Sugar 20g
Matcha powder 10g
Warm water 100g
Mascarpone Cheese 250g
Ladyfingers 150g Vanilla Extract a few drops First, prepare a matcha dip. Add 10g matcha powder to half of the warm water and whisk with a bamboo whisk until combined. At this stage, small clumps may form. Then add 20g sugar and the remaining warm water, and stir thoroughly until no granules remain. A bamboo whisk makes this very convenient. Set aside. Separate the egg yolks and egg whites. The egg white bowl must be free of any impurities. Add a few drops of vanilla extract. Use an electric hand mixer to beat until coarse bubbles form, then add 5g sugar. Beat for a moment, then add another 5g sugar and continue beating. Beat the meringue until the trails are clear and it stands firm. When lifted, only a small peak should remain. Then place it in the refrigerator.After beating the egg whites, there is no need to wash the mixer. Add 10 grams of sugar to the previously separated egg yolks and beat them directly with the same mixer until they expand and turn pale.
Use a spatula to take out the mascarpone and drop it in. Break it up.
Take out a hand whisk and stir it with your strong arm until smooth and free of lumps.
Remove the previously whipped egg whites from the refrigerator. Use a spatula to take one third and add it in. Fold thoroughly until evenly combined.
Add all the remaining egg whites to the evenly folded mixture and fold again until evenly combined.
Take the previously prepared matcha dipping liquid and ladyfingers. Use a spoon to stir the dipping liquid in case the matcha settles after sitting for a long time.
Fully dip the ladyfingers in the matcha liquid and arrange them in a layer at the bottom of the container.
Pour over a layer of the previously mixed cake batter.
Cover with another layer of ladyfingers dipped in matcha liquid. Because the container is small, I cut the ladyfingers to fill it completely, then poured over another layer of cake batter. Tap the container to release large air bubbles.
Sprinkle sifted matcha powder.
This quantity filled four small round bowls; cover with lids and refrigerate overnight.
The next day, enjoy directly. I am rather lazy, so I dust all the matcha powder at once. Those who prefer a sense of ceremony may dust the matcha powder just before eating.
