Time: 20 min + cooling
Level: medium

Ingredients:

• 250 g mascarpone
  
• 200 ml of 30% cream
  
• 3 teaspoons of matcha + for sprinkling
  
• 50 g powdered sugar
  
• 2 egg yolks
  
• oblong sponge cakes
  
• 100 ml of chilled coffee
  

Preparation:

1. Beat the egg yolks with the powdered sugar.
   
2. Add mascarpone and mix until creamy.
   
3. In a separate bowl, whip the cream until stiff peaks form and add it to the cream.
   
4. Sift the matcha into the center - mix gently.
   
5. Briefly dip the ladyfingers in cold coffee.
   
6. Arrange in layers: sponge cakes → cream → sponge cakes → cream.
   
7. Sprinkle with matcha through a strainer.
   
8. Chill for at least 4 hours.