There’s regular Tiramisù, there’s Blood Orange Tiramisù and now, there’s Strawberry Matcha Tiramisù! Spring calls for earthy Matcha-soaked ladyfingers and juicy, red strawberries. And who knows what late summer and fall will bring?! Use this recipe as a guide to play around with new flavor combinations in your kitchen! Think: Earl Grey tea & Lemon, Mango juice & Passion fruit…the options are endless.

Ingredients

• 2 1/4 cups mascarpone

• 1/3 cup heavy cream

• 2 tbsp Cointreau or Gran Mariner

• 5 eggs, separated

• 1 tsp vanilla extract

• 1/2 cup granulated sugar

• 48 ladyfingers

• 1.5 lb. strawberries, sliced into thin coins (cut short ways)

• 2 cups fresh matcha tea (4 tsp. Matcha powder, whisked into 2 cups water)

• Matcha powder for dusting

Make it!

1. In a stand mixer, combine mascarpone, cream, liquor, egg yolks, vanilla and sugar. Using a whisk attachment, mix on medium until soft peaks form. If you drag your finger through it, it should leave a slight trail. Do not over mix!

2. Move the mascarpone mixture into another bowl. Wash out the stand mixer bowl and the whisk attachment. Then whisk your egg whites until stable peaks have formed. Be very careful to not over mix.

3. Carefully fold the egg whites into the mascarpone mixture. Third by third.

4. Using a large 9x13 baking dish, coat the bottom in the mascarpone cream. Cover the bottom in a layer of strawberries. Then dip each ladyfinger into the matcha tea and line the bottom of the dish. After, line more strawberries around the edges, pressing up against the glass. Spread half of the mascarpone cream on the first layer of ladyfingers. Cover again with strawberries. Repeat with the ladyfingers and the other half of cream.

5. Chill for a minimum of 8 hours, but best when chilled overnight. Top with matcha powder (using a fine mesh sieve) and enjoy!