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"Tea began as a medicine and grew into a beverage."
Kakuzo Okakura
3 egg yolks
70g cator sugar
8oz marscapone cheese
100ml double cream
1 teaspoon vanilla extract
3 egg whites
2 cups brewed matcha (1/4 teaspoon/cup of water), cooled
savoiardi biscuits (ladyfingers)
powdered matcha for decoration
Beat the egg yolks and sugar in a bowl set over a pan of simmering water. Once the mixture is a pale yellow colour, add the marscapone and beat until smooth. Set to one side. In another bowl, whip the cream and add the vailla extract. Set to one side. In another bowl, beat the egg whites into stiff peaks. Add the marscapone mix into the cream and fold until combined. Add the egg whites and gently fold in.
Dip the ladyfinger biscuits into the brewed matcha and layer them on the bottom of a serving dish. Top with a layer of marscapone mixture. Repeat layering. Refrigerate for a few hours (overnight is best). Dust with powdered matcha before serving.
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