Matcha tiramisu

For the matcha rose syrup

150 ml hot water 250 ml whole milk 2 tsp matcha powder 2 tbsp honey 1 tbsp brandy 1½ tbsp rose water 1 tbsp rose squash

For the cream

450 g mascarpone 300 ml heavy cream (35% fat, cold) 4 egg yolks 150 g powdered sugar 1 κ.γ. matcha powder 1 κ.γ. vanilla extract (optional)

For the base

40 ladyfingers (savoiardi)

For topping

1–2 tsp matcha powder

Syrup: Dissolve the matcha in the hot water using a whisk. Add the milk, honey, brandy, rose water, and rose syrup. Mix well and let cool completely.

Cream: Beat the egg yolks with powdered sugar until fluffy. Add mascarpone and continue mixing until smooth. Add matcha and vanilla and stir well.

Whipped cream: In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold into the mascarpone mixture using a spatula.

Assembly: Dip each ladyfinger into the syrup for 1–2 seconds and lay a layer at the bottom of the dish. Spread half the cream mixture over. Repeat with another layer of soaked ladyfingers and the rest of the cream.

Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Before serving, dust with matcha powder and optionally garnish with edible rose petals or powdered sugar.