Matcha Tiramisu

Ingredients:

• 2 spoonfuls matcha
• 250ml water
• Sufficient sugar and Sufficient sponge fingers
• 4 eggs
• 110g sugar
• 500g mascarpone
• Sufficient matcha

Preparation:

Put the water in a pot to heat. Put the matcha and sugar into a bowl and add the hot water. Dip the fingers into the matcha tea. Mix the egg yolks with the sugar and incorporate the mascarpone. In another mixing bowl, whip the egg whites to stiff peaks and incorporate in the mascarpone cream until it is all creamy and homogeneous. Mix in enough matcha powder to give the colour and taste you want (I use one and a half spoonfuls). Cover the base of a dish with the cream and add the first layer of tea soaked fingers on top. Cover with a layer of cream and continue alternate fingers and cream. Sprinkle the top layer with a little matcha powder. Leave to cool in a fridge before serving. Use a dish or individual glasses for convenient single portions. You can also use other types of biscuit dipped in the matcha tea.

Matcha Biscuits

Perfect for dipping in tea, for a relaxing afternoon snack, but also milk, for a rich and nutritious breakfast. Serve with a light sprinkling of sugar as a little sweet decoration!

Ingredients:

• 215g soft pastry flour
• 150g butter
• 100g icing sugar
• 3 egg yolks
• 1.5 spoonfuls matcha powder
• 1 pinch salt

Preparation:

Sift the flour, icing sugar and match into a bowl. Add the yolks, pieced butter and pinch of salt and mix until you get a homogeneous mixture. Form a lump of dough, wrap with cling film and leave to rest in the fridge for around 30 minutes. Heat the oven. Take out the dough and roll it out with a rolling pin to a thickness of about 1cm. Cut out the biscuit shapes you want. Arrange them on a baking tray laid with baking paper. Bake in the oven at 180°C for approximately 15 minutes.

Matcha Latte

Ingredients:

• 250ml milk
• 1g matcha (1 teaspoon)
• Sugar (to taste)

To enjoy a perfect matcha latte, you should, if possible, use the traditional Japanese tea making tools:

Chashaku: a small, steam-bent bamboo scoop for measuring out exactly the right amount of matcha per cup of tea (1g).

Chasen: a special bamboo whisk for mixing in the tea powder homogeneously without altering taste. If you do not have this, you can easily make do with a simple kitchen whisk or milk frother.

Preparation:

Heat the milk (without bringing it to the boil!). Use the chashaku to measure out the matcha into a large cup and add the sugar. Add a couple of spoonfuls of hot water (40ml), mixing well with the chasen. Once you have a lump-free and creamy texture, add the milk.

NB: Alternatively, use cold milk and add some ice-cubes before serving.