Method
Make the matcha soaking liquid
Sift the matcha. Use 6–8g matcha powder and whisk it with a little 70–80°C hot water into a smooth paste. Add the remaining hot water, milk, and 10–15g sugar, then mix well. Let it cool before assembling.
Avoid boiling water directly on the matcha; it can make it bitter and clumpy.
Make the cream
Let the mascarpone soften slightly at room temperature, then stir just until smooth. Whip the cream with 40g sugar to soft-medium peaks: it should hold visible trails but still look soft and slowly flowing.
Fold the whipped cream into the mascarpone in 2–3 additions. Stop once the mixture is smooth and thick; do not over-beat.
Assemble
This makes 4 transparent cups of 180–220ml or one small 15×15cm dish.
Break the ladyfingers to fit the container. Dip them very quickly in the matcha liquid, about 1 second per side. Do not soak. Layer in this order: ladyfingers, cream, ladyfingers, cream. Smooth the top.
Cover and refrigerate for at least 6 hours, preferably overnight.
Garnish
Right before serving, dust the top with the remaining 2–3g matcha powder. Add strawberries, blueberries, white chocolate shavings, and birthday candles if serving as a birthday dessert.
Key Tips
- Use dry, firm Savoiardi ladyfingers rather than soft sponge-cake fingers.
- Matcha milk softens biscuits faster than coffee, so dip briefly and lift immediately.
- Do not whip the cream too stiff; very stiff cream is harder to fold smoothly into mascarpone.
- Do not beat mascarpone aggressively, as it can split.
- Dust matcha only before serving; if refrigerated after dusting, it absorbs moisture, darkens, and can taste more bitter.
Feedback
A birthday dessert option designed to be easier and more reliable than chiffon cake: no oven, stable assembly, and a clean Japanese-style dessert-shop look. A 30g bag of matcha is more than enough; this 4-serving batch uses about 10g total.