A delicious dessert that’s hard to resist.
Ingredients
- Strong brewed coffee 1/2 cup
- Japanese powdered tea (MATCHA or GYOKURO) 2 teaspoons + extra for sprinkling
- Heavy cream (30%) 2 tablespoons
- Grated grapefruit or orange zest a pinch
- Egg yolks 2
- Powdered sugar 2 tablespoons
- Mascarpone cheese 125 grams
- Ladyfingers 8 pieces
Preparation
Brew the coffee and pour it into a shallow dish. Mix the green tea with warm heavy cream and grapefruit zest.
Whip the egg yolks with powdered sugar using a mixer (preferably in a metal bowl) until white, fluffy, and thick (about 8 minutes).
Gently mix with the green tea dissolved in cream, set aside.
Beat the mascarpone cheese for a few seconds, then on low speed (or with a spoon), combine it with the egg yolk and tea mixture.
Break the ladyfingers in half and dip them in coffee (for a second), then layer them in glasses or bowls alternately with the cream.
Sprinkle with green tea (using a sieve) and refrigerate for at least 4-5 hours or overnight to set. The dessert can be stored in the refrigerator for up to 3 days.
