Light, airy ladyfingers + a creamy mascarpone filling + a gorgeous matcha finish. A show-stopping no-bake dessert that feels fancy but is totally doable at home.
Prep Time
Ladyfingers: 35-45 minutes. Chill time: minimum 6 hours (best overnight)Bake Time
10-12 minutesYield
8-10 (one 8x8 inch / 20x20 cm pan)Rating
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Loading...| Homemade Ladyfingers | |
| 4 large eggs, separated (room temperature) | |
| 1/2 cup (100 g) granulated sugar, divided | |
| 1 tsp (5 mL) vanilla extract | |
| 1 cup (125 g) ROGERS FOODS No Additive All Purpose Flour or any of our AP/Organic Flours | |
| 1/2 tsp baking powder | |
| Pinch of salt | |
| Icing sugar, for dusting (optional) | |
| ... | |
| Matcha Soak | |
| 1 1/2 cups (375 mL) hot water | |
| 2-3 Tbsp matcha powder (culinary or latte-grade) | |
| 2-3 Tbsp granulated sugar or honey (to taste) | |
| Optional: 1 tsp (5 mL) vanilla extract | |
| ... | |
| Mascarpone Cream | |
| 1 cup (250 mL) heavy whipping cream (35%) | |
| 1/3-1/2 cup (65-100 g) granulated sugar (to taste) | |
| 1 tsp (5 mL) vanilla extract | |
| 2 cups (450-500 g) mascarpone, cold | |
| Pinch of salt | |
| ... | |
| Finish | |
| 1-2 Tbsp matcha powder, for dusting |
Light, airy ladyfingers + a creamy mascarpone filling + a gorgeous matcha finish. A show-stopping no-bake dessert that feels fancy but is totally doable at home.
| 1. | Make the Ladyfingers: Preheat oven to 350F (175C). Line 2 baking sheets with parchment. |
| 2. | Whip egg whites in a clean bowl with a pinch of salt until foamy. Gradually add about half the sugar, beating until glossy and firm peaks form. |
| 3. | In a second bowl, beat egg yolks with the remaining sugar until pale and thick. Mix in vanilla. |
| 4. | Gently fold the yolk mixture into the whites (do not deflate too much). |
| 5. | Whisk ROGERS No Additive All Purpose Flour with baking powder. Sift over the batter and fold gently just until no streaks remain. |
| 6. | Transfer batter to a piping bag (or use a spoon). Pipe 3-4 inch strips, spaced apart. |
| 7. | Optional: dust lightly with icing sugar. Bake 10-12 minutes, until set and lightly golden at the edges. |
| 8. | Cool completely before assembling tiramisu. Tip: For slightly sturdier ladyfingers, bake 1-2 minutes longer. |
| 9. | Make the Matcha Soak: Whisk matcha powder with a splash of hot water to make a smooth paste. Add remaining hot water and sweetener. Whisk until fully dissolved. Cool to room temperature. |
| 10. | Make the Mascarpone Cream: Beat heavy cream with sugar and vanilla until soft-to-medium peaks. Add cold mascarpone and a pinch of salt. Beat on low, then medium, just until smooth and thick (do not overmix or it can curdle). |
| 11. | Assemble: Dip ladyfingers quickly into the matcha soak, 1-2 seconds per side (quick dip = not soggy). |
| 12. | Arrange a single layer in your pan. Spread half the mascarpone cream over the top. |
| 13. | Add a second layer of dipped ladyfingers, then the remaining mascarpone cream. |
| 14. | Cover and refrigerate at least 6 hours, ideally overnight. |
| 15. | Right before serving, dust generously with matcha powder. |
| 16. | Storage: Keep covered in the fridge up to 3 days. Best texture is day 2. |
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