cream→ ladyfingers→ cream).
Chill the cream in the refrigerator. Cut into your preferred sizes, and serve on a plate. Sprinkle some matcha (not listed) with a tea strainer.
Story Behind this Recipe
Eating raw eggs isn't recommended here in Canada, so I made a tiramisu without eggs. I also arranged it in a way so I can use up all the Canadian-sized mascarpone cheese and heavy cream sold here. In addition, I made it into my favorite flavor: matcha. I omitted the alcohol for my family.
For the ingredients for the sponge cake layer, I recommend ladyfingers, since they bring out a nice texture when they absorb the liquid, and the sugar coating goes well with the strong matcha flavor. When making the matcha liquid, use a whisk to prevent it from becoming lumpy.