Matcha White Chocolate Tiramisu Delight

1.Prepare the matcha soaking liquid by whisking the sifted matcha powder into the cooled brewed green tea until smooth and fully dissolved. Set aside.

2.In a heatproof bowl, melt the finely chopped white chocolate over a double boiler or gently in the microwave in 20-second bursts, stirring until smooth. Allow to cool slightly.

3.In a mixing bowl, combine the mascarpone cheese with 40 grams of powdered sugar and vanilla extract. Mix until smooth and creamy.

4.In a separate chilled bowl, whip the heavy cream with the remaining 40 grams of powdered sugar, cornstarch, and a pinch of salt until soft peaks form.

5.Gently fold the whipped cream into the mascarpone mixture, then carefully fold in the melted white chocolate until fully incorporated and smooth. Refrigerate this cream mixture until ready to assemble.

6.Quickly dip each ladyfinger biscuit into the matcha soaking liquid for about 1-2 seconds, ensuring they are moist but not soggy.

7.Arrange a single layer of soaked ladyfingers at the bottom of a rectangular or square serving dish (approximately 20x20 cm).

8.Spread half of the white chocolate mascarpone cream evenly over the ladyfingers layer.

9.Repeat the process with another layer of dipped ladyfingers, then top with the remaining cream mixture, smoothing the surface with a spatula.

10.Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set.

11.Before serving, dust the top generously with sifted matcha powder and garnish with white chocolate shavings for an elegant finish.