Matcha Tea Tiramisu

I made this once for my cousins birthday and I really wanted to try making a tiramisu but i wanted to put a twist on it and I knew she was into matcha tea and was trying to take a break from coffee. So I found this lovely recipe and made a delicious yet beautiful tiramisu cake. It was super easy and required no baking. I hope you enjoy it too!
-Krishma Singla

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Ingredients:
(makes a 7" cake)

Filling:
250g mascarpone cheese
2 tablespoons icing sugar
1 teaspoon vanilla extract
2 teaspoons matcha powder
200 ml non-dairy whipping cream
Matcha Syrup:
1 tablespoon matcha powder
1/2 cup (125ml) boiling water
about 24 sponge fingers (savoiardi)
extra matcha powder for dusting

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

To make the Filling:
In a mixing bowl, with a manual whisk, whisk mascarpone cheese with icing sugar and vanilla extract. Add in two teaspoons matcha powder and mix until blended.

With an electric mixer whisk the non-dairy whipping cream until stiff peak. With a spatula, fold in 1/3 of the whipped cream to the mascarpone mixture. Fold in the remaining whipped cream to the mascarpone mixture.

To assemble the cake:
Cut off one end of the sponge fingers so that each one is about 3" in length. Line the sides of a 7" round baking pan* (with a removable base or use a springform pan) with the sponge fingers. You will need about 17 sponge fingers (depending on the type/brand). If the last sponge finger cannot fit in nicely, trim away part of it to fit it in. Save the leftover small pieces.

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. Or you can use a brush to brush the sponge fingers with the matcha syrup. 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 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.

​Original website:
happyhomebaking.blogspot.com/2009/08/matcha-delight.html