Moonlit Matcha Delight – A Gluten-Free Japanese Dessert

Allergens

Eggs, Dairy

Ingredients

• 1 3/4 cups gluten
• free ladyfingers 6 large egg whites Pinch of salt 1 1/2 cups granulated sugar 2 tsp matcha green tea powder 1 lb mascarpone cheese, room temperature 2 cups heavy whipping cream 1 tsp pure vanilla extract

Instructions

1. Prepare a 9x13 inch baking dish by lining it with parchment paper and lightly greasing the sides.
2. In a large bowl, whisk together egg whites and a pinch of salt until soft peaks form. Gradually add in 1 cup of granulated sugar while continuously whisking until stiff peaks are achieved.
3. Carefully fold in the matcha green tea powder into the meringue until evenly distributed.
4. In another large bowl, gently combine mascarpone cheese, remaining 1/2 cup of granulated sugar, and vanilla extract until smooth.
5. Fold the whipped egg whites into the mascarpone mixture.
6. Pour half of the mascarpone mixture onto the prepared baking dish and spread evenly. Layer with a single layer of gluten free ladyfingers, pressing them gently to create an even surface.
7. Spoon the remaining mascarpone mixture over the ladyfingers and smooth the top. Repeat layers of ladyfingers and mascarpone mixture, finishing with a layer of mascarpone.
8. Bake in a preheated 325°F oven for 40 45 minutes, or until the top is golden brown. Allow to cool completely before chilling in the refrigerator for at least 4 hours or overnight.
9. In a separate bowl, whip heavy cream and remaining sugar until stiff peaks form. Serve each slice of dessert with a dollop of whipped cream on top.

Chef’s Insight

The meringue adds a beautiful, airy texture to the dessert while the mascarpone cheese lends a rich, creamy taste.

Notes

Serve chilled for the best taste and texture experience.