Oops its alrdy september but one last strawberry matcha tiramisu wouldnt hurt 🐛🐞🍓 I made mine in a 22cm pie dish 🍓🍵 18–20 ladyfingers/savoiardi Strawberry mascarpone cream: 400g heavy cream 250g mascarpone 50g caster sugar 2 egg yolks 15g freeze-dried strawberry powder pinch of salt ½ tsp vanilla bean paste Matcha soak: 200g hot water (80°C) 4g matcha powder 10g caster sugar Decorations: freeze-dried strawberry powder matcha powder White chocolate Matcha powder 1. For the sabayon, whisk the egg yolks, caster sugar, salt and vanilla over a bain-marie until the mixture is pale, thick and glossy, about 8–10 minutes. The mixture should reach 70°C (158°F) to cook the egg yolks :) 2. Let the sabayon cool slightly, then fold through the mascarpone until smooth. 3. Whip the heavy cream to medium-stiff peaks. Sift in the freeze-dried strawberry powder and gently mix through, then fold the strawberry cream into the mascarpone mixture. 4. For the soak, whisk together the matcha and caster sugar, then gradually whisk in the hot water until smooth. 5. Quickly dip the sponge fingers into the matcha soak and arrange them in your dish. Spread over half the strawberry mascarpone cream, then repeat with another layer of matcha-soaked ladyfingers and the remaining cream. Smooth the top, cover and chill overnight. 6. To decorate, dust the entire surface generously with freeze-dried strawberry powder. 7. Place small round cut-outs of baking paper over the top, then dust with matcha powder. Carefully peel away the paper to reveal little strawberry “tomatoes” 🍅 8. For the tomato stems, mix melted white chocolate with a little matcha powder until green. Pipe the stems onto a lined tray and chill until set. 9. Carefully place the chocolate stems onto each tomato and pipe on the vine. Enjoy! 🍓🍵 #m#matchat#tiramisus#strawberrymatchab#bakingrecipe - @sweet_essence_