Matcha Tiramisu

For the Cream:

• 4 eggs
• 1/3 cup sugar (70 g)
• 1/4 cup milk (60 g)
• 1 1/4 cups heavy cream (300 g)
• 1 1/2 tablespoons sugar (20 g)
• 2 cups mascarpone (500 g)

For the Soaking Liquid:

• 1 1/4 cups water (300 ml)
• 1 tablespoon sugar
• 1 teaspoon matcha tea

For Assembly:

• Ladyfingers (Savoiardi)

Preparing the Cream:

• In a bowl, mix the eggs, 1/3 cup sugar, and milk.
• Cook over a double boiler at 180°F (82°C) until the mixture thickens.
• In another bowl, whip the heavy cream with 1 1/2 tablespoons of sugar.
• Mix the mascarpone with the cooked egg mixture, then gently fold in the whipped cream.

Preparing the Soaking Liquid:

•  In a bowl, mix the water, 1 tablespoon of sugar, and matcha tea until fully dissolved.

Assembling the Tiramisu:

• Dip the ladyfingers in the matcha soaking liquid and arrange them in a layer in a baking dish.
• Cover with a layer of mascarpone cream.
• Repeat the process, alternating layers of ladyfingers and cream, finishing with a layer of cream.
• Refrigerate for at least 24 hours before serving to allow the cream to set.