Matcha Tiramisu ----Dzung Duong

INGREDIENTS 
For the matcha cream:

6 egg yolks
3/4 cup white sugar
1/2 cup milk
16 oz or 2 ½ cups mascarpone cheese
1 1/4 cups cold heavy cream
1/2 teaspoon vanilla extract
1 tbsp matcha powder
An additional ½ cup of matcha powder for dusting.

For the matcha cake:

2 packets of lady fingers (ones from Trader Joe’s is good)
1 cup boiling water
1/2 cup sugar
1 tbsp matcha powder

RECIPE 

In a medium sauce, heat milk until steaming. 

In a separate bowl, whisk egg yolks with sugar and matcha powder. When the milk begins to steam, slowly temper the egg yolks by adding ¼ cup of milk and whisk vigorously. Add the rest of the milk and whisk until combined.

Next, mix in mascarpone cheese and set aside.

Using a stand or hand mixer, whip heavy cream with vanilla extract. Continue to beat until it reaches stiff peaks. Gently fold in mascarpone matcha mixture, a little bit at a time. Set aside.

Now, for the matcha cake:

In a bowl, combine boiling water, ¼ cup sugar and 1 tbsp matcha. Stir until dissolved. Taking one lady finger at a time, dip into Matcha mixture. 

Continue to dip lady fingers and line in a row at bottom of glass baking dish. 

Add a thin layer of the mascarpone matcha cream on top and dust with more matcha powder. Continue to layer until it reaches the top of baking dish. Dust with more matcha powder to cover.

Chill in refrigerator for 2 hours or overnight.