A fusion dessert with matcha-soaked sponge, creamy mascarpone, and a snowy matcha dusting served in cups.
# What you need:
→ Sponge Base
01 - 12–14 ladyfinger biscuits (savoiardi)
→ Matcha Syrup
02 - 1 cup (8 fl oz) hot water
03 - 2 teaspoons high-quality matcha powder
04 - 2 tablespoons granulated sugar
→ Mascarpone Cream
05 - 1 cup (8 fl oz) cold heavy cream
06 - 8 oz mascarpone cheese, room temperature
07 - 1/3 cup powdered sugar
08 - 1 teaspoon pure vanilla extract
→ Snow Topping
09 - 2 tablespoons powdered sugar
10 - 1 teaspoon matcha powder for dusting
# How to Make It:
01 - Whisk hot water, matcha powder, and granulated sugar in a small bowl until dissolved. Let cool to room temperature.
02 - Using a chilled bowl, whip cold heavy cream to soft peaks. In another bowl, blend mascarpone, powdered sugar, and vanilla extract until smooth. Fold whipped cream gently into mascarpone mixture until fluffy.
03 - Break ladyfingers if needed to fit cups. Briefly dip each in cooled matcha syrup without soaking, then place a layer in each cup.
04 - Spoon mascarpone cream generously over ladyfingers, then repeat with another layer of dipped ladyfingers and cream, finishing with a smooth cream top.
05 - Cover cups and refrigerate for at least 2 hours to set and chill.
06 - Before serving, sift powdered sugar over the surface and lightly dust with matcha powder for a snow-like appearance.
