INGREDIENTS

• • Matcha tea ( 1 tsp Culinary Grade Matcha + 1 hot cup of water)
• • 8 ladyfingers
• • ¼ cup roasted pistachios, crushed
• Matcha Mascarpone Cream
• • 1 cup heavy whipping cream
• • ¼ cup sugar
• • 8 oz mascarpone
• • 2 tsp Culinary Grade Matcha
• Matcha “Tsunami” Whipped Cream
• • 1 cup heavy cream
• • 1 tsp vanilla extract
• • 1 tsp Culinary Grade Matcha

DIRECTIONS

• 1. Whisk 1 tsp Culinary Grade Matcha in hot water and let cool to room temp.
• 2. Make Matcha Mascarpone Cream – whip heavy cream while gradually adding sugar and Matcha. Whip to medium stiff peaks. Then fold in the mascarpone. Set aside.
• 3. Make Matcha “Tsunami” whipped cream- whip heavy cream, vanilla extract, and Matcha together until very soft peaks. (The whipped cram should be light and airy, but thin enough for it to drip down the cake. If you over whip, add a splash of more cream and mix it by hand.)
• 4. Use a cake collar and a 4.5″ circle cutter to structure the shape of the cake.
• 5. Trim the lady fingers for two layers of cake.
• 6. Dunk the ladyfingers in the Matcha tea, then quickly arrange them in the cake. Then add a layer of Matcha mascarpone cream and pistachios. Repeat this step once. Remove the circle cutter once the shape is stable.
• 7. Add a generous amount of Matcha whipped cream and then dust the top with Culinary Grade Matcha. Life up the cake collar and enjoy!