MATCHA TIRAMISU

This one was a bit of an experiment for the markets last week and it sold out SO quickly — which I completely understand because it was so bloody delicious! We served a big plop of it right on top of an iced matcha and it was honestly heaven.

Creamy, fluffy, not too sweet, with that beautiful matcha flavour coming through. You can eat it straight from the dish (highly recommend) or pop a generous spoonful on top of your matcha for the full OHAYŌ market experience.

You'll need:

For the matcha soak:

2 tbsp OHAYŌ matcha
360ml hot water
2 tbsp sugar (optional)

For the creamy filling:

225g mascarpone, room temperature
360ml thickened cream, cold
65g caster sugar
1 tsp vanilla extract
1–2 tsp matcha
Pinch of sea salt

To assemble:

24–30 savoiardi biscuits (ladyfingers)
Extra matcha for dusting

How to make it:

Whisk the OHAYŌ matcha with a small splash of hot water until completely smooth, then add the remaining water and sugar. Set aside to cool completely.

Beat the mascarpone, sugar, vanilla, matcha and salt together until smooth.

In a separate bowl, whip the thickened cream until you have medium-stiff peaks, then gently fold it through the mascarpone mixture until creamy and combined.

Quickly dip each savoiardi biscuit into the cooled OHAYŌ matcha mixture — just a second or two. You want them soaked but not soggy.

Arrange a layer of biscuits in the bottom of your dish, then spread over half of the mascarpone mixture. Repeat with another layer of dipped biscuits and the remaining mascarpone.

Cover and pop it in the fridge for at least 6 hours, but overnight is even better.

Just before serving, dust generously with OHAYŌ matcha.

Then grab a spoon and go for it — or do what we did at the markets and plop a big spoonful right on top of an iced matcha. SO GOOD.