Recipes · Dessert · Iced
A drinkable take on tiramisu with mascarpone cream and cocoa.
Estimated at about 34 mg of caffeine and 25 mg of L-theanine per gram of matcha. Cultivar, grade and harvest all move the real figure, so treat these as a guide, not a measurement. Not medical advice.
Whisk 30g of mascarpone with 30ml of heavy cream and 1 teaspoon of cane sugar until smooth.
Sift 2g of matcha into a bowl and add 30ml of water at 75 degrees Celsius.
Whisk for 15 seconds until smooth.
Fill a tall glass with ice and pour in 150ml of cold whole milk.
Pour the matcha over the milk and spoon the mascarpone cream on top.
Dust with a quarter teaspoon of cocoa powder to finish.
Sift the cocoa through a fine sieve so it dusts the cream evenly.Almanac note
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