• 500g Mascarpone
  • 1 ½ cups strong maccha
  • 6 eggs
  • 6 tbsp sugar
  • 2 packages of lady fingers
  • 1 oz liqueur of your choice (Grand Marnier, Kaluha, etc.)


  1. Put 4 tsp maccha through tea sifter into round bowl.
  2. Add 1 ½ cups 80 degree Celsius water, in 2 parts; whisk maccha with bamboo whisk until dissolved
  1. Separate egg yolks from egg whites. Beat yolks with sugar until creamy and smooth. Beat egg whites until firm and fluffy
  2. Mix Mascarpone into yolks and sugar, then fold into egg whites
  3. Dip lady fingers in maccha and layer bottom of pie plate
  4. Cover with Mascarpone mixture. Repeat biscuit and Mascarpone mixture layers
  5.  Using tea sifter, lightly, but completely cover with maccha.
  6. Refrigerate or freeze before serving

Note: Lady fingers don’t soak up maccha as fast as standard espresso tiramisu because whisking cools the water a tad.