Notes
Matcha Soak
- 1 tbsp culinary-grade matcha powder
- ¾ cup (180ml) hot water (not boiling)
- 1 tbsp granulated sugar (optional)
- 2 cups fresh strawberries, chopped
- 3 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch, dissolved in 1 tbsp cold water
- 1 cup (240ml) cold heavy cream
- ⅓ cup (65g) granulated sugar
- 8 oz (225g) mascarpone, room temperature
- 1 tsp vanilla extract
- 20 to 24 ladyfingers (savoiardi)
- Matcha powder, for dusting
- A few fresh strawberry slices, for garnish
- Cook the chopped strawberries, sugar, and lemon juice over medium heat for about 5 minutes. Whisk in the cornstarch slurry and simmer 1 more minute until thickened. Cool completely.
- Whisk the matcha powder into hot water until no clumps remain. Stir in sugar if using. Let cool to room temperature.
- Whip the cold heavy cream and sugar to soft-medium peaks. Stir the room-temperature mascarpone with vanilla until smooth, then fold in the whipped cream just until combined.
- Dip each ladyfinger in the cooled matcha liquid for 1 to 2 seconds per side and arrange in a single layer in your serving dish.
- Spread half the mascarpone cream over the ladyfingers, then half the cooled strawberry compote. Repeat with a second layer of dipped ladyfingers, remaining cream, and remaining strawberries.
- Cover and refrigerate at least 4 hours, ideally overnight.
- Just before serving, dust with matcha powder and garnish with fresh strawberry slices.