This is a family favorite that I’ve been producing for many years with java so I was eager to test it. I believe I have cracked it although it took a couple goes to reach a matcha twist with this classic that was Italian.

Ingredients

• 250 tub of marscapone cheese
• 75 ml Marsala wine (optional but advised)
• Dark Chocolate (optional)
• 175 grams of sponge fingers
• 568 ml heavy cream (whipping or double cream)
• 5 tablespoons golden caster sugar
• 300 ml matcha
• 1 shot of martini or vodka (Optional)

Steps

1. Whip the cream, sugar till it holds a peak, Marsala – significance once you choose a scoop at your whisk’s end and flip it upside down, company is held by the peaks on the spade and do not soften into itself.
2. Mix a cup of matcha that is brewed. If desired you may add honey, sugar, vanilla martini/vodka sugar for this brew.
3. Dip the palms to the matcha brew until soaked but not soggy. Till you’ve used half the palms Twist the palms onto the base of a dish.
4. Spread half the cream mixture. Grate the chocolate and sprinkle cocoa powder within.
5. Repeat the layers filling with all the coating on top.
6. Refrigerate for a couple of hours or even overnight. To serve grate above the remainder of dust and the chocolate using matcha powder.