Matcha (Green Tea) Tiramisu Charlotte Cake

Ingredients

Filling:
500g mascarpone cheese (room temperature)
1/3 cup of icing/castor sugar
1.5 teaspoons pure vanilla extract
4 teaspoons matcha powder
1 & ½ cup of heavy cream

Matcha Syrup:
1 tablespoon of matcha powder
2/3 cup boiling water
1 tablespoon of sugar
Sponge fingers (savoiardi)
Extra matcha powder for dusting

Prep and Cooking Instructions

To make the Matcha Syrup:
Dissolve matcha powder in boiling water. Leave to cool.

To make the Filling:
Chill the large metal bowl and whisk in the fridge for 15mins. In the large metal bowl whip the heavy cream and set in the fridge until you are ready to use it (cream stays stiffer longer if kept cold).

In a mixing bowl, with a manual whisk, whisk mascarpone cheese with icing sugar and vanilla extract. Add in matcha powder and mix until blended. With a spatula, fold in half of the whipped cream to the mascarpone mixture. Fold in the remaining whipped cream to the mascarpone mixture, becareful not to overmix.

To assemble the cake:
Line the base of the pan with aluminum foil/baking paper (Trace and cut a round shape if you are using a round springform pan). Cut off one end of the sponge fingers so that each one is about 3″ in length. Use some of the cream mixture and spread around the base of the pan. Then line the sides of springform pan with the sponge fingers (sugar sided face out).

One at a time, gently dip (do not soak) sponge fingers in the matcha syrup and use them to line the base of the pan. Cut the sponge fingers into shorter lengths if necessary. Use the leftover pieces to fill the gaps.
Spoon over half of the filling. Spread evenly. Repeat with another layer of sponge fingers (soak in matcha syrup) and spoon over the remaining filling. Spread and smooth the top. Cover with cling wrap and refrigerate for at least 4 hours, best left overnight. Just before serving, unmold the cake and dust the top with matcha powder with stencil.

Submitted by Jasmine Lee-Goh, a Munch Ministry member.