|3 tbsp||matcha powder|
|90 g||confectioner’s sugar|
|1 tsp||vanilla extract|
|500 g||mascarpone cheese|
|250 ml||water (warm)|
Add egg whites, confectioner’s sugar, and vanilla extract to a big bowl. Beat with a hand mixer with beaters until foamy. Add mascarpone to the bowl and mix until combined.
Dissolve matcha powder in warm water and whisk vigorously with a matcha whisk. Let cool briefly.
Dip half of the ladyfingers in the matcha tea and layer in the bottom of a baking dish. Spread over half of the mascarpone cheese mixture, then add half of the raspberries. Repeat with the rest of the ladyfingers and mascarpone cheese. Sieve an even, thin layer of matcha powder over the top and decorate with the remaining raspberries. Let chill in the fridge for at least 2 hrs., before slicing. Enjoy!